Alfalfa Sprouts and other sprouting seeds and grains

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Alfalfa Sprouts and others grains and seeds to sprout.

Here is some information about sprouts and the nutritional benefits

and how to make your own sprouts.

I have done this many times, and it is so delicious and fresh when

you sprout them at home. Just a large jar with cheese cloth on top

and soak seeds over night, Use about a tablespoon of seed for a quart

jar, then rinse and keeping rinsing for 6 days for alfalfa, then put

in the refridge when you see them all ready.

I have sprouted almonds too, in which this tastes amazing, they taste

so good that I usually dont let them sprout. I eat them after 2 days.

Always rinse before eating.

Enjoy!

Michele

http://nutrition.about.com/od/fruitsandvegetables/p/alfalfasprouts.htm

About Alfalfa Sprouts:

The saponins in alfalfa sprouts may help to reduce cholesterol.

Alfalfa sprouts are a great source of vitamin K too.

Nutrition Information for Alfalfa Sprouts:

The following nutrition information is for one serving of alfalfa

sprouts. That would be about one cup of alfalfa sprouts, or 33 grams.

This general information is for raw alfalfa sprouts.

Macronutrients:

Water: 30.08 g

Calories: 10

Protein: 1.32 g

Carbohydrates: 1.25 g

Fiber: 0.8 g

Sugars: 0.06 g

Total Fat: 0.23 g

Saturated Fat: 0.023 g

Monounsaturated Fat: 0.018 g

Polyunsaturated Fat: 0.135 g

Cholesterol: 0 mg

http://ezinearticles.com/?Alfalfa-Sprouts & id=463974

Alfalfa (Medicago Sativa) is a perennial flowering plant native to

Iran which lives from five to twelve years, it is also known as

Lucerne, Purple Medick and Trefoil. It looks similar to clover with

clusters of small purple flowers. Alfalfa is now grown throughout the

world as forage for cattle but in sprouting form, it has many

nutritional benefits to humans.

Alfalfa produces pale, fine green spindly shoots; these shoots are

packed with starches, oils and nutrients to help the plant grow.

These nutrients convert in to vitamins, minerals, enzymes, proteins

and sugars which make them an extremely good food source. Sprouting

beans tend to produce less wind when digested than beans that have

not sprouted because the germination process uses up the indigestible

sugars in the seed. Alfalfa sprouts can be bought in the shops but

they are easily grown at home in jam jars within six days.

Alfalfa sprouts contain concentrated amounts of phytochemicals which

can protect us against disease such as pancreatic, colon and

leukaemia cancers, osteoporosis, fibrocystic breasts tumours, high

cholesterol, arteriosclerosis and cardiovascular disease and symptoms

associated with PMT and the menopause. If you are trying to give up

smoking, alfalfa sprouts are a good food to eat, this is because they

are an alkaline food and research has shown that alkaline foods

reduce the amount of nicotine depleted in the urine which reduces

cravings.

Nutrients

• Beta-carotene

• Calcium

• Magnesium

• Phosphorus

• Potassium

Benefits

• Low in calories

• Reduces inflammation

• Stimulants the immune system

• Detoxifies

• Aids sexual activity

• Easy to digest protein

• High in antioxidants, saponins and phytochemicals

• Prevent DNA destruction

• Protect from the ongoing effects of aging

Drawbacks

Some people may be allergic to alfalfa sprouts especially those

suffering from lupus.

Hare C.H.Ed Dip NutTh

http://www.rosicrucian.com/zineen/pamen043.htm

Sprouting for Health

The health of the physical body should be the concern of every

aspirant to the higher life. Spiritual evolution requires refinement

of man's vehicles. In order to attain purification of the physical

organism, the body must be provided with proper nutrition.

More and more people are discovering the benefits that can be

received by adding to the diet the condensed energy hidden within the

seed and released in the form of sprouts. The Western Wisdom

Teachings stress the importance of nutrition, not only for the health

of the physical body, but also as an aid to one's spiritual

sensitivity. Therefore, anyone aspiring to the higher life should be

aware of the healthful benefits to be obtained by the use of sprouts.

The sprouting of seeds is rapidly taking its place in the home as the

housewife learns that the sprouted seeds contain vital nourishment

needed by our bodies. Sprouts are very nutritious because they

contain all elements a plant needs for life and growth. The endosperm

of the seed is the storehouse of carbohydrates, protein, and oil.

When the seed germinates, these become predigested amino acids and

natural sugars upon which the plant embryo feeds as it grows to

maturity. When used as food, the life force is released and supplies

the energy which is capable of generating healthy cells in the body

and supplying us with new vigor and life. Used as an adjunct to the

diet, sprouts can retard the aging process, since they contain ample

amounts of male and female hormones, available in their most

assimilable form. Processed foods often lack the vitamins and

minerals necessary to a balanced diet. Research shows that, in

sprouts, one finds one of the foods highest in vitamin and mineral

content. Sprouts should, therefore, occupy a prominent place in the

diet. Among their other virtues is the fact that the seeds are low in

cost, can be stored indefinitely, and are easy to grow, and, when

sprouted, increase their nutritional value many times.

Equipment Needed

Very little is needed in the way of equipment for sprouting seeds:

several two-quart wide-mouth jars and enough cheesecloth or nylon to

serve as covers for the jars. Rubber bands may be used to attach the

cloth to the open end of the jar. The number of jars needed will be

determined by the amount and frequency of the fresh sprouts desired.

Only one kind of seed should be sprouted in a jar at a time.

