Sprouts healthy Bites

The art of unlocking young life forces, early chlorophyll growth, macro/micro nutritional elements and life giving enzymes, from nature's seeds. First discovered over 3 000 years ago, by the Chinese.
SPROUTING GROUPS
• GRAINS - Barley, buckwheat, corn, millet, oats, rice, rye, wheat,tritacale• LEGUMES - Aduki beans, chickpeas, kidney beans, lentils, mungbeans, pinto beans• SEEDS - Alfalfa, clover, cress, fenugreek, Japanese radish,pumpkin, radish, sesame, sunflower
NUTRITIONAL DELIVERYVitamin CVitamin B ComplexComplete Amino Acid profile (i.e. Protein)MineralsChlorophyll - major blood alkalinizerCopper - for enhancing nutrient absorptionAmylase - for digestion of carbohydratesProtease -for digestion of proteinLipase - for digestion of fatsCoagulase - for blood clotting assistanceEmulsin - for sugar conversion to glucoseInvertase - for sugar conversion to glucoseFibre - an excellent source
WHO BENEFITS FROM SPROUTED FOODS?Vegetarians - because of the complete protein delivery.Older people - because of the enzyme delivery.Overweight people - because of the efficient digestibility and widespectrum nutritional delivery.Ageing people - because of the skin cleansing and skin structurebuilding (collagen and elastin) Rheumatic people - because of the Ph neutralising quality within jointsand tissues.Children - because of the excellent growth and brain fooddelivery

HOW TO SPROUT

Equipment:
Seeds are first pre-soaked in clean water to loosen them up. Then put into sprouting trays. Sproutingtrays can be obtained at almost any health shop. Fullinstructions are contained therein. Only water and airare needed.
Homemade:
Homemade versions of these trays can be made byobtaining old 'seedling' trays from your garden, or popping down to your local nursery. Line the tray with silver foil and pierce draining holes. After pre-soaking, spread the seeds you wish to sprout, over the foil and then rinse under tap water allowing excess water to drain out. The foil only needs to be 'wet'. The seeds must never stand in water after they have been pre-soaked.

STORAGE
Refrigeration is recommended once sprouts have matured but for no longerthan 7-10 days (check for fungus, mould or sliminess. If so, don't eat - throwaway).Once removed from the fridge with intention of eating - firstly shake off allexcess water.