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In this lecture, Bruce Roff, senior associate of SOPHIA Natural Health Center, will share the simple steps to sprouting, detail the health benefits, and offer samples of different varieties of sprouts to taste.
Sprouting is the process whereby seeds are germinated and eaten either raw or cooked. Seeds of many kinds, including grasses, grains and beans, are used for sprouting. Sprouts are very easy to grow, and have so many nutritional benefits. Sprouting in your kitchen is like having a mini garden in the house all year round. Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. The Chinese used to carry mung beans when on long journeys at sea. They would sprout and eat the mung beans as they contained sufficient amount of vitamin C to prevent scurvy.
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