The quart-size, dual-container system is ideal for sprouting seeds. Its convection action provides continuous ventilation, humidification and warmth. Benefits include larger batches, less time to harvest (8-48 hours!), minimal sprout disturbance, longer storage life, and the ability to grow many sprouts with NO RINSING!

EASY-SPROUT™ is made of 6 oz. durable food-grade plastic (high-density polyethylene). Our complete sprouting system, the EASY-SPROUT™ sprouter has six parts (Inner Container, Outer Container, Dome, Vented Lid, Solid Lid, and Alfalfa Insert).

Sprout Keeper™ is made of 4.6 oz. of durable food-grade high-density polyethylene. Its three parts (Inner & Outer Containers + Vented Lid) sprout all but the smallest seeds (like Alfalfa and Sesame). Sprout Keeper™ is also handy for storing finished sprouts in the refrigerator.

An added benefit of the EASY-SPROUT™ and Sprout Keeper™ design is non-sprouting use, such as washing grapes and berries or crisping limp celery and carrots.

EASY-SPROUT™ is always used with the Inner Container nesting in the Outer Container when soaking, sprouting, storing and serving.

The Inner Container rests level with or above the Outer Container. Both positions maintain air flow and retain moisture when used with the Vented Lid or combination measuring cup / Dome. The Solid Lid provides a tighter seal of the sprouter contents (for use when airflow isn't necessary or wanted.) With proper soaking, draining and warmth most viable seeds sprout rapidly. The process results in the flow of fresh, warm, humidified air that protects the sprouts from suffocation and dehydration, while preventing issues such as mold or fermentation.

An Alfalfa Insert snaps inside the Inner Container. It reduces drainage slits for tiny seeds. (Use only when necessary.)

A 1½-cup capacity Dome rests above the Inner Container. It permits air circulation yet retains moisture. With graduated markings, it doubles as a measuring cup for use with fresh sprouts or most dry seeds.

EASY-SPROUT™ Care - Clean with dish brush. To remove stains, fill with water and add a Tablespoon of bleach. The same bleach water can be used repeatedly. (If placed in a Dishwasher, Top Rack Only.)

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Getting Started

Use untreated, viable, whole dry seeds, beans, grains or nuts. A good variety can be found at health and natural foods stores, food co-ops, grocery stores, and online vendors. Most seeds, beans, grains, and nuts are usable, even if not specifically for sprouting. They must be untreated. Don’t use garden seeds.

Seeds are natural. Quality varies. Test. If OK, buy more. Keep seeds cool and dry. Store nuts and hulled sunflower in refrigerator or freezer.

To Soak/Rinse – Soak seeds in warm (not hot) water. (Begin the soaking time with warm water – it is not necessary to keep the soak water warm.) Lift out Inner Container to drain, empty the Outer Container and replace Inner Container. Sprouts do best if they are well-drained after soaking or rinsing.

Thorough Drainage is Essential! Small seeds can be water-logged for hours after soaking. Use centrifugal force to remove water from seed mass. Rock sprouter back and forth. Or, with Vented Lid snapped on, put the sprouter in a mesh tube bag (like the kind used to package 4 lbs. of oranges) or a nylon stocking and twirl. Then loosen compacted seeds by slapping the sides of the sprouter.

