​​The Original

Created by Tony Hornick

We recommend sprouting Mung Beans for both flavour and nutritional value. 

You can also sprout lentils, garbanzos, soy and adzuki beans.

It all starts with a seed.

Sprouts are an extremely valuable source of oxygen, enzymes, antioxidants, vitamins, minerals and quantities of protein in their most natural form which the body can easily assimilate.  Sprouts are readily digested with the help of the many enzymes they contain. The high level of simple sugars in sprouts makes them a quick energy food. Many of the proteins in sprouts are pre-digested, or broken down into their constituent amino acids, making them easily absorbable by the body, even for those with weak digestive organs.  Every type of sprout contains a life force that is essential to well-being. The main reason we eat sprouts is to gain energy and vitality from this life force.

And so it begins...

Sprouts are baby plants in their prime. They have a greater concentration of vitamins and minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosamines, trace minerals, bioflavonoid and chemo-protectants such as sulphoraphane and isoflavone which work against toxins, resist cell mutation and invigorate the body's immune system, than at any other point in the plant's life even when compared with the mature vegetable.

What is a Sprout?