Lots of Soaking and Sprouting going on here

Todays sprouting, peas, chickpeas, radish seeds and mung beans.

Sprouting raw nuts, seeds, beans and grains is one of the quickest, easiest ways to pack a group of nutrients into your body in just one handful. Raw nuts and seeds especially already have so many good nutrients awaiting you, when you sprout them, the nutritional profile multiplies. The best way to treat yourself to sprouts is tosprout them yourself, this way they lose no nutrition on their short trip from the sprouting jar into the refrigerator. Sprouts harvested and left at room temperature will start to lose their nutritional value within an hour. Thankfully, sprouting is a very simple thing to do. And inexpensive.

How Sprouting Works:

Basically soaking and rinsing the seeds will remove it's enzyme inhibitors and the seed will begin to germinate. In this process all of the resting nutrition in the seed will begin to break down into its simplest components. Proteins break down into separate amino acids, complex starches break down into simpler carbohydrates. Meanwhile, the plant starts to multiply in it's nutrient content to get ready to become a tree or full-sized plant. This results in a fiber-rich food packed with vitamins and minerals as well as protein and sometimes even essential fatty acids.

Why is Sprouting So Healthy?

Sprouts are incredibly nutritious; especially for those on a raw food diet. Studies show remarkable levels of B Vitamins, as well as Vitamins C, E and A (up to 15 times the original content!). Some folks refer to sprouts as "pre-digested" food due to this breaking down process in the sprouting stage of life. This makes the sprouts far easier to digest than the original seed, bean, nut or grain. The heightened quantity of enzymes is another factor that aids in their digestion. Sprouts can be eaten at any meal to help the digestive process along and keep raw living nutrition pumping through your blood.