Sprouting

[Guest guest]

Bonnie,

I am glad that you are finding something that is working for you too. To

answer your question, wheatgrass is sprouted wheat berries grown to the

grass stage. It is just what it sounds like wheat grown to the grass stage.

It is very sweet and according to the Essene gospels, it is supposed to be

the perfect food for man. I don't know about that, I do know that it is

very beneficial for people, very healing. I actually juice it and drink the

juice. It is a bit too strong in taste for some people. So, these people

should just take a handful and chew it up, then spit out the pulp.

I grow all kinds of sprouts: alfalfa, sunflower, cabbage, radish, broccoli,

lentils, bean, buckwheat, and peas. I have a large variety growing.

Take care,

Karma

>Excuse my ignorance, but what is and what do you do with, wheat >grass?

>What kind of sprouts are you growing?

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[Guest guest]

Thanks for the info :-)

Bonnie

*****************************With God, ALL things are possible.*****************************

[Guest guest]

LOL! Me, have counter space! NOT me! You could compare my counters to the space you have in a dorm room! NOT MUCH!!! My kitchen is really small, in fact it is so small that I don't even have room for a stove. I prepare hot foods for my family of 6 on a two burner hot plate, toaster oven, or crock pot.

This is actually kind of ironic, but I actually use the baskets, then put them in the pantry dryer because it is a hanging shelf that I can hang in front of the window. :-) The baskets I use I bought at Ben lin. They are called plain willow baskets. They are the kind that some restaurants use to put saltines in or some churches use as collection baskets. They are just plain baskets with no finish on the willow at all. If you get baskets that have any kind of finish on them, the sprouts will be poisonous because they will leach the varnish or stain from the wicker basket.

Sincerely,~Karmahttp://loaves-n-fishes.comhttp://www.karma.awarenesshealth.com/

sprouting

Hi Karma and Edith,Thanks for all the sprouting tips. I just read the postsfrom the last 2 days (every once in a while there is somethingin one of the digests that my mailreader doesn't like, andthen I have to read all the posts at the egroups website.Whick is kind of a hassle...)Karma, I'm really interested in this idea of sprouting inbaskets and colanders, but I don't really "get it". What kindof baskets are they? I think I have Sproutman's sproutingbook, so I'm going to look there too.Thanks for the info on the Pantrie dryer too. I think I'llskip it for the moment, although I may still want one inthe summer for drying things (I have a "regular"dehydrator which I assume kills the enzymes, so the airdrying sounds good!)It is interesting how there are so many little refinementsin sprouting that make a lot of differece! As I know I saidalready, I find that the season (hot or cold weather) makesa difference in how my seeds due, and also how MANY seedsI start out with makes a difference (in moisture in thesprouter).Karma, one more thing about the wheatgrass (or other things)grown in baskets: do you "stack" the baskets? If not youmust have a lot of counter space???I'm finding all this sprounting conversation is sparkinga lot of interest in me.... even though I already grow sproutspretty regularly, I'm enjoying the ideas! I also just ordereda bunch of seeds from sprouthouse. I find it really amazinghow long a bottle of seeds will last me!Have any of you sprouted barley? I buy the AIM Barleygreenpowder, and I have never tried fresh barley juice (just thepowder).THANKS again,MoriaSubscription email: mailto:bowel cleanse-subscribeegroups

[Guest guest]

You can use a cheap plastic colander for the larger sprouts like sunflower seeds and wheat grass. Just so the seeds don't fit through the holes or slots in the colander it should work. If you don't have a shelf to put them on, You can stack them kind of lop sided on each other, so they don't smash the new growth. Sometimes, I will put a plate on top of one, then put the next one on top stacking them this way. You will just have to be creative and find what works for you. Give the seeds water, and light, they will grow in spite of whatever you do or don't do so long as you provide them with these basics! :-)

Sincerely,~Karmahttp://loaves-n-fishes.comhttp://www.karma.awarenesshealth.com/

sprouting

Hi Karma and Edith,Thanks for all the sprouting tips. I just read the postsfrom the last 2 days (every once in a while there is somethingin one of the digests that my mailreader doesn't like, andthen I have to read all the posts at the egroups website.Whick is kind of a hassle...)Karma, I'm really interested in this idea of sprouting inbaskets and colanders, but I don't really "get it". What kindof baskets are they? I think I have Sproutman's sproutingbook, so I'm going to look there too.Thanks for the info on the Pantrie dryer too. I think I'llskip it for the moment, although I may still want one inthe summer for drying things (I have a "regular"dehydrator which I assume kills the enzymes, so the airdrying sounds good!)It is interesting how there are so many little refinementsin sprouting that make a lot of differece! As I know I saidalready, I find that the season (hot or cold weather) makesa difference in how my seeds due, and also how MANY seedsI start out with makes a difference (in moisture in thesprouter).Karma, one more thing about the wheatgrass (or other things)grown in baskets: do you "stack" the baskets? If not youmust have a lot of counter space???I'm finding all this sprounting conversation is sparkinga lot of interest in me.... even though I already grow sproutspretty regularly, I'm enjoying the ideas! I also just ordereda bunch of seeds from sprouthouse. I find it really amazinghow long a bottle of seeds will last me!Have any of you sprouted barley? I buy the AIM Barleygreenpowder, and I have never tried fresh barley juice (just thepowder).THANKS again,MoriaSubscription email: mailto:bowel cleanse-subscribeegroups

[Guest guest]

In a message dated 12/29/2000 11:45:45 AM Central Standard Time,

moriam@... writes:

<< Have any of you sprouted barley? I buy the AIM Barleygreen

powder, and I have never tried fresh barley juice (just the

powder).

