Re: Can you sprout Pistachio and Pumpkin Seeds?

[Guest guest]

Mel,

Lesson for today. They are called Black Oil Sunflower seed, because they are

black and are used to make sunflower oil. Any sunflower seed can be used, but

the black seed has a thinner shell and is eaiser to process.

No, the oil is not black.

ew

Re: Can you sprout Pistachio and Pumpkin Seeds?

I figured that but I was wondering if, like Black oil Sunflower seeds, they

ever made a black oil or ANY KIND of organic pistachio or pumpkin seed.

Mel

--

[Guest guest]

Ah, a new lesson Melody has learned today. And I know the oil is not black

because I have used Sunflower oil.

And thanks much my teacher.

lol

Melody

>

> Mel,

> Lesson for today. They are called Black Oil Sunflower seed, because they are

black and are used to make sunflower oil. Any sunflower seed can be used, but

the black seed has a thinner shell and is eaiser to process.

> No, the oil is not black.

> ew

>

> Re: Can you sprout Pistachio and Pumpkin Seeds?

>

> I figured that but I was wondering if, like Black oil Sunflower seeds, they

ever made a black oil or ANY KIND of organic pistachio or pumpkin seed.

>

> Mel

>

> --

>

>

>

[Guest guest]

Hey Melody --

Re: your question on pistachios -- I posted a link to an article a couple of

weeks ago, where a raw-foodist describes his experience and research on

sprouting various non-typical nuts (I was curious about macadamias!). Here's his

take on pistachios:

" Pistachios are hulled and dried within 24 hours of harvest. Rosengarten reports

that the nuts are dried using heated air, at 150-160 degrees F. "

" Remarks: my own limited experiments with pistachios indicates that they are not

sproutable (at least the U.S. grown nuts I tried were not sproutable). The nuts

I tried to sprout turned mushy/slimy. The pistachio has a thick skin, which

absorbs much water. If you can somehow obtain sun-dried pistachios, and you peel

the nuts to remove the thick skin, they might sprout for you. "

" Recommendations: drying temps of 150-160 deg F might be high enough to

devitalize the nut: viability is questionable. "

The link to the whole (great!) article is:

http://www.living-foods.com/articles/nuts.html

Hope that helps.

Molly

[Guest guest]

Molly.

Thanks so much for the great information.

Take care, Melody

>

> Hey Melody --

>

> Re: your question on pistachios -- I posted a link to an article a couple of

weeks ago, where a raw-foodist describes his experience and research on

sprouting various non-typical nuts (I was curious about macadamias!). Here's his

take on pistachios:

>

> " Pistachios are hulled and dried within 24 hours of harvest. Rosengarten

reports that the nuts are dried using heated air, at 150-160 degrees F. "

>

> " Remarks: my own limited experiments with pistachios indicates that they are

not sproutable (at least the U.S. grown nuts I tried were not sproutable). The

nuts I tried to sprout turned mushy/slimy. The pistachio has a thick skin, which

absorbs much water. If you can somehow obtain sun-dried pistachios, and you peel

the nuts to remove the thick skin, they might sprout for you. "

>

> " Recommendations: drying temps of 150-160 deg F might be high enough to

devitalize the nut: viability is questionable. "

>

> The link to the whole (great!) article is:

> http://www.living-foods.com/articles/nuts.html

>

> Hope that helps.

>

> Molly

>

[Guest guest]

How do you know when your sprouts are done? I am new to sprouting. I am

growing Alfalfa, Mung Beans ( keeping them in the dark), and San Francisco Mix

in three large Mouth Mason Jars with sprout people stainless-steel mesh

Lids. Started them Sunday (a tablespoon or so of each seed or bean type with

twice as much water (to cover each) to germinate and then the rinsing (about

every 12 hours) and shaking excess water out. Sprout chart says seven days for

alfalfa but it looked " done tonight " . Do you go by taste to tell if a

particular sprout is " done " and ready for storage in the fridge?

[Guest guest]

Hi !

Everybody has his/her preference as to when to eat the sprouts. Those charts

are for a kitchen - or other sprouting area - that has a mean temperature of 65

to 70 F. If yours is different, the time it takes your spout to mature will be

different.

Best is, after the third day, taste. When you find the taste you like, that's

when they are done.

In Feb., it was taking my sunnies two weeks to be ready, but now that it is

quite warmer, I'm sprouting sunnies for only four days.

So, when they're done is up to you.

ew

Re: Can you sprout Pistachio and Pumpkin Seeds?

