Sprouting & Microgreens: Year-Round Indoor Salad Gardening (4-Week Series) ON-LINE


“One of the most inexpensive, easy to grow and most concentrated but truly natural sources of vitamins, minerals, enzymes, and amino acids (protein) known. They are also biogenic, alive, and capable of transferring their life energy to your body. Biogenic foods are foods that, when planted, will create new life.”
~Dr. Ann Wigmore

Learn how to Grow Nutrient-Dense, Soil-Sprouted Greens in 7-Days the Low-Tech way. The no lights approach an abundant harvest. Easy to plant, grow, and produce in pots or trays on your porch, patio, deck, balcony, or windowsill. Discover the wonders of sprouts and microgreens as offered in this two-part series.

We will cover all the steps necessary to sprout these nutritious living foods – from soaking to enjoying. With over 500 sprouting seeds, you can choose which to grow in your indoor garden. It is a fantastic great way to diversify your diet and is fresh year-round. These two series Sprouting and Microgreens, give you all you need to know to Empower Your Diet.

Each week will include hands-on experience, recipe sharing, sampling, and a sprouting dish to awaken your palate and inspire your gardening.


  • Grow a miraculous abundance garden. If you plant one square foot of sprouts (930.3cm 2, you can expect to harvest 1 ½ to 2 pounds (680.4-907.2 g) of greens every 10-days.
  • If one square foot is harvested every ten days a year, you will see 36 harvests and a total production of 54 to 72 pounds (24.5 – 32.6 kg) of fresh greens annually.
  • If you plant every day, then it would be 547 to 730 pounds (247.8 –330.7 kg)
  • Suppose greens are harvested from your growing shelf and windowsill. All done without light bulbs, turning up a thermostat, paying more taxes or firing up a rototiller to produce this bounty of greens. That’s a lot of fresh food for only 15 to 20 minutes daily.Image result for tony sprouter



Shantree Kacera, R.H., D.N., Ph.D., received his doctorate in Nutritional Medicine and Herbalism in the 70s. Since then, he has been exploring foods and herbs’ effects in an integrative lifestyle approach to physical, mental, emotional and spiritual well-being. His passion and study of sprouts and growing microgreens began about 50 years ago. He has explored the benefits of a high-energy Ayurvedic plant-based approach to nutrition and the ecological benefits of integrating bioregional local, native and wild edible living plants into one’s daily life.

Image result for sprouting bowl

Sprouting & Microgreens Integrated Series

A sprout is a seed that is either germinated until it has formed a root or developed its first set of leaves and becomes a young plant. Vegetable or leafy sprouts include radish, broccoli, beet, mustard green, clover, cress and fenugreek sprouts. Nut and seed sprouts include almonds, radish, alfalfa, pumpkin, sesame, or sunflower.

  • Why Sprout?
  • Becoming a Daily Gardener
  • The Sprout Route
  • How-to Sprout Methods
  • Materials, Tools & Accessories
  • Individual Crops: Seed-by-Seed
  • Troubleshooting
  • Recipes: Food as Art

Date & Time

Tuesday Evenings
7 – 9 pm.

Oct 10, 2023
Oct 17, 2023
Oct 24, 2023
Oct 31, 2023


Microgreens are young vegetables approximately 1–3 inches (2.5–7.5 cm) tall. They have an aromatic flavour and concentrated nutrient content and come in various colours and textures. The differences between microgreens and sprouts: Microgreens are grown in soil; sprouts germinate in water. The leaves and stems of microgreens can be eaten; the “stem” and seed of nodes can be eaten. Microgreens are packed with flavour and often used as garnishes; sprouts are usually further in their growth. They are harvested just after the first leaves have developed.

  • Why Microgreens?
  • Health & Microgreens
  • Materials, Tools & Accessories
  • Planting, Growing & Greening
  • Harvest & Storage
  • How-to-Grow – A Ten-Step Process
  • Individual Crops: Seed-by-Seed
  • Culinary Seeds & Wild Edibles
  • Easy Vermiculture Practices
  • Creating Living Soil
  • Troubleshooting
  • Recipes: Food as Art

Date & Time

Tuesday Evenings
7 – 9 pm.

Nove 7, 2023
Nov 14, 2023
Nov 21, 2023
Nov 28, 2023

Payment: Sacred Reciprocity:

Shifting the Paradigm Towards a Gift Economy

The magic of the gift system is that the gift is voluntary, not part of a contract. The gift binds the recipient to the giver and both to the community.

Each series’s price allows each participant to decide what tuition amount feels right, clear, and fair, reflecting their financial condition and feelings of value and gratitude. In this regard, I am applying a fundamental principle of gift — one does not specify what the return gift shall be.

You may choose to pay what a typical online webinar program of this level of quality costs, or you may want more. I cannot put a number value on it. That is not because I don’t think it is valuable. I don’t know the value, especially given the vast diversity of financial means.

Therefore, I am offering this series as a gift, trusting participants’ generosity to support the Centre in developing and sustaining in-depth learning journeys like this one. I trust your judgement about what represents a commitment and respect for your financial situation.

Pre-registration is required.

Please send an e-transfer to our email address:
Register for the 4-week series; thanks! 

Previous attendees in both series can attend for 1/2 the regular registration fee.

Living in the Gift – Charles Eisenstein

NEW! Master Sprouting: The Seed Revolution Course

Book Event

Sprouting Series
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Microgreens Series
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Sprouting & Microgreen Combo Series
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