sprouting

[Guest guest]

Sherry <dobeythehouseelf wrote: can some one direct me to where I

can learn about sprouting. I never had to do anything like this and am

completly ignorant on the subject so I need somewhere where its spelled out.

 

Sprouting ABC's by WindFlowerSong

 

Sprouts are a wonderful, nutritious, high protein, low fat addition to a raw

lifestyle. There is more protein, ounce for ounce, in sprouts, than in steak.

Sprouts have that pleasant " crunch " and are a wonderful replacement for noodles

in raw soup, and every bit as satisfying. What's more, they are easily sprouted

at home. Once sprouted, the enzyme inhibitors are gone, the fat is used up, and

the perfect food is born.

When you buy seeds to sprout, make sure they are not coated with pesticides.

Seeds sold for planting purposes most likely will be. Make sure you buy seeds

meant to be used as food only.

You don't need fancy sprouters or equipment to sprout. You can use clean mason

jars, the kind you use for canning. The lids come in 2 parts, the ring and the

disk. Get some plastic canvas at your local craft shop, and cut circles the size

of the disk. Put the ring on, and voila, you have a cheap sprouter!

 

Put your seeds in, soak in water for about an hour, then pour off the liquid and

set the jar on its side. (Bigger seeds may need to soak overnight) Every

morning, re-soak the seeds for about 15 minutes, and pour off the water. Your

sprout garden will be ready in a few days. Regular rinsing is crucial,

especially in the warmer months. Start some today, and enjoy them in a few days.

Once sprouted, store in the refrigerator. Eat quickly, while they are at their

peak of perfection!

 

All the hopes, dreams, aspirations, and plans for the plant's future, lies in

the tiny seed-all its energy, all its life force! You can add sprouts to salads,

raw soups, eat with guacamole and diced tomatoes, or eat them alone.

Here';s some to try:

 

Adzuki and Mung beans...these look and taste alike, except one is red and one is

green. These sprout very quickly, and are the basic bean sprouts used in Chinese

cooking. You can purchase a pound of seeds at the Asian grocery for a dollar or

so. They are so easy to sprout, and have a nice bean flavor. Adzuki bean sprouts

contain: Vitamins A, B, C and E. High in Calcium, Iron, Niacin, All Essential

Amino Acids except Tryptophan and Protein: 25%.

Alfalfa ...one of the most nutritious sprouts known to humankind. Alfalfa has

been used for centuries for overall support and rejuvenation. Alfalfa is a rich

source of calcium, magnesium phosphorus, iron, potassium and trace minerals, and

is one of the biggest plant sources of protein.

Alfalfa contains all eight essential enzymes: lapase to break down fat,

amylase, sucrase, which converts cane sugar to dextrose, peroxidase, which is an

oxidizing aid for blood, pectinase to digest starches, coagulase to coagulate

milk and help to clot blood, emulsion to act on sugars, which helps digestion,

and protase to digest proteins. Furthermore, it contains every essential amino

acid. Tryptophan 0.3%, Aspartic Acid 2.3%, Threonine 1.0%, Serine 1.0%, Proline

1.2%, Glutamic Acid 2.7% Alanine 1.1%, Glycine 1.1%, Valine 1.0%, Cystine 0.2%,

Isoleucine 0.8%, Methionine 0.3%, Phenylalanine 1.0%, Tyrosine 0.5%, Lysine

1.1%, Histadine ).4%, Arginine 1.1%.

Alfalfa also contains: Triacontoanol, Vitamin A (high concentration),

Thiamine, Riboflavin, Panatothenic Acid, Niacin, Pyridoxine, Choline, Bentaine,

Folic Acid, Co-enzymes, Crude proteins, Minerals: Nitrogen, Potassium,

Phosphorus, Calcium, Magnesium, Sulphur, Manganese, Iron, Boron, Copper and

Zinc. In all, alfalfa sprouts are a tasty powerhouse of vitamins, minerals, and

live enzymes.

Black popcorn sprouts ... these sprouts taste like a fresh summer ear of corn

on the cob- very sweet. (However, you have to remove the seed... it stays hard.)

Buy black popcorn at the supermarket. It takes about a week to sprout and grow.

Wait until it has blades over an inch long.

