Sprouted grains are rich in a host of elements and nutrients. You can use wheat, rye, oats, barley, beans, peas, soy beans, lentils, white lupine, lucerne, Indian cress, garden radish, cress lettuce, and other grains and seeds for sprouting. Moreover, you can let sprout shelled nuts, sunflower seeds and pumpkin pips unless they are heated. It is enough for adults to consume approximately 100 grams of sprouted grains or seeds per day, but for children - even less.
Regular use of sprouted grains or seeds improves metabolism, intestinal movement, biliary excretion, movement coordination, hair growth and eyesight.
Lasting and regular use of sprouted grains or seeds enhances your mood and work capacity. In addition, it strengthens your immunity and ability to resist cold and viruses.
Sprout wheat flakes are rich in protein, carbohydrates, lipids, mineral substances, 18 amino acids and various vitamins, such as, A, B1, B2, B5, D2, PP and K. Mix 2-3 teaspoons of the flakes with honey, yoghurt, Greek yoghurt, vegetable oil, juice or add them to your salad or porridge and eat the mix in the morning on an empty stomach. They are particularly advisable for those suffering from chronic gastritis, hepatitis, diabetes, high blood pressure, allergy, stomach and duodenal ulcer. The flakes can be bought at the shop.
In order to strengthen and revitalize your organism, you should use at least 100 grams of sprouted wheat grains per day, especially during spring. Wash the grains and place them on a large porcelain or stone plate or tray by forming 1-centimeter-thick layer. Put the vessel in a warm place for 24 hours. Afterwards, rinse the sprouts and grind with a meat-chopper. Infuse them with a glass of boiling milk, leave the mix for half an hour and use it. If you wish, you can add butter, sour cream or honey to the mix.
You can make sprouted grains or seeds on your own. Simply wash them and decant. Pour a bit of water over them and leave to soak for an overnight in a warm place. Afterwards, rinse the grains or seeds and place them on a large plate or tray by forming 1-centimeter-thick layer. Cover the vessel with a moist cloth and leave for 1-2 days till the moment the sprouts form. They can be used either fresh or dried. If you wish to dry your sprouts, you should wash them again, dehydrate and mill to get a powder. You can add the powder to your food.
