Can someone explain sprouting?!
Can someone explain sprouting?
I am familiar with products like Ezikiel pasta (very expensive) and sproted salads (from beans, etc)...I am hoping to learn how to sprout grains (can the ones purchased in bulk at places like WholeFoods be sprouted?) ... and other products. I don't know anything about the process but read that I can leave certain things soaking in water overnight to sprout (is this true)? What types of things can and should be sprouted?
Can someone make their own sprouted pasta?
Also --- what is the real benefit to sprouting?
Any good books on this that I would find helpful?
Thank you all in advance
D.
Answers:
I love to sprout-I harvest three trays a day. You soak the seeds over night, rinse them, and spread them in a tray or sprouter (I like the Kitchen Crop sprouter) The sprouts need to be rinsed with pure water a couple of times a day to rinse off the anaerobic waste that develops as the enzymes start to work. In 2 to 4 days, you will have a load of sprouts. I sprout fennungreek, chia (think chia pet) mung, alfalfa, sunflowers, radish, clover, lentils, peas, chickpeas, almonds, you name it-if its a seed or legume, I sprout it. I make sprouted hummus, and other dips and pates. Fresh sprouts are loaded with minerals, vitamins and beneficial enzymes that aid digestion. Its a fun hobby as well. Yes, you can make your own sprouted breads and pastas. Just replace some of the flour with the sprouts. I make homemade hair gel with sprouted chia seeds-they gel up in just a few minutes after adding them to warm water. Whir it in the food processer for a minute, and instant hair gel, free of chemicals. Its fun, give it a try.
Not all seeds can be sprouted. Many have been processed and are infertile. You can get mung beans, etc at an Asian market that can be sprouted. As for a description of the sprouting process, this article explains it better than I can.
http://www.living-foods.com/articles/spr...