There are huge variety out there of seeds you can sprout. The ones I have enjoyed sprouting are lentils, raw sunflower seeds, chic peas, alfalfa, arugula and other various lettuce seeds. You can find more ideas here. In the picture below you'll find some recent lentil and alfalfa seeds that I sprouted. (And were subsequently devoured by my kids!)
Sprouting 101 (How to Grow Your Own Sprouts)
Things you'll need:
wide mouth jar plus the outer ring
seeds for sprouting
1. Place about 2 tablespoons of seeds in your jar. Cover with at least 2 inches of water, then cover the top of the lid with some cheesecloth and screw on the outer ring of your wide mouth jar. (Save the inner lid for later.) Set aside overnight.
2. In the morning, drain your seeds through the cheesecloth. Turn the jar upside down and allow it to drain. I like to place my jar in a bowl up against the wall so it drains at a slight angle, allowing the seeds to cover the full side of the jar.
3. Rinse and swish the seeds around twice daily. Propping the jar up to drain as mentioned in step 2. Continue doing this for about 3-5 days until your sprouts begin to form. The sprouts are best when they are still small.
4. You can sort through the sprouts to pull out any that didn't sprout, but I just keep everything in the jar, place a slightly damp paper towel folded up inside, and store them with the lid and outer ring on. Store your sprouts in the refrigerator.
I'm not a big lunch eater, but lettuce sprouts make the perfect lunch along with some chia seeds, almonds, and a carrot.
I'll also serve sprouts as an appetizer with assorted veggies and homemade hummus.