With this new edition, rediscover the pleasure of transforming wheat, lentils, mustard or alfalfa into sprouted seeds or young shoots. The first part of this book, sumptuously illustrated by culinary photographers Philippe Barret and Myriam Gauthier-Moreau, gives all the keys to successful germination at home: from choosing a sprouter to soaking times. We learn how to germinate a whole variety of seeds with different flavors: sunflower seeds, alfalfa, lentils, fenugreek, quinoa... The second part of the book offers tonic recipes that favor raw, flavors, crunch and pretty compositions. Recipes to acquire good reflexes and make the whole family love sprouted seeds.

Sprouted seeds carry within them an energy of spring, of renewal, of "germ"... They are one of those ingredients that contribute to a living diet. Sprouted seeds are considered true natural and economical food supplements. Sprouting is also the ideal solution for eating raw cereals and legumes.