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Easy-Sprouting™ Chart
Seed Types	Cups of Seed	Soaking Time	Sprout Time; Sprout Length	OK to Freeze?	Suggested Uses
Alfalfa, Broccoli, Radish, and other salad types1	¼ to ½	6 to 8 hours	36 to 72 hours; ½ to 2 in. (1 to 4 cm.)	No	Salads, sandwiches
Buckwheat, hulled	½ to 1½	½ to 1 hour	8 to 24 hours; 0 to ½ in. (0 to 1 cm.)	Yes	Shakes, smoothies, breakfast mix, cereal add-ins, snacks, bars, desserts, fruit, salads, Chinese food
Sesame, un-hulled2	½ to 2	1 to 2 hours	0 to 18 hours; 0 to 1/32 in. (0 to 0.1 cm.)	Yes
Sunflower, hulled	½ to 2	1 to 2 hours	0 to 18 hours; 0 to ¼ in. (0 to 0.5 cm.)	Yes
Lentil3	½ to 1½	4 to 8 hours	16 to 36 hours; Lentil and Mung ¼ to 1 in. (0.5 to 2 cm.). Garbanzo ¼ to ½ in. (0.5 to 1 cm.)	No	Salads; soups; stir-fry; casseroles; Chinese, Italian, and Mexican dishes; lightly steamed peas and beans
Mung Bean	½ to 1½	8 to 12 hours		No
Garbanzo4				Yes
Pea and Misc. Beans5			24 to 36 hours; ¼ to 1 in. (0.5 to 2 cm.)	Yes
Barley, Millet, Oat-hulled6	½ to 2	2 to 3 hours	4 to 18 hours; 0 to ¼ in. (0 to 0.5 cm.)(Hulled Oats: 4 to 8 hours, 0 in. sprout length)	Yes	Soups, breads, stir-fry, casseroles, breakfast mix, cereal add-ins, snacks, bars, desserts
Rye, Triticale, Hull-less variety Barley and Oat6	½ to 2	4 to 8 hours	16 to 36 hours; 0 to ¼ in. (0 to 0.5 cm.)	Yes
Kamut, Spelt, Wheat	½ to 2	8 to 12 hours	12 to 36 hours; 0 to ¼ in (0 to 0.5 cm.)	Yes
Quinoa	½ to 2	2 to 4 hours	12 to 14 hours;0 to ¼ in (0 to 0.5 cm.)	Yes
Brown Rice, whole, short-grain	1 to 2	8 to 9 hours	24 to 28 hours; 0 to 1/32 in. (0 to 0.1 cm.)	Yes	Cereal, ground
Almond, Brazil, Filbert, Peanut7	¼ to 2	8 to 12 hours	0 to 18 hours; 0 to 1/32 in. (0 to 0.1 cm.)	Yes	Salads, stir-fry, casseroles, breakfast mix, cereal add-ins, snacks, bars, desserts
Pecan and Walnut7 halves	¼ to 2	2 to 4 hours	0 to 8 hours; No sprout or nub.	Yes
Also Clover, Fenugreek, Cabbage, Black Mustard, etc. Sesame will be bitter if the root is more than just budded out. Do not overgrow sprouts that you want to use for grinding. Brown Lentils, the most common type, have a very earthy flavor. Red Lentils are smaller than Brown Lentils and sweeter. French Lentils are dark, plump, and tiny with a soft, peppery flavor. After soaking, a slower alternative method is to place Garbanzo beans (sprouter closed with Vented Lid) in refrigerator to sprout for up to 7 to 10 days. Also, try the delicious cousins to the Garbanzo, Red and Green Chana. They are smaller than Garbanzo, have milder flavors, and tend to sprout a bit drier. Beans, like Black Eye, Great Northern, Lima, Pinto, Red, etc. To improve palatability, versatility, and storage, steam sprouted beans 10 to 12 minutes. Use within a couple of days or, after cooling down, freeze for later use. Don’t expect, or wait for, roots on hulled Barley, Millet, hulled Oats, or Nuts. Refrigerate promptly. If not used in 48 hours, freeze or dehydrate. Hulled grains have hulls when grown, but the hulls are removed. They will not sprout, yet have enzymes, unless heat-treated. Hull-less Barley and Oats are grown without hulls and do sprout. Nuts are soaked, without their shells. After draining, they are left to sit out as prescribed for Sprout Time. Whole nuts will develop a sprout nub, which is sufficient. For Almonds, select certified raw/unpasteurized. For Pecans and Walnuts, just soak the nut halves. They will not “sprout,” of course, but the soaking will remove the trypsin inhibitors and make the nutrients more easily assimilated. Notes For sprouting two or more kinds of seeds together, use seeds with similar soak and sprout times, storage life, uses. No-rinse sprouts store better than rinsed sprouts (wetness blocks oxygen). Best storage is in the sprouter with the Vented Lid. Freezing (no-rinse sprouts) preserves sprouts’ vitality and facilitates grinding for convenient assimilation.

