Sprouting Grains

Like soaking grains, sprouting breaks down phytic acid, neutralizes enzyme enhibitors, and makes grain proteins more easily digestible by the body. In addition, sprouting drastically increases the vitamin and protein content of grains, and adds an important live food factor to meals. Sprouted grains are a great base for hearty salads or raw porridge. They can also be dehydrated and ground for an extra nutritious flour. Sprouting is easy and fun! Simply:

Place desired amount of whole grains in a jar and fill with cool water.

Cover jar with a cotton cloth or cheesecloth. Secure in place with a rubber band.

Let sit overnight.


Pour contents of jar into a wire mesh strainer. Rinse well under the faucet.

Cover with a cotton cloth.


Rinse every morning and night until the grain has sprouted.

Different grains take different lenghts of time to sprout. For example, my quinoa usually sprouts in 1/2 day, buckwheat in 2 days, and wheat in 3 days, etc. Air tempurature and humidity often play a factor in the length of time it takes a grain to sprout. Unfortunately, oat groats do not sprout. To store sprouted grains, place in a ziplock bag lined with paper towels and store in the refrigerator for up to 5 days.