Re: Re: When did you start sprouting?

[Guest guest]

Sounds a bit rough.  No breads for you or do you eat bread with baking powder

like bisquits or tortillas that have salt in them? 

 

 I have a hard time with my husband's diet which is no potatoes, no tomatoes or

any tomato sauces, nothing with much potassium and nothing with much

phosphorus.   His phosphorous is high now.  No baking powder breads for him

but he can have yeast as in the donuts but not the cake ones.    Don't know

how we'd do egg free as my hubby eats a lot of eggs and it is good protein for

him evidently. 

 

For you the soy has to be difficult as can't imagine stir fry without soy

sauce.  We do the low sodium and not much of it.  Why is it some people can

all they like and they stay thin and stay healthy?  I know, good genes.  But

we can't control that, not yet.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, March 18, 2012 9:25 PM

Subject: Re: When did you start sprouting?

 

Thanks, Lucy. I am also yeast free. And corn free. And soy free...and egg free.

And chemical free, and....lol. It's not so easy to avoid things-sure has been a

learning experience..

>

> Kathy, I like the Sproutmaster trays. They come with lids and they stack. I

also use the EasySprout, colanders and fine mesh strainers for the little seeds.

> Ew, You have been sprouting a long time and I enjoy your posts, I am trying

the sunflower shoots without weight now. I have found people love getting free

sprouts from me, but are not interested in learning how to do it themselves.

This group listens and appreciates input.

> , Great story. You add a lot to the group. You have to do gluten-free, I

have to do yeast-free.

> Lucy in TX

>

>

[Guest guest]

So it is not just eating, but just touching the newspaper if it has soy in the

ink?  That mock soy sounds good.  My husband is not supposed to use molasses

as it has potassium or phosphorous in it.  But would be good to be able to put

less salt in it.  We use low salt soy when we use it.  What about things like

Hoisin sauce or oyster sauce?  Do you eat those?  You have evidently adapted

well.  Dave is not always adapting well as he has had all these years of eating

certain things.  The worst is the lack of french fries.  He loves them; not

supposed to have them.  I can always go tosweet potatos but put them in the

oven, but he can't have them as they have more potassium than potatoes and that

is usually good for most people but not him as kidneys don't work but a little

bit. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, March 18, 2012 10:11 PM

Subject: Re: When did you start sprouting?

 

It was rough in the beginning, before I learned how to make do with what I COULD

have. I make all sorts of allergy free breads with things like bean flour, rice

flour, buckwheat flour, etc. I make everything from biscuits to flatbreads,

roti, etc. Being egg free is hard, especially since I am vegetarian, and I cook

them for my daughter a lot, but can't eat them myself. Soy to me is EVIL, on

many levels, and I would avoid it even if I could have it...but it is my biggest

allergen. I make a mock soy sauce that is yummy by just mixing sea salt with

unsulphered molasses, which tastes JUST like soy sauce. The limitations are hard

until you learn to manage, but the hard part is avoiding things like soy that

are NOT in food-newspaper ink, clothing dyes, etc.

>

> Sounds a bit rough.  No breads for you or do you eat bread with baking

powder like bisquits or tortillas that have salt in them? 

>  

>  I have a hard time with my husband's diet which is no potatoes, no

tomatoes or any tomato sauces, nothing with much potassium and nothing with much

phosphorus.   His phosphorous is high now.  No baking powder breads for

him but he can have yeast as in the donuts but not the cake ones.   

Don't know how we'd do egg free as my hubby eats a lot of eggs and it is good

protein for him evidently. 

>  

> For you the soy has to be difficult as can't imagine stir fry without soy

sauce.  We do the low sodium and not much of it.  Why is it some people

can all they like and they stay thin and stay healthy?  I know, good

genes.  But we can't control that, not yet.

>

> Carolyn Wilkerson

>

>

>

[Guest guest]

I second that! I think she should write a book with all her recipes for

these great " products " . All in favor say " Aye " !!

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

> **

>

>

> :

>

> You are the most amazing creature on the planet. I'm so impressed I can't

> begin to tell you.

>

> lol

> Melody

>

>

> > >

> > > Hi :

> > > What homemade cleaning products do you make in the Vitamix?

> > >

> > > Thanks much

> > >

> > > Melody

> > > aka, compass lady

> > >

> >

>

>

>

[Guest guest]

Hey Lucy,

Some of them could be the hulls, I guess. I usually sprinkle a single

layer of seeds over the tray (about 1 Tbl) and with all the other seeds I

get a nice layer of sprouts. With the broccoli, there are

only sporadic sprouts around the tray. I was thinking I would try soaking

them over night and then putting them in the tray. Maybe having the water

run off in a few minutes isn't enough 'soak' time for these. EW says that

broccoli seeds to stink so in that regards I think I am ok [?].

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

> **

>

>

> Rena, I don't understand why only 1/2 of your broccoli seeds sprout. As

> they sprout, hulls come off and you may be mistaking them for seeds.

