Sprouts are good sources of protein in a plant based diet & have diverse vitamin and mineral content and also essential food enzymes. These enzymes help your body extract more nutrients from the foods you eat. When seeds sprout, the nutrients are broken down to produce food for the new plant. This is what makes the nutrients bio-available & easier to digest.
Sprouting is an excellent way to set a healthy intention for the coming days. When you ingest food in this activated state, you are going to receive the most energy from it. My two favorite seeds to sprout are alfalfa and mung bean. I like them for different reasons. The alfalfa is a smaller sprout and goes well in salads and other meals to add a fresh component to them. The mung beans are heartier and while they can be eaten raw, I like to include them with my vegetable bowls after cooking them slightly which seems to help soften them up nicely.
Generally, you water them twice a day, once in the morning and once at night. The sprouting tray I recommend below comes with more detailed instructions. Each type of sprout has a few tricks to it. Alfalfa is a good starting point because it is very easy to get going and yields a lot of sprouts. The seed also goes a long ways, I only use 2 tablespoons of seed to fill all 4 of the trays. A few days later, they are full. At this rate, my 1 pound bag of alfalfa seed is going to last for months even if I sprout them every 5 days which is about the time it takes to harvest one batch of alfalfa.