Re: broccoli sprout volume vs weight

[Guest guest]

It's 3.5 oz. of 3-4 day old broccoli sprouts w/ 2.5 cups raw tomato OR 1 cup

tomato sauce OR 1/2 cup tomato paste. Processed tomato is most beneficial. Paste

is more concentrated than sauce so that is best of all.

A little square plastic tub of sprouts bought in a supermarket is usually 4 oz.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 09:09:50 -0700

Subject: Re: broccoli sprout volume vs weight

Is it equal amount of tomatoes at the same time? Looked like just under

1/2 cup. Doesn't look like it is a lot but if you had 1/2 cup of each then that

is a nice little amount. Could put on lettuce and have a nice salad.

Carolyn Wilkerson

To: sproutpeople

Sent: Monday, May 14, 2012 10:39 AM

Subject: Re: broccoli sprout volume vs weight

Well, but starting with seeds, 100 grams of seeds can produce anywhere up

to 500 grams of sprouts- which is what I thought you meant.

Here you go:

Using the gram to cup conversion software online

100 grams = ?cups

Result: 0.42268 cups

Enter grams or cups for conversion:

Select conversion type: grams

=> cups cups => grams

Rounding options: 1 digit after

decimal point 2 digits after decimal point 3 digits

after decimal point 4 digits after decimal point 5

digits after decimal point

>

>But 100 grams of short or long sprouts would still weigh the same. Guess

>i'll just chop up 100 grams and see what that is in cups. The reason I

>was asking is that I have read several articles about the cancer

>inhibiting properties of broccoli sprouts and tomato taken at the same

>time. They always mention 2.5 cups of sprouts as the only measurement.

>

>To: sproutpeople

>From: pam@...

>Date: Mon, 14 May 2012 07:16:51 -0700

>Subject: Re: broccoli sprout volume vs weight

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> Not to mention that everyone who sprouts is a little different, and

>they

>

>like them at different lengths of sprouting periods. Which is why you can

>

>have 1:1 all the way up to 5:1.

>

>

>

>From sproutpeople.org ­ the best place for all kinds of information

>

>

>

>Seed to Sprout

>

>in 3-6 Days

>

>Yield

>

>1:1 to 5:1

>

>Seed Shelf Life at 70°

>

>3-5 years

>

>Sprout Shelf Life

>

>Up to 6 weeks

>

>

>

>

>

>Reply-To: <sproutpeople >

>

>Date: Monday, May 14, 2012 5:05 AM

>

>To: <sproutpeople >

>

>Subject: broccoli sprout volume vs weight

>

>

>

>>

>

>>

>

>>

>

>>

>

>>

>

>> Would appreciate if someone could point me to the conversion of broccoli

>

>> sprouts, or better through personal experience, as to say 100 grams of

>>sprouts

>

>> converted to cups.

>

>> I have seen widely conflicted conversions on various sites since volume

>>and

>

>> weight are tricky conversions. Thanks in advance.

>

>> Bob

>

>>

>

>>

>

>>

>

>>

>

>>

>

>

>

>

[Guest guest]

Thanks.  I have a lot of cancer in my family (and heart problems) and I had

cancer almost 40 years ago, 35 anyway.  No more problems with that.  But feel

immune system can always use a boost.

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 12:22 PM

Subject: RE: broccoli sprout volume vs weight

It's 3.5 oz. of 3-4 day old broccoli sprouts w/ 2.5 cups raw tomato OR 1 cup

tomato sauce OR 1/2 cup tomato paste. Processed tomato is most beneficial. Paste

is more concentrated than sauce so that is best of all.

A little square plastic tub of sprouts bought in a supermarket is usually 4 oz.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 09:09:50 -0700

Subject: Re: broccoli sprout volume vs weight

 

   

     

     

      Is it equal amount of tomatoes at the same time?  Looked like just under

1/2 cup.  Doesn't look like it is a lot but if you had 1/2 cup of each then that

is a nice little amount.  Could put on lettuce and have a nice salad.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:39 AM

Subject: Re: broccoli sprout volume vs weight

 

Well, but starting with seeds, 100 grams of seeds can produce anywhere up

to 500 grams of sprouts- which is what I thought you meant.

