Did you know that Sprouts have 30x more nutrition than the highest quality adult vegetable you can get?

Sprouts contain a balanced supply of essential amino acids and are rich in vitamins A, D, E and the B complex, including folate. (Which for us pregnant people is the main Vitamin (Folate) your PreNatal contains that you need lots of for a healthy baby and pregnancy!)  

They also boast high levels of potassium, calcium, magnesium and iron. 

Sprouting seeds activates the powerhouse nutrition contained in the seeds at a reduced calorie count. 

Sprouts are the most nutritious whole food on the planet! Which is why we are Sprouting Machines over here at Chemical Free Body! 

This is high frequency, high vibration living food that conveys its life-force energy to you! 

Want to Learn the basics of sprouting beans and legumes?

What to Know Before you Grow

Varieties:

• Adzuki Beans

• Whole Red Lentils

• Whole Green Lentils

• French Lentils

• Fenugreek

• Mung Beans

• Garbanzo Beans

• Green Peas

Seed Storage:

Store all seed at room temperature in an air tight container.

Seed Quantities:

Start with ½ cup of each. Adjust quantities as necessary.

Containers for Soaking and Sprouting:

• Glass or Plastic Jars

• Easy Sprouter

• Plastic Pitchers

• Water Quality/Type

• Use filtered water

Choosing a location for your containers:

Light: No direct sun.

Humidity: Low to Moderate. 50% or less is ideal.

Temperature: Between 65 and 75 degrees is ideal.

Harvesting and Storage:

To insure that your harvest maintains its freshness use Debbie Meyer Green Bags. These bags are impregnated with a natural mineral called “oya” that will absorb the ethylene gasses that are released. If used as directed these will certainly extend the life of your harvest.

Approximate Yields:

Sprouted Beans and Legumes will increase in size and weight 2 to 3 times. This means ½ cup dry seeds will yield 1.5 cup of sprouts.

Using your Harvest:

All of these varieties make a great addition to any salad.

How to Sprout Beans & Legumes

Soak

• Put 1 cup of beans in a soaking pitcher.

• Fill with 3 times the amount of water. Stir to eliminate air bubbles.

• Once the 8 to 12 hour mark has been reached, it is time to drain.

• Pour the contents of the soaking pitcher into the draining pitcher and rinse the seed with fresh water and allow water to drain.

Drain

• Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.

• This will be performed two to three times per day.

• Re-sleeve pitchers, if not already.

• Fill or Flood the pitcher with water.

• Carefully stir the seed. Allow the seed to soak for a minute or two.

• Un-sleeve pitchers and allow to drain.

Rinse

• Rinse with fresh water and allow to drain.

• Insert the drain pitcher into the soak pitcher. This allows any excess water to 

• drain from the seed and contains it in the pitcher.

Harvest

• The roots will have emerged from the beans and should be at least as long as the bean itself. If another shoot with a leaf begins to emerge, you have sprouted longer than necessary.

Storage

• Store sprouted beans and legumes in a green bag with the air removed. If moisture is present, placing a paper towel in the bag will extend shelf life.

• Place in the refrigerator.

If you have any questions feel free to contact us and we would be happy to answer any of your questions!

~Coach Rebecca Wolf