Many types of organic seeds can be sprouted. Some favorites include: fenugreek, alfalfa, mung bean, broccoli, chinese cabbage, onion, wheat, adzuki, radish, red clover, green pea, and chickpea.
Add 1 Tbsp sprouting seeds to a clean jar, cover seeds with purified water, cover jar with cheesecloth and secure with a rubberband, soak overnight.
Pour out water through the cheesecloth and set near a window. Rinse the seeds through the cheesecloth 2 times a day, using purfied water.
Sprouts should be ready to eat within 2-9 days depending on the seed type. Top your soups, salads, toast and stir-fries with fresh sprouts.
