Alfalfa or Broccoli Sprouts

Ingredients:

Mumm’s organic alfalfa or broccoli sprouts

Directions:

Put 1 tablespoon of seeds in a wide mouth jar.

Use a screened lid (available at most health food stores) to cover the jar.

Add 3”to 4” of filtered water.

Swirl and let sit for at least 2-3 hours.

Drain off water. Hold jar under cold running water until the water runs clear.

Drain off water by inverting the jar.

Tap the screen a few times and roll the jar so that the seeds settle on the sides of the jar.

Invert the jar at a slight angle so that any excess water falls out through the screen.

Rinse under cold running water and drain at least twice a day for about 3 days or until the jar is full of sprouts (for broccoli seeds, rinse 3-4 times/day as they might get moldy).

Place the finished sprouts in a jar of cold water and gently separate and shake with your fingers. Unsprouted seeds will fall to the bottom of the bowl.

Gently move the sprouts to a strainer and let dry for a few minutes before storing.

We store ours in a glass container. Refridgerate.

Sprouts will keep for 3-4 days.

Notes:

We use 750ml Bernadin jars with wide mouth lids.

As the metal rings tend to rust, we prefer to use a plastic ring. These are available where you buy your sprouts.

Broccoli sprouts have 10 - 100 times more cancer fighting compounds than the more mature florets.

Enjoy!