Using your sprouts

After sprouts reach their peak, they immediately begin to loose their vitamin C. Because of this, don't attempt to store sprouts longer than a week. Only grow small quantities of sprouts that can be used in a short period of time. If you plan on getting many of your vitamins from sprouts, it would be a good idea to have one or two small batches of sprouts growing all the time.

Cook sprouted beans using the same recipes you normally use. Sprouted beans cook in 2/3rds the time of unsprouted beans. Heat kills a percentage of the vitamins and enzymes gained by sprouting, so simmer or steam slowly depending on your recipe, and don't cook longer than necessary.

You can sprout a mixture of seeds to make great green salads all by themselves. You can also use raw sprouts in just about anything:

• Blended in drinks.
• Added to bean or lettuce salads.
• Mixed with already cooked breakfast cereals.
• Wrapped in tortilla or taco shells and smothered in your favorite sauce.
• Added to soups and stews just before eating.
• Sprout filled Won Tons.
• Put into sandwiches.

• Breads and biscuits.
• Soups.
• Pancakes.
• Eggs and omelets.
• Oatmeal or cracked wheat.
• Sauces.
• Mexican or Chinese foods.
• Potato Patties.
• Casseroles.
• Dips.
• Meatloaf.
• Any vegetable.
• Stir fried all by themselves.
• Even desserts. Really, the sky's the limit.