THANKS again,

Moria >>

________________

Non hulled barley is not readily available. If you find any, let me know.

One of the protocols my dad does for his prostate cancer is to

soak 1 tsp barley, wheat, flax and pumpkin for 24 hrs and blend with

a banana or soaked raisins. I got my barley straight out of the barley

fields from a friend in Oregon. Don' know how long it will last.

Edith

[Guest guest]

I sprouted barley last week. It did well. It was my first time growing

wheatgrass and I did not juice it because I only have a champion. The

problem I have is that juicing takes so much time, growing takes so much

time. I think I would just prefer to use Barleygreen over growing my own.

They say unless you are terminally ill using Barleygreen should be fine.

Bernadette

-----

[Guest guest]

This may give you a start but remember NOT to sprout things that are

used to create malt, like barley. I would stay with alfalfa, etc.

Sprouting: A Brief

Overview on How to Sprout

by E. Billings

Copyright © 1995 by E. Billings. This document may be

distributed freely for non-commercial purposes provided 1) this

copyright notice is included, 2) the document is distributed free of

charge, with the sole exception that a photocopy charge, not to

exceed ten cents (U.S.) per printed page may be charged by those

distributing this paper. All commercial rights reserved; contact

author for details (contact address given at end).

Note from Chet: Click here for excellent infomation on commercial

sprouting at www.sproutnet.com

Basics of Sprouting

Obtain seed for sprouting. Store in bug-proof containers, away from

extreme heat/cold. Seed should be viable, and, to extent possible,

free of chemicals.

Basic steps in sprouting are:

measure out appropriate amount of seed, visually inspect and remove

stones, sticks, weed seed, broken seeds, etc.

rinse seed (if seed is small and clean, can usually skip this rinse)

soak seed in water for appropriate time

rinse soaked seed, put in sprouting environment for appropriate time

service seeds (rinse) in sprouting environment as needed

when ready, rinse seeds. Store in refrigerator, in sprouting

environment or in other suitable container until ready to use. If

not used within 12 hours, seeds should be serviced (rinsed) every 24

hours in refrigerator. Best to eat as soon as possible, as freshness

is what makes sprouts special!

Jars and Cloth: Two Suggested Sprouting Methods

Jars: use wide-mouth, glass canning jars, available at many hardware

stores. You will need screen lids - cut pieces of different

(plastic) mesh screens, or buy some of the special plastic screen

lids designed for sprouting. Sprouting in jars is quite easy: simply

put seed in jar, add soak water, put lid on. When soak is over,

invert jar and drain water, then rinse again. Then prop jar up at 45

degree angle for water to drain. Keep out of direct sunlight. Rinse

seed in jar 2-3 times per day until ready, always keeping it angled

for drainage.

Cloth: soak seed in flat-bottom containers, in shallow water. When

soak done, empty seed into strainer and rinse. Then take flat-bottom

bowl or saucer, line bottom with wet 100% cotton washcloth, spread

seed on wet cloth. Then take 2nd wet cloth and put on top of seed,

or, if bottom washcloth is big enough, fold over wet seeds. Can add

additional water to washcloths 12 hours later by a) sprinkling on

top, or if very dry, remove seed from cloth, rinse, re-wet cloth,

put seed back between wet cloths. Cloths used should be 100% cotton

(terrycloth) or linen, used exclusively for sprouting, and of light

colors. Cheap cotton washcloths (and cheap plastic bowls) work well

and will last a long time.

Comparison: Jar vs. Cloth Methods

Jar method is more versatile; can grow greens in the jar (e.g., 6-8

day old alfalfa greens), and the jar is less likely to mold than

cloth for sprouts that require more than 2 days. However, the jar

method needs a convenient drainage system (otherwise mold can

develop). The cloth method can withstand some direct sunlight

(direct sunlight in early stages of sprouting can cook the seed in

jars), and needs no drainage system. The methods require roughly the

same time, though 2nd service of cloth is very fast. Almonds,

buckwheat give better results in cloth.

Other Methods of Sprouting:

Plastic tube - variation on jar method; opens at both ends - easier

to remove long sprouts like greens from tube than from jar.

Sprouting bags - cotton or linen; also plastic mesh. Soak seed in

bag in water, then hang up inside plastic bag (forms a little

greenhouse).

Trays: very good for growing greens. Might need drainage system.

Clay saucer: used for mucilaginous seeds like flax, psyllium, etc.

Commercial sprouters: wide variety available. Often fairly

expensive; most don't work as well as cloth/jar methods!

