• 05Apr

    Essene Rye Bread – on youtube -http://www.youtube.com/watch?v=tAKdwJd3X8s

    * 3 1/2 cups rye berries (soaked 8-12 hours, rinsed; sprouted 24-48 hours) [I sprouted 2 days.]
    * 2 cups sunflower seeds (soaked overnight, sprouted one day.)
    * 2-1/2 teaspoons ground caraway seeds
    * 2-1/2 teaspoons ground dill seed
    * 2 teaspoons herbs of choice
    * 1 tsp. sea salt

    *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.

    Preparation:

    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.

  • 21Jan

    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.
    Ingredients:

    * 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
    Mix.
    * 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.

  • 22Dec

    http://sproutpeople.org/seeds/amaranth.html

    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

    Seed Prep
    Measure out 2/3 Cup of seed*
    Rinse your seeds to remove dust or plant debris.

    Soak
    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.

    Sprouting
    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.
    Drain thoroughly.

    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.

    Harvest
    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.

    Refrigerate
    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.

  • 19Mar

    Raw Living Foods Lifestyle 

    From the video vault:
    A RARE video of Dr. Ann Wigmore showing how to grow sprouts in your kitchen, without soil. 6 minutes.

    http://www.chidiet.com/blog/ann-wigmore/ann-wigmore-sprouting-video.htm

    Staying Raw Inspired,
    Because It’s Changed my Life, Jim Carey

    Filed under: Videos
    Tags: , ,
    Add comments
  • 08Mar

    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?

    Easy Cleaning
    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!

  • 31Oct

    So-Easy Tangy Orange Cranberry Sauce  http://youtu.be/qkLLsbgJ-DY

    Sage stuffing -t: http://youtu.be/-QRJ403psbg

    pecan-stuffed mushrooms – on youtube -https://www.youtube.com/watch?v=EuPryHYXDSg&list=UUuqdm31GUiVWTLXjvr1TFuQ&index=1&feature=plcp

    Tarragon Dressing -Mixed Masala Bowl: http://youtu.be/v-maIZdmKDg

    dolmas – https://www.youtube.com/watch?v=LCPISqHAPnk

    pumpkin butter – http://youtu.be/iIP0p5Tq8Dc

    coconut pudding – t: http://youtu.be/8IrX_sSTepk

    fig jam – http://www.youtube.com/watch?v=xh9cbJffD4Q

    Sprouted Lentil Hummus – http://youtu.be/VtPBIJBNOiU

    Raw Classic and Middle Eastern Aiolis Alert iconon youtube-: http://youtu.be/19SretEPP7Q

    Onion bread – http://youtu.be/Go8420x8iR0

    Masala Chai Sun Tea – http://youtu.be/SehtC9x8AAU

    Chocolate halvah torte – http://www.youtube.com/watch?v=tE059eZw95c

    3 Eagles Qi Gong – http://www.youtube.com/my_videos_edit?ns=1&video_id=SnDWn8W6EUo

    kombucha lotion -: http://youtu.be/SSvpqXDnZjA

    halvah – http://youtu.be/6XBizdWpXIg

    chocolate fondue -http://youtu.be/mRK29VYX6yg

    “no-cheese” cheesy fondue-http://youtu.be/yCSlk9PuR1Q

    chip and veggie sauce/coating – http://youtu.be/XIHixaBGpdE

    Raw Cookie-Go-To-Go Bars http://youtu.be/pveoIZGp

    “Un-Chicken” Salad with Coconut Curry – http://youtu.be/Phsti3jHCwg

    Raw Berry Banana Kombucha Frostie-: http://youtu.be/BMG4VqFh9Ps

    on youtube-t: http://youtu.be/BMG4VqFh9Ps

    Strawberry Oat Bars -http://www.youtube.com/watch?v=1Xyz9lcXRE0&list=UUuqdm31GUiVWTLXjvr1TFuQ&index=1&feature=plcp

