How To Make
Sprouted Buckwheat

If you've never tasted your very own just-made sprouts you're in for a real treat. Sprouted buckwheat is perhaps one of the most foolproof sprouts you can make because it always turns out perfect.

Let's be clear -- buckwheat is raw, and kasha is the toasted version of buckwheat. Always remember: You can't sprout anything that's already been cooked in any way. Seeds, grains, beans, and whatever else you may sprout in your lifetime must be in its raw form.

Sprouts are a wonderful and easy way to add raw foods to your diet. They're the utmost in fresh because you eat them at their peak of life! You may notice, as I have, that when I add fresh sprouts to any meal you eat a lot less -- which really helps if you need to shed a few pounds. ;O)

So are you ready? It's time to learn how to make sprouted buckwheat.

You'll need the proper sprouting tools, first. You can look online for all sorts of containers to use in making sprouts, such as sprouted buckwheat. But I have to say that my all-time favorite way of making sprouts involves sprouting trays.

Here's what they look like. They measure 8 inches x 10 inches x 2 inches high, and they function not only as a sprouter, but as a crisper. This allows you to store your sprouts in the fridge and they'll stay crispy and of the utmost in fresh.

There's a handy little removable divider so you can make smaller batches of more than one kind of sprouts, if you'd like. Or just remove the divider to make one big tray of one type of sprouts.

You can purchase one tray or more (I have 4), and what's so fabulous is they stack one on top of the other. This saves on space in your kitchen.

Now, back to sprouting...

Next time I make sprouted buckwheat, I'll be sure to take some pics to share with you.

1. Begin with 1 cup of raw buckwheat, rinse thoroughly, and drain. Pour the sprouts into a container (I use a wide-mouth jar) and fill with 2-3 times the amount of FILTERED water. Let sit 4-6 hours (I usually just let it sit overnight).
2. Pour into a colander and rinse thoroughly. Soaked buckwheat happens to be surrounded by a bit of a thick, syrupy sort of liquid after soaking. Just keep rinsing and draining a few times until you feel it's rinsed as well as it's going to be. You'll know because there comes a point that the rinsing you're doing isn't REALLY making too much of a difference. ;O)
3. Lay the soaked buckwheat sprouts in your sprouting tray(s). Just line the bottom, no need to pile it on. If the bottom is lined and you still have more sprouts, just use a second tray.

   Look at the photo above. Do you see the flat little white tray that's sitting underneath the sprouting tray? Most sprouting trays come with two of those, one for the top and one for the bottom. So you have a tray underneath to catch any water drips and to allow air circulation, and one on top to keep your sprouts clean as they grow up to be big and strong. :o)

4. Now, put your covered sprouts in an out-of-the-way place -- I just set them on top of my fridge. You're going to rinse and drain these sprouts with clean, filtered water 3 times/day.

And that's all there is to making sprouted buckwheat.

As long as you remember to water your sprouts 3 times/day, your sprouts should be ready to eat in 2 days. You'll know they're ready because they'll have grown a teensy little tail -- and they taste almost sweet when they're at their best, with no bitter aftertaste.

Placing your sprouts in the refrigerator will halt the growing process.

When your sprouts are ready to go, do NOT rinse them before storing in the fridge. They should be dry when stored.

Happy sprouting!

p.s. Need sprouting trays? See what Rita has to offer at Sprouthouse.com.

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