IT'S SPROUTING TIME AGAIN by Sue

Sprouted seeds contain lots of vitamins as well as protein, carbohydrates, minerals and oils - they're hugely nutritious. So, now the winter is fast receding, I've dug my seed sprouter out of the cupboard and it's back in action. Once again we can have mung, alfalfa, green lentil and azuki sprouts with our salad, in our sandwiches or our stir-fries. Sometimes just a handful as a snack is delicious. And mung sprouts with peeled grapes, mint leaves and vinaigrette with a little honey in the mix is absolutely scrumptious. Here's a pic of my sprouter in action.

But what if you haven't got a sprouter or haven't sprouted seeds before but would love to try? Well, here's what you can do. Find or buy 2 or 3 large kilner jars. Remove the fastening arrangements on the top and replace with a piece of muslin or net held down with a strong elastic band. That's your sprouter. Now, to do the actual business:
Take a half cupful of each of your chosen seeds and soak overnight (individually!) in plenty of cold water. In the morning, remove the muslin from the jars, rinse and drain the seeds and pour them into the jars. Replace muslin and lay the jars on their sides in a light'ish corner of your kitchen, not in direct sunlight. Rinse night and morning by pouring water through the muslin and shaking it out thoroughly holding tightly onto the muslin as you do so, make sure the seeds are well drained. Within days they will begin to sprout; mung and green lentils are pretty quick, so is alfalfa, azuki takes a bit longer. When fully sprouted, rinse again and drain well before using or storing in an airtight container in the fridge. They will last for several days.
There are lots of other seeds and grains you can sprout - check them out at this website which also suggests some interesting ways of incorporating the sprouts in your cooking. GOOD LUCK!