With the equipment at hand, we now consider the sprouting procedures

required for the three major classifications of sprouts: seeds,

grains, and legumes.

How to Sprout

1. SEEDS include alfalfa, celery, clover, oats, radish, fenugreek,

and sunflower. Soak the desired amount of seeds, about one to two

tablespoonfuls, in a two-quart jar by filling the jar half-way with

tepid water and covering it with cheese-cloth or nylon, securing the

cloth with a rubber band. Place the jar in a dark area, at about room

temperature, for about five hours. After five hours, drain, rinse,

and let the seeds stand without water for about eight to twelve

hours. Rinse again and drain well to prevent rotting. For the next

six days, the seeds should be rinsed and drained twice a day using

lukewarm water. They should be kept at room temperature in a dark

place. After the sixth day, place them in the light for one more day

to increase their chlorophyll content. When determining the desired

amount of seeds for each container, consider that seeds will expand

about eight times the original amount. One jar may be used as a

starter and others added as the need arises.

2. GRAINS include rye, wheat, buckwheat, barley, millet, and rice.

Their preparation is the same as for the seeds.

3. LEGUMES include lentils, mung beans, and soy beans. Due to their

hardness, they require an initial soaking of about fifteen hours.

They should be rinsed twice a day and given three days for adequate

germination. One cup of beans may be used for each two-quart jar,

since expansion in their case is not so great as in the case of seeds

and grains.

It should be noted that sunflower and lentil sprouts should not be

larger than the seed itself in order to be palatable. The time

required for these seeds to sprout is about two or three days.

How to Obtain Seeds

Seeds, grains, and lentils for sprouting may be obtained in most

natural food stores or grain outlets and provide an inexpensive, as

well as healthful way to provide food for the family table. Caution

should be used so that only untreated seeds are purchased. In case of

a drastic food shortage, war, or natural catastrophe, a quantity of

them stored away could be utilized as a survival food.

Nutritional Value

One of the many benefits of sprouts is their high energy content. The

following is a brief outline of the nutritional value of some of the

more popular sprouts.

1. All LEGUMES such as those mentioned above are highly concentrated

in both protein and starch and are acid-forming unless sprouted.

When a proper diet of greens, seeds, nuts, vegetables, and fruit is

followed, a proper balance of acid vs. alkaline foods is maintained.

When the diet is heavy on the protein side, acidity results and then

it is necessary to eliminate as many acid-forming foods as possible.

Sprouting helps to reduce the acid-alkaline imbalance which might

occur when grains, legumes, and other proteins are used.

Mung beans, similar in composition to fruits, are rich in vitamins A,

C, and B complex.

2. Most SEEDS contain a great deal of phosphorous, an important

mineral for spiritual aspirants, who want to increase their alertness

and mental abilities. Phosphorous is also necessary for healthy bones

and teeth, a fact which makes sprouted seeds desirable for babies and

children.

Sunflower seeds are rich in vitamins B and D and all the essential

amino acids.

Sesame seeds are a rich source of calcium, iron, phosphorous, niacin,

and protein.

Alfalfa, probably the most popular sprouted seed, contains much

chlorophyll, as well as vitamins A, B complex, C, D, E, G. K, and U.

It also has large amounts of iron, calcium, phosphorous, and sulphur.

3. GRAINS. Sprouted wheat has become a favorite with many who try to

follow a natural diet. These sprouts contain vitamins C, E, B

complex, magnesium, calcium, phosphorous, sodium, potassium, protein,

enzymes, chlorophyll, and possibly B-17. In its cooked form, wheat is

unacceptable to some individuals, causing mucus congestion, allergic

reaction, and constipation. In its sprouted form, a large portion of

starch is converted to simple sugars, making it a wholesome food

acceptable to many who would otherwise need to eliminate wheat as a

food source.

Another way to use wheat is to grow the whole wheat berries as grass.

The chlorophyll and laetrile content of wheat grass is very high. The

wheat grass should be chewed to obtain the juice, discarding the

pulp. Special juicers for wheat grass are now on the market.

Another grain we may mention is buckwheat, a food rich in lecithin

and rutin.

Sprouts in the Diet

For most people, sprouts would be an excellent addition to their

diet. However, as no set dietary rules can be established to

encompass the case of every individual, we suggest that the reader

use proper discretion in their use.

Sprouts are best when eaten raw, because cooking always destroys a

large part of the nutritional content. The entire sprout is eaten,

including leaves and roots. Sprouts are good eaten by themselves but

can also be added to salads, sandwiches, or soups. They can also be

blended for baby food, sauces, and dressings. They can be stored in

the refrigerator in a jar or plastic bag for up to two weeks. It is

preferable, however, to make small amounts at frequent intervals

since seeds and sprouts tend to become rancid when held for too long

a time. Since harmful chemicals are created when foods become rancid,

every effort should be made to provide fresh foods in the diet.

Recipes

The following represent sample recipes. Most dishes can be enhanced

by the addition of sprouts. The cook can use creativity in serving

sprouts with favorite dishes.

1 1/2 cup sprouted wheat seeds (2-day)

1 1/2 cup water

dates or figs

Place wheat and water in blender and blend until thick. Add chopped

dates to taste and blend until creamy. Figs may be used instead of

dates.

A variation of the above is to strain the pulp and sweeten with honey

or maple syrup. Carob or malt powder may be added. If allowed to

stand at least 24 hours, it will taste like buttermilk and be very

beneficial for the digestion.