*Measurements of sprouted rye berries & soaked sunflower seeds are after they’ve been soaked and sprouted (rye berries) or soaked (sunflower seeds).
I soak the rye berries for overnight, then rinse them, then leave them to sprout and the next day soak the sunflower seeds, sprout them for 1 day so that they’re both done at the same time.
1. Put all ingredients in a bowl and knead by hand.
2. Put the mixture through the Omega or Champion Juicer using the blank screen and a round or oval nozzle.
3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves.
The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting – a little like rye-sourdough.
Get your chickpeas going by soaking them in water for 12 hours, then draining the water and letting them sprout for 1 – 1 1/2 days. Check them to make sure they’re not getting moldy. Don’t let them sit too long. I like to sprout mine on a paper towel where they can spread out and get air while they’re drying/sprouting. You know they’re ready when they have a little sprout coming out of them
The real story here is the cumin vinaigrette that’s laced into every bite of this salad. It’s a heady combination of cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil, and red wine vinegar. It’s a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. This is a stellar vegetarian meal atop a bed of baby spinach or sprouts.
* For the cumin vinaigrette
* 2 teaspoons cumin seeds
* 1 teaspoon cracked black peppercorns
* 2 teaspoons dried oregano
* 1/2 cup plus 1 tablespoon olive oil
* 1 clove garlic, minced
* 2 tablespoons red wine vinegar
* For the chickpea salad:
*1 c. sprouted chickpeas (garbanzos).
* 1/2 cup kalamata olives, pitted and sliced lengthwise (nr)
* 2 scallions, thinly sliced
* 1 tablespoon slivered mint leaves
Toss. Drizzle with vinaigrette.
Amaranth is an ancient pseudograin which has been used for millennia for its leaf and its seed. In the sprout world we generally use it as a seed, though it can be grown into Micro-Greens as well. We don’t offer the microgreens as such because we find its flavor unpleasant.
It is a very tasty sprout with a great texture – it sorta pops like popcorn when you bite down on it. It’s a very tiny seed, which produces red-tinged sprouts whether you Soak it or not.
You can toss some Amaranth Sprouts into or onto just about anything you eat. Their size is a great visual addition to any dish.
Several studies have shown that Amaranth has a positive effect on a variety of ailments; hypertension, heart disease and cholesterol to name a few.
Seed Shelf Life at 70° 2 years
Seed To Sprout in 2-4 days
Sprout Shelf Life 1-2 weeks
Yield 1.5 to 1
Yields approximately 1 Cup (1/2 lb.) of Sprouts
Measure out 2/3 Cup of seed*
Rinse your seeds to remove dust or plant debris.
Transfer your seeds – if necessary – into your Sprouter, or a bowl.
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 20-30 minutes.
You don’t really even need to Soak Amaranth, but it speeds it up a little to do so. It will appear to be water repellant, but it will actually take in water.
Empty the seeds into your Sprouter (if necessary).
Drain off the soak water.
You can use it – it has nutrients in it.
Rinse thoroughly with cool (60-70°) water.
Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage.
Even the best designed Sprouting Device holds water, so pay special attention to this step.
Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
This is where your sprouts do their growing. We use a counter top – in the corner of our kitchen, but where the sprouter won’t get knocked over by cats, dogs, kids or us.
We don’t mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. These Sprouts will never have leaves, and a plant can only perform photosynthesis when it has leaves. Until then light has little if any effect, so don’t hide your sprouts. Plus, they like air-circulation.
Rinse and Drain again in 8-12 hours.
And, once more…
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 stop – usually sooner – but definitely no later then here. We like our sprouts small.
Typically, we sprout for just 2-3 Rinse and Drain cycles. At that point most of the seeds will have sprouted tiny (barely visible) roots.
That’s the way we like these sprouts.
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. We Do Not recommend doing so, unless you’re doing a science experiment. Grow them for as long as you like. As long as you continue to Rinse and Drain every 8-12 hours.
Note: Amaranth can be sprouted quite a bit longer but it’s texture changes profoundly, going from a soft crunchy sprout to a very soft sprout. If you sprout it long you’ll have to use it soon as it won’t keep well. Experiment! Have Fun! It’s All Good – if occasionally inedible @;-D
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 super nutritious – and – they are without enzyme inhibitors (a very good thing indeed!) so they’ll digest themselves and nourish you. So taste them often and find out for yourself when they are most delicious! That’s when they’re done.
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 and put them in your refrigerator.
We offer Produce Storage Bags that will extend shelf life substantially.