Here you go:

Using the gram to cup conversion software online

100 grams = ?cups

Result: 0.42268 cups

Enter grams or cups for conversion:

Select conversion type: grams

=> cups cups => grams

Rounding options: 1 digit after

decimal point 2 digits after decimal point 3 digits

after decimal point 4 digits after decimal point 5

digits after decimal point

>

>But 100 grams of short or long sprouts would still weigh the same. Guess

>i'll just chop up 100 grams and see what that is in cups. The reason I

>was asking is that I have read several articles about the cancer

>inhibiting properties of broccoli sprouts and tomato taken at the same

>time. They always mention 2.5 cups of sprouts as the only measurement.

>

>To: sproutpeople

>From: pam@...

>Date: Mon, 14 May 2012 07:16:51 -0700

>Subject: Re: broccoli sprout volume vs weight

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> Not to mention that everyone who sprouts is a little different, and

>they

>

>like them at different lengths of sprouting periods. Which is why you can

>

>have 1:1 all the way up to 5:1.

>

>

>

>From sproutpeople.org ­ the best place for all kinds of information

>

>

>

>Seed to Sprout

>

>in 3-6 Days

>

>Yield

>

>1:1 to 5:1

>

>Seed Shelf Life at 70°

>

>3-5 years

>

>Sprout Shelf Life

>

>Up to 6 weeks

>

>

>

>

>

>Reply-To: <sproutpeople >

>

>Date: Monday, May 14, 2012 5:05 AM

>

>To: <sproutpeople >

>

>Subject: broccoli sprout volume vs weight

>

>

>

>>

>

>>

>

>>

>

>>

>

>>

>

>> Would appreciate if someone could point me to the conversion of broccoli

>

>> sprouts, or better through personal experience, as to say 100 grams of

>>sprouts

>

>> converted to cups.

>

>> I have seen widely conflicted conversions on various sites since volume

>>and

>

>> weight are tricky conversions. Thanks in advance.

>

>> Bob

>

>>

>

>>

>

>>

>

>>

>

>>

>

>

>

>

[Guest guest]

, do you think a broccoli soup with tomato sauce and broccoli sprouts

would be even better as get both broccoli whole and also the sprouts along with

tomato and whatever spices one puts in soup.    Usually have white sauce, but no

reason we would have to.  How often is one to eat tomatoes and broccoli

sprouts?  Is that every day or once a week?

 

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 12:22 PM

Subject: RE: broccoli sprout volume vs weight

It's 3.5 oz. of 3-4 day old broccoli sprouts w/ 2.5 cups raw tomato OR 1 cup

tomato sauce OR 1/2 cup tomato paste. Processed tomato is most beneficial. Paste

is more concentrated than sauce so that is best of all.

A little square plastic tub of sprouts bought in a supermarket is usually 4 oz.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 09:09:50 -0700

Subject: Re: broccoli sprout volume vs weight

 

   

     

     

      Is it equal amount of tomatoes at the same time?  Looked like just under

1/2 cup.  Doesn't look like it is a lot but if you had 1/2 cup of each then that

is a nice little amount.  Could put on lettuce and have a nice salad.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:39 AM

Subject: Re: broccoli sprout volume vs weight

 

Well, but starting with seeds, 100 grams of seeds can produce anywhere up

to 500 grams of sprouts- which is what I thought you meant.

Here you go:

Using the gram to cup conversion software online

100 grams = ?cups

Result: 0.42268 cups

Enter grams or cups for conversion:

Select conversion type: grams

=> cups cups => grams

Rounding options: 1 digit after

decimal point 2 digits after decimal point 3 digits

after decimal point 4 digits after decimal point 5

digits after decimal point

>

>But 100 grams of short or long sprouts would still weigh the same. Guess

>i'll just chop up 100 grams and see what that is in cups. The reason I

>was asking is that I have read several articles about the cancer

>inhibiting properties of broccoli sprouts and tomato taken at the same

>time. They always mention 2.5 cups of sprouts as the only measurement.

