Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Jen, I have no clue what you have tried to sprout, or how you have tried to sprout it. I have worked with 3 sprouting systems... my current favorite, as recommended highly (in the early days of this list) by Bob, is the Easy Sprouter. It is a no-brainer -- you put the seeds or beans in, soak them, rinse them once, put them on the shelf (or wherever) and, essentially do not worry about them any more until you figure they have arrived at their due date (okay, I look at mine every day, because they are just so cute while they are growing up) I am on a limited budget, but Bob's enthusiasm way back when convinced me to go that extra mile... When I posted not too long ago to ask about sprouting systems, no one here was willing to be forthcoming with their sprouting system information, so I fell back on info that was 8 years old......THANK YOU BOB!!!!!!! I have done my own research on sprouting systems, but I had hoped to a) get some recommendations, and b) get some recommendations that we could bequeath to future list members. I have not posted much to the equipment database, but there is something there... only my own recommendations since no one saw fit to answer my request for information. Now, as to the taste of sprouts... well, that is all going to depend on what you are sprouting. I think alfalfa sprouts are boring, and, anyway, I have to chop them up, so.... why bother. My really all time favorites are lentils -- they are hard to mess up-- even if you live in mold city, they will probably survive... AND I happen to like their taste - I sometimes take them to work with me as a munchy (much as others might carry peanuts) If you don't like the taste of sprouts, put them with other foods. I often mix them with ground beets, daikon, carrots, onions, garlic, and leafy vegetables -- then the sprouts tend to provide " crunch " interest. My room-mate has gotten into including crunchier sprouts (beans, etc) she made salmon cakes mixed with leftovers from one of my salads (i.e., some ground leaf, ground carrot, ground daikon, ground beet, and (close your eyes) salmon and egg, and she added some of the crunchier (chewing intensive) sprouts... If you think you do not like the taste of sprouts, consider tossing them with a) other vegetabes b) olive oile c) sesame oil d) spices of your choice - regular or no)spices (my favorite cure all is raw garlic tossed in. Worse comes to worst, you could food process your cure little sprouts with other vegatalbes. Margaret Margaret Jen wrote: > Oops - I forgot to also mention that I've tried soaking/sprouting > some legumes and so far have not been successful - I haven't been > able to eat any of my experiments. They never turn out - either I'm > doing it wrong or they just don't appeal to my taste. So I don't > know if sprouting anything will be an option for me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Ok, I have a question regarding sprouts. How do you get the husks away from the sprouts? I sprouted mung beans for the first time in a long time and their little green husks are every where. I try rinsing, but they stick to me. Should I just consider it extra fiber??? Melody rawfood [rawfood ] On Behalf Of Margaret Gamez Wednesday, March 29, 2006 12:06 AM rawfood [Raw Food] don't like sprouts - was Raw on a Budget Jen, I have no clue what you have tried to sprout, or how you have tried to sprout it. _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Hi Margaret, I've tried sprouting black beans and lentils so far. I soaked them overnight and sprouted them for a day and they were both too hard and beany afterwards. Did I do it wrong? I'd really like to try chickpeas/garbanzos because I would LOVE to make hummus, but I'm tempted to just cook them because I really haven't liked the bean flavor that I've tasted in what I've tried so far. And the smell was quite strong (and not nice) too. rawfood , " Margaret Gamez " <mgamez1 wrote: > > Jen, > I have no clue what you have tried to sprout, or how you have tried to > sprout it. > I have worked with 3 sprouting systems... my current favorite, as > recommended highly (in the early days of this list) by Bob, is the > Easy Sprouter. It is a no-brainer -- you put the seeds or beans in, > soak them, rinse them once, put them on the shelf (or wherever) and, > essentially do not worry about them any more until you figure they > have arrived at their due date (okay, I look at mine every day, > because they are just so cute while they are growing up) I am on a > limited budget, but Bob's enthusiasm way back when convinced me to go > that extra mile... When I posted not too long ago to ask about > sprouting systems, no one here was willing to be forthcoming