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Alfalfa Sprouts
How-tos
Ingredients:
- 20 g (2 tbsp) alfalfa sprouting seeds
- 750 ml (25 oz) mason jar
- seed sprouting jar lid
Equipments:
- Sprouting screen lid or cheesecloth with rubber band
- Wide-mouth quart jar
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Nutrition:
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Instructions:
- Sanitize
Pour hot water into a 750 ml mason jar, let sit for 1–2 minutes, then drain and let cool. - Soak (Day 1)
Add 20 g (2 tbsp) alfalfa seeds to the jar. Cover with filtered water and close the mesh lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully. - Rinse and Drain (Days 2–4+)
Twice daily: fill the jar with filtered water, swirl gently, drain through the mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight. - Harvest
By day 4 (up to day 7 depending on temperature), sprouts should fill the jar. Transfer to a container lined with a paper towel and refrigerate. Consume within 5 days.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
Rinse and drain the sprouts thoroughly twice a day — once in the morning and once at night. Incomplete draining leads to mold.
Keep the jar in a dark or low-light area during sprouting, then move to indirect light for the final 12 hours to green up the leaves.
Tips:
Use seeds specifically labeled for sprouting to ensure they are untreated and safe to eat raw.
Storage:
Once fully sprouted, store in the refrigerator in a sealed container for up to 5 days. Rinse before eating.
Alfalfa Sprouts
6 Servings (1/2 Cup)
Prep 4 days
Sprout 4 days
Ingredients:
- 20 g (2 tbsp) alfalfa sprouting seeds
- 750 ml (25 oz) mason jar
- seed sprouting jar lid
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Instructions:
- Sanitize
Pour hot water into a 750 ml mason jar, let sit for 1–2 minutes, then drain and let cool. - Soak (Day 1)
Add 20 g (2 tbsp) alfalfa seeds to the jar. Cover with filtered water and close the mesh lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully. - Rinse and Drain (Days 2–4+)
Twice daily: fill the jar with filtered water, swirl gently, drain through the mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight. - Harvest
By day 4 (up to day 7 depending on temperature), sprouts should fill the jar. Transfer to a container lined with a paper towel and refrigerate. Consume within 5 days.