>

>To: sproutpeople

>From: pam@...

>Date: Mon, 14 May 2012 07:16:51 -0700

>Subject: Re: broccoli sprout volume vs weight

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> Not to mention that everyone who sprouts is a little different, and

>they

>

>like them at different lengths of sprouting periods. Which is why you can

>

>have 1:1 all the way up to 5:1.

>

>

>

>From sproutpeople.org ­ the best place for all kinds of information

>

>

>

>Seed to Sprout

>

>in 3-6 Days

>

>Yield

>

>1:1 to 5:1

>

>Seed Shelf Life at 70°

>

>3-5 years

>

>Sprout Shelf Life

>

>Up to 6 weeks

>

>

>

>

>

>Reply-To: <sproutpeople >

>

>Date: Monday, May 14, 2012 5:05 AM

>

>To: <sproutpeople >

>

>Subject: broccoli sprout volume vs weight

>

>

>

>>

>

>>

>

>>

>

>>

>

>>

>

>> Would appreciate if someone could point me to the conversion of broccoli

>

>> sprouts, or better through personal experience, as to say 100 grams of

>>sprouts

>

>> converted to cups.

>

>> I have seen widely conflicted conversions on various sites since volume

>>and

>

>> weight are tricky conversions. Thanks in advance.

>

>> Bob

>

>>

>

>>

>

>>

>

>>

>

>>

>

>

>

>

[Guest guest]

That soup sounds awesome. I'm definitely going to try it.Frequency of eating

broccoli and tomatoes depend on what you want to accomplish. If you already have

cancer every day is what you want. For prevention, 3-4 times a week and also

cauliflower, brussel sprouts, cabbage ,colored greens, kale, watercress and all

other brassica veggies contain the active ingredient

glucosinolates , although broccoli has the most.Also the most viable

bio-activity occurs when the sprouts are heated slightly and crushed or finely

chopped (and let stand for a few minutes), and the tomato product is

concentrated. Adding broccoli sprout powder magnifies the potency.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 10:43:17 -0700

Subject: Re: broccoli sprout volume vs weight

, do you think a broccoli soup with tomato sauce and broccoli

sprouts would be even better as get both broccoli whole and also the sprouts

along with tomato and whatever spices one puts in soup. Usually have white

sauce, but no reason we would have to. How often is one to eat tomatoes and

broccoli sprouts? Is that every day or once a week?

Carolyn Wilkerson

To: sproutpeople

Sent: Monday, May 14, 2012 12:22 PM

Subject: RE: broccoli sprout volume vs weight

It's 3.5 oz. of 3-4 day old broccoli sprouts w/ 2.5 cups raw tomato OR 1 cup

tomato sauce OR 1/2 cup tomato paste. Processed tomato is most beneficial. Paste

is more concentrated than sauce so that is best of all.

A little square plastic tub of sprouts bought in a supermarket is usually 4 oz.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 09:09:50 -0700

Subject: Re: broccoli sprout volume vs weight

Is it equal amount of tomatoes at the same time? Looked like just under

1/2 cup. Doesn't look like it is a lot but if you had 1/2 cup of each then that

is a nice little amount. Could put on lettuce and have a nice salad.

Carolyn Wilkerson

To: sproutpeople

Sent: Monday, May 14, 2012 10:39 AM

Subject: Re: broccoli sprout volume vs weight

Well, but starting with seeds, 100 grams of seeds can produce anywhere up

to 500 grams of sprouts- which is what I thought you meant.

Here you go:

Using the gram to cup conversion software online

100 grams = ?cups

Result: 0.42268 cups

Enter grams or cups for conversion:

Select conversion type: grams

=> cups cups => grams

Rounding options: 1 digit after

decimal point 2 digits after decimal point 3 digits

after decimal point 4 digits after decimal point 5

digits after decimal point

>

>But 100 grams of short or long sprouts would still weigh the same. Guess

>i'll just chop up 100 grams and see what that is in cups. The reason I

>was asking is that I have read several articles about the cancer

>inhibiting properties of broccoli sprouts and tomato taken at the same

>time. They always mention 2.5 cups of sprouts as the only measurement.