 

Broccoli sprouts...these sprouts have more nutrition than adult broccoli, and

are immune boosters, and cancer protectors and fighters. Broccoli sprouts taste

just like broccoli. If you like this vegetable, you'll love the sprout version.

If you don't like this vegetable you're more likely to like it as sprouts, if

for no other reason than they are so amazingly healthy - full of antioxidants

and the usual bevy of vitamins and minerals. Broccoli sprouts can contain 50

times the sulfurophane found in mature broccoli, by weight, so you get as much

antioxidant in 1 ounce of Broccoli Sprouts as you would if you ate 3 pounds of

fully grown Broccoli (Johns Hopkins research). Broccoli sprouts contain:

Vitamins A, B, C, E and K, Anti-Oxidants, Calcium, Iron, Magnesium, Phosphorus,

Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements,

Antioxidants, and Protein: up to 35%.

 

Cabbage sprouts...red cabbage makes beautiful sprouts, and green does as well.

Cabbage sprouts have a mild, cabbage-y flavor. Cabbage sprouts contain: Vitamins

A, B, C, E and K, Anti-Oxidants, Calcium, Iron, Magnesium, Phosphorus,

Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements,

Antioxidants, and Protein: up to 35%.

Fava beans, broad beans ... when sprouted, these look like lima beans on

steroids. These beans have naturally occurring L-dopa, a precursor to dopamine,

one of the brain's " feel good " chemicals. These beans can actually relieve pain,

anxiety, depression, and they initiate the pituitary gland to produce HGH, which

scientists are researching at this moment, as " the fountain of youth. "

(Production of HGH slows down or stops after adolescence.) It can rebuild

tissue, and rejuvenate it as well. After eating them only a few days you may

notice clearer and softer skin, stronger fingernails, and less pain. One note of

caution though...some people are allergic to favas (like some people are deathly

allergic to peanuts). There is a disease called Favism, caused by a lack of an

enzyme (G6PD). It is an inherited disease, mostly in people of ancient Greek

origins. If you happen to be of ancient Greek origin, there is a blood test that

can check for this rare chromosome abnormality.) Fava and

broad bean sprouts are similar to soy and mung beans in nutritional analysis.

Fenugreek ...a sweet tasting sprout that smells like butterscotch. Fenugreek

is supposedly ideal for those desiring to lose weight and is used as a digestive

aid, and even a cancer fighter. Fenugreek contains Vitamins A, B, C, E, Calcium,

Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll,

Phyto-Nutrients - Excellent for Women (Breast Health), Amino Acids, Trace

Elements, Digestive enzymes, and Protein: 30%

Garbanzo beans (chic peas )... far superior and sweeter than the canned

(cooked, dead) variety. You can buy a bag for a buck at any grocery. Soak them

overnight, rinse, and soak again. They will double in size. In a few days,

they'll sprout a squiggly tail. You can make raw hummus with them by adding some

olive oil and spices. Throw them in raw soups and on salads. (They look a bit

like a big, tan pollywog with their squiggly tail...but you can remove the tail

so they look more like a bean.) After soaking, keep in the refrigerator, and

rinse daily. Garbanzo bean sprouts contain: Vitamins A and C, Calcium, Iron,

Magnesium, Amino Acids, and Protein: 20%.

Garlic, onion, chives, leek ... these little sprouts taste like their adult

contemporaries -with the flavor turned up - and make a super addition to any

salad or raw soup. These beautiful little black seeds produce some of the

strongest, most recognizable flavors in the sprout universe. They take longer to

grow than any other sprout - from 10 - 15 days. (Freeze seeds before sprouting,

they'll sprout better.) These sprouts contain: Vitamins A, B, C and E, Calcium,

Chlorophyll, Iron, Magnesium, Niacin, Phosphorus, Potassium, Amino Acids, Trace

Elements, and Protein: 20%.

 

Grains, wheat, barley, rye...Grains are a quick sprout, taking as little as 24

hours and no more than 2 or 3 days to produce a finished sprout. If you let

large grains (wheat, barley, rye, etc.) grow for several days they produce

grass. All grains are sweet, though some more than others. Kids love them

because of their sweetness. Grain sprouts taste nice with a drizzle of raw

honey.