What is the best time/length to eat sprouts?

Ultimately you will answer this question by experimenting - growing

sprouts and eating them at different ages/lengths. My preference is

to eat sprouts (except almonds, pumpkin seeds) when the growing root

is, on average, the length of the soaked seed. Almonds and pumpkin

seeds are discussed below.

A note on times: the sprouting times given below are based on cloth

and/or jar method, and reflect an average time. The soaking times

can be increased or decreased somewhat (except for buckwheat), with

little or limited impact on the results. If you are using a

different method, especially one of the commercial sprouting units,

the times here will not apply and you will have to monitor your

sprouts to decide when they are ready.

Grains and Similar Seeds

Amaranth: Soak 2-4 hours, sprout 1-1.5 days. Method: cloth. Very

tiny seeds, likely to flow through screen in jar method; line

strainer with sprouting cloth to retain seeds. Sprout can be very

bitter. Might be able to grow as greens, if you can get appropriate

variety of amaranth.

Barley: Soak 8-14 hours, sprout 1.25-1.5 days. Method: cloth or jar.

Use only unhulled barley; " whole " hulled barley and pearled barley

won't sprout. Chewy, somewhat bland sprout. Hulls are tough; people

with stomach or intestinal ulcers might find hulls irritating. Can

be used for grass also.

Buckwheat: Soak 15-20 minutes only; sprout 1-1.5 days. Method:

cloth. Use hulled, *raw* buckwheat groats. Kasha is usually toasted,

won't sprout. Raw buckwheat is white/green to light brown; toasted

buckwheat is medium brown. Unhulled buckwheat (black hulls) are for

greens, not general sprouting. Don't soak longer than 20 minutes as

it spoils readily. Monitor moistness, rinse or change cloths every

12 hours to avoid spoilage. Good sprout, mild flavor. Sprouts much

faster in warm/hot weather.

Corn group:

Field corn: Soak 8-14 hours, sprout 2.0+ days. Method: jar or cloth.

Popcorn: Soak 8-14 hours, sprout 1.5+ days. Method: jar or cloth.

Blue mold can be a problem, esp. with field corn. Sweet corn seeds

(if you can find them) will sprout also. Field corn sprouts, if long

enough, are tender but bland/starchy tasting. Popcorn sprouts are

very sweet, but the hull doesn't soften much in sprouting - very

hard to eat. Not worth the trouble; suggest eating raw sweet corn

(including raw corn silk, which is delicious) instead.

Millet: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar.

Hulled millet - most seeds will sprout, but some ferment, producing

very sharp taste. Unhulled millet best sprouter, but hull is very

crunchy and sprout is rather bland. Best used in recipes.

Oats: Soak 8-14 hours, sprout 1.25-1.5 days. Method: cloth or jar.

Must use unhulled oats; so-called " whole oats " or oat groats won't

sprout. Good sprout, mild flavor similar to milk. Thick hull makes

it difficult to eat; best used in recipes (see sprout milk recipe).

Can grow as grass also.

Quinoa: Soak 2-4 hours, sprout 12 hours. Method: cloth or jar. Very

fast sprouter. Must rinse seeds multiple times to get off soapy

tasting saponin in seed coat. Very fast sprouter; can grow as

greens. Strong flavor that many find unpleasant. Small seed, line

strainer with cloth. White and black quinoa are available.

Rice: Soak 12-18 hours, sprout 1.0+ days. Method: cloth or jar. Only

brown, unprocessed rice will sprout. White rice, wild rice are dead

and won't sprout. Standard long grain rice doesn't sprout. Short,

medium grain brown rice, also brown basmati (but not Texmati) rice

will sprout. Before root appears, rice can be eaten but difficult:

bland, chewy, *very* filling. Once root appears, rice sprout is very

bitter. The only rice I suggest sprouting is: Lundberg

Farms " Wehani " rice, a specialty rice (sprout 1.5 days). It is least

bitter - less bitter than fenugreek - of possible use in recipes.

Wheat/rye group:

Rye: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Nice

sprout - good flavor. Rye harvested immature or handled improperly

can have strong, unpleasant flavored. If it molds, discard (ergot

mold possible).

Triticale is a cross between rye and wheat; used to be available

from Arrowhead Mills, but haven't seen it in market for some years.

Wheat, including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5

days. Method: cloth or jar. Hard Winter wheat better than soft

Spring wheat. Wheat can get excessively sweet at 2+ days of

sprouting. Spelt has nice texture, but spelt and kamut are more

expensive than ordinary wheat. Wheat, rye, kamut, spelt, triticale

can be used for grass also.

Other Seeds

Almonds: Soak 10-14 hours, sprout 1.0 day. Method: cloth Use only

unblanched almonds. Sprout+storage time should not exceed 2 days or

sprouts may turn rancid. Best to peel sprouts before eating (peeled

have incredible flavor). Peeling is tedious, reduced by blanching in

warm water (15-30 seconds in hot water from faucet). One of the very

best sprouts!

Cabbage, Kale: Soak 6-14 hours, sprout 1+ days. Method: cloth or

jar. Very strong flavor, best used as flavoring in mixtures. Can

also be grown into greens. Seeds relatively expensive.

