Sprouting Benefits

There is an amazing increase in nutrients in sprouted foods when compared to their dried embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially with corresponding decrease in calories and carbohydrate content. These comparisons are based on an equivalent water content in the foods measured. Analysis of dried seeds, grains and legumes shows a very low water content. But this increases upto tenfold when the same food is converted into sprouts. For accurate comparison each must be brought to a common denomination of equal water content to assess the exact change brought in nutritional value.

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Healthy Truffles
1 c. sprouted wheat
1 c. soaked almonds
1 c. raisins
Grind together in food processor,
shape into balls and roll in cocoa or coconut.