How do you know when your sprouts are done? I am new to sprouting. I am growing

Alfalfa, Mung Beans ( keeping them in the dark), and San Francisco Mix in three

large Mouth Mason Jars with sprout people stainless-steel mesh

Lids. Started them Sunday (a tablespoon or so of each seed or bean type with

twice as much water (to cover each) to germinate and then the rinsing (about

every 12 hours) and shaking excess water out. Sprout chart says seven days for

alfalfa but it looked " done tonight " . Do you go by taste to tell if a particular

sprout is " done " and ready for storage in the fridge?

[Guest guest]

Do radishes sprout before broccoli, clover and alfalfa?  I sprouted some when I

was in CA and all I could taste yesterday was radish.  I couldn't taste the

clover which I had tasted before at home.  I rinsed them twice a day there as

it was so dry.  The beans sprouted too and my GD and I tried a bean sprout

yesterday before I flew out and it was not tasty at all.  Was not the mung bean

but I think it was garbanzo bean.  Any reason why it didn't taste well?  I

figure if I do them again, I'll plan to get them larger and then frying them in

stir fry.  I tried one that was longer before and it wasn't good either.  So

not sure if I am doing something wrong or if it is the type of bean. 

 

I have used mung bean sprouts before in stir fry.  The bean mix was sprouting

at different times.  I was doing them in mason jars as I was at my

daughter's.  I had hoped to make it taste good so my GD liked this, but it

wasn't as good as I hoped.  I almost messed it all up too by saying it was live

food and she caught onto that qauickly.  I tried to tell her why it was so good

for her.  Her dad will eat the sprouts as he likes sprouts and eats a lot of

salads and healthy things.    

 

Now I am ready to start a few more things and to get my aerogardens started

up.  I have to clean a couple I got used.   

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, April 25, 2012 10:52 PM

Subject: Re: Re: Can you sprout Pistachio and Pumpkin

Seeds?

 

Hi !

Everybody has his/her preference as to when to eat the sprouts. Those charts are

for a kitchen - or other sprouting area - that has a mean temperature of 65 to

70 F. If yours is different, the time it takes your spout to mature will be

different.

Best is, after the third day, taste. When you find the taste you like, that's

when they are done.

In Feb., it was taking my sunnies two weeks to be ready, but now that it is

quite warmer, I'm sprouting sunnies for only four days.

So, when they're done is up to you.

ew

Re: Can you sprout Pistachio and Pumpkin Seeds?

How do you know when your sprouts are done? I am new to sprouting. I am growing

Alfalfa, Mung Beans ( keeping them in the dark), and San Francisco Mix in three

large Mouth Mason Jars with sprout people stainless-steel mesh

Lids. Started them Sunday (a tablespoon or so of each seed or bean type with

twice as much water (to cover each) to germinate and then the rinsing (about

every 12 hours) and shaking excess water out. Sprout chart says seven days for

alfalfa but it looked " done tonight " . Do you go by taste to tell if a particular

sprout is " done " and ready for storage in the fridge?

[Guest guest]

Most of the nuts I've seen have had salt put on them and I'd think that would

dry them too much and make them unsproutable.  Probably kills it from the

salt.  Might have to  get untreated pistachio seeds.  Pumpkin seeds you

should be able to get from pumpkins, not some from stores that have salt added

or that are cooked.   I have taken pumpkin seeds from a pumpkin and put them

on a try and added a bit of salt and I think it was water.  But I bake it in

the oven and wouldn't expect them to sprout after that.  But before it goes in

the oven and before salt is there, then it might sprout.  Could get from your

own pumpkins if you can grow them.  Good luck.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, April 25, 2012 4:37 PM

Subject: Re: Can you sprout Pistachio and Pumpkin Seeds?

 

Hey Melody --

Re: your question on pistachios -- I posted a link to an article a couple of

weeks ago, where a raw-foodist describes his experience and research on

sprouting various non-typical nuts (I was curious about macadamias!). Here's his

take on pistachios:

" Pistachios are hulled and dried within 24 hours of harvest. Rosengarten reports

that the nuts are dried using heated air, at 150-160 degrees F. "

" Remarks: my own limited experiments with pistachios indicates that they are not

sproutable (at least the U.S. grown nuts I tried were not sproutable). The nuts

I tried to sprout turned mushy/slimy. The pistachio has a thick skin, which

absorbs much water. If you can somehow obtain sun-dried pistachios, and you peel

the nuts to remove the thick skin, they might sprout for you. "

" Recommendations: drying temps of 150-160 deg F might be high enough to

devitalize the nut: viability is questionable. "

The link to the whole (great!) article is:

http://www.living-foods.com/articles/nuts.html

Hope that helps.

Molly

[Guest guest]

,

If you are sprouting in Mason jars, after about the 4th day(depending on the

climate in your kitchen), they should be really filling up the jar. Don't be

afraid to gently handle them, breaking them apart and then putting them in

indirect sunlight. They will then green up and you'll have the prettiest

sprouts. That's how I first started.

