Recipe - Sprouts

1 One half teaspoon Alfalfa seeds; or
4 tablespoon Mung bean seeds (bean
sprouts); or
3 tablespoon Cabbage seeds; or
One fourth cup Lentils

Place seeds in a quart jar with a mesh lid (mesh must be smaller than seed
size). Cover the seeds with four parts water. Allow the seeds to soak
overnight. Drain off the water in the morning. Rinse the seeds with water
and a swirling action. Drain and leave the jar upside down propping it to
allow air to access the seeds. In the evening, repeat the rinse and drain
step. Continue to rinse and drain twice a day for 3 to 4 days (harvest).
Once the hulls loosen from the sprouts, use a larger mesh lid and rinse the
hulls out of the jar (2nd or 3rd day).