Here is a recipe for a simple vegetarian chili using sprouted great northern beans that were slow cooked one day before the chili was made. Sprouting reduces the cooking time and adds nutrients and soluble fiber to the beans. Although I could have used conventional cooking for this, I preferred slow cooking since it makes
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Alfalfa sprouts are very easy to grow. Soaking for 4-5 hours followed by 24 hours of sprouting produces uniform sprouts. It is not advisable to buy the sprouts owing to the risk of bacteria. They are rich in protein, vitamin K and other micronutrients. It is a good idea to take in moderation since it
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I use a Victorio seed sprouter that I got from here: http://www.amazon.com/gp/product/B005FVPP04/ref=oh_details_o03_s00_i01?ie=UTF8&psc=1 Benefits of sprouting: Makes vitamins (especially B and C) and minerals more available. Increases amount of soluble fiber  Makes the seed/legume more easily digestible It works well in places where humidity is variable. It is essentially a series of compartments and at the
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