​ All over the world, live food is being rescued and serving as an effective tool for recovery and health promotion. In the past, uncooked food was the main thing and many peoples used it.  Today, it is possible to develop this culture at home, which in a short time will show its positive results, especially in the lives of future generations. Home production of sprouted sprouts and grains, by providing vital energy and a large amount of essential nutrients, is as important to families and communities as drinking water, sleeping and breathing.

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It is possible to grow sprouts at home and germinate a large amount of grains such as beans, auki beans, lentils, peas, alfalfa, clover and radishes. For production, a small structure is needed, consisting of a concave sieve, flasks, a medium basin, square plastic boxes measuring a maximum of 5cm in height, a sprinkler for water and organic black earth. To start the homemade preparation of sprouted sprouts or grains, the seeds must be soaked for 24 hours. Then, drain the water well and water 2-3 times a day. Between four and seven days most seeds germinate and their home planting reaches the harvest period. On youtube you can find several videos that teach you how to do it. Here we will only give a more nutritional notion.

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Let us start, however, by distinguishing between sprouts and sprouted grains. Sprout is the advanced stage of initial seed germination. The sprouted grain is the initial moment when only a small stalk appears. Usually the shoots are between 8cm and 10cm in height and have defined leaves.

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The germinated seeds give buds full of vitality. Their exceptional amount of nutrients give them the status of essential for a healthy diet and also give a great flavor to many dishes. We advise that all grains and seeds you use are organic, for greater safety and health of meals.

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The most popular sprouts

There are several types of sprouts, but it is not always easy to find them all on the market. Mong bean and alfalfa are the most common and can be acquired without problems. However, to obtain lentils, grains, wheat, etc. the seeds must be bought and germinated at home.

    * Wheat: the best way to eat is whole grain. Rich in vitamins and minerals.

    * Soybeans: Soybeans provide plenty of vitamin C, as well as bioflavonoids, and B-complex vitamins. They are also rich in water, fiber and low in calories.

    * Lentil: in addition to proteins, they provide iron, zinc, manganese and vitamins.

    * Onion: the spicy onion is very subtle. A subliminal way to enjoy salads. It has anti-inflammatory and antiseptic properties;

    * Alfalfa: probably the most nutritious and popular among all sprouts. It is rich in minerals such as magnesium, phosphorus, aluminum, chlorine, silicon, sodium and potassium in adequate proportions for building and strengthening bones and teeth, toning muscles, regulating the heart rate and increasing breast milk. The amounts of vitamins A, C, E and K are also high, which greatly helps in achieving a healthy life and a balanced body.

    * Chickpeas: very energetic, providing proteins, phosphorus, calcium and iron.

   * Mong beans: the richest in protein after soy and very easy to digest.

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Therapeutic Properties of Germinate:

  > Favor the body's detoxification process

  > Strengthen the immune system

  > Fight the action of free radicals

  > Facilitate digestion by activating the digestive tract's regeneration and de-inflammation processes

  > Improve intestinal function and regenerate intestinal flora

  > Lower the cholesterol index

  > Regulate the immune system and metabolism in general

  > Anti-anemic, revitalizing, useful in cases of decalcification and needy conditions.

  > Increase muscle tone, decrease meteorism (air in the digestive tract) and have rejuvenating effects.

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Rejuvenate with chlorophyll

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The nutritional content of germinated seeds is comparable to that of fruits and vegetables, but they surpass them in terms of their enzymatic and chlorophyll richness. Chlorophyll has shown an important anti-anemic and revitalizing action, as well as anti-toxic. Studies with rats show increased vigor in older animals, as well as the prevention of tumors and a reduction in degenerated tissue.

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Use in the kitchen of sprouts and sprouts

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    * Although the best known sprouts are green soybeans, we can germinate a wide variety of seeds, which will enrich our menus.

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    * They can be part of different dishes: salads, sandwiches, pies, vegetables, cereals...

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    * Avoid being cooked for a long time to avoid losing its quality, adding the sprouts just moments before being served.

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    * The best way to enjoy the nutritional value of vegetables is to eat them raw. But if you want to cook dried peas, they must be lightly germinated a day or two in advance: they will be more digestible, nutritious and will cook more quickly.

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    * A very original way of not resorting to spices is to add sprouted radishes, mongo beans, alfalfa, onions or fenugreek to foods. They will give a delicious touch.

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  * If we mix different types of sprouts, not only will we discover new flavors, but we will also offer a nutritional complement to meals. We suggest mixing alfalfa sprouts with cabbage and lentil sprouts. You can make up for the spicy taste of sprouts of horseradish and onion with cereals or vegetables.

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Caring for the seeds:

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·       Most seeds can be consumed as they are, but people with a delicate stomach can be scalded beforehand (1 - 2 minutes).

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·       Must be of biological origin

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·       Seeds that do not germinate should generally not be consumed.

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·       Bear in mind that nightshade seeds (tomato, pepper, eggplant, potato, etc.) are toxic and not good for germinating.

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Good cultures and good appetite.

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Bruno Gonçalves (Naturopath)