Sprouting grains increases their nutrient density. As seeds germinate, enzymes activate to aid metabolism and detoxification. Sprouting deactivates anti-nutrients making grains easier to digest. Sprouting wheat for 3 days increases its protein content by 300% and vitamin contents by 20-1200%. To sprout wheatberries, soak them for 18-24 hours, rinse twice daily, and allow baby sprouts to appear over 2 days. A recipe is provided for sprouted wheat tortillas made from sprouted wheatberries mixed with salt, baking powder and oil, then rolled and cooked.

1. sprouting technique & recipe sprouted grain tortillas

2. nutritional benefits of sprouting seeds become living food as soon as germination takes place, enzymes are then activated which act as catalysts to aid in metabolism, neutralize toxins, and cleanse the blood Deactivates anti-nutrients making it easier to digest sprouting wheat increases nutrient density vitamin E content can increase by 300% vitamin C content by 600% vitamin B's content by 20-1200% vitamin B-17 - the "anti-cancer " vitamin by 100% wheat sprouted for 3 days can increase in protein by 300%

3. How to Sprout Wheatberries choose organic, fresh grains rinse thoroughly using a colander place in a container that has a mesh top and soak for 18-24 hours in fresh water, rinse once or twice during this time drain and rinse place in a warm dark area rinse and drain every few hours Grains are ready to use when baby sprouts appear

4. after 2 days of sprouting wheatberries sprouted wheatberries

5. sprouted wheat tortilla ingredients 1 cup hard wheatberries I actually used a combination of hard wheat, spelt, and kamut. 1/2 teaspoon salt 1 1/2 teaspoon baking powder 2 tablespoons vital wheat gluten (optional) 2 tablespoons olive oil (optional)

6. step 1 After grains have sprouted, mix with salt, baking powder, and gluten. Pulse in food processor for 90 seconds and slowly add oil if using. Mixture should form a very soft ball.

7. step 2 separate dough into small balls, approximately 2 inches in diameter. It is helpful to add some oil to your hands before handling dough.

8. step 3 carefully roll dough into circles about 1/8 inch thick and transfer to a medium low temperature cast iron skillet that has been oiled. (I used coconut oil) Heat on both sides for about 3 minutes until tortillas are lightly browned but still soft and pliable.

9. breakfast! Add a fresh egg, some sprouted adzuki and alfalfa, and a bit of arugula...bon appetit!

10. References 1. Isabel Shepird - "How can I grow and use sprouts as a living food" www.herbsarespecial.com 2. Tess Bakeresse- "Sprouted wheat tortillas" www.cheftessbakersese@blogspot.com 3. French Meadow Bakery www.frenchmeadow.com