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8/9/2013 2:05:56 PM | The Sprouted foods Post: I have been meaning to write this post on sprouted foods for awhile since early on I mentioned soaking rice/other grains and increasing nutrient absorption while making digestability more more easy for people. The benefits I personally have seen from sprouting certain foods. Its fun to sprout things! It seems like sometimes whatever your sprouting doubles or increases in size. It tastes fresher more alive since itâ s a living food not a sleeping food. Living foods tend to be more alkalizing/green. Allot of the things that keep foods dormant are processed into other things in the sprouting process. Antinutrients usually found in the outer part of whatever your sprouting can really mess up your digestion and pull minerals out of your body, block absorption of certain minerals like calcium. Sprouting, soaking, fermenting usually fixes that problem. The history behind sprouting is very ancient. Cultures even in biblical times seemed to understand that certain foods like grains and pulses were more digestable if they were sprouted or fermented, soaked or â processed in some way to increase their digestabilityâ We have examples in our stores of Eziekiel bread even today which is a flourless bread. Although in ancient times it probably would have been unleavened(no yeast more tortillia like) and baked on a rock on the sun. Sprouting: Soaking and rinsing the seeds will remove enzyme inhibitors making the seed sprout. In this process all of the resting nutrition in the seed will begin to break down into its simplest components. Proteins break down into separate amino acids, starches break down into simpler carbohydrates. The nutrient content skyrockets because the seed is starting to grow. This results in sprouts packed with nutrition that are easy on the digestion. Sprouts tend to be packed with B vitamins, A, C, E, sometimes up to 3 times the original nutrient content! Things you can sprout: Seeds such as alfalfa, radish, clover, onion. Legumes such as green peas, lentils, mung, adzuki, garbanzo beans. Grains such as barley, rye, millet, soft wheat berries, quinoa. Use organic whenever possible! How to Sprout: Different seeds have different sprouting times* Soak Sort, rinse & drain seeds, and discard broken ones. Place seeds in a bowl, and add filtered water to cover. Soak overnight for about 8 hours. Then drain water. Using a bowl Leave seeds in a bowl rinse with water every 8 hours and drain seeds they will sprout in 2-3 days Store in fridge for up to a week Or Using Trays Line a flat tray with paper towels . Spread the seeds in a thin layer on the towel. Cover the seeds with a layer of paper towel and sprinkle with water until all the seeds are moistened. Place the tray in a dark & undisturbed area. Check the tray twice daily to be sure the sprouts remain damp, but not wet. By the second day, little sprouts will begin to grow. By the third or fourth day, most of the sprouts will be mature and ready. Expose the matured sprouts to sunlight for a few hours to give them the opportunity to develop chlorophyll and complete the sprouting process. Store in fridge for a week Extremely detailed instructions and sprouting times and other good info is on this website: http://sproutpeople.org/sprouts.html Happy sprouting!! |
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