with > their sprouting system information, so I fell back on info that was 8 > years old......THANK YOU BOB!!!!!!! > I have done my own research on sprouting systems, but I had hoped to > a) get some recommendations, and b) get some recommendations that we > could bequeath to future list members. > I have not posted much to the equipment database, but there is > something there... only my own recommendations since no one saw fit > to answer my request for information. > > Now, as to the taste of sprouts... well, that is all going to depend > on what you are sprouting. I think alfalfa sprouts are boring, and, > anyway, I have to chop them up, so.... why bother. > My really all time favorites are lentils -- they are hard to mess up-- > even if you live in mold city, they will probably survive... AND I > happen to like their taste - I sometimes take them to work with me as > a munchy (much as others might carry peanuts) > > If you don't like the taste of sprouts, put them with other foods. I > often mix them with ground beets, daikon, carrots, onions, garlic, and > leafy vegetables -- then the sprouts tend to provide " crunch " interest. > My room-mate has gotten into including crunchier sprouts (beans, etc) > she made salmon cakes mixed with leftovers from one of my salads > (i.e., some ground leaf, ground carrot, ground daikon, ground beet, > and (close your eyes) salmon and egg, and she added some of the > crunchier (chewing intensive) sprouts... > > If you think you do not like the taste of sprouts, consider tossing > them with > a) other vegetabes > b) olive oile > c) sesame oil > d) spices of your choice - regular or no)spices (my favorite cure all > is raw garlic tossed in. > > Worse comes to worst, you could food process your cure little sprouts > with other vegatalbes. > Margaret > > > > Margaret > > > > Jen wrote: > > Oops - I forgot to also mention that I've tried soaking/sprouting > > some legumes and so far have not been successful - I haven't been > > able to eat any of my experiments. They never turn out - either I'm > > doing it wrong or they just don't appeal to my taste. So I don't > > know if sprouting anything will be an option for me. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 My dad used to sprout alfalfa in a jar with cheesecloth wrapped around the opening and fastened with an elastic band. Just rinse and drain once a day. They take about 5-7 days to sprout and near the end you can put the jar in the sun to help them grow faster. I have a sprouter that I use, it's just 3 trays and I add water each day which rinses through to each layer. I have found that a mixture of lentils, mung beans and chickpeas work best in a bowl, rinsed each day. I think it takes about 3 days to sprout. I think they were hard because you didn't let them sprout for long enough. Make sure you rinse them VERY well after sprouting to get rid of the beany smell. I have tried making Hummus with sprouted chickpeas, but found it was way to starchy and beany tasting. Hope this helps. rawfood , " Tanlathiel " <jencorris wrote: >>> > I've tried sprouting black beans and lentils so far. I soaked them > overnight and sprouted them for a day and they were both too hard > and beany afterwards. Did I do it wrong? I'd really like to try > chickpeas/garbanzos because I would LOVE to make hummus, but I'm > tempted to just cook them because I really haven't liked the bean > flavor that I've tasted in what I've tried so far. And the smell > was quite strong (and not nice) too. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2006 Report Share Posted April 1, 2006 jen wrote: > I've tried sprouting black beans and lentils so far. I soaked them > overnight and sprouted them for a day and they were both too hard > and beany afterwards. Well, I personally love lentils - they were the first thing I ever sprouted, and I did it because I was told they were spicy (I'm coming to think that that is a relative term). I usually sprout my lentils for 2 or 3 days... until the little sprout is about 1 inch long. Then they are good in salads and also just as nibbles for snacking. They are crunchy. I have never heard of anyone sprouting black beans. I have never tried them, myself, so I can't help you there. You can go to www.sproutpeople.com ... they have a lot of information on sprouting individual seeds, as well as the blends they sell. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2006 Report Share Posted April 1, 2006 I've heard black beans are one of the few you should not try to eat raw. I'll look in one of my sprout books this weekend to see if I can find that information. Shari Quote Link to comment Share on other sites More sharing options...
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