Victorio VKP1014 4-Tray Sproute - Manual (Page 6)

De-hulling/Storage Instructions
These are optional steps, but following them will improve the taste
and life of your grown sprouts (see #3 in Helpful Tips). If you do not
plan to de-hull your sprouts, skip to step 2, for storage instructions.
1. When your sprouts are ready to eat, remove them from the seed tray
and place them in a large bowl of cool water. Break apart the clumps
of sprouts under the water. As you do this, the hulls (seed husks) will
float to the top, where they can be skimmed off. Continue breaking
apart the sprout clumps and skimming the hulls off the top until you
are satisfied with the results. The less hulls that remain, the better the
sprouts will taste. For smaller seeds, this can be a 5-10 minute process
per tray.
2. Rinse the sprouts well and drain thoroughly. You can use a clean
cloth or paper towel to soak up excess water from the sprouts.
3. The sprouts are now ready to be eaten or stored.
4. For storing the sprouts in the refrigerator, you can either put them
back in the sprouter, using the storage lid and place on a shelf in the
refrigerator, or put the spouts in a storage bag and place them in the
crisper section of your refrigerator.
Using Sprouts
In addition to being healthy, sprouts are one of the best sources of
nutrition available, offering high amounts of vitamins, protein and fiber.
Use these simple ideas below to help you incorporate more sprouts into
your diet.
 Salads: Blend sprouts with lettuce to boost the nutritional value of
simple salads. Sprouts by themselves make a tasty side salad, or you
can combine them with raw vegetables for dipping.
 Sandwiches: Dress up any sandwich with sprouts. Thin sprouts,
such as alfalfa, broccoli or clover are ideal for cold meat and cheese
sandwiches. For adding something extra to hot sandwiches, use larger
sprouts, such as mung bean and lentil. Use sprouts instead of lettuce
in tacos, burritos, pita sandwiches, and wraps. You’ll love the taste
and crunch.
 Soups: Use very young sprouts (2-3 days) as garnish for soups. Use
large sprouts, like mung bean and garbanzo, for hot soups and small,
delicate sprouts, such as alfalfa, in cold soups.
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