Fenugreek: Soak 8-14 hours, sprout 18 hrs or more. Method: cloth or

jar. Slightly bitter, best used as flavoring additive in mixtures.

Hindi name: methi. According to " The Yoga of Herbs " by Lad/Frawley,

fenugreek sprouts are good digestive aid and good for the liver.

Hard seeds are common in fenugreek.

Mucilaginous seeds: flax, psyllium, chia These can be sprouted as

flavoring additive in mixtures (alfalfa, clover, or mustard); to

sprout alone requires special clay saucer method. Sprouts are not so

good tasting, not worth the trouble for most people.

Mustard: Soak 6-14 hours, sprout 1.0+ days. Method: cloth, jar, or

tray. Good flavoring additive for other sprouts. Available in 3

forms: black, brown, yellow. Brown seeds are smaller and harder to

handle in mixtures; yellow or black recommended for mixtures. Can

grow as greens also.

Pumpkin: Soak 8-14 hours; sprout (if you must) 1.0 day. True

sprouting by pumpkin seeds (developing root) is quite rare.

Bacterial spoilage and rancidity are problems when you try to sprout

them. Best to simply soak them, then eat. Pumpkin seeds as sold in

the market are not hulled - the variety grown has no hulls on its

seeds.

Radish: Soak 8-14 hours, sprout 1.0+ days. Method: cloth, jar or

tray. Very hot flavor! Use sparingly in mixtures as flavoring agent.

Can be used for (hot!) greens also.

Sesame: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar.

Must use unhulled sesame seeds for sprouting; hulled seeds can be

soaked to improve flavor and digestibility. A black sesame seed

(considered superior to white seed in Ayurveda) is available;

haven't found it in unhulled form. Sprout+storage time should not

exceed 1.5 days; sprouts continue to grow in refrigerator and start

to get bitter at 2.0 day mark, and can be very bitter by 2.5 days. A

small bowl of sesame sprouts, with a bit of raw honey on them, is

very nice.

Sunflower: Soak 8-14 hours, sprout 18 hours. Method: cloth or jar.

Use hulled sunflower; unhulled are for sunflower greens only. Need

to skim off seed skins at end of soak period, when rinsing. If you

leave them in, they will spoil and your sprouts will spoil quickly.

Has a nice, earthy flavor; very popular.

Legumes

Alfalfa, Clover:

For greens: soak 4-6 hours, sprout 6-8 days. Method: tray or jar.

For use when short: soak 4-14 hours, sprout 1-1.5 days. Method: jar

or cloth.

Alfalfa and clover are most commonly grown as greens. A good non-

traditional use for them is as flavoring additive in mixtures, for

ex: lentil, alfalfa, radish is nice (alfalfa counteracts " heat " of

radish). Alkaloid levels can be very high in alfalfa. Need alfalfa

seed with very high germination rate (over 90%) to successfully grow

greens in jar - else unsprouted seeds will decay and spoil greens.

Garbanzo group:

Garbanzos, standard: Soak 12-18 hours, sprout 1.5+ days. Method:

cloth or jar.

Kala channa: Soak 8-14 hours, sprout 1.5 days. Method: cloth or jar.

Green channa: Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar.

Garbanzos, also know as chick peas or ceci, are common in commercial

mixtures. They sprout easily but they also spoil easily (bacteria or

mold). Kala channa is a miniature garbanzo, sold in (East) Indian

food stores, that sprouts reliably - try sprouting it instead of

standard garbanzos. Green channa is similar, naturally green, and

sprouts very quickly. Green channa has stronger flavor; best to eat

with turmeric or ginger.

Large beans: Anasazi, Black, Fava, Kidney, Lima, Navy, Pinto, Soy,

etc. Except for soy, these are irrelevant to the sprouter - raw

flavor is truly horrible. Also, serious

toxicity/allergy/digestibility issues with these raw beans. Except

for soy (edible raw if grown long enough), these beans must be

cooked to be digestible, hence are not of interest to the raw-

fooder.

Lentils, brown/green and red. Soak 8-14 hours, sprout 1.0 day.

Method: cloth or jar. The brown/green lentils come in a variety of

sizes; the smallest sizes generally sprout faster than the larger.

Red lentils are usually sold in split " dahl " form; for sprouting you

must buy whole red lentils. Red lentils are red inside and brown

outside; their Hindi name is masoor (brown masoor). Lentil sprouts

have a spicy flavor and are very popular. Might find hard seeds in

lentils from India.

Mung bean group:

Mung beans: Soak 8-14 hours, sprout 18 hrs - 1 day. Method: cloth or

jar.

Urid/urad: Soak 8-14 hours, sprout 18 hrs - 1 day. Method: cloth or

jar.

Adzuki beans: Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar.