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Sprouting Alfalfa, Radish, Broccoli and Other Salad Varieties

Step 1 - Load with Seeds, Cover with Water, Soak

To start, put the Inner Container in the Outer Container - Low Position. Snap the Alfalfa Insert into the bottom of the Inner Container. Now load with seeds. Pour in ¼ cup (50 ml) seeds. Use Alfalfa, Broccoli, Clover, Radish, etc., or try a mix of salad types.

Fill the sprouter with warm water (bathing temperature) and soak for 6 to 8 hours. Vented Lid or Solid Lid may be on or off. If traveling, snap on the Solid Lid.

Step 2 - Achieve Thorough Drainage with Centrifugal Force!

Drain, Rinse, Drain

Once the seeds have soaked 6 to 8 hours (Step 1), lift out the Inner Container and drain out the soak water into your sink through the slits in the bottom of the Inner Container. Rinse the seeds to freshen, again draining out the water.

Spin & Centrifuge

Put the Inner Container back into the Outer Container, snap on the Vented Lid, and put the sprouter into a mesh tube bag, like the kind used for oranges (or into a knee-high nylon stocking). Twirl the bag, creating a “salad spinner” effect.

Release Excess Water

Lift out the Inner Container and pour out the excess water from the Outer Container.

After a 6- to 8-hour soak, Alfalfa and other salad types have all the water they need for a good start. But if seeds are not well drained and loosened, growth will be slow. Tiny seeds can trap water within the seed mass long after you think you have drained them. Centrifuging forces water from the Inner Container to the bottom of the Outer Container.

Slap & Loosen

After 10 to 15 Spin & Centrifuge revolutions, loosen the seed mass by slapping around the sides of the sprouter.

Sprout

For sprouting, use the Low Position with Vented Lid or use the High Position with the Dome. Set the sprouter aside for about 24 hours or until the sprouts are at least ¼ to ½ inch (about 1 centimeter) long.

Step 3 - Loosen & Stir

Loosen & Stir

About 24 hours after draining the soak water, fill the sprouter with room temperature water and use a fork to loosen and stir the sprouts. It works well to leave them in the water for 5 to 10 minutes, especially if you rinse just once per day. Skim off any hulls that float to the top with your fingertips or a spoon.

Remove Alfalfa Insert

During this mini-soak, remove the Alfalfa Insert as it is no longer needed. Drainage will be even better.

Achieve Thorough Drainage

Use the Spin & Centrifuge and the Slap & Loosen techniques from Step 2.

24-Hour Alfalfa Sprouts, after Loosen & Stir + Thorough Drainage

Repeat the process once or twice per day until the sprouter is full – usually within three days. Each time you apply thorough drainage and loosening techniques, you will rearrange the sprouts for uniform greening (and de-hulling if you wish). After a couple of days, you can start eating the sprouts, even as you continue sprouting. To boost greening, set the sprouter in sunlight. The more seeds used per batch, the more efficient Easy Sprout™ becomes, provided the seeds don’t become a waterlogged, root-bound mass in the bottom of the sprouter! Once at a stage you like, refrigerate any uneaten portion with the Vented Lid, but wait at least 12 hours after the last rinse.

Step 4 - Finish

When the sprouts start growing to the top of the sprouter, you may wish to put the Inner Container in the raised position with the Dome over the sprouter in sunlight for extra greening. You can also just continue having the Vented Lid on. When your sprouter is full of nice fluffy sprouts, they are ready to eat. Store in refrigerator while continuing to enjoy them.

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Long-Fat Mung Bean Sprouts

For long-fat Mung Bean sprouts, do this:

Start with at least ¾ cup of beans. Soak 8 hours, drain thoroughly. Let the Mung Beans sprout for 24 hours. Then, set a pint jar of water on top of them. Growing the sprouts under pressure will force them to fatten and lift the weight.

