Sprout Salad
1 tbs lentils
1 tbs shelled raw sunflower seeds
1 tsp fenugreek seed
Place all in a jar with mesh lid and add water, 2 inches over the seeds.
Soak 12 hours.
Drain jar and set at an angle so water does not pool which can cause spoilage. The seeds should always be damp, but not be soaking in water.
Rinse no less than once and no more than 3 times a day for as many days as it takes.
Taste the sprouts daily so you can see when they are at peak tastiness for eating.
A view of the jar from the bottom:
Day 1, starting to soak. You can only see the lentils and fenugreek, the SFS are still floating.
Day 2, tails are starting to form. They are bigger now and the SFS are mingling nicely.
Day 3? I don't know what happened on day 3.
Day 4, ready to eat!
When your sprout salad is grown, put a solid lid on it and store it in the fridge.
Cold retards their growth and they will keep up to 7 days in the refrigerator, longer if you rinse them daily.
Sprouts taste best when eaten fresh.
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Tuesday, February 23, 2010
4 comments:
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Sprouts are sooo good for you! yummy!
ReplyDeleteI heart sprouts much :)
ReplyDeleteThanks for this, I just set a batch to soak tonight, never tried it before!
ReplyDeleteyeaaahtoast: Be sure and take photos and tell us all about how it came out! They should be almost done by now... :)
ReplyDelete