Beans and Legumes are easy to sprout and a great way to get started adding fresh, inexpensive, living foods to your diet!

Varieties:

·      Adzuki Beans

·      Whole Red Lentils

·      Whole Green Lentils

·      French Lentils

·      Fenugreek

·      Mung Beans

·      Garbanzo Beans (Chick Peas)

·      Green Peas

Seed Storage:

Store all seed at room temperature in an air tight container.

Seed Quantities:

Start with ½ cup of each. Adjust quantities as necessary.

Containers for Soaking and Sprouting:

·      Glass or Plastic Jars

·      Easy Sprouter

·      Plastic Pitchers

·      Water Quality/Type:

·      Use filtered water

Choosing a location for your Containers:

Light:              No direct sun.

Humidity:       Low to Moderate. 50% or less is ideal.

Temperature:            Between 65 and 75 degrees is ideal.

Harvesting and Storage:

To insure that your harvest maintains its freshness use Debbie Meyer Green Bags. These bags are impregnated with a natural mineral called “oya” that will absorb the ethylene gasses that are released. If used as directed these will certainly extend the life of your harvest.

Approximate Yields:

Sprouted Beans and Legumes will increase in size and weight 2 to 3 times. This means ½ cup dry seeds will yield 1.5 cup of sprouts.

Using your Harvest:

All of these varieties make a great addition to any salad.

Soak:

·      Put 1 cup of beans in soaking pitcher.

·      Fill with 3 times the amount of water. Stir to eliminate air bubbles.

Drain:

·      Once the 8 to 12 hour mark has been reached, it is time to drain.

·      Pour the contents of the soaking pitcher into the draining pitcher and rinse the seed with fresh water and allow water to drain.

·      Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.

Rinse:

·      This will be performed two to three times per day.

·      Re-sleeve pitchers, if not already.

·      Fill or Flood the pitcher with water.

·      Carefully stir seed. Allow seed to soak for a minute or two.

·      Un-sleeve pitchers and allow to drain.

·      Rinse with fresh water and allow to drain.

·      Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.

·      Continue this procedure for two to three days.

Harvest:

·      The roots will have emerged from the beans and should be at least as long as the bean itself. If another shoot with a leaf begins to emerge, you have sprouted longer than necessary.

Storage:

·      Store sprouted beans and legumes in a green bag with the air removed. If moisture is present, placing a paper towel in the bag will extend shelf life.

·      Place in the refrigerator.

 

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