Sprouts can be grown by anyone, anytime, anywhere. You can buy commercial sprouters which are extremely easy to use. Alternatively, anything from a plastic bowl to a polythene bag can be used, but the best improvised sprouter is a glass jar. One handful of seeds, pulses or grains will give you approximately eight handfuls of sprouts.

1. Soak seeds in filtered or spring water overnight, usually 8-10 hours. Chick peas and soya beans need soaking for up to 24 hours, with frequent changes of water to prevent fermentation.
2. Pour off the soak water. (It can be used for watering house plants.)
3. Rinse seeds thoroughly in running water and place in a clean jar.
4. Cover with cheese cloth.
5. Lay the jar on its side in a dark, warm cupboard. Rinse the growing sprouts morning and evening and place the jar back on its side.
6. Within 3 or 4 days the sprouts will be ready. Bring the jar into sunlight on the last day when the chlorophyll develops.
7. Rinse before eating, and store in an air-tight container until needed.

Some of the easiest sprouts to grow are: alfalfa seeds, aduki beans, mung beans, green lentils, chickpeas, soya beans. Other sprouts are: sunflower seeds, sesame seeds, almonds, millet, wheat berries (grains).