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Sprouting activates enzymes that make minerals such as iron, calcium, magnesium, and zinc more available. It also enhances amino acids—the building blocks of proteins—making them easier to absorb.
Sprouting Steps:
Sterilize jars with boiling water.
Add half a cup of dry legumes, leaving space for expansion.
Rinse and soak overnight.
Drain, rinse with fresh water, and drain thoroughly.
Cover with breathable fabric, and keep at room temperature away from direct sunlight.
Rinse twice daily until sprouts appear (after about three to four days).
Rinse to dry and store in the fridge for up to five days.
Safety Tip: