Sprouting is a process of germinating seeds or beans to create sprouts which can be eaten cooked or raw (depending on the type). Sprouts are often added to salads, stir-frys, and other dishes.

Benefits of Sprouting Anti-nutrients & phytic acid Sprouting breaks down anti-nutrients in nuts, grains, and seeds that make them hard to digest, especially for people with digestive or autoimmune disorders.

Anti-nutrients & phytic acid Sprouting breaks down anti-nutrients in nuts, grains, and seeds that make them hard to digest, especially for people with digestive or autoimmune disorders.

More Vitamins & Minerals Sprouting increases the vitamin and mineral content of nuts and seeds and increases the nutrient absorption of these foods.

Protective compounds Sprouts contain protective chemicals. When someone eats a sprout, they eat the entire plant and get all its benefits.

Soaking vs. Sprouting Soaking nuts, beans, and seeds in warm water with an acidic material (like lemon juice) reduces hazardous chemicals. Sprouting follows soaking. The seed germinates and grows without an acidic medium.

Best Things to Sprout – Most nuts (except pecans and walnuts) – Most grains (if you consume them) – Most seeds including broccoli, pumpkin, sesame, chia, radish, alfalfa, broccoli, red clover, sunflower, and others

I've been experimenting with cultivating microgreens, which are extremely young edible plants (including lettuce, radishes, beets, watercress, spinach, herbs, and greens)