Moth beans: Soak 8-14 hours, sprout 12 -18 hrs. Method: cloth or

jar. Urid (also spelled urad) is a black shelled mung bean,

available in Indian stores. Stronger flavor than regular mung. Hard

seeds common in mung and urid. Moth is a brownish bean, similar to

mung, available in Indian stores. Very fast, reliable sprouter, with

mild flavor - similar to mung. Discard " floaters " when sprouting

moth. P.S. there is a mung bean that is yellow inside, in Indian

stores, but so far have only found split (dahl) form.

Peanuts: Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar.

Must use unblanched peanuts; recommend removing skins to improve

digestibility. Spanish variety peanuts have loose skin, can remove

most before soaking. Other peanuts - soak 1-2 hours then peel off

skins, return to soaking in new, clean water. With peanut peeled you

will probably observe high incidence of (bright) yellow mold -

possible aflatoxin.

Peas, Blackeye: Soak 12-14 hours, sprout 1 day. Method: cloth or

jar. Flavor is too strong to be eaten alone. Makes good flavoring

additive for mixtures, if used sparingly.

Peas, (Field): Soak 12-14 hours, sprout 1.5 days. Method: cloth or

jar. Be sure to buy whole peas, not split peas (split won't sprout).

Yellow peas are slower to sprout, and have stronger flavor than

green peas. Flavor too strong when raw for many people. Insect

problems common with peas in storage (beetle infestation); store in

bug-proof containers. Can be grown as greens also.

Note: if purchasing kala channa, green channa, urid/urad, red

lentils, etc. from Indian store, be sure to obtain the whole seeds,

and not the split (dahl) or oiled form of the seeds.

Some Sprouting Seed Mixtures of Interest:

mung/adzuki, fenugreek

mung/adzuki, urid, dill seed

lentils, blackeye peas, alfalfa, radish

sunflower seed, moth, fenugreek

alfalfa/clover, radish/mustard (for greens)

Experiment and develop your own favorite mixtures!

Soak Instead of Sprouting:

Herb seeds: fennel, celery, caraway, cardamom, poppy, etc.

Filberts: soak 12 hours; makes crisper, improves flavor.

Pecans: soak 8 hours; long soaks can make mushy.

Walnuts: soak 12 hours; flavor changes - you might like or dislike.

High fat nuts (brazil nuts, macadamias) may benefit some from

soaking, but difference (soaked vs. unsoaked) is small.

Staple Foods for Sprouting:

(first tier) wheat, almonds, sunflower, sesame, mung/adzuki, rye

(2nd tier, obstacles) oats, barley, buckwheat, rice, lentils*, other

legumes*

(flavoring) fenugreek, mustard, radish, kale, cabbage * see question

on legumes below

Easy for Beginners:

wheat, sunflower, almonds, lentil, mung

Indoor Gardening (grown indoors, in soil):

Grasses: wheat, barley, oats, rye, kamut, spelt, triticale, and

others.

Vegetables: amaranth, mustard/mizuna, fennel, kale, cabbage, etc.

Legumes: peas, snow peas

Other greens: buckwheat, sunflower

What are hard seeds?

Seeds that are hard, like rocks, and they stay that way during

soaking and sprouting. Hard seeds are a sort of natural insurance in

the sense that if planted in soil they will eventually sprout - late

in the season or next season. Hard seeds may be a threat to certain

types of dental work, esp. porcelain crowns (porcelain on gold

crowns are stronger and hard seeds are less risk; metal crowns are

stronger than natural enamel). To minimize hard seeds, suggest you

soak seeds as in the cloth method: in shallow water, in a large

container with a flat bottom. Then at the end of the soak stage, you

can visually inspect the soaked seeds and remove those that are

still hard. This technique is not 100% foolproof, but if done

carefully, will substantially reduce the number of hard seeds. The

method will work with any seed, but fenugreek seeds are so small

that picking out the hard ones is quite difficult.

Anything wrong with sprouted legumes?

If you can digest them without the production of a lot of gas

(flatulence), there's nothing wrong with them. Legumes are very high

in protein, hard to digest, and cause gas for many people.

Cousens (Conscious Eating, pgs. 70, 372, 490) recommends that

consumption of sprouted legumes (except alfalfa, next question) be

minimized. Ann Wigmore (Rebuild Your Health, pg. 73) tells us that

flatulence gas is toxic and harms your entire system. From an

Ayurvedic viewpoint, legumes aggravate the vata dosha; individuals

with vata body type or a vata disorder should minimize legumes.

Ayurveda suggests eating turmeric or ginger with proteins (legume

sprouts) as a digestive aid. A number of other herbs/spices can

serve as digestive aids and/or counteract the vata effect of

legumes. Among legumes, mung and adzuki beans are considered easiest

to digest.

What about toxins in alfalfa sprouts?

Alfalfa sprouts contain saponins, a class of alkaloids (7.93% on dry

weight basis, sprouts from commercial sources) and L-canavanine

sulfate, an amino acid analog. Saponin levels are at their maximum

when sprouts are 6-8 days old (most common time for eating); L-

canavanine sulfate is present in the seed and decreases as the

sprout grows. The issue of whether these factors are significant is

subject to debate.

Livingston et al. (Nutritional and Toxicological Aspects of Food

Safety, pgs. 253-268), citing research by Malinow, report negative

health effects in animals and humans from consumption of alfalfa

sprouts. They believe that consuming large amounts of alfalfa

sprouts is risky.