>

>To: sproutpeople

>From: pam@...

>Date: Mon, 14 May 2012 07:16:51 -0700

>Subject: Re: broccoli sprout volume vs weight

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> Not to mention that everyone who sprouts is a little different, and

>they

>

>like them at different lengths of sprouting periods. Which is why you can

>

>have 1:1 all the way up to 5:1.

>

>

>

>From sproutpeople.org ­ the best place for all kinds of information

>

>

>

>Seed to Sprout

>

>in 3-6 Days

>

>Yield

>

>1:1 to 5:1

>

>Seed Shelf Life at 70°

>

>3-5 years

>

>Sprout Shelf Life

>

>Up to 6 weeks

>

>

>

>

>

>Reply-To: <sproutpeople >

>

>Date: Monday, May 14, 2012 5:05 AM

>

>To: <sproutpeople >

>

>Subject: broccoli sprout volume vs weight

>

>

>

>>

>

>>

>

>>

>

>>

>

>>

>

>> Would appreciate if someone could point me to the conversion of broccoli

>

>> sprouts, or better through personal experience, as to say 100 grams of

>>sprouts

>

>> converted to cups.

>

>> I have seen widely conflicted conversions on various sites since volume

>>and

>

>> weight are tricky conversions. Thanks in advance.

>

>> Bob

>

>>

>

>>

>

>>

>

>>

>

>>

>

>

>

>

[Guest guest]

Somehow sprout powder doesn't sound natural to me. LOL.  I may have to try the

soup, too.  My husband isn't supposed to have tomatoes though as he needs to cut

back on potassium and phosphorous.  But we still aren't eating what we should

and we each should be eating opposite things.  I am going to make some tacos

tonight.  The recipe I saw was vegan, but I'm going to compromise and put some

ground chuck and onions in with some rice and then the taco seasoning or cumin

and chili powder and then put in shells with lettuce and for me, tomatoes and

shredded sharp cheddar.  I figured that was cutting back on the meat, but then

there isn't a lot of meat in them anyway and homemade is better than Taco Bell

which I love and so does he.  Then we'll have nachos and cheese with nachos that

are salt free and GMO free.  The cheese sauce on it is probably junk though so I

may put a bit on it and then put on some regular sharp cheddar.  Don't have

salsa (mild

is all we can handle).  I should have asked my husband to get that when he went

to the store.  As Melody says, " Experiment. "

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 2:00 PM

Subject: RE: broccoli sprout volume vs weight

That soup sounds awesome. I'm definitely going to try it.Frequency of eating

broccoli and tomatoes depend on what you want to accomplish. If you already have

cancer every day is what you want. For prevention, 3-4 times a week and also

cauliflower, brussel sprouts, cabbage ,colored greens, kale, watercress and all

other brassica veggies contain the active ingredient

glucosinolates , although broccoli has the most.Also the most viable

bio-activity occurs when the sprouts are heated slightly and crushed or finely

chopped (and let stand for a few minutes), and the tomato product is

concentrated. Adding broccoli sprout powder magnifies the potency.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 10:43:17 -0700

Subject: Re: broccoli sprout volume vs weight

 

   

     

     

      , do you think a broccoli soup with tomato sauce and broccoli

sprouts would be even better as get both broccoli whole and also the sprouts

along with tomato and whatever spices one puts in soup.    Usually have white

sauce, but no reason we would have to.  How often is one to eat tomatoes and

broccoli sprouts?  Is that every day or once a week?

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 12:22 PM

Subject: RE: broccoli sprout volume vs weight

It's 3.5 oz. of 3-4 day old broccoli sprouts w/ 2.5 cups raw tomato OR 1 cup

tomato sauce OR 1/2 cup tomato paste. Processed tomato is most beneficial. Paste

is more concentrated than sauce so that is best of all.

A little square plastic tub of sprouts bought in a supermarket is usually 4 oz.

To: sproutpeople

From: carolyn.wilkerson@...

