Whether I am lucky or have unrecognised green fingers, I do not know, but it seems that many people have struggled and continue to struggle with sprouting seeds, beans, pulses and grains successfully, and after a couple of failed attempts tend to throw in the towel and write the whole idea off.
Don't do it!
Sprouting absolutely has to be one of the very most important raw food "tools" you need to have in your toolbox if you want to be as lithe, gorgeous and energy-filled as you can possibly be (my already abundant energy probably doubles when I bring sprouts into my daily diet). There's a LOT to be said for these apparently "insignificant" little living beauties, and to ignore or exclude them from your diet is, in my humble opinion, one of the biggest mistakes you can possibly make.
So in my bid to have you sprouting successfully all over your kitchen, here follows my foolproof guide to sprouting using my own personal favourite method, the jar.