Note: Amaranth – when sprouted very short – can make it in refrigeration for up to 2 weeks. When sprouted longer expect less. If you can use ‘em fresher we think you’ll like them better.
*Seed to Use
* If using Sproutpeople’s Single Harvest Pack – use the whole bag. It will produce a crop of approximately 8 ounces.
These seeds will yield approximately 1.5:1 (you get 1.5 pounds for every pound of dry seed), so in theory you can start with up to 2/3 as much dry seed, as your Sprouter has capacity.
We generally advise maxing out at 1/2 capacity, until you get used to growing a particular crop.
From Raw Pleasure.com.au
In This Newsletter You Will Find:
Article: The Benefits Of Soaking Your Nuts, Grains, Seeds And Legumes
Recipe: Raw Vegan Ice-Cream ~ 3 Flavours
Kitchen Hint: Easy Cleaning
From The Web: Green Smoothie Song
Product Specials: Great savings to be had here!
Local Events: Paul Nison In Australia
Soaking Your Nuts, Grains, Seeds And Legumes
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.
Raw Vegan Ice-Dream ~ 3 Flavours
Mmmm… summer is over and we’re into Autumn but there is still time to enjoy a yummy ice-dream… in fact, we enjoy ice-dream all year around! Who needs summer as an excuse?
When using your juicer or blender, always clean straight after use. This way nothing gets a chance to dry on and it’s almost a matter of rinsing your blender or juicer.
However if you forget, as sometimes happens to the very best of us, soaking is your answer. For juicer parts warm water and a good soak for 10-15 minutes should be enough. After that you should be able to scrub your juicer clean as per normal!
If you have left your blender overnight and have a dried sauce all around the sides you can fill the jug with warm water and a small amount of environmentally friendly detergent. Allow to soak for 10 minutes and then turn it on. After that a good wipe with a cloth will help to remove any residue that is left.
From The Web
The Green Smoothie Song By Victoria And Valya Boutenko
Yes that IS Victoria in the picture! Food is healing and important to health. But so is song and laughter! Victoria Boutenko shows her playful, and creative sides in this warm catchy video created with her daughter Valya. Enjoy!
Alfalfa sprouts contain a myriad of valuable nutrients such as calcium, folic acid, magnesium, manganese, molybdenum, phosphorus, potassium, silicon, sodium, zinc.This is the only plant that supplies the full range of vitamins, from vitamin A, B complex (even B12), C, E to K. Alfalfa sprouts placed in indirect sun for a couple of days before harvesting produce nutritious blood-healing chlorophyll.
Anti-oxidant rich: Alfalfa sprouts is the top source of anti-oxidant among all vegetables. By drinking this juice regularly, it could prevent untold number of degenerative diseases. Some examples are heart disease, menopausal symptoms, osteoporosis and even cancer.
Arthritis: A compound in alfalfa sprouts inhibits inflammation, making this plant highly beneficial for arthritis sufferers.
High blood pressure: Eat your way out of high-blood pressure with this plant that contains something magical that helps lower blood pressure.
Immune booster: Drinking alfalfa sprouts juice regularly will greatly boost your immune function as it increases the activity of your natural killer cells.
Leukemia: Recent studies also suggested that an amino-acid called L-canavanine, may be a natural agent that is effective to fight leukemia.
Lower LDL (bad) cholesterol: The active components in alfalfa have been tested to lower LDL cholesterol accumulation in the liver.
Short-sightedness: A study shows that this juice may also be responsible in the treatment of short-sightedness.
Ulcers of the intestine: This highly nutritive juice is also very gentle and healing for patients with ulcers in the intestine.
Sprouts Have The Highest Concentration Of Nutrition Per Calorie Of Any Food
Sprouts are rich sources of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll and protein. They are low calorie and contain little or no fat. The fat they do contain is the healthy fat that your body needs. As some of the most nutritious foods that exist, they make a great addition to any healthy eating plan. Use in salads, on sandwiches, added to soups or stir fried with vegetables. Enjoy these nutrient-packed delicacies as a snack all by themselves or added as a garnish to a main dish. Eat them raw or cooked. Of course, as with all food, the nutritional value is greater when they are eaten raw. But eating them cooked is better than not eating them at all.
Sprouting magnifies the nutritional value of the seed. It boosts the B-vitamin content, triples the amount of vitamin A and increases vitamin C by a factor of 5 to 6 times. Starches are converted to simple sugars, making sprouts very easily digestible. You can have them fresh all year round, even when fresh vegetables are hard to find. It’s easier than planting a garden outside and they’re ready much quicker. You can even grow them when the ground outside is frozen solid. And the best part is that you can grow the freshest, tastiest sprouts right in the comfort of your own kitchen. It takes less than 2 minutes a day and they are ready in 3 to 7 days, depending on the variety.