Date: Mon, 14 May 2012 09:09:50 -0700

Subject: Re: broccoli sprout volume vs weight

 

   

     

     

      Is it equal amount of tomatoes at the same time?  Looked like just under

1/2 cup.  Doesn't look like it is a lot but if you had 1/2 cup of each then that

is a nice little amount.  Could put on lettuce and have a nice salad.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:39 AM

Subject: Re: broccoli sprout volume vs weight

 

Well, but starting with seeds, 100 grams of seeds can produce anywhere up

to 500 grams of sprouts- which is what I thought you meant.

Here you go:

Using the gram to cup conversion software online

100 grams = ?cups

Result: 0.42268 cups

Enter grams or cups for conversion:

Select conversion type: grams

=> cups cups => grams

Rounding options: 1 digit after

decimal point 2 digits after decimal point 3 digits

after decimal point 4 digits after decimal point 5

digits after decimal point

>

>But 100 grams of short or long sprouts would still weigh the same. Guess

>i'll just chop up 100 grams and see what that is in cups. The reason I

>was asking is that I have read several articles about the cancer

>inhibiting properties of broccoli sprouts and tomato taken at the same

>time. They always mention 2.5 cups of sprouts as the only measurement.

>

>To: sproutpeople

>From: pam@...

>Date: Mon, 14 May 2012 07:16:51 -0700

>Subject: Re: broccoli sprout volume vs weight

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

> Not to mention that everyone who sprouts is a little different, and

>they

>

>like them at different lengths of sprouting periods. Which is why you can

>

>have 1:1 all the way up to 5:1.

>

>

>

>From sproutpeople.org ­ the best place for all kinds of information

>

>

>

>Seed to Sprout

>

>in 3-6 Days

>

>Yield

>

>1:1 to 5:1

>

>Seed Shelf Life at 70°

>

>3-5 years

>

>Sprout Shelf Life

>

>Up to 6 weeks

>

>

>

>

>

>Reply-To: <sproutpeople >

>

>Date: Monday, May 14, 2012 5:05 AM

>

>To: <sproutpeople >

>

>Subject: broccoli sprout volume vs weight

>

>

>

>>

>

>>

>

>>

>

>>

>

>>

>

>> Would appreciate if someone could point me to the conversion of broccoli

>

>> sprouts, or better through personal experience, as to say 100 grams of

>>sprouts

>

>> converted to cups.

>

>> I have seen widely conflicted conversions on various sites since volume

>>and

>

>> weight are tricky conversions. Thanks in advance.

>

>> Bob

>

>>

>

>>

>

>>

>

>>

>

>>

>

>

>

>

[Guest guest]

Hi Carolyn,

I've been a vegetarian for 23 years now. I have some fabulous meat-free recipes,

and as many of them use pulses, they can also be sprouted! Here are a couple

that I regularly make, I've chosen one that uses tomatoes and one that doesn't.

I'm sure that you could easily add broccoli sprouts to both, and I think they'd

work really well in the chowder, complimenting the chopped sage.

Chilli

Oil, such as olive, for frying

One green (bell) pepper chopped and deseeded

One onion chopped

Vegetable stock - usually about half a pint (250 mls) but you can add more if

needed, some will evaporate whilst simmering.

Around two cups of brown lentils (these can be sprouted!

One tin of chopped tomatoes

One carton of passata

Chilli spices

Seasoning

Basically, you simply sweat off the onion and pepper until onion is just taking

on some golden colour, then add the stock, tomatoes, passata, lentils and chilli

spice. It needs at least an hour gently simmering for the flavours to develop.

Lovely with a swirl of sour cream, tortillas, slasa and rice

Sweetcorn Chowder

Olive oil for frying

Four sticks of celery, chopped

One onion, chopped

One green pepper, chopped

About half a pound of waxy potatoes, diced

Vegetable stock, usually about half a pint (250 mls)

One tin of sweetcorn in water

One tin of flageolet or haricot beans (or use sprouted if you like!)

Half a pint (250 mls) of milk (full fat is better) which has been prethickened

with cornflour to a thick sauce

Two teaspoons of dried sage, or more or less as desired

Seasoning

Easy, just sweat the celery, onion and pepper until the onion is translucent,

then add the stock and potatoes, bring to boil and simmer for 15 minutes. Add

the sweetcorn WITH the water from the tin, the beans, and the sage. Bring back

to boil then simmer for ten minutes. Finally add the thickened milk and season

to taste.

