Good seeds for sprouting include: wheat, sunflower, wheat grass, alfalfa, lentils, garbanzo beans
Adam's instructions for sprouting:
1. Soak the seeds, submerged completely in a large container of water, for 8-12 hour (depending on size) intervals, rinsing the seeds and changing the water at the end of each.
2. After 2 days of the rinsing and soaking process the seeds should have sprouted a tap root, this indicates that they are ready to be moved to a soil tray.
3. Sprouted seeds are spread evenly over a tray of topsoil, and covered for a few hours to retain moisture.
4. Last the seed trays need to be uncovered and put in sun or under grow lights where they will take about 1 week to sprout. When harvesting the sprouts it is most nutritious to cut them at the lowest point before the root system.
Sprouts have higher concentrations of chlorophyl than larger plants, the chlorophyl oxygenates the blood and breaks down toxins in your body.
The molecular make-up of wheat grass is very similar to that of an iron rich red blood cell, it has been said that a blood transfusion using wheat grass juice and coconut milk could be possible.