The Dry Mung Beans

Mung Beans Sprouted 24 Hours with Weight On

Begin the first of a series of mini-soaks (5 to 15 minutes), adding room-temperature water just to the level of the sprouts. Take care not to let them get too dry, or they will send out long roots looking for water. Use at least two mini-soaks of room-temperature water each day, always keeping the weight on the sprouts, and only filling to the level of the beans. Don’t disturb the sprouts so they can grow straight. Sprout in the dark, or leaves will green. The sprouts will bulk up and push the weight up as they grow.

By the time the bottom of the weighted jar reaches the top of the sprouter you will have some nice long fat Mung Bean sprouts! There may be a layer or two of shorter sprouts at the top which are also good to eat. When the sprouter is full, you can cool the sprouts down in the refrigerator. For best storage, keep the sprouts in the sprouter covered with the Vented Lid. For short-term storage, you can put the sprouts into a gallon-size plastic bag. Long-fat Mung beans have a much shorter storage life than Mung beans grown with the No-Rinse method.

3 Days Growth

The Mung Beans have pushed the water jar almost to the top.

4 Days Growth

Ready to eat. De-hull in large pan of cool water if desired.

Table-ready long-fat crunchy Mung Bean sprouts!

To get rid of hulls, dump the entire sprout mass into a large pan of cool water for de-hulling.

Try out your long-fat Mung Bean sprouts in a crunchy salad...

Crunchy Mung & Tuna Salad

• 1½ cups long-fat Mung Bean sprouts (one Dome-full)
• 1½ cups sliced celery
• 5-ounce package water-packed Albacore tuna
• 2 tablespoons mayonnaise
• ¼ teaspoon multi-herb seasoning

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Buckwheat & Sunflower

The quickest and easiest way to use these two delicious varieties is in the hulled form. Buckwheat is the most reliable, quality-wise. If Buckwheat seeds are “dusty” from hulling, get rid of the dust by swirling the seeds in the sprouter before adding soak water. Buckwheat makes thick soak water. Some extra seed washing before and after soaking helps. And thorough drainage and loosening is a must. Ready to use after 8 to 24 hours of sprouting. Sunflower’s biggest concern is freshness, and rancid seeds are sometimes found in the marketplace. Look for light grey seeds. Use within 48 hours of soaking. (Unhulled sunflower is used for growing greens, as is unhulled buckwheat.)

Sesame

Sesame acquires a bitter taste if overgrown. It is most palatable with no root showing to just budded out. As with tiny seeds, drain thoroughly and loosen. Sprout 12 hours, cool and freeze in plastic bag.

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High-Vitality Recipes

Sprouts are flexible. We can easily modify recipes, vary ingredients or alter proportions.

Basic Sprout Bar Recipe

In large plastic bag: mix 1 cup each – frozen Sesame and Sunflower sprouts + ¾ c. frozen raisins (adding 3 T raw cacao powder or cocoa for chocolate flavor). Grind and return to bag along with 2+ cups of your choice of add-ins (such as oats, barley, nuts). Mix, shape, refreeze.

Pasta-Sprout Salad

Prepare choice of pasta. Add Dome each of: baby Mung, Lentil, Garbanzo sprouts. Mix in to taste: baby corn, sliced fresh mushrooms, chopped tomatoes, thin carrot slices or matchstick carrots, and ripe olives. Offer choice of dressing, including Sunny Salsa Dressing/Dip

Sunny Salsa Dressing/Dip

Blend 1 c. Sunflower sprouts, ½ cup salsa or picante sauce, juice of ½ lemon and ½ c. water until smooth. Use with chips, veggies, pasta.

Simple Lentil Salad (for one)

1½ cups Lentil sprouts, snipped chives or green onion, lemon juice and olive oil to taste

Sesame Dijon Spread

Grind frozen Sesame sprouts and mix 1 tsp. Dijon mustard per cup sesame (to taste). Spread on mushroom caps, tomato slices, lettuce leaves. Delicious with pretzels.

Olive-Sprout Salad

Mix baby Mung, Lentil, Rye, Garbanzo sprouts with salad olives and ripe olives. Add as desired chopped celery, chopped red onion, broccoli, cauliflower, etc.

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