Making Sprouts
Almost any seed or bean will sprout; some favorites are alfalfa, sunflower, radish, green peas, lentils, garbanzo, mung, and red adzuki beans. This superfood is a breeze to grow at home.
Directions
You'll need a large glass jar, some screening (easily attainable at a hardware store), and a top - the ring of a mason jar top is ideal, but you could also use a thick rubber band. The important part is the mesh top, which airs the jar. A closed jar won't work - the sprouts need air to grow.
1. Place a handful of beans in a large glass jar, and cover with 3 times as much water. Use a cloth or a piece of screen for the top for draining (as described and illustrated). Soak overnight or up to 24 hours.
2. Drain and rinse them, and place jar on its side out of the sunlight for 2-3 days, rinsing and draining and shaking the sprouts gently twice a day. They like to stay moist, but not too wet or dry.
3. On the third or fourth day, move them to a spot where there is some sunlight for a day or two, still rinsing and draining twice a day, until they grow green with chlorophyll.
4. Refrigerate in a covered container and use in salads, soups, or sandwiches for a nutritious boost.