>>How to Sprout >>What to Sprout >>Recipes
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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
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How To Sprout
Just add the cleanest water you can find. Soak overnight - see exact soak times
Repeat as Required
Drain & rinse, rinse & drain
Ta Da!
Sprouts will keep for 1 week in the fridge
What 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.
Put your seeds, beans or grains into a container & soak in fresh water overnight
In the morning drain, rinse & leave. Ensure they can breathe so they can germinate
Next morning - rinse in fresh water & return
Repeat until your sprouts have a tail on them about 1/4 inch long
Longer the tail = sprouts holds more water & tastes more watery
Shorter the tail = sprout holds less water & taste more bitter
I started off using a jam jar, but now use a mesh sprouting bag so they can breathe better.
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sprouters
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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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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
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Recipe Ideas
These magic beans are wonderful in salads, sandwiches, houmous, dips, soups - 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
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Blend ingredients until smooth
Add your favourite fresh herbs
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