Today, I'd Like To Talk About Sprouting

I'm up on my soapbox, and ready to expound.
Winter is upon us, here in the midwest, and the
quality of produce in the grocers has bottomed out, while the cost increases exponentially.
Tired of brown broccoli and limp lettuce at peak prices? What to do? SPROUT!!

Sprouting is a simple, easy way to vastly increase the nutrition and digestibility of your food, taking no than 5 - 10 minutes, and pennies a day. It's been around for thousands of years, but the tradition has been lost in our fast food, industrial farming culture.

Save yourself from scurvy this winter! You can sprout at home with a jar, a few seeds, the corner of an old dishtowel, and an elastic band.

Did you know that "Dried seeds, grains and legumes do not contain discernible traces of ascorbic acid, yet when sprouted, they reveal quite significant quantities which are important in the body’s ability to metabolise proteins. The infinite increase in ascorbic acid derives from their absorption of atmospheric elements during growth."?
And so it goes for protein, calcium, iron, phosphorous, potassium, sodium, Vit. A, B1, B2, B3.

Here's a concise and complete article on methods and nutritional benefits of sprouting:

Sprouts for Optimum Nutrition

Here's another excellent sprouting site:
Mumm's Sprouting Seeds, with more detailed info about
sprouting at home, and books about sprouting

It works perfectly well, but if the idea of using a jar, a rag and an elastic band doesn't appeal to you, here's a site which supplies everything you need for sprouting, including organic seeds:
The Sprout House

One important fact isn't mentioned in the above sites. I've read in a few places, and heard from raw foodists, that sprouts are at their best for nutrition and tastiness when they have just begun to sprout. This means that after soaking, rinsing, and putting your seeds in a dark warm corner to sprout, you only have to wait another twelve hours to start munching those vitamins and minerals.

By the way, you can cook with sprouted things, adding them to veggie and grain dishes, or grinding and adding to breads, or whizzing into drinks, or soups, or spreads - but minimal cooking is advised.