SPROUTS---PURE SOURCES OF LIGHT & LIFE

One of the freshest, most potent sources of light and life is sprouts. It is possible to sprout the living seeds of certain vegetable plants, grains, and legumes right in your own kitchen. It's a simple and easy process which requires no soil--- only a jar and a little water.

Growing sprouts requires very little time and gives you the richest nutritional food value available. They are alive and full of all the elements a plant needs in its growing process. Because sprouts can be eaten immediately, they are abundant with life and light. They are among the richest protein foods in the vegetable kingdom. These little wonder foods are capable of generating cells at a marvelous rate. Their cost is minimal considering the generous reward in health. And they will transform any salad into an absolute delight.

The transition diet concentrates on the use of three varieties of sprouts---alfalfa, mung bean and wheat. The following table gives you the information needed to enhance your natural kitchen with the splendor of indoor gardening for health and vitality. Seeds for sprouts can be purchased through most health food stores.

Utensils needed for sprouting:

1. 2 qt. wide mouth jar (like those used for home canning).

2. Wide mouth lid (rim only) to fit the jar

3. Cheesecloth for placing over mouth of jar (you screw the rim

over the cheesecloth)

Some health food stores now carry complete sprouting kits containing interchangeable screens which fit into the rims that cover the jar. They are not too expensive and they eliminate the cheesecloth operation.

Sprouting Procedure:

ALFALFA--- Place 3 Tbs. of organically grown alfalfa seeds in the 2 qt. jar. Fill the jar with pure bottled water and let stand for approximately 5 to 6 hours. Secure mouth of jar with cheesecloth and lid ( or with the screen and rim from kit). Then drain off water and rinse seeds thoroughly until water becomes clear. Rest the jar on its side at a slight angle so that all excess water can drain off.

Let sit approximately 8 to 12 hours. Then rinse again and drain. Rinse and drain twice a day (morning and evening) for 5 to 6 days. Then set in the sun for one day, allowing the sprouts to absorb chlorophyll and turn green. The sprouts are now ready to eat. Be sure to wash off any excess seed hulls before serving. It's a joy to watch these sprouts grow.

Note: Other small seeds such as radish, celery, mustard and cress can be sprouted with the same procedure.

MUNG BEANS: Follow the same instructions for sprouting alfalfa seed except allow mung beans to soak for 15 hours and rinse twice a day for 3 to 4 days. They are ready to use at this time (about 2 inches long). Wash before serving to remove excess kernels and husks that did not sprout.

Note: Other beans and legumes (soybeans, lentils etc) can be sprouted using this same procedure.

WHEAT BERRIES: Soak wheat berries approximately 24 hours in winter or approximately 15 hours in summer. Drain off and rinse well. Drain again and allow to sit (at a slight angle on jar's side) until they are approximately 1/4 inch long, (approximately 1 day). These sprouts are nutritious and delicious. They are excellent alone, in a salad, or blended into a meal and served with yogurt and chopped dates. ENJOY !!!