What Can I Sprout?
How Do I Sprout?
Easy to follow instructions...
| **** | Truly amazing little worlds of live energy & goodness - I like to call them, 'magic' beans. Sprouts are alive - offering protein & a smorgasbord of the most potent vitamins & minerals. Once activated by water the life force enters the seed/ bean/ grain occurs & a superhero transformation takes place. If placed in water over 48C 120F - seeds will die, so remember to soak your seeds in cold or slightly warm water. Keeping the seed alive allows it to grow & unlock all of its magical nutrients. During germination the seeds latent energy converts inactive nutrients into a highly nutritious 'magic' bean. For those that like the technical jargon - the water deactivates the growth inhibitor enzymes :) "Sprouting eliminates certain acids and toxins in plant life that would otherwise interfere with digestion. Sprouted beans are easier to digest than un-sprouted beans because in the process their protein content increases and their starch content decreases." Raw The UNcook Book, Juliano How To Sprout It really is as easy as 1, 2, 3. 1. First add the cleanest water you can find to your seeds. 2. Soak overnight - see exact soak times. 3. Drain & rinse, rinse & drain Repeat as required until your sprouts have a tail on them about 1/4 inch long. Sprouts will keep for 1 week in the fridge in an air tight container. What to Sprout in? Special 'sprouters' are available, but you can use anything from jam jars, bowls to sprouting bags. The key is to make sure that the seeds can breath & do not sit still without air for too long & rot. Make sure to swirl them round with your hands when you rinse them to make sure water gets to all of the seeds. Longer the tail = sprouts holds more water & tastes more watery Shorter the tail = sprout holds less water & taste more bitter You can buy all sorts of weird & wonderful sprouting contraptions but this simple jar is a good place to start. What Can You Sprout? All seeds need soaking to release the growth inhibitor enzymes that active the nutrients. This turns them from 'dormant' to alive. Sprouters - grains/ nuts/ legumes that produce a 'tail' or shoot Soakers - grains/ nuts/ legumes that don't produce a shoot |
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Sprouters |
Soak time | Soakers | Soak time |
| adzuki beans | 8-12 hours | almonds | 8 hours |
| barley | 6-12 hours | flaxseeds | 1/2 hour |
| black-eyed peas | 8-12 hours | sunflower seeds | 1-2 hours |
| buckwheat | 20-60 mins | walnuts | 4 hours |
| chick peas | 8-12 hours | ||
| lentils | 8-12 hours | ||
| lima bean | 8-12 hours | ||
| mung beans | 8-12 hours | ||
| navy bean | 8-12 hours | ||
| pinto bean | 8-12 hours | ||
| quinoa | 20-30 mins | ||
| rye | 6-12 hours | ||
| sesame seeds | 2-8 hours | ||
| soy bean | 2-12 hours | ||
| sunflower seeds | 1-2 hours | ||
| wild rice | 9 hours |
| Recipe Ideas These magic beans are wonderful in salads, sandwiches, houmous, dips, soups, smoothies - you can even juice them! Sprouted Houmous Serves 2 1 cup chick peas - sprouted Splash of water Juice 1 lemon 1/4 cup olive oil 1/4 cup raw tahini 1 clove garlic 1/4 teaspoon sea salt Blend ingredients until smooth Add your favourite fresh herbs for an extra twist. Great to eat with carrot sticks, cucumber, broccoli or celery. |
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