If you feel like being decadent, serve with french stick toasts rubbed with

garlic, topped with emmental cheese and allowed to melt under the grill. Divine!

Believe me, the sage works amazingly well in this. This one's a good winter

warmer and very filling.

I'm sure that there will be a few people on this list that have some other great

recipes to cut out the meat, and add in the tomatoes/brocolli

Charlotte

>

> Somehow sprout powder doesn't sound natural to me. LOL.  I may have to try the

soup, too.  My husband isn't supposed to have tomatoes though as he needs to cut

back on potassium and phosphorous.  But we still aren't eating what we should

and we each should be eating opposite things.  I am going to make some tacos

tonight.  The recipe I saw was vegan, but I'm going to compromise and put some

ground chuck and onions in with some rice and then the taco seasoning or cumin

and chili powder and then put in shells with lettuce and for me, tomatoes and

shredded sharp cheddar. 

[Guest guest]

Charlotte,

Thank you.  That was so kind of you.  I have been looking for a good corn

chowder as I have never made it and have wanted to try it.  And we like chili

really well.  My husband isn't supposed to eat beans or lentils but he likes

them and does sometimes eat them.  I made a soup with chicken broth in it and

added spinach sliced thin and a few veggies and it was sort of blah so I put in

a can of diced no salt tomatoes and a can of black beans (rinsed) and garbanzo

beans (rinsed) and more spinach and we both ate it right up in a couple of

days.  It was so much better.  he doesn't normally like soup, except for clam

chowder.  But i love soups.  I want to start eating more veggies though I

don't think I'll quit eating all meats.  I just want to cut back.  I

appreciate the recipes and will copy them and save them.  Thank you for

thinking of me.   When we were in California I made a chicken meatball soup

with spinach in it and it was okay.  Then

we went to a Chinese place and I got Chinese veggies and there were a lot left

over as we all were sharing entrees and had twice as much as we needed and I

took those veggies, cut them up and added to the soup and it was fantastic.  I

evidently need to use more Chinese vegetables.  I may check at my favorite

Chinese take out and see if they have a vegetable dinner.  I'd get it just to

add to soup and probably cheaper than buying each item separately and cooking

them or just cutting them up.  I have no idea about glutens or anything like

that which might be in them.  We asked for low or no salt.  that Chinese

restaurant had about the best spring rolls and won ton soup that I've had and I

like chinese food.  the soup had a lot of veggies in it and wasn't just chicken

broth with a few wontons. 

 

I do need some definitions though as there are things I never heard of before. 

What is passata?  I am not sure of what type waxy potatoes are.  Would that be

red potatoes?  Not Idaho as they are not waxy.  I am also not familiar with

flageolet or haricot beans. Now don't laugh at me, giggle a bit, okay. LOL ?

 

 Since you say " tin " I am presuming you are from the UK.  There is a woman who

is into making hand made cards who stays part of the year over on the other

coast of Florida near Tampa or Naples area and goes back to the UK part of the

year.  She doesn't always come in the winter though when we get the usual

tourists. Most of our tourists are from Canada and particularly French

Canadians.  Her blog is GoingBuggy.

Maybe we call those beans something else.  I am not quite sure what a pulse is

but I have heard that before.  Is it a thickened sauce of some kind?  I think

that is a cooking word and I've seen it before, maybe even in medical terms for

home medicine. 

 

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 2:48 PM

Subject: Re: broccoli sprout volume vs weight

 

Hi Carolyn,

I've been a vegetarian for 23 years now. I have some fabulous meat-free recipes,

and as many of them use pulses, they can also be sprouted! Here are a couple

that I regularly make, I've chosen one that uses tomatoes and one that doesn't.

I'm sure that you could easily add broccoli sprouts to both, and I think they'd

work really well in the chowder, complimenting the chopped sage.

