So now I get to tell you about one of my new hobbies. Well, besides dripping sweat all over Corpus Christi.  I don't have a real restaurant anywhere close. I am doing the best I can with McDonalds and Jack in the Box. I have sprouts and supplements back at motel to help keep diet as nutritious as possible.
   I started sprouting seeds in Thompson Falls last winter for the supposed health benefits. I am not kidding, I left no stone unturned trying to find a combination that kept me healthy while I felt like I was destroying my body and will to live ;-)
   I could not tell you how much I spent on supplements but I was on a 300 gram a day protein diet and everything I could find to supplement it. I wanted to rebuild muscle and I was willing to go to any means to make sure what I was doing in the gym was not for nothing.
  I started sprouting seeds with a jar just to see how it worked. You do not need a special jar. For smaller seeds like alfalfa and clover, even chia seeds (yes, it turns out they are quite nutritious seeds) you need a fine screen. You can used a piece of one of those old pantyhose held on with a rubberband over the mouth of a jar.

   You rinse them 2 to 4 times a day with room temp water and drain off excess. Sprout them 5 days. On 5th day put out in light for a few hours to get a little green. This is chlorophyl. They claim it is only a couple chemicals away from being perfect blood. You also get rna, dna, protein and I forget what else out of sprouts.
  These are mung bean sprouts in a half gallon pitcher. Mung beans need to soak for 24 hrs before draining off water and sprouting. They will triple or more in size in the first 48 hrs from when you first add water. This was a cup. I have already eaten 4 or 5 handfuls and it is just day 2 of sprouting. They are supposed to sprout to 25 times the amount you start with. You will swear this is true. Mung sprouts taste a bit nutty and are so easy to do.