Cousens (Conscious Eating, pg. 372) , citing relevant client cases,

reports no harmful effects from consumption of moderate amounts of

raw alfalfa sprouts.

Readers are encouraged to check the above references and decide for

themselves on this issue. An alternate, experimental approach is to

hold your diet constant for a few days, then add alfalfa sprouts to

your diet, and observe the effects (if any) of the alfalfa - that

is, listen to your body.

Don't Sprout: Sorghum (potentially toxic levels of cyanide in seed

coat)

Oat Sprout Milk - Special Version

The following makes around 3 cups of delicious oat/almond milk.

Start with: a little more than 1/4 cup dry sprouting oats, and,

optionally, 1/8 cup Lundberg Farms Wehani rice. Soak 12 hours, then

sprout for 1.5 days. Separately, soak 15-20 almonds for 12 hours,

then sprout for 1.0 days (should be ready about same time as oat

sprouts).

Rinse oat(/rice) sprouts, put in blender with 2 cups good quality

water, blend. Best to add 1 cup water, blend on medium for 30

seconds or so, then add second cup of water and blend on high for

another 30-45 seconds. Now strain the blended liquid through a steel

mesh strainer and/or cheesecloth (or similar).Discard hull pulp,

rinse blender clean, put base milk back in blender. **

Peel the sprouted almonds (might blanch first with warm water),

rinse, put almonds in blender. Add 1 tablespoon of raw honey (or

other sweetener, optional) to blender. Now add flavoring, one of:

vanilla bean (about 1/2 inch or so), cardamom seed (decorticated or

powder, 1/4 tsp), or cinnamon (1 rounded tsp). Run blender on medium

speed for a few seconds to mix/grind, then turn down to low speed

and let blender run for 5+ minutes to homogenize. (The almonds are

not strained out but retained in the milk for full flavor and

nutrition.)

Note that the recipe up to ** is the basic milk recipe; can use

recipe, substituting other types of grains, seeds, or nuts for the

rice, to yield other types of oat sprout milk. Sprouting/soaking

details will vary with grain, seed, or nut used in place of the

rice.

> anyone know anything about sprouting or a website? Is this okay

for candida?

> has anyone had success?

>

>

>

[Guest guest]

Thanks ! Awesome info. =)

In a message dated 12/28/02 10:13:38 PM Central Standard Time,

vanderkc@... writes:

> This may give you a start but remember NOT to sprout things that are

> used to create malt, like barley. I would stay with alfalfa, etc.

>

[Guest guest]

There is a standard isntruction on some seeds at

.com which reads

" The goal during the final 8-12 hours is to minimize

the surface moisture of your sprouts - they will store

best in your refrigerator if they are dry to the

touch. "

However, there is no explanation of how to do this.

Do you have any ideas?

If the sunflower seeds are fully dried out, will they

last longer than 2-3 days?

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

At 12:05 AM 2/1/04 +0000, you wrote:

> There is a standard isntruction on some seeds at

> .com which reads

>

> " The goal during the final 8-12 hours is to minimize

> the surface moisture of your sprouts - they will store

> best in your refrigerator if they are dry to the

>touch "

>

> However, there is no explanation of how to do this.

> Do you have any ideas?

It's a function of the rinsing and draining. Everything I sprout, I

rinse/drain twice per day - once in the morning and once before going to

bed, hence there is always an 8-12 hour between each cycle. When it

looks like they're ready (for my tastes), I just do the one rinse, and when

the time comes for the second rinse, I pop them into the fridge instead, no

rinse.

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

yeah, it's just letting them sit out and get dry...

but i think it's easier to start new batches every day or two instead

of making large batches and worrying about storage time...

(he says with a guilty feeling for top-posting...)

Mike

SE Pennsylvania

> > There is a standard isntruction on some seeds at

> > .com which reads

> >

> > " The goal during the final 8-12 hours is to minimize

> > the surface moisture of your sprouts - they will store

> > best in your refrigerator if they are dry to the

> >touch "

> >

> > However, there is no explanation of how to do this.

> > Do you have any ideas?

>

> It's a function of the rinsing and draining. Everything I

sprout, I

> rinse/drain twice per day - once in the morning and once before

going to

> bed, hence there is always an 8-12 hour between each cycle.

When it

> looks like they're ready (for my tastes), I just do the one rinse,

and when

> the time comes for the second rinse, I pop them into the fridge

instead, no

> rinse.

>

>

>

>

> MFJ

> Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

Alleviates the guilt by top-posting again herself.

Thanks, I forgot to mention that. I never ever ever do huge batches at a

time, I start a new smaller batch every few days (of whatever ... my

staples tend to be one set of leafies and then another of legume-y things,

then some of whatever I have a taste for), depending on what I'm eating

that week. Removes the problem of worrying about 1) too much fridge

space taken up by sprouts; 2) worrying about how long they've been in the

fridge, hence; 3) feeling " forced " to eat something different than

intuition tells me to eat, because " oh, they're there, don't wanna waste 'em! "

At 02:21 AM 2/1/04 -0000, you wrote:

> yeah, it's just letting them sit out and get dry...