    Cranberry Coleslaw with Creamy Cashew Dressing: http://youtu.be/veQliFYtxi8

    Lavender Lemon Tea Cookies

    Detox Green ginger smoothie – : http://youtu.be/WWvJ7wJtbag

    Detox salad – http://youtu.be/0WOS-fcfsWc

    Garden Herb Roll-ups/Wraps-

    On youtube-http://youtu.be/V4i-Q5xfFAo
    Pistachio Honey Bites

    Pistachio Refrigerator Cookies – http://youtu.be/lcIN7Ferxgk

    Puttanesca – http://youtu.be/63QDnmW-O0Y

    Coco-Mint Truffles -http://www.youtube.com/watch?v=imoRvT-jsMA

    How to Open a Young Thai Coconut-
    -http://www.youtube.com/watch?v=Q4IXPUzqwuA

    Energy Bars – http://www.youtube.com/watch?v=i5xczvTQdJQ

    Sun Cheese Sticks – http://www.youtube.com/watch?v=vMGT_zqmcH0

    Tortilla Soup – http://www.youtube.com/watch?v=RlTAtllyYTY

    Chocolate Mug Cake – http://www.youtube.com/watch?v=-vsMAYiI4qk

    Cherry Brownie Hearts-http://www.youtube.com/watch?v=lCODg0Ll5qQ

    Cherry Pie -On youtube -http://www.youtube.com/watch?v=FswCFqrfnog

    rawvioli-On youtube-http://www.youtube.com/watch?v=ob57lEP4QOo

    Raw Taco Seasoning-

    Raw Sweet n’ Sour Sauce

    Raw Pho-

    Raw Sugar Cookies

    and Rawtitos

    English Toffee-

    Egg Nog-

    German Chocolate Cake
    on youtube -www.youtube.com/watch?v=AoeBqIUjhUw

    Frosting/Filling-

    Sloppy Joes
    on youtube -http://youtu.be/ZLxEUSjOBh8

    Chocolate Orange Cheesecake on youtube -

    Chocolate Walnut Pie

    Strawberry Shortcake

    Raw Pumpkin Pie
    on youtube-http://youtu.be/DeEW7sW3G-I

    Raw Sweet Potato Casserole
    on youtube-http://www.youtube.com/watch?v=clNOZfXSVnY

    Raw Chocolate/Carob Covered Raisins
    on youtube-http://www.youtube.com/watch?v=ammqxmKMs9c

    7-Layer Dip – http://www.youtube.com/watch?v=DnFSTb4xPlo

    Mushroom Soup/Gravy -http://www.youtube.com/watch?v=rmpjUDrXb20

    Caramel apple bites – http://www.youtube.com/watch?v=CTSnvDPBS1g

    Raw Egg Salad-http://www.youtube.com/watch?v=ewdgWtgY57Y

    Vegetable Soup
    on youtube -http://www.youtube.com/watch?v=vnTplrr-w7E

    Breakfast Wraps

    Hazelnut Fudge-

    Pinenut Pepper Poppers-

    Lemon Sheet Cookies

    Doughnut Holes -
    http://www.youtube.com/watch?v=-uQE0Oyo3BYPinenut Pepper Poppers

    Raw Fig Newtons-

    Raw Ginger Snaps -

    Raw Sprouted “Unfried Rice

    Sprouted wild rice pudding

    Snowballs

    Butterfinger Bites

    Chocolate/Carob Chia Pudding

    Ranch Dressing

    Perfect Walnut Pesto

    Marinated Mushrooms

    STUFFED ZUCCHINI BOATS

    Pecan Sandies-

    Popsicles

    how to open a coconut-

    banana pudding

    Cinnamon Rolls

    Peppermint, Chocolate Mint Patties

    Key lime pie-

    sun/moon tea

    Here’s the artichoke dip.

    Cucumber Dip

    Here are the almond cookies!

