Guest guest Posted February 2, 2003 Report Share Posted February 2, 2003 Here are some instructions I have on oats, oat groats... hope it helps you. Sprouting InstructionsYields approximately 1 Cup (1/2 lb.) of Sprouts Put 2/3 Cup of seed* into a bowl or into your Sprouter.Add 2-3 times as much cool (60-70 degree) water.Mix seeds up to assure even water contact for all.Allow seeds to Soak for 30-60 minutes. Empty the seeds into your sprouter if necessary.Drain off the soak water. Rinse thoroughly with cool (60-70°) waterand Drain thoroughly. Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Rinse and Drain again in 8-12 hours.And, perhaps once more...Rinse and Drain in 8-12 hours.And, possibly once more...Rinse and Drain in 8-12 hours. We usually stop here. We like our sprouts small. Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for several days. However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 2 or 4 Rinse and Drain cycles. As always, we suggest that you taste your crop at EVERY RINSE - including the very first - just after the Soak period. The soaked seeds are already alive and though they may not be their most nutritious they are still very nutritious - they are already without enzyme inhibitors (a very good thing) so they'll digest themselves and nourish you. Your sprouts are done 8-12 hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse. The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch. Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good - and put them in your refrigerator - if you can keep from eating them all first. Note: Grains do not store well in refrigeration so you should try to grow just what you need. It isn't actually that they store poorly, it is just that grains are cool weather crops, so though they slow down quite a bit, they continue to grow - even in the refrigerator Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2003 Report Share Posted February 10, 2003 Would this work for just about any sprouting? (ie: wheat berries, rice etc.) Thanks, Stevie On Sunday, February 02, 2003 , Suzanne Nottmeier scribed: > > Here are some instructions I have on oats, oat groats... hope it helps > you. Sprouting Instructions Yields approximately 1 Cup (1/2 lb.) of > Sprouts Put 2/3 Cup of seed* into a bowl or into your Sprouter. Add > 2-3 times as much cool (60-70 degree) water. Mix seeds up to assure > even water contact for all. Allow seeds to Soak for 30-60 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2003 Report Share Posted February 10, 2003 The sources I have say to soak wheatberries for approximately 12 hours in purified water, drain and sprout for at least 1 day. I do this all the time and it works very well. I think it takes this long to get rid of all the enzyme inhibitors that are present trying to keep the grain dormant. What we want is an alive grain, full of enzymes - not enzyme inhibitors. Rinse at least twice morning and evening more if possible. I would suggest the same process for oat groats. For a wonderful raw, spouted grain cereal, put some sprouted grain in a bowl, grate some organic apple over the top, slice some organic banana also, sprinkle with cinnamon, eat and enjoy! If you have some raisens (soaked or unsoaked) or sprouted almonds or sunflower seeds, toss them in also. Very delicious and filling! Valorie Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington - Babylon herbal remedies Monday, February 10, 2003 6:30 AM Re: [herbal remedies] Oat Sprouts Would this work for just about any sprouting? (ie: wheat berries, rice etc.)Thanks,StevieOn Sunday, February 02, 2003 , Suzanne Nottmeier scribed:> > Here are some instructions I have on oats, oat groats... hope it helps> you. Sprouting Instructions Yields approximately 1 Cup (1/2 lb.) of> Sprouts Put 2/3 Cup of seed* into a bowl or into your Sprouter. Add> 2-3 times as much cool (60-70 degree) water. Mix seeds up to assure> even water contact for all. Allow seeds to Soak for 30-60 minutes.Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2003 Report Share Posted February 10, 2003 Yes, you would let the sprout dry out before you grind it for "baked" bread. I suggest spreading the grain in a thin layer and putting it in the sun where critters can't get it. I've had sprouted wheat and corn mold when I was trying to dry them before I got my dehydrator. Without the dehydrator, lots of air circulation and heat from the sun should work. Now if we are talking raw "blender" crackers or bread*, you can toss your wet ingredients into a blender. *To dry raw bread, you really need a dehydrator with a temperature control that dries at 85 to 100 degrees. At 105 degree, you start killing off the live enzymes. When Doc returns, I'll talk to him about putting the raw cracker recipe on the list and in the files. Valorie Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington - writergrrrl48 <writergrrrl48 herbal remedies Monday, February 10, 2003 10:24 PM [herbal remedies] Re: Oat Sprouts My apologies if this has been answered already- just couldn't find it.When I want sprouted grain for bread, do I let the sprout dry out in order to grind it? or do I put the sprouted grain into the mix "as is"? Thanks - I've been wanting to make sprouted wheat bread but haven't seen exactly what to do yet.And thanks for the cereal idea - I needed something to broaden my breakfast repertoire :-)CheriBherbal remedies , "Dr. Ian Shillington" <Dr.IanShillington@G...> wrote:> The sources I have say to soak wheatberries for approximately 12 hours in purified water, drain and sprout for at least 1 day. I do this all the time and it works very well. Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2003 Report Share Posted February 10, 2003 Cheri, You are very welcome re cereal recipe. Re bread, if you eat a sprouted Ezekiel bread or others, it seems that they also use some whole grains in the bread. So if you were making a baked bread with flour made from sprouts that have been dried and ground into sprouted flour and also had on hand some freshly sprouted grain still wet, it seems to me you should be able to just toss some in. I've not tried this. Maybe someone out there has. I make raw, uncooked corn tortilla chips, crackers etc. Valorie Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington - writergrrrl48 <writergrrrl48 herbal remedies Monday, February 10, 2003 10:24 PM [herbal remedies] Re: Oat Sprouts My apologies if this has been answered already- just couldn't find it.When I want sprouted grain for bread, do I let the sprout dry out in order to grind it? or do I put the sprouted grain into the mix "as is"? Thanks - I've been wanting to make sprouted wheat bread but haven't seen exactly what to do yet.And thanks for the cereal idea - I needed something to broaden my breakfast repertoire :-)CheriBherbal remedies , "Dr. Ian Shillington" <Dr.IanShillington@G...> wrote:> The sources I have say to soak wheatberries for approximately 12 hours in purified water, drain and sprout for at least 1 day. I do this all the time and it works very well. Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2003 Report Share Posted February 11, 2003 The data I've read agrees with you that there are many nutrients in the "SOAK WATER". Ann Wigmore, author of The Sprouting Book and The Wheatgrass book, has a recipe for making what she calles Rejuvalac which is basically soak water. The recipe is on page 79 of The Sprouting Book. Since I intend to use the soak water, I always rinse my sprouts at the beginning of the process to remove any dust or grit. Then I either drink the water or use it in soups or teas or to water my precious plants. Valorie Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington - Anna herbal remedies Tuesday, February 11, 2003 3:58 AM Re: [herbal remedies] Oat Sprouts >The sources I have say to soak wheatberries for approximately 12 hours in purified water, drain and sprout for at least 1 day. I do this all the time and it works very well. I think it takes this long to get rid of all the enzyme inhibitors that are present trying to keep the grain dormant. What we want is an alive grain, full of enzymes - not enzyme inhibitors. Rinse at least twice morning and evening more if possible. I would suggest the same process for oat groats. Hello Valorie, Just as a matter of interest, for grains and stuff, if you use them in cooking do you use the soaking water in cooking or not ? the reason I want to know is whether there are nutritious ingredients get 'leak' into the water. Thanks, Anna Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2003 Report Share Posted February 11, 2003 Hi Anna, From Valorie and Doc, I was advised that yes, the soaking water contains many nutrients and to re-use if/where you can. For example, I soak my almonds for almond milk, and then use the soaking water as the water needed to make the milk. When I soak my rice for cooking, I use the soaking water to cook the rice in. Etc.. love, Lisa - Anna herbal remedies Tuesday, February 11, 2003 10:58 AM Re: [herbal remedies] Oat Sprouts >The sources I have say to soak wheatberries for approximately 12 hours in purified water, drain and sprout for at least 1 day. I do this all the time and it works very well. I think it takes this long to get rid of all the enzyme inhibitors that are present trying to keep the grain dormant. What we want is an alive grain, full of enzymes - not enzyme inhibitors. Rinse at least twice morning and evening more if possible. I would suggest the same process for oat groats. Hello Valorie, Just as a matter of interest, for grains and stuff, if you use them in cooking do you use the soaking water in cooking or not ? the reason I want to know is whether there are nutritious ingredients get 'leak' into the water. Thanks, Anna Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2003 Report Share Posted February 11, 2003 One note on this: I do not recommend using pinto, kidney, navy bean soak water as the one time I did use it on a plant, there was a real stink. I've never had this happen with wheatberry water, oat water etc. but there was always a lot less water. Maybe I just used too much water as it was sitting in the saucer below. Almost ran me out of the house LOL. So I suggest you try small amounts of bean water at first. Valorie Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington - Anna herbal remedies Tuesday, February 11, 2003 12:32 PM Re: [herbal remedies] Oat Sprouts >use it in soups or teas or to water my precious plants. What a wonderful idea Valorie. Thanks, AnnaFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2003 Report Share Posted February 12, 2003 Yes that is correct information alot of the gaseous enzymes are in the water. I always make my own beans. I have never had a bad batch of beans. Ffirst I take a pound of bean sand over them with4 quarts water. bring to a full boil and boil for1-2 minutes. Turn the hea toff and let set for at least one hour...I prefer two. Then pour the beans in a colander,draining all water off. Next return beans to pot add water,spices herbs and onion bring to a boil and reduce to a simmer. As soon as beans are tender but firm remove from heat. I make big batches of several kids of beans and freeze. I do not add the herbs and spices when cooking big batcches for general use. We do not get gas using this procedure. " Ilana " wrote: > Valorie, > I was always told that the f*rts in beans are in the water they come in when you buy them canned and that > rinsing them completely makes them easier to digest. Quote Link to comment Share on other sites More sharing options...
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