Chilli

Oil, such as olive, for frying

One green (bell) pepper chopped and deseeded

One onion chopped

Vegetable stock - usually about half a pint (250 mls) but you can add more if

needed, some will evaporate whilst simmering.

Around two cups of brown lentils (these can be sprouted!

One tin of chopped tomatoes

One carton of passata

Chilli spices

Seasoning

Basically, you simply sweat off the onion and pepper until onion is just taking

on some golden colour, then add the stock, tomatoes, passata, lentils and chilli

spice. It needs at least an hour gently simmering for the flavours to develop.

Lovely with a swirl of sour cream, tortillas, slasa and rice

Sweetcorn Chowder

Olive oil for frying

Four sticks of celery, chopped

One onion, chopped

One green pepper, chopped

About half a pound of waxy potatoes, diced

Vegetable stock, usually about half a pint (250 mls)

One tin of sweetcorn in water

One tin of flageolet or haricot beans (or use sprouted if you like!)

Half a pint (250 mls) of milk (full fat is better) which has been prethickened

with cornflour to a thick sauce

Two teaspoons of dried sage, or more or less as desired

Seasoning

Easy, just sweat the celery, onion and pepper until the onion is translucent,

then add the stock and potatoes, bring to boil and simmer for 15 minutes. Add

the sweetcorn WITH the water from the tin, the beans, and the sage. Bring back

to boil then simmer for ten minutes. Finally add the thickened milk and season

to taste.

If you feel like being decadent, serve with french stick toasts rubbed with

garlic, topped with emmental cheese and allowed to melt under the grill. Divine!

Believe me, the sage works amazingly well in this. This one's a good winter

warmer and very filling.

I'm sure that there will be a few people on this list that have some other great

recipes to cut out the meat, and add in the tomatoes/brocolli

Charlotte

>

> Somehow sprout powder doesn't sound natural to me. LOL.  I may have to try

the soup, too.  My husband isn't supposed to have tomatoes though as he needs

to cut back on potassium and phosphorous.  But we still aren't eating what we

should and we each should be eating opposite things.  I am going to make some

tacos tonight.  The recipe I saw was vegan, but I'm going to compromise and put

some ground chuck and onions in with some rice and then the taco seasoning or

cumin and chili powder and then put in shells with lettuce and for me, tomatoes

and shredded sharp cheddar. 

[Guest guest]

Can't measure grams or translate over to cups unless you use oz.  Differnt

things weigh differenly and a cup of something that is not liquid is not 8 oz as

that is a liquid measurement.  So the half cup we talked about wouldn't work. 

It would have to be translated to oz.  If you used 4 oz.  which is half a

liquid cup, then not quite right but might be close if you used it for all

measurements.  I am luck to use American system and I am really not into the

metric system.  We learned something about it but had to learn what we used at

home, too.  So I know it is by 10's but I don't do it.  I sure think I agree

with your first sentence.  Sure makes it easier to have the tomato when it can

be a processed or cooked form.  Exception to the general rule.  I just need to

sprout broccoli separately rather than in the 5 sprout mix or the 3 sprout

mix. 

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:40 AM

Subject: Re: broccoli sprout volume vs weight

 

So long as you east plenty of sprouts on a daily basis, I can't see how a few

grammes either way would matter... or maybe just eat more sprouts to be sure

(what a hardship)?!

Are you eating the tomatoes raw or cooked? There is a lot of evidence to suggest

that cooked tomatoes are even better for not only anti-cancer

fighting properties, but also in lowering cholesterol and blood pressure. It's

fabulous to know that, for once, something in a tin is so good for us!

" Fresh tomatoes are a delicious source of vitamin C, but recent findings

attribute an even more important nutritional asset to this vegetable: It is one

of the best sources of lycopene, a carotenoid with cancer fighting properties.

Preliminary research suggests that lycopene may fight heart disease as well. The

British eat a lot of tomatoes in processed form, as sauce on pasta or pizza, in

soups, stews, and chilies, and as tomato ketchup, and as it turns out, this is

one case where a vegetable is of greater value cooked than it is raw: Tomatoes

contain a lot of water, so they become more concentrated as the water evaporates

during cooking. The result is that a 110g of cooked tomatoes, in the form of

sauce or paste, for instance, is a far more concentrated source of lycopene than

a 110g of fresh tomatoes. And your body absorbs more lycopene from cooked or

processed tomatoes, especially when the tomatoes are cooked with a little oil,

as they often are.

