It's asprout time

Sprouting is one of my favorite hobbies, and hobbies resulting in food are usually at the top of my list. Because I live in a winter dominated region and because my studio apartment is not of the lofty variety, gardening at home is pretty much out of the question (thank goodness for all the urban plots 'sprouting' up recently (har har) sprouting offers me a happy medium AND is a wonderful way to get lean sources of protein into a raw vegan diet; some sprouts can be up to 35% of easily digestible protein! If you've experienced some problems digesting nuts, seeds, or beans in the past, not to worry. By soaking, draining and then rinsing seeds, nuts, beans, etc. at regular intervals until they germinate (sprout), you will have converted the starches to easily digestible simple sugars.

All you really need to start sprouting is an old (clean) mason jar, a rubber band and some clean mesh (think knee high pantyhose) or you can cut to the chase and buy some $4.00 sprouting jars or bags from your local health food store where inexpensive and organic seeds are also available. I usually have 3 jars going at a time to get a good rotation on fresh new sprouts, and because I add them to almost every meal! Sprouting is extremely cost efficient and you can use your sprouts blended into smoothies, salads, as a garnish.. I throw them on top of almost every meal.

If there is one important mantra to remember while sprouting it's Rinse! I prefer to rinse more than the recommended twice a day when sprouting heartier lentils, beans, grains and rice. Once you see the tail of the sprout is as long as the bean itself they are good to eat, before and they might taste a little off or starchy. To ease digestion you can chop or lightly pulse bean sprouts in a food processor and then strain them in a colander rinse until the water runs clear. Some bean sprouts can also be blanched or steamed for easy digestion, just make sure to rinse again after blanching or steaming. rinse rinse rinse..


Green Pea - pea sprouts are amazing, I like them straight, but they're also good added into raw soups. Green Pea sprouts are rich in chlorophyll, protein, enzymes and minerals.

Millet - Millet is actually a seed, which is also very digestible and
great for candida and helps with sugar imbalances

Quinoa -sprouts quickly, in 1-2 days so it’s a great item to have on hand

Wild Rice - wild rice isn't a grain or rice.. it's a GRASS
tail! and has lots of B vitamins!

Amaranth - also a seed not a grain, so it's wonderful for sprouting.

Radish Sprouts - High in vitamins, A, B-1, B-6 and C, folic and pantothenic acids, niacin, potassium, iron and phosphorous. When exposed to light, they turn light green with chlorophyll.

Alfalfa Sprouts - High in protein, essential amino acids, and eight digestive enzymes; vitamins A, C, B complex (including B-12), D, E, and 4 minerals; iron, phosphorous, calcium, magnesium, and potassium, and - when exposed to light - high in chlorophyll.

Common causes for sprouts to become inedible -

* Seeds are allowed to dry out
* Seeds are left in standing water
* Temperature is high or too low
* Insufficient rinsing
* Dirty equipment
* Insufficient air flow
* Contaminated source of water
* Poor rate of germination of seed

Recipes –

Sprouted Pea Dip

2 cups Sprouted Peas
1/4 cup unrefined corn oil or olive oil
1 large onion - chopped
1 clove garlic – chopped

Puree the ingredients in a food processor and season to taste.

Curried Lentil Sprout Salad

1 cup Lentil Sprouts
1/2 cup chopped parsley
1/4 soaked cashews or brazil nuts
2 Tbs. olive oil
1 Tomato diced
1/4 tsp. dill weed
1/2 smallish red onion - diced
1/2 - 1 Tbs. curry powder
salt + pepper to taste

Mix all ingredients together, you can save some diced tomato to sprinkle on top or add more.

Sprout Gazpacho

3/4 cup olive oil
3 scallions - chopped
4 cloves garlic - minced
2 sweet peppers (any or all colors) - chopped
1/3 cup celery - chopped
2 pounds tomatoes - chopped
2 cucumbers - seeded (optional) and chopped
2 cups Leafy Sprouts - chopping optional
1 cup Sprouted Beans
1 1/2 quarts green juice
2 cups white wine
2 tsp. lemon juice
1/4 cup cilantro - chopped
1/2 tsp. black pepper - ground
1 Tbs. basil
2 bay leaves
1 Tbs. dill weed
salt to taste


Sprouted Lentil Salad

1 cup lentils, sprouted (should be about 2 cups after sprouting
1-2 scallions thinly sliced
2 Tbs. olive, avocado or flax oil
2 Tbs. lemon juice
1 tsp. onion powder
1/2 tsp. cumin powder
1 tsp. mineral salt or 1 Tbs. tamari
1 cup diced tomatoes
1 cup diced avocado
1/8-1/4 cup minced parsley, basil, dill or cilantro
1/2 carrot, thinly sliced
1 stalk celery, thinly sliced

Sprout the lentils, mix all the ingredients together and adjust flavors to taste.


Sprout Hummus

1 cup Sprouts (Garbonzo, Green Peas, Adjuki, Mung)
1 Tbs. raw tahini
1 Tbs. lemon juice
1 Tsp. olive oil
1 clove garlic (more or less - to taste)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground white pepper

Mix all ingredients to desired consistency using a food processor.

Sprout Cereal

Sprouts: buckwheat, oats, pumpkin/sunflower seeds, almonds, etc.
Almond or other nut milk
Maple Syrup or Honey
Fruit

Links –

12 Reasons to Grow Broccoli Sprouts

Sprout People Website

A couple videos on sprouting –










xo Stephany