But after 24 or so glass mason jars, I got tired of lifting, bought the Sprout

Garden and the rest is history. I think we all started with Mason jars. I

remember it took me one hour in my kitchen at 11 p.m everynight to do the

rinsing and draining and stacking the mason jars in my kitchen drain rack (near

my sink). Once I got my Sprout Garden and found out about stackable trays, well,

my life became MUCH easier. Takes me all of one minute every night. You cannot

beat the convenience. And I rarely de-hull anymore. I just take them, spin them

dry, green them up a bit more in a large colander (in indirect sunlight), then I

bag them and store, or give the away. I give aways LOTS of sprouts. I love to do

this. Makes me feel good when people get all wide-eyed and they go " Oh, what's

this? " and then I explain and I say: " Forget about alfalfa sprouts in salad

bars, you don't know where they came from " . These lovely beauties I grew in my

home and no human hands have touched them " . THAT seems to impress people who

are very germ phobic and don't like the fact that what they eat has been touched

by other people. This way they know that as I harvested them, I just inverted

the ziplock bag, pulled the sprouts into them and zipped the bag.

Yesterday in the dentist's office, I gave them bags of sprouts and I announced

" Nothing has touched these sprouts since I started growing. These are pristine

sprouts " . THAT impressed them.

Impresses me all the time. I never really thought about salad stuff when going

shopping. But last week I saw a vendor in the produce department sneeze and then

touch all the apples, oranges and tomatoes and I winced. I'll NEVER go in that

store again.

Melody

>

> How do you know when your sprouts are done? I am new to sprouting. I am

growing Alfalfa, Mung Beans ( keeping them in the dark), and San Francisco Mix

in three large Mouth Mason Jars with sprout people stainless-steel mesh

> Lids. Started them Sunday (a tablespoon or so of each seed or bean type with

twice as much water (to cover each) to germinate and then the rinsing (about

every 12 hours) and shaking excess water out. Sprout chart says seven days for

alfalfa but it looked " done tonight " . Do you go by taste to tell if a

particular sprout is " done " and ready for storage in the fridge?

>

>

>

[Guest guest]

No human hands have touched them?

Mel, this is the first time you have told us that you are not HUMAN!

Where you from?

ew

Re: Can you sprout Pistachio and Pumpkin Seeds?

,

If you are sprouting in Mason jars, after about the 4th day(depending on the

climate in your kitchen), they should be really filling up the jar. Don't be

afraid to gently handle them, breaking them apart and then putting them in

indirect sunlight. They will then green up and you'll have the prettiest

sprouts. That's how I first started.

But after 24 or so glass mason jars, I got tired of lifting, bought the Sprout

Garden and the rest is history. I think we all started with Mason jars. I

remember it took me one hour in my kitchen at 11 p.m everynight to do the

rinsing and draining and stacking the mason jars in my kitchen drain rack (near

my sink). Once I got my Sprout Garden and found out about stackable trays, well,

my life became MUCH easier. Takes me all of one minute every night. You cannot

beat the convenience. And I rarely de-hull anymore. I just take them, spin them

dry, green them up a bit more in a large colander (in indirect sunlight), then I

bag them and store, or give the away. I give aways LOTS of sprouts. I love to do

this. Makes me feel good when people get all wide-eyed and they go " Oh, what's

this? " and then I explain and I say: " Forget about alfalfa sprouts in salad

bars, you don't know where they came from " . These lovely beauties I grew in my

home and no human hands have touched them " . THAT seems to impress people who are

very germ phobic and don't like the fact that what they eat has been touched by

other people. This way they know that as I harvested them, I just inverted the

ziplock bag, pulled the sprouts into them and zipped the bag.

Yesterday in the dentist's office, I gave them bags of sprouts and I announced

" Nothing has touched these sprouts since I started growing. These are pristine

sprouts " . THAT impressed them.

Impresses me all the time. I never really thought about salad stuff when going

shopping. But last week I saw a vendor in the produce department sneeze and then

touch all the apples, oranges and tomatoes and I winced. I'll NEVER go in that

store again.

Melody

>

> How do you know when your sprouts are done? I am new to sprouting. I am

growing Alfalfa, Mung Beans ( keeping them in the dark), and San Francisco Mix

in three large Mouth Mason Jars with sprout people stainless-steel mesh

> Lids. Started them Sunday (a tablespoon or so of each seed or bean type with

twice as much water (to cover each) to germinate and then the rinsing (about

every 12 hours) and shaking excess water out. Sprout chart says seven days for

alfalfa but it looked " done tonight " . Do you go by taste to tell if a particular

sprout is " done " and ready for storage in the fridge?

>

>

>