> but i think it's easier to start new batches every day or two instead

> of making large batches and worrying about storage time...

> (he says with a guilty feeling for top-posting...)

>

> Mike

> SE Pennsylvania

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

i get the impression there are 2 ways to sprout:

1) take the seed or nut, soak/rinse/drain a few times,

then eat the whole seed or nut WITH the sprout

attached, while the sprout is only JUST showing.

2) take the seed, soak/rinse/drain for several days,

eat just the green sprout and continue sprouting the

seed. Kind of like growing your own salad.

Is this right?

JO

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

I sent an to natures bakery to find out the carb content. I'll let

everyone know what they say when I get a response from them. " )

> --- " Bee " <beeisbuzzing2003@> wrote:

> > ==>Sprouts are not grains, they are greens with a tiny bit of the

> > original kernel or grain attached (which has been changed by the

> > growing process). I have been waffling on this question ever since

> > it came up. The thing to check is the carb count on such breads.

[Guest guest]

I grow and eat copious quantities of broccoli sprouts. Getting lots of

Sulforaphane into my diet is my goal. Can't be many calories in an ounce of

sprouts, so it's very healthy source.

Anyone else growing their own sprouts, any type of sprout? Please give your

experience and the reasons you chose those sprouts. Thanks.

" Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount

of chemoprotective compounds found in mature broccoli heads, and may offer a

simple, dietary means of chemically reducing cancer risk, " says Talalay,

M.D., J.J. Abel Distinguished Service Professor of Pharmacology. "

" Clinical studies are currently under way to see if eating a few tablespoons of

the sprouts daily can supply the same degree of chemoprotection as one to two

pounds of broccoli eaten weekly. The sprouts look and taste something like

alfalfa sprouts, according to Talalay. "

http://www.hopkinsmedicine.org/press/1997/SEPT/970903.HTM

[Guest guest]

I have posted many times about broccoli sprouts – a great anti-cancer food.

If you eat sprouts or any cruciferous veggie together with cooked tomatoes or sauce, it magnifies the protective benefits of each many fold. The study is in our files somewhere.

On 4/24/10 4:24 PM, " vvg88r " <vvg88r@...> wrote:

I grow and eat copious quantities of broccoli sprouts. Getting lots of Sulforaphane into my diet is my goal. Can't be many calories in an ounce of sprouts, so it's very healthy source.

Anyone else growing their own sprouts, any type of sprout? Please give your experience and the reasons you chose those sprouts. Thanks.

" Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk, " says Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology. "

" Clinical studies are currently under way to see if eating a few tablespoons of the sprouts daily can supply the same degree of chemoprotection as one to two pounds of broccoli eaten weekly. The sprouts look and taste something like alfalfa sprouts, according to Talalay. "

http://www.hopkinsmedicine.org/press/1997/SEPT/970903.HTM

[Guest guest]

Good luck! And may I recommend the Easy Sprout: http://www.sproutamo.com/ ? It's BRILLIANT.

sprouting

I am sprouting for the very first time! Quinoa! I will let you know how it goes

[Guest guest]

Hey ! Are you wearing your lucky socks too when you do that? lol

Fran

In a message dated 8/31/2010 8:52:35 A.M. Eastern Daylight Time, kareningotham@... writes:

I think you're going to be very happy with it. For one thing, unless you heat it or run over it in a car, it's virtually indestructible--a good thing because you need to bang it against the sink after rinsing. And while you're waiting for delivery, get familiar with these: http://www..com/grow/sprouting.html ; http://www..com/devices/ez/easysprout.html ; http://www..com/seed/quinoa.html . I think you'll need the small-seed insert for quinoa. I use a sort of hybrid method that combines the manufacturer's and Sprout People's instructions. I do pretty much everything on the SP site (lots of periodic rinsing) but I also put the unit in a cloth bag (a pillowcase is fine; I use a salad crisper bag that I have on hand) and swing it over my head in one direction, empty the water, then repeat in the opposite direction, after which I bang it on the edge of the sink to increase air circulation (we're talking about 2 minutes total here)--you want to get as much water out of the unit as possible while keeping the seeds at the optimal level of dampness. It sounds nuts but my sprouts are always perfect and it really is very little effort. Re: sprouting Please do keep us informed on how the quinoa sprouts work out for you. I just checked out that Easy Sprouter and ordered 3 for myself. I make a lot of green smoothies and think the sprouts will be great in them... unless someone knows of a reason why that shouldn't be done??? If so, please do let us know

[Guest guest]

Please do keep us informed on how the quinoa sprouts work out for you. I just checked out that Easy Sprouter and ordered 3 for myself. I make a lot of green smoothies and think the sprouts will be great in them... unless someone knows of a reason why that shouldn't be done??? If so, please do let us know

[Guest guest]

I think you're going to be very happy with it. For one thing, unless

you heat it or run over it in a car, it's virtually indestructible--a

good thing because you need to bang it against the sink after rinsing.

