" Did you know that alfalfa is actually a member of the legume family? Making it a bean? Did you know that in less than 7 days you can have fresh sprouts of alfalfa, making it one of the most nutritious and accessible foods in the world?
|Alfalfa sprouts juice contains a myriad of valuable nutrients such as calcium, folic acid, magnesium, manganese, molybdenum, phosphorus, potassium, silicon, sodium, zinc.|
This is the only plant that supplies the full range of vitamins, from vitamin A, B complex (even B12), C, E to K. Alfalfa sprouts placed in indirect sun for a couple of days before harvesting, even produce nutritious blood-healing chlorophyll." find more about Alfalfa Sprouts (http://www.juicing-for-health.com/alfalfa-sprouts-nutrition.html)
I soak 1/4 cup of seeds in a quart of water overnight. They look so sad in the water...but they won't die.
Drain the seeds. Run water through the mesh and rinse the seeds. Drain.
Turn the jar upside down and allow full sunlight for 8 hours, rinse two times a day for the next 3 days keeping in sun for nice green sprouts.
This is a batch I started Saturday night. It's now Monday and they look like this...
Give them a couple more days and they will be all bright green and ready for sandwich making. Once sprouted, I store them in the fridge up to 4 days. They usually are eaten by then.