> I use only 1 Tablespoon of seeds for the 5X6 tray. A friend here said her

> broccoli sprouts smelled terrible. She had seeds from the same company, the

> same tray, but I found out that she used 2 or 3 Tablespoon of seed. Maybe

> it is too crowded?? If any food smells terrible, I don't eat it. Lucy in TX

>

>

> >

> > > **

> > >

> > >

> > > It was so interesting following Melody's sprout journey, I tried to

> figure

> > > out when I started sprouting. I know I bought red radish and spelt

> organic

> > > sprouting seeds in May of 2007 because I still have some in the

> freezer.

> > > They still sprout. I had bought sunflower seeds before that, but don't

> > > remember when as they were used pretty quickly.

> > > I now have 35 different kinds of seeds.

> > > My husband and I consume a 5x6 tray of broccoli sprouts 6 days a week

> and

> > > I do a variety of other sprouts for myself. Clover is one of my

> favorites.

> > > And I love sunflower shoots and several kinds of micro-greens, even

> radish

> > > (which were too spicy as sprouts). Lucy in TX

> > >

> > >

> > >

> >

> >

> >

[Guest guest]

What is the difference between a radish micro-green and a radish sprout?  I

thought they were the same thing but one might be a bit taller. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, March 19, 2012 11:38 AM

Subject: Re: When did you start sprouting?

 

Carolyn, I think the clover has a sweet taste. The radish micro-greens seem

milder to me than the sprouts. Broccoli sprouts: I have 14 pages of information

from the internet on these sprouts. We use one 5x6 tray EVERY day for 6 days,

then skip one day. One tray is about 2 ounces of sprouts. `In September of 1997,

s Hopkins University research doctors discovered that Broccoli sprouts can

contain as much as 50 times the antioxidant Sulfurophane as mature broccoli

plants.'

" 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. Lucy in TX

>

> Does the clover have a sweet taste?  In my 4 seed salad mix something has a

sweet taste.  It is not the radish as I can taste that as radish.  I have

used alfalfa before so not that.  Two left are clover and brocolli. 

>  

> I would have thought that freezing the seeds would have killed them.  I

figured refrigerator would be okay but moisture is sometimes in there. 

Interesting to know they still sprout.  Surprised the radish is still around

as I like the taste of the radish I have though it is a bit like a mild radish

but a regular radish is too hot for me, but I love the little sprouts. 

>  

> Do you mean that every day for 6 days you use a tray of broccoli?  Or that

you use one tray every 6 days?  I thoguht it was the former from how you put

it.  I am going to have to try the sunflower seeds.  Think I';ll go check

out getting a couple of glass pie plates tomorrow (maybe Dollar store) and if

not then a used store, like Good will or other thrift shop.  Doyou get coir

at Home Depot to let them root?  I wonder if my radish sprouts are more mild

than yours or if I eat them up sooner?  I can't take regular radishes except

ones that are really mild or watery but the sprouts have a wake me up taste but

not unpleasant.

>  

>

> Carolyn Wilkerson

>

>

>  

>

>

> To: sproutpeople

> Sent: Sunday, March 18, 2012 6:04 PM

> Subject: When did you start sprouting?

>

>

>  

> It was so interesting following Melody's sprout journey, I tried to figure out

when I started sprouting. I know I bought red radish and spelt organic sprouting

seeds in May of 2007 because I still have some in the freezer. They still

sprout. I had bought sunflower seeds before that, but don't remember when as

they were used pretty quickly.

> I now have 35 different kinds of seeds.

> My husband and I consume a 5x6 tray of broccoli sprouts 6 days a week and I do

a variety of other sprouts for myself. Clover is one of my favorites. And I love

sunflower shoots and several kinds of micro-greens, even radish (which were too

spicy as sprouts). Lucy in TX

>

>

>

>

>

[Guest guest]

Since her broccoli is much more then the smell will be more too.  But if it is

kept to the same schedule for another day or two, then the smell goes away. 

They all  leave a clean sweet taste in my mouth when I have them on a

sandwich.  I have some in my teeth, but......  Makes sense that if there is a

bit of a smell to it and Broccoli is like cabbage and from that family and it

has a bit of a smell and it does go away  and I only noticed the smell for one

or two days.

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, March 19, 2012 10:55 AM

Subject: Re: When did you start sprouting?

 

Rena, I don't understand why only 1/2 of your broccoli seeds sprout. As they

sprout, hulls come off and you may be mistaking them for seeds.

I use only 1 Tablespoon of seeds for the 5X6 tray. A friend here said her

broccoli sprouts smelled terrible. She had seeds from the same company, the same

tray, but I found out that she used 2 or 3 Tablespoon of seed. Maybe it is too

crowded?? If any food smells terrible, I don't eat it. Lucy in TX

>

> > **

> >

> >

> > It was so interesting following Melody's sprout journey, I tried to figure

> > out when I started sprouting. I know I bought red radish and spelt organic

> > sprouting seeds in May of 2007 because I still have some in the freezer.

> > They still sprout. I had bought sunflower seeds before that, but don't

> > remember when as they were used pretty quickly.

> > I now have 35 different kinds of seeds.

> > My husband and I consume a 5x6 tray of broccoli sprouts 6 days a week and

> > I do a variety of other sprouts for myself. Clover is one of my favorites.

> > And I love sunflower shoots and several kinds of micro-greens, even radish

> > (which were too spicy as sprouts). Lucy in TX

> >

> >

> >

>

>

>