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One of the most effective ways to achieve optimal health is to eat plenty of whole, highly nutritious, organically grown foods. Sprouts and microgreens are one of the best foods you can eat. They are a rich source of vitamins, minerals, enzymes and antioxidants. The sprouting process makes all these nutrients more readily available to the body. By incorporating sprouts into your diet, you can give your meals a nutritional boost and naturally increase your nutrient intake.

Why Grow Your Own Sprouts or Microgreens?
Sprouting is easy and requires very little of your time, just minutes a day. No need for fancy equipment – a sprouting jar or tray, seeds, and water is all it takes. Sprouting requires very little space. You don’t need a garden to grow your own vegetables. Even if you live in a small flat, you will always find a little space for a sprouting jar or tray. Sprouts can be grown all year round. Imagine you can pick your own fresh greens every day, including in the middle of winter, without going anywhere. They grow right at your home! When you buy vegetables at a store, they have often been grown tens or even hundreds of miles away, and have lost some of their vitality and nutrition by travelling and sitting on grocery store shelves. Homemade sprouts, on the other hand, are completely fresh, they are a truly living food. You can add them to your salad just minutes after you’ve harvested them. Your veggies can’t get any fresher than that! You are eating organic greens that have not been sprayed with fungicides or pesticides, or treated with synthetic fertilizers. You don’t need to hassle with soil – unless you are growing microgreens or wheatgrass. Sprouted grains, legumes, and many leafy green sprouts can be grown in jars or sprouters without soil. Sprouting saves you money. The yield varies with seed type, but for many leafy green crops, two tablespoons of seeds will yield several cups of fresh sprouts. The price of the seeds is just a fraction of what mature organic vegetables would cost. Sprouting saves time. Gardeners know that vegetables take months to grow to maturity. You need to water them, weed them, nurture them and fight the bugs. It only takes about a week or less to grow a full jar of sprouts, and about 7−14 days to grow a tray of microgreens, depending on the type of seed. Sprouting is environmentally friendly. Homegrown sprouts don’t travel tens or hundreds of miles to reach you; they are the most local food you can find. You can sometimes buy sprouts at stores, but the nutritional value of sprouts and microgreens begins to deteriorate immediately after harvest. One of the best ways to maximize their health benefits is to grow your own and harvest them just before consumption.


Growing your own sprouts and microgreens can give you access to fresh, living food all year round, even in the middle of winter. With a minimal investment, you can grow them right in your kitchen. They require very little space, which makes them a perfect fit even for urban families who do not have access to a garden.










ALL ABOUT SPROUTING


How to grow your own fresh sprouts, microgreens, and wheatgrass in your kitchen




The aim of this e-book is to teach you how to simply grow sprouts, microgreens, and wheatgrass throughout the year in your own kitchen. You won’t need any special equipment, apart from one or several easily affordable sprouting jars or tray sprouters, nor do you necessarily need soil, unless you want to grow wheatgrass or microgreens.



The e-book covers various methods of growing sprouts, microgreens and grasses at home:



Growing sprouts without soil – in jars, sprouting bags, plastic or terracotta tray sprouters, or even just on cotton wool or kitchen paper



Growing microgreens in soil



Growing wheatgrass and barley grass in soil








Sprouts








Microgreens








Wheatgrass and Barley Grass





You will learn how to sprout or grow:



Leafy green crops (alfalfa, clover, broccoli, cabbage, kale, kohlrabi, radish, turnip, beets, Swiss chard, fenugreek, amaranth, and others)



Gelatinous seeds (cress, arugula, mustard, basil)



Pea, buckwheat, nasturtium, sunflower, and popcorn shoots



Legumes (lentils, green peas, mung, chickpeas)



Sprouted grains



Other sprouted seeds (sunflower, buckwheat, quinoa, and others)



Wheatgrass and barley grass



What you will find in this e-book:



Detailed information about the health benefits of sprouts, microgreens and wheatgrass, including references to dozens of studies








What crops can be sprouted or grown as microgreens; specificities of each crop



Which methods are appropriate for which seeds



Step-by step instructions for each sprouting method



Why certain crops shouldn’t be sprouted or eaten raw



How to prevent mold, rot and damping-off



Recipes and suggestions on how to use your sprouts and microgreens







More than 170 pages







Over 150 photographs







Summary overview table


indicating appropriate growing methods, difficulty, taste and uses for each sprout






Get the e-book and start growing your own sprouts and microgreens now!





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As this item is an e-book, not a printed book, there are no shipping costs involved. You will be able to download the e-book instantly in PDF format. PDF files can be easily viewed using free Adobe Acrobat Reader software.


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In database since 2017-02-17 and last updated on 2017-03-27
 
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