Judy E. Buss

What if someone told you that you can grow super-food, in 3 – 5 days for peanuts in your kitchen? No, this is not a hoax. The truth is that seeds, in the process of sprouting, release an impressive amount of protein, vitamins, minerals and beneficial enzymes because they are the essence of plants and contain its nutritional foundation. All you need is a glass jar, a piece of cloth, a rubber band, seeds or beans, a spray bottle, and filtered water.

SROUTING INSTRUCTIONS:
Choose beans/seeds intended for humans, not agricultural ones. Health food stores are the best place to find them. Most seeds, peas, beans, grains, or lentils can be easily sprouted in your kitchen. A small amount of beans/seeds will dramatically expand, so try 2 tablespoons first. Depending on what length you want them to be, and the original seed size, sprouting takes 2 – 5 days. They can be consumed at any size.

Using a strainer, gently rinse 2 tablespoons of beans/seeds. Place them in a clean, pint-size, wide-mouthed glass jar. Add filtered water 5 times the depth of the seeds, and let them soak, unrefrigerated, for 24 hours.  With a rubber band secure a piece of cotton cloth on the jar’s mouth so the sprouts can breathe. Keep them in a dark spot in your kitchen – but don’t forget about them! After 24 hours, drain them completely.

3 – 4 times per day BRIEFLY spray them with a mist of filtered water, taking care not to overspray! Sprouts should be kept moist, but not in a puddle. When finished growing to the desired length, they should be carefully dried with a paper towel and refrigerated in an air-tight container. Sprouts are best eaten within a few days. They can be incorporated in salads, sandwiches, used as a snack, or added to soups and stews at the end of the cooking process.

After transferring the finished product into a container for refrigeration and use, thoroughly clean the sprouting dish before starting another batch. Enjoy!

ORIENTAL CHICKEN SALAD
Serves 2

0.85 lb skinless, boneless chicken
4 radishes, thinly sliced
3 cups fresh mung bean sprouts
1/2 yellow bell pepper, seeded, diced
2 green onions, sliced
2 small carrots, thinly sliced

DRESSING:
4 tablespoons cooking olive oil
2 tablespoons soy sauce
1 garlic clove, finely grated
1 teaspoon honey

Rinse chicken. Wash hands. With a paper towel dry chicken and place on a clean, dry plate. Wash hands. Cut chicken into bite-sized pieces. In a skillet, heat oil. On medium heat, cook meat, covered, for 12 minutes stirring frequently. Cut a couple of pieces open to check for doneness. Drain, set aside. In a bowl make dressing and toss together chicken and all other ingredients. Place in an air-tight container. Serve warm or cold.

“Mission Nutrition” Tips and Recipes from Judy E. Buss, Health Columnist, Nutritional Cooking Instructor.
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