Sunflower seeds are not only delicious, but they are also highly nutritious; however, when sprouted the nutritional value goes off the charts. With a great flavor and a great crunch, sunflower seeds are rich in vitamins E, C, B and A, as well as potassium, phosphorus, iron, calcium and protein. Fun to grow, they are delicious as a snack or served with salads, mixed into dips, placed on sandwiches or as a topping for fruit. Add this to my Recipe Box.
Instructions
1. Choose organic hulled sunflower seeds for sprouting. You can use regular sunflower seeds found in health food stores as long as they have been removed from the shell, are unsalted and raw.
2. Place your sunflower seeds in a wide-mouthed glass jar and cover with water. Allow them to soak overnight, or for about 10 hours, before preparing them to sprout. Remember that sprouts will just about double in size, so do not sprout more than you can eat in 1 to 2 weeks.
3. Rinse the sunflower seeds well after soaking and then drain the excess water. Return the seeds to the jar and cover with a light cloth. Place the jar in a cool, semi-dark location to sprout.
4. Return to your sprouts every 4 to 6 hours, rinsing and draining the seeds thoroughly. Sunflower seeds have a delicate skin which will come free from the seed during sprouting. It is important to skim as many of these skins off of the water while rinsing as you can, as they quickly spoil and can cause your sprouts to rot.
5. Sprout sunflower seeds for about 18 hours, or until they have a nice 1/4 inch tail and a crunchy texture. Give your sprouts a final rinse, skimming off any skins still remaining and then drain. Place the seeds in your covered jar in the refrigerator and eat within 1 to 2 weeks.
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