These sprouts are good sources of Vitamins A, B, C, E and K, Calcium, Iron,

Lecithin, Magnesium, Pantothenic Acid, Phosphorus, Potassium, All Amino Acids,

Trace Elements and Protein: up to 30%.

Lentils ...these inexpensive flat little brown beans sprout quickly and taste

mildly bean-like. They contain: Vitamins A, B, C and E, Calcium, Iron,

Phosphorus, and Protein: 25%

Mustard sprouts ...tangy, good at the soaked stage, with a nutty crunch.

Mustard sprouts are great for making non-fat, live mustard, and add a nice

crunch in raw soups. When mustard sprouts get to the leaf stage, they have a

wonderful, spicy flavor. Mustard sprouts contain: Vitamins A, B, C, E and K,

Anti-Oxidants, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene,

Chlorophyll, Amino Acids, Trace Elements, Antioxidants, and Protein: up to 35%.

Mung bean see Adzuki bean;

 

Peanuts... these sprouts taste just like peanuts! Soak them over night, rinse,

and soak again. Try them with a little Cajun seasoning for hot; peanuts. These

contain: Vitamins A, B, C and E, Calcium, Iron, Magnesium, Niacin, Phosphorus,

Potassium, Amino Acids, and Protein: 20-25%.

 

Peas, pigeon peas, black-eyed peas...these lovely sprouts taste like sweet,

fresh peas and keep their nice bright green color. They need to be soaked

overnight before sprouting. Some peas may sink to the bottom and won’t sprout,

and remain hard. (They are smaller than those soaked and swollen with water).

Toss out unsprouted peas, rather than risk a broken tooth. These sprouts

contain: Vitamins A, B, C and E, Calcium, Iron, Phosphorus, Amino Acids, and

Protein: 25%.

 

Pumpkin seed sprouts...this exceptional, buttery flavored delight is best eaten

FRESH (as soon as finished), as they tend to get bitter as they age. Pumpkins

may be best as soaks; - where they don't really put out much more than a bulge

at their tip. Suggestion: taste them at every stage - right after soaking and

again at every rinse/drain - and see how you like them best. Pumpkin seed

sprouts contain: Vitamins A, B, C and E, Calcium, Iron, Magnesium, Niacin,

Phosphorus, Potassium Amino Acids, and Protein: 20-30%.

 

Radish seed sprouts...one radish sprout tastes exactly like one radish...all the

crispness and flavor of a full-grown radish, with a better texture. They have a

nice, bright, spicy flavor. Some Daikon and Asian radishes are hot like

horseradish. They also add a really unique flavor to soups and salads. Radish

seed sprouts contain: Vitamins A, B, C, E and K, Anti-Oxidants, Calcium, Iron,

Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids,

Trace Elements, Antioxidants, and Protein: up to 35%.

Red clover ...a very nutritious sprout that is touted as excellent for

menstrual problems. Tender and crisp, red clover is a skinny little sprout,

almost identical to Alfalfa in flavor - nutty and mild, but with a lighter green

leaf. It sheds its hulls better than alfalfa, and lasts longer in the

refrigerator (as a sprout). Red clover contains: Vitamins A, B, C, E and K,

Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll,

Amino Acids, Trace Elements, and Protein: up to 35%.

 

Sunflower...a delicious sprout with a sweet, nutty flavor. Not all of them

sprout though. Commercial de-hulling machines nick and break some of the

kernels, and these won't sprout. You must remove the non-sprouters, so they

don't go bad. Sunflower contains Vitamins A, B, C and E, Calcium, Iron,

Magnesium, Niacin, Phosphorus, Potassium, Amino Acids and Protein: 20-30%.

 

Soy bean sprouts...these look like mung and adzuki, only a bit bigger. Note:

Much of the soy for sale has been genetically modified by Monsanto, which

includes a sprouting inhibitor in the seeds. Although they might say organic, if

they were grown from a Monsanto bean, they probably will not sprout. You may

have better luck buying soy sprouts from an Asian grocery store. Soy bean

sprouts contain: Vitamins A, B, C and E, Calcium, Iron, Magnesium, Niacin,

Phosphorus, Potassium, All Essential Amino Acids and Protein: 20-30%.

TIP: don't try to sprout watermelon seeds. They are very bitter.