Sprouts: foods filled with Prana
Any seed can sprout or germinate. I recommend that seeds that are easier to germinate, such as fenugreek, alfalfa, lentils, mung bean and quinoa, be used in the beginning.
Regardless of the seed to choose, what we must first do is activate them. This process is done by soaking the seeds overnight, before rinsing and washing.
This activation time will depend on the type of seed, temperature, among other variables, but as a recommendation, it is advisable to soak for 12 hours.
After the seeds are activated, the germination process is carried out. For this, a glass jar with a tulle cloth or a fine mesh will be used as cover. Prior to placing the shoots, they should be washed, and the water used to activate the seeds should be discarded.
During the first day of germination, the bottle should not receive light, so it is recommended to cover the bottle with a dish towel. Then, the following days, the bottle may be exposed to light, but not directly.
Every day water will be placed in the bottle, then shaken and removed and drained with the inverted bottle at 45 degrees. This process should be done twice a day in the winter months, and 3 times a day in the summer months.
In general, the germination process takes around 7 days (of course, one can continue it longer if desired). It is advisable to leave it exposed to the sun for a few hours, prior to its consumption, since this helps to fix more chlorophyll.
Then they must be placed in the refrigerator, since the cold stops the germination process (except for the flax shoots that do not stop with the cold).