You can sprout seeds, beans, grains and nuts. Some of the most popular varieties are alfalfa, broccoli, red clover, radish, mung beans, lentils, garbanzo beans and peas.
Alfalfa sprouts are what people typically think of when you mention sprouts. They are the ones you commonly see at a salad bar. Rich in phytochemicals, they protect against cancer, heart disease, osteoporosis and fibrocystic breast disease. They stimulate natural killer cell activity, which strengthens the immune sustem. What’s more, they are beneficial in reducing symptoms of PMS and menopause, including hot flashes. Furthermore, they contain high concentrations of antioxidants, the body’s defense against the destruction of DNA which is the cause of aging. Alfalfa sprouts are abundant sources of vitamins A, B, C, E and K, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids and trace elements. They contain 35% protein. One pound of alfalfa seed produces 10-14 pounds of sprouts.
Red clover sprouts look like alfalfa sprouts and have a mild, sweet flavor. Rich in phytochemicals, in particular genistein, which is known to prevent the formation of new blood vessels inside a tumor, in essence starving the tumor, it is protective against diseases like cancer. Red clover contains naturally occurring plant estrogens, similar to human estrogen, so they are helpful with PMS, menopause, hot flashes and fibrocystic disease. They are contraindicated with tamoxifen treatment. Please consult your physician if you are receiving this treatment before using sprouts. They contain vitamins A, B, C, E and K, the minerals calcium, magnesium, potassium, iron, phosphorus and zinc, trace minerals, carotene, chlorophyll and amino acids. They contain 26% protein.
How to Grow Your Own Sprouts
Sprouts are easy to grow and take a minimum of effort. You probably already have everything you need to start your own kitchen garden.
To grow sprouts in jars on your kitchen sink, you will need:
1. a wide-mouth jar
2. screen or netting
3. a rubber band
4. a bowl to drain the jar
5. fresh water
6. sprouting seeds
Organically grown sprouting seeds are preferable. Seeds that are not specifically sprouting seeds and are not organic may be chemically treated with pesticides and those chemicals will end up in your sprouts. Two oz. of seeds will yield 1-2 pounds of sprouts, and 8 ounces of beans will yield 1 pound of sprouts. Your indoor garden will grow best when the temperature is between 65F and 75F (18C and 25C).
Put 1 to 2 Tbsp. of seeds or 3 to 4 Tbsp. of beans in a wide mouth jar.
Cover with netting or cheescloth and secure with a rubber band.
Rinse a couple times, then fill the jar 3/4 full with pure water, room temperature, and soak 6-8 hours or overnight.
Drain soak water. Rinse 2 or 3 times in cool water.
Invert jar and prop at angle in sink or bowl to drain.
Rinse 2 or 3 times twice a day in cool water.
Place sprouting jar in bright light, but not direct sunlight, last sprouting day to allow chlorophyll to form.
Enjoy In three to seven days.
Seed sprouts, like alfalfa or red clover are 1″ (2.5 cm) to 2″ (5 cm) long when ready. Bean sprouts, like lentils or peas are 1/4″ (.5 cm) to 1/2″ (1 cm) long when ready. These are more tender when small. Mung beans are 1″ (2.5 cm) to 2″ (5 cm) long when ready. They are best grown in the dark to prevent bitterness. They should be rinsed 3 to 4 times a day. Taste the sprouts as they are growing to see when you like them best.
Drain well. Cover the jar with a lid, or transfer to a covered container. Refrigerate to store.
I make these quite frequently as they satisfy something wonderful in my spirit.
Soak buckwheat for 2 hours, then drain and let sprout 1.5 days. If possible, wash every few hours, as the seeds get slimy. I use a sprouter bag for this, not the jar. It seems easier to me. Dehydrate 105 degrees for 4-6 hours.
3 heaping T raw almond butter
3 heaping T coconut butter or Cacao Bliss (chocolate is great!)
1/3 c. sprouted buckwheat, dehydrated.
1/3 c. goji berries
1/4 c. sweetener of choice, if you used straight coconut butter – none if you used cacao bliss.
Blend almond butter and coconut butter in Food Processor. Add the rest and pulse to a paste. Form into balls and chill.
Oh, my gosh, a great raw candy! Crunchy with the buckwheat!
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