    Yam Fries on youtube

    Lemonade-

    Chocolate Vanilla Mousse-

    Onion Rings-

    chocolate chip bars (raw o’henry bars)

    Vanilla Fudge – Covered Cherries – White Chocolate
    on youtube -http://www.youtube.com/watch?v=oA3aX3CFhJg

    Pad Thai with Teriyaki Sauce

    Chiles Rellenos

    Mole Sauce-

    Raw Pancakes and Huckleberry Syrup-

    Eggplant Parmezano on youtube-

    Raw Pita Chips

    Blushing Mary Mix

    Vege Kabobs and Barbecue Sauce

    Lemon Pudding!

    Peach cobbler-

    Nacho Cheesy Sauce -

    Stuffed Peppers with Mock Refried Beans and Nacho Cheesy Sauce

    coffee cake-

    apple butter-

    Ice-cream-

    BBQ Chips-http://www.youtube.com/watch?v=tUna3o-9tbk

    Sour lemon candy tarts/bars

    meatless meatballs and marinara-

    fruit roll-ups/leathers

    brownies-

    raw almond crackers on youtube:

    Cheesy Chipotle Dip/Spread – On youtube:

    Walnut Chili Spread – http://www.youtube.com/watch?v=tcsBTxv7llE

    Apple Pie – http://www.youtube.com/watch?v=xcjDdPTAJX8

    Vege Tacos – http://www.youtube.com/watch?v=gSf8JyPek2Y

    Essene Rye Bread – on youtube -http://www.youtube.com/watch?v=tAKdwJd3X8s

    Guacamole – http://www.youtube.com/watch?v=io7MmdQAYoU

    Salsa-http://www.youtube.com/watch?v=JskkuNdAcWk

    Chocolate/Carob Almond Smoothie – http://www.youtube.com/watch?v=i0n0vVpBiio

    Peppermint Truffles – http://www.youtube.com/watch?v=y0SUpP_F9nw

    Granola – http://www.youtube.com/watch?v=aT0pkpLrc6Q

    Raw Food Meals – http://www.youtube.com/watch?v=sA7j2P19Yh8

    Vege Burgers – http://www.youtube.com/watch?v=iDAUff7Avcs

    Sweet Sprouted Seeds-
    To see this recipe, go to:

    Chia Crisps/Crackers-

    Using the spiral slicer to make raw zucchini pasta with pine nut alfredo sauce

    Fermented Barley Juice Recipes-

    Chocolate nut butter cups and strawberries:

    To see how to make raw peanut sauce, go to:

    How to use the dehydrator:http://www.youtube.com/watch?v=q6pcS5c808o

    To see how raw cheesecake is made, go to:

    To see how to make Raw Instant Cacao powder, hot chocolate, go to:

    Dishwashing liquid on youtube, go to:

    Thousand Island Dressing -
    To see this recipe on youtube, go to:

    Green soup/gazpacho at youtube-

    Pieter, the wheatgrass man makes Essene/Wheatgrass/Living Bread
    on youtube at: http://www.youtube.com/watch?v=Y5w51A1fL4s

    Pieter, the Wheatgrass Man Opens a South American Coconut and hands one to Angela Stokes Monarch

    Dorothy interviews Maria as she makes her raw chocolate at Matt and Angela Stokes

    tai chi for enlightenment in Vilcabamba, Ecuador

    Tcandies, go to http://www.youtube.com/watch?v=o2v_Ch3ZEY4
    Raw Chocolate Covered Dried Apricots and Raw Mounds Bars:

    cranapple juice made on video, go to: http://www.youtube.com/watch?v=F7NMcPowviw

    Raw Rhubarb Smoothie, go to-http://www.youtube.com/watch?v=J9dq77uPucs

    Kevin shows his raised garden beds, part 2, go to:

    How to Make Your Own Lip Balm from Dorothy at taichibozeman.com/rawfoodblog and Mapuana:
    To see this recipe, go to: http://www.youtube.com/watch?v=x2eaEQxTfuY

    To See Sprouted Quinoa Salad (Tabouli)

    DIY Dish Soap

    http://www.youtube.com/watch?v=

    Raw Ketchup:

    To see D make this raw mustard go to:

    http://www.youtube.com/watch?v=a9EZxHh87bo

    eyeglass cleaner-

    Mung Bean Recipes – Salad and Party Mix -

    kale chips:

    falafels,:

    mock tuna:

    raw vege kraut

    RAW Kombucha, go to

    Kevin shows part one of how to make your own raised garden beds in Bozeman, Montana

    To see Kevin change our aquasana filter on youtube

    http://www.youtube.com/watch?v=JYxodb_isW

    Midnight Truffles

    cleaning spray at-

    scones:

    http://www.youtube.com/watch?v=841oqrhaHIY

    squaghetti with garlic sauce, and squaghetti with marinara sauce:

    Valentine Pear:

    raw food snacks at:http://www.youtube.com/watch?v=MJCMQ8IG2oA

    sprout buckwheat and make buckwheat crunchies, go to:http://www.youtube.com/watch?v=IyOkTR0Ftls

    cherry green smoothie, go to: http://www.youtube.com/watch?v=EAYo-1Qx24s

    raw grapefruit green juice

    white chocolate, and a tai chi/chi kung exercise for the kidneys, http://www.youtube.com/watch?v=pX-DsU_SjIw

    raw asparagus with raw hollandaise sauce:

    raw carob/coconut fudge :

    brazil nut nog:

    how to juice wheatgrass, make banana ice cream and cashew nut butter:http://www.youtube.com/watch?v=cZsEfbWwvYc

    tahini sauce: http://www.youtube.com/watch?v=omi2tukpL5A

    leek/pea soup, http://www.youtube.com/watch?v=j3Rtxu1Rhyk

    raw vegan sushi rolls, see:

    mayonnaise:

    banana split: http://www.youtube.com/watch?v=RBrqN5dxs4U

    pine nut yogurt-http://www.youtube.com/watch?v=yFOqLHaISHo”>http://www.youtube.com/watch?v=yFOqLHaISHo

    Yang Style Short form : http://www.youtube.com/watch?v=ldUr-IPHl38

    To see Dorothy make rejuvelac, go to :http://www.youtube.com/watch?v=al1hDSAv6cQ
    To see Dorothy teach how to grow wheatgrass, go to: http://www.youtube.com/watch?v=GmdQVeSZy9Y

    To see Dorothy make Chia Jam, and give a Tai Chi exercise on letting go of mourning, go to: http://www.youtube.com/watch?v=Wvxutez4Ka4

    almond milk-

    how to grow alfalfa and clover sprouts: http://www.youtube.com/watch?v=1JCpJV78-OY

    raw chocolate goji bark :

    Filed under: Articles, Breads, Crackers, Drinks, Fruits, herbs, Juices, Nuts/Seeds, raw, Raw "Sour Cream," "Cheeses," "Milks", Raw Daily Meals, Raw Desserts, Raw Dressings, Sauces, Raw Recipes, Raw Soups, Salads, seeds, Skin and Hair - Raw ideas, Smoothies, Vege Dishes/Main Meals, Videos
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  • 23Aug

    http://www.youtube.com/watch?v=1JCpJV78-OY

    Nutritional Benefits

    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).

    Step 1.
    Put 1 to 2 Tbsp. of seeds or 3 to 4 Tbsp. of beans in a wide mouth jar.

    Step 2.
    Cover with netting or cheescloth and secure with a rubber band.

    Step 3.
    Rinse a couple times, then fill the jar 3/4 full with pure water, room temperature, and soak 6-8 hours or overnight.

    Step 4.
    Drain soak water. Rinse 2 or 3 times in cool water.

    Step 5.
    Invert jar and prop at angle in sink or bowl to drain.

    Step 6.
    Rinse 2 or 3 times twice a day in cool water.

    Step 7.
    Place sprouting jar in bright light, but not direct sunlight, last sprouting day to allow chlorophyll to form.

    Step 8.
    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.

    Step 9.
    Drain well. Cover the jar with a lid, or transfer to a covered container. Refrigerate to store.

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  • 10Mar

    Almond Dreams

    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!