And while you're waiting for delivery, get familiar with these:

http://www..com/grow/sprouting.html ;

http://www..com/devices/ez/easysprout.html ;

http://www..com/seed/quinoa.html . I think you'll need the

small-seed insert for quinoa. I use a sort of hybrid method that

combines the manufacturer's and Sprout People's instructions. I do

pretty much everything on the SP site (lots of periodic rinsing) but I

also put the unit in a cloth bag (a pillowcase is fine; I use a salad

crisper bag that I have on hand) and swing it over my head in one

direction, empty the water, then repeat in the opposite direction,

after which I bang it on the edge of the sink to increase air

circulation (we're talking about 2 minutes total here)--you want to get

as much water out of the unit as possible while keeping the seeds at

the optimal level of dampness. It sounds nuts but my sprouts are always

perfect and it really is very little effort.

Re: sprouting

 

Please do keep us informed on how the quinoa sprouts work out for you. 

I just checked out that Easy Sprouter and ordered 3 for myself.  I make

a lot of green smoothies and think the sprouts will be great in them...

unless someone knows of a reason why that shouldn't be done???  If so,

please do let us know

[Guest guest]

Checked on the sprouts this morning and they looked done from what I have been

reading (very short tails) so I tried them...yummy! They tasted like, well,

sprouts. So I put them in my 1 quart of smoothie for today and I can faintly

taste them. Tomorrow I will put more in there. I don't measure. I also think I

didn't use enough of the quinoa so I will start some more today. Let me know how

you like the easy sprouter if you can. I used a mason jar with panty hose like

mentioned and it worked great. Can't wait to try other sprouts.

>

> Please do keep us informed on how the quinoa sprouts work out for you. I just

checked out that Easy Sprouter and ordered 3 for myself. I make a lot of green

smoothies and think the sprouts will be great in them... unless someone knows of

a reason why that shouldn't be done??? If so, please do let us know

>

[Guest guest]

Sprouts are fun, easy and packed with nutrients! I love the mason jars, but here is a nifty little sprouter (12 bucks) that is worth having-you just pour your rinse water in the upper tray and it filters down to a tray at the bottom-makes TONS of sprouts too! You can do three different kinds at a time. If you want a spicy sprout, try fennungreek seeds, which are the primary seed used to flavor curry-yummy!http://www.google.com/products/catalog?hl= & q=kitchen+crop+sprouter & rlz=1B3GGLL_enUS367US367 & um=1 & ie=UTF-8 & cid=16820429454501523948 & ei=lR59TL7nM4OKlweCwq3sCw & sa=X & oi=product_catalog_result & ct=result & resnum=1 & ved=0CCsQ8wIwAA#--- On Tue, 8/31/10, kristinjlee <kristinjlee@...> wrote:From: kristinjlee <kristinjlee@...>Subject: Re: sprouting Date: Tuesday, August 31, 2010, 9:51 AM

Checked on the sprouts this morning and they looked done from what I have been reading (very short tails) so I tried them...yummy! They tasted like, well, sprouts. So I put them in my 1 quart of smoothie for today and I can faintly taste them. Tomorrow I will put more in there. I don't measure. I also think I didn't use enough of the quinoa so I will start some more today. Let me know how you like the easy sprouter if you can. I used a mason jar with panty hose like mentioned and it worked great. Can't wait to try other sprouts.

>

> Please do keep us informed on how the quinoa sprouts work out for you. I just checked out that Easy Sprouter and ordered 3 for myself. I make a lot of green smoothies and think the sprouts will be great in them... unless someone knows of a reason why that shouldn't be done??? If so, please do let us know

>

[Guest guest]

I think perhaps your lucky socks got confused with my leopard panties, ? Another fun thing to sprout is green peas-they make a wonderful big, puffy sprout and taste very springlike-delicious in baked goods. From: <kareningotham@...>Subject: Re: sprouting Date: Tuesday, August 31, 2010, 9:29 AM

Shoot, I don't have lucky socks! Am I missing something?

Re: sprouting

Please do keep us informed on how the quinoa sprouts work out for

you.

I just checked out that Easy Sprouter and ordered 3 for myself. I

make

a lot of green smoothies and think the sprouts will be great in

them...

unless someone knows of a reason why that shouldn't be done??? If

so,

please do let us know

[Guest guest]

Nope, there's no way I would confuse your leopard panties! Reading about swinging her sprouts around in different directions made me think of the old Honeymooners episode where Norton and Ralph are playing golf and Norton goes through a whole quirky routine of addressing the ball before he can take his shot. The youngsters in this group will have no idea what I am referring to but those of us of a certain age will. Anyway, I thought maybe had lucky socks or something else to go with the sprout swinging!

Fran

[Guest guest]

I agree, pea sprouts are especially delicious (this endorsement from

someone who doesn't like peas).

Re: sprouting

 

Please do keep us informed on how the quinoa sprouts work out for

you. 

I just checked out that Easy Sprouter and ordered 3 for myself.  I

make

a lot of green smoothies and think the sprouts will be great in

them...

unless someone knows of a reason why that shouldn't be done???  If

so,

please do let us know