As mentioned recently on this blog, I've begun sprouting seeds and legumes. I don't know why I didn't do it sooner. Maybe I had some notion about it being more complicated than it really is. Really, it is not complicated at all, nor does it take all that much time or energy.
Sproutpeople, for those interested in taking up sprouting, or just looking for more information or inspiration, is a very useful and informative site. For a detailed look at sprouting in a soil medium, as well as much besides, visit Tim Tyler's Sprouting.
So far I've sprouted organic, non-GMO seeds by mumm's -- Sandwich Booster (clover, alfalfa, radish, canola), Daikon Radish, and Red Clover. I've also sprouted garbanzo beans, otherwise known as chickpeas (not organic, unfortunately), and brown lentils (first batch currently underway).
Here are some pictures of my, err, operation.
I hope these pictures, as also my recipes, will inspire some of you to begin sprouting as well. So simple, yet so rewarding! For some ways sprouted chickpeas can be used, or at least how I've used them so far, see my posts on Raw Hummus and Sprouted Chickpea, Tomato, Avocado Salad. The latter is inspired by Banadura Basal, a Lebanese Tomato and Onion salad with lemon juice, olive oil, salt and pepper.