• Non-Glutenous Grains: quinoa, amaranth, millet, buckwheat, brown rice
• Legumes: lentils, chic peas, adzuki beans, mung beans, soybeans

NOTE: When purchasing a hemp protein powder you should be looking for a brand that
supplies at least 50% protein by weight, supplying 15 grams of protein per 30 gram serving.
Otherwise, you can always just buy and enjoy the hemp seeds themselves – that’s what I
prefer.

Soaking is as simple as its name implies. All that is required is some good quality filtered or

Raw cabbage juice is an excellent source of glutamine. Otherwise, choosing an L glutamine powder supplement is
most convenient.There are no known side effects of high levels of glutamine intake but taking excessive amounts
can lead to stomach upsets. It’s safest to followthe instructions on whichever glutamine supplement you purchase.
Usually 2 to 5 grams per day is suitable for most active individuals.

spring water and the seed, nut, grain or legume you wish to soak. Remember that when

you soak dried foods they will absorb water, swell and expand, so make sure there is

plenty of water to cover them. It is best to soak them in a bowl or glass jar. For simplicity,

it is easiest to soak the seed, nut, grain, or legume overnight in water at room

temperature. After you have soaked your seeds, nuts, grains, or legumes they should be

rinsed off before consuming or sprouting them. Soaked nuts (and sunflower seeds) don’t

necessarily need to be sprouted. They can be enjoyed in their living state after their

overnight soaking period. If you have soaked a larger quantity of nuts (or sunflower

seeds), then leftovers may be kept soaking in water in the fridge for up to 48 hours.

Now that you have your grains, legumes, and seeds soaked and ready to sprout here’s

what you need. First, ensure that you’ve thoroughly rinsed them after the soaking

process. Next, using a sprouting jar, sprouting tray, or even a common strainer, place

your soaked grain/legume/seed inside and make sure that there is enough ventilation

and that the temperature is not above 80º F. You can easily make your own sprout jars

by taking a wide-mouth glass jar and covering it with some cheesecloth (secured by an
elastic band). Tilt the jar at a 45º angle and place it in your dish rack so that water from
your seeds can drain properly and to ensure the jar has good ventilation. I personally just
throw my soaked seeds into a strainer overhanging the sink and cover it with a kitchen
towel or paper towel. As the seed goes through the sprouting process, you need to rinse
it once or twice a day to maintain its moisture. Depending on the seed/grain/legume
you are sprouting different harvesting times will apply. To test whether the sprouts are
ready, chew one. It should be firm, yet soft and not too crunchy.
Refer to the following chart for some guidance.