Homemade sprouts are so easy and they don’t have that weird mossy smell or high price of store-bought sprouts. They also taste better. Get ahold of a sprouting jar at Whole Foods or any large glass jar with a makeshift perforated lid (gauze or cheesecloth work well) for ventilation. Put about 1/4-1/2 cup of rinsed seeds or beans in the jar and fill with water to cover. Lately I’ve been using mung beans, but try whatever you like: green lentils; alfalfa or broccoli seeds; hulled sunflower or pumpkin seeds; chickpeas and green peas; pinto, black, and kidney beans; unblanched, raw almonds; even grains like wheat and spelt.
Let the seeds, nuts or beans rest, soaking overnight. The following day, rinse and drain, and then turn the jar on its side somewhere out of the way in your kitchen. Cover lightly with a dishcloth. Rinse and drain again once or twice daily for the next 2-3 days until the sprouts look well-formed. Drain well and place them in a storage container and refrigerate. Eat them straight with a little salt or add them as a crunchy topping to any salad.
Aside from being delicious, sprouts are nutritious—the sprouting process enhances the quality of their vitamins, proteins and EFA’s. They are easy to digest, high-fiber and low-calorie. There have been concerns about bacterial contamination, but from what I’ve read, sprouts are statistically no more likely to sicken you than spinach, tomatoes or any other raw food. The bacteria issue comes in from manure contamination. If you rinse well and keep the sprouting environment clean, you should be fine.