Sprouting

Seeds contain anti-nutrients to discourage predators and to prevent the seed from sprouting prematurely at a time when the plant would not be able to grow. Removing the hulls around the seed will remove some of the anti-nutrients. Soaking and sprouting removes the anti-nutrients and increases the nutritional value of seeds.

 Put seeds in a clean jar and soak them for the amount of time required for the particular seed, bean or grain (see below).





Drain out the water.















After seeds have been drained of all water, allow them to hang dry in the air for a few hours. Then, soak them again in water and again drain out the water and let them stay dry for a few hours. Repeat this 2-3 times during the day.




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Then, soak them again in water and again drain out the water and let them stay dry for a few hours. Repeat this 2-3 times during the day. Continue to soak and drain several times a day until a shoot or sprout appears at the tip of the seed. Put sprouts in vinegar or kombucha for a quick soak to remove any lingering anti-nutrients.



 



[Exception: Alfalfa sprouts need to be greened to deactivate anti-nutrients.]
   








Once you have finished the soak and drain cycles, allow the sprouts to dry out thoroughly, usually about 12 hours, and then place in a covered container and store in the refrigerator. Eat as soon as possible.
   




Soak Times

alfalfa --- 4-6 hours
almonds -- 10 -14 hours
buckwheat -- 15 minutes
linseed -- cannot be sprouted
lentils -- 8-14 hours
millet -- 8-14 hours
mung beans -- 8-14 hours
oats -- 8-14 hours
pumpkin -- 24 hours
quinoa -- 1/2 hour
peanuts -- 12-14 hours
radish -- 8-14 hours
sunflower -- 8-14 hours
sesame -- 2 hours

Healthy grains are flax, kamut, millet, amaranth and chia. Hard grains like wheat store well but are not as healthy. Alfalfa sprouts need to be greened to deactivate anti-nutrients. Bread is not necessary for a healthy diet, nor is it a super-nutrient, so it does not have to be included in a healthy diet. It can be made in a healthy manner by making a whole-grain sourdough bread. Limit grains to no more than 60 grams or a handful per day.

 Using Grain Flour 

To  make seeds or grain or flours made from grains and seeds  more digestible before:

If you have seeds or grain:
Sprout the seeds and then dry them before grinding them into flour. Seeds can be sprouted in plain water.

If you have already-ground flour (that is not from sprouted grain)
Soak whole meal or grain flour after it has been ground in water, whey, buttermilk, yogurt or kefir or combinations of them.

If the seeds have an easily-removable husk that is loosened during sprouting or soaking, discard it or put it in the compost.

 Quinoa Salad 

4 cups sprouted quinoaf
2 cucumbers
1 red and 1 yellow bell pepper
2 tomatoes
4 celery stalks
6 green onions
2 grated carrots
1/4 cup of daikon radish/mooli

Chop everything fine and put into a large bowl. Mix dressing (below) and add to salad. Mix again. Serve.
Dressing:
3 large avocados
1 1/2 cups sauerkraut juice
4 cloves of garlic
pinch of cayenne
full-array salt or full-array seasoned salt to taste

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Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long by  Eliot Coleman
When a Child Is Born Based on the anthroposophical theories of Rudolf Steiner. Common sense, herbal and homeopathic remedies.
The Yoga of Eating  by Charles Eisenstein


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Site-Related Products Available For Sale Online
Sprouting Bag
Alfalfa Seeds
Mung Beans
Grain Mill
Cheesecloth
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