(Serving raw tomatoes with a drizzle of olive oil, for instance, also enhances

lycopene absorption). "

http://www.ukfoodguide.net/tomatoes.htm

>

>

> But 100 grams of short or long sprouts would still weigh the same. Guess i'll

just chop up 100 grams and see what that is in cups. The reason I was asking is

that I have read several articles about the cancer inhibiting properties of

broccoli sprouts and tomato taken at the same time. They always mention 2.5 cups

of sprouts as the only measurement.

[Guest guest]

No worries Carolyn, let me see if I can sort out the American versions of the

ingredients . Adding beans (all beans and lentils belong to the 'pulses'

family of foods) to soups is great; it is instant protein, they help to thicken

the soup, and give wonderful earthy rich flavours and colours . If the soup

'aint doing what it oughtta' add some beans! What we don't get such easy access

to in the UK are the Chinese ingredients although we get plenty of Indian spices

(we joke in the UK that our National Dish is the Curry!).

Passata is what we call sieved tomatoes, I guess creamed tomatoes are the same

thing as well. It's from the Italian, passata di pomodoro. Much thicker and

richer, but not quite the tomato concentrate or paste you buy in tubes. It's

nicer than the concentrate which can be very tart and acidic. I guess that any

italian food shelves would be sure to stock passata.

Waxy potatoes are as opposed to floury. The floury ones crumble when boiled and

are great for making mashed potatoes/pureed potatoes. Waxy ones keep their shape

more easily and feel kind of moist/sticky when cooked. In the UK we often buy

the waxy potatoes as 'salad potatoes' in the food markets.

Flageolet beans are small versions of haricot beans, and are very popular in

France. They are all a green kidney shaped bean. In Italy, they use cannelini

beans instead. All of them can be bought dried or tinned (canned) in the UK. I

had a quick search for you and have read that you can substitute with a bean

called Navy beans in the US.

You're very welcome for the recipes . I'm the only vegetarian in my house, my

husband and daughter happily munch meat. For most of us I think it's simple

preferences!

Charlotte

[Guest guest]

We have canned cannellini beans which are sometimes called white kidney beans. 

So that works. I think that tomato sauce with some puree or combination of them

would work about like pasata.   Thanks. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 4:16 PM

Subject: Re: broccoli sprout volume vs weight

 

No worries Carolyn, let me see if I can sort out the American versions of the

ingredients . Adding beans (all beans and lentils belong to the 'pulses'

family of foods) to soups is great; it is instant protein, they help to thicken

the soup, and give wonderful earthy rich flavours and colours . If the soup

'aint doing what it oughtta' add some beans! What we don't get such easy access

to in the UK are the Chinese ingredients although we get plenty of Indian spices

(we joke in the UK that our National Dish is the Curry!).

Passata is what we call sieved tomatoes, I guess creamed tomatoes are the same

thing as well. It's from the Italian, passata di pomodoro. Much thicker and

richer, but not quite the tomato concentrate or paste you buy in tubes. It's

nicer than the concentrate which can be very tart and acidic. I guess that any

italian food shelves would be sure to stock passata.

Waxy potatoes are as opposed to floury. The floury ones crumble when boiled and

are great for making mashed potatoes/pureed potatoes. Waxy ones keep their shape

more easily and feel kind of moist/sticky when cooked. In the UK we often buy

the waxy potatoes as 'salad potatoes' in the food markets.

Flageolet beans are small versions of haricot beans, and are very popular in

France. They are all a green kidney shaped bean. In Italy, they use cannelini

beans instead. All of them can be bought dried or tinned (canned) in the UK. I

had a quick search for you and have read that you can substitute with a bean

called Navy beans in the US.

You're very welcome for the recipes . I'm the only vegetarian in my house, my

husband and daughter happily munch meat. For most of us I think it's simple

preferences!

Charlotte