Re: Question about sprouting seeds and nuts

[Guest guest]

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> The section on sprouting seeds and nuts in NT states

> to soak almonds for 3 days. The recipe for crispy

> almonds on P515 doesn't specify whether the almonds

> used should be sprouted or not. I am confused,

> because this recipe calls for soaking the almonds for

> 7 hours, not 2-3 days. So are they sprouted first,

> dehydrated then soaked again? Or just straight out of

> the pack and soaked for 7 hours? If the latter

> produces healthy digestible nuts, why bother

> sprouting?

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you change the water once or twice a day if you're soaking for a few

days. Alternatively, and probably preferably, you can just soak

once, drain, and then rinse/drain twice a day, as in typical

sprouting. there is probably a nutritional advantage to germinating

beyond just an initial soak. definitely a progressive reduction in

phytates, which is why I let my sprouted lentils and mung beans go

about a week even though they're tastier after only a few days. i

usually let my almonds go 2-3 days. there's a tell-tale bulge where

the sprout comes out, and if you go a few more days, an actual sprout

will come out. they get slightly bitter by then though.

referring the other post about sesame seeds, both black and brown

sesame seeds will sprout fine (white will not), but black takes

longer. i'm not sure if the black ones include the hull or not. i'm

not up on seed anatomy. i do know what sunflower hulls are though,

and they're definitely out of the question! in general, you can eat

the hulls of sprouts. they're way too much hassle to remove, but a

portion can be removed in the normal course of rinsing/draining.

removing them does help minimize problems with spoilage, but enough

diligence and attention can prevent that whether or not you bother to

get rid of some hulls.

a great website for sprouting: <.com>

Mike

SE Pennsylvania

[Guest guest]

At 08:05 PM 1/31/04 +0000, you wrote:

>The section on sprouting seeds and nuts in NT states

>to soak almonds for 3 days. The recipe for crispy

>almonds on P515 doesn't specify whether the almonds

>used should be sprouted or not. I am confused,

>because this recipe calls for soaking the almonds for

>7 hours, not 2-3 days. So are they sprouted first,

>dehydrated then soaked again? Or just straight out of

>the pack and soaked for 7 hours? If the latter

>produces healthy digestible nuts, why bother

>sprouting?

My sissy did this once and said it was wonderful - she sprouted the

almonds, then dehydrated them. I haven't tried it myself yet (mostly

because I keep forgetting).

>

>Similar confusion over sunflower seeds, which should

>be sprouted for less than 24 hrs. It then says to eat

>them before they go off - can they be dehydrated or

>crisped up so they don't go off? The recipe for

>sunflower seed brownies on P526 calls for hulled

>sunflower seeds - should these be sprouted first? If

>so, how do you get sunflower seed meal from soggy

>seeds?

My only other experience with " nut-type " sprouting was a mixture of things

- pumpkin, sunflower, almonds, a few peanuts, etc. I'd heard that the

pumpkin and sunflower could get bitter if left too long, but I didn't have

that problem. To me, the almonds were quite nasty, not the sunflower and

pumpkin - although that probably had to do with the fact that I'd left the

skins on. Yuck.

As another resource, try these folks - they're quite entertaining as well

as having lots of really good info ... (that nut-sprouting episode I

referred to is using their Madison Market Mix).

http://www..com

MFJ

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