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SPROUTs - Alfalfa & Bean Spouts
Here's a short video to show you how.. you can do this with oats, buckwheat, sunflower seeds and any kind of bean or pulses etc. Enjoy :)
Sprouts probably contain the largest amount of nutrients per unit of any food known. Enzymes that initiate and control most chemical reactions in our body are activated in the sprouting process. This helps convert proteins into amino acids, starch into glucose and increases the value of vitamins. For example, vitamin B increases by 1,000 per cent and Vitamin C by 600 per cent in sprouted wheat.
A study of Chinese pharmacopoeia reveals that the Chinese could lose weight, cure rheumatism, lower fever and tone the body through the regular consumption of sprouts. Sprouts were introduced to the West by Captain Cook. Despite many strenuous voyages spanning a decade, his crew was remarkably fit. Their secret-sprouted beans.
It is best to eat sprouts fresh. However, the nourishment which develops as the sprouts grow is very stable and can be frozen or dried for future use.
Sprouts can be mixed with other foods and dressings such as lemon juice and rock salt. This live food rejuvenates body cells and tissues and provides energy. It also retards the aging process. Sprouted potato and tomato seeds, however, should be avoided as they are poisonous. Alfalfa and moong-bean sprouts are, on the other hand, excellent soft food: they contain every known vitamin necessary for the human body in perfect balance. And yes, they don't taste bad either.
How to Grow Bean Sprouts
To grow your bean sprouts, first select a plastic container, one that is not clear. You can also use a china bowl that is large enough to hold the growing sprouts. Don't use stoneware or earthenware as they will stain. It should have a flat bottom and a large diameter. Your best choices would be an opaque plastic storage container or a souffle dish. You will need a lid for the container, otherwise a china or plastic plate should suffice. Additionally, you require paper towels, a plastic or wire strainer to rinse the beans, a mixing bowl, and the beans themselves. Select about 1/2 cup of lentils, alfalfa, mustard, or even mung beans.
Time is involved with the process, so be prepared to wait. On the first evening, rinse the beans in water, then put them into your mixing bowl and let them soak overnight. The proportion of water to beans is four to one, so 2 cups of water for 1/2 cup of beans. The next morning, you will find that many beans are not germinating (the duds). They will not swell, they could give off a rotting odor, their hulls may be cracked, or they will be floating on top. The successfully germinating candidates can then be drained and placed in the plastic storage (growing) container. Make sure you spread them evenly. This is why the container must be wide and flat-bottomed. Select four paper towels, soak them and lay the soaking towels as four layers over the beans, then cover the bowl and let it stand.
The next evening, the evening of the second day, remove the towels and fill the container with luke warm water to a level about one inch above the beans. Let this mixture stand for ten minutes. Then drain the container, using your plastic or wire strainer. Gently stir the beans with a wooden spoon to move the bottom ones to the top and also to aerate them. Once again, cover the beans with four layers of dripping wet towels, replace the cover and let them stand overnight.
On the third day, repeat yesterday's procedure, ending up with draining, stirring, covering with paper towels and a lid. By this day the sprouts will have grown and the husks will be shedding. Remove the floating debris and also cull out any beans that show no signs of sprouting. During the next three days, repeat this process for beans that are slow to ripen. Those that do, harvest, storing the finished sprouts in the refrigerator. Just repeat the procedure for the ones not ready to harvest. If the sprouts appear ready, you can check by tasting them.
Note: if water collects at the bottom of the container, the sprouts can rot, so drain and aerate regularly. The optimum temperature is about 70 - 80 degrees. Avoid excessive heat. Always give the sprouts room to grow and stack them in a few layers. Try to keep the sprouts moist, but not overly wet. To avoid having them dry out, you can sprinkle or mist water onto the paper towels during the day.
Sprouts probably contain the largest amount of nutrients per unit of any food known. Enzymes that initiate and control most chemical reactions in our body are activated in the sprouting process. This helps convert proteins into amino acids, starch into glucose and increases the value of vitamins. For example, vitamin B increases by 1,000 per cent and Vitamin C by 600 per cent in sprouted wheat.
A study of Chinese pharmacopoeia reveals that the Chinese could lose weight, cure rheumatism, lower fever and tone the body through the regular consumption of sprouts. Sprouts were introduced to the West by Captain Cook. Despite many strenuous voyages spanning a decade, his crew was remarkably fit. Their secret-sprouted beans.
It is best to eat sprouts fresh. However, the nourishment which develops as the sprouts grow is very stable and can be frozen or dried for future use.
Sprouts can be mixed with other foods and dressings such as lemon juice and rock salt. This live food rejuvenates body cells and tissues and provides energy. It also retards the aging process. Sprouted potato and tomato seeds, however, should be avoided as they are poisonous. Alfalfa and moong-bean sprouts are, on the other hand, excellent soft food: they contain every known vitamin necessary for the human body in perfect balance. And yes, they don't taste bad either.
How to Grow Bean Sprouts
To grow your bean sprouts, first select a plastic container, one that is not clear. You can also use a china bowl that is large enough to hold the growing sprouts. Don't use stoneware or earthenware as they will stain. It should have a flat bottom and a large diameter. Your best choices would be an opaque plastic storage container or a souffle dish. You will need a lid for the container, otherwise a china or plastic plate should suffice. Additionally, you require paper towels, a plastic or wire strainer to rinse the beans, a mixing bowl, and the beans themselves. Select about 1/2 cup of lentils, alfalfa, mustard, or even mung beans.
Time is involved with the process, so be prepared to wait. On the first evening, rinse the beans in water, then put them into your mixing bowl and let them soak overnight. The proportion of water to beans is four to one, so 2 cups of water for 1/2 cup of beans. The next morning, you will find that many beans are not germinating (the duds). They will not swell, they could give off a rotting odor, their hulls may be cracked, or they will be floating on top. The successfully germinating candidates can then be drained and placed in the plastic storage (growing) container. Make sure you spread them evenly. This is why the container must be wide and flat-bottomed. Select four paper towels, soak them and lay the soaking towels as four layers over the beans, then cover the bowl and let it stand.
The next evening, the evening of the second day, remove the towels and fill the container with luke warm water to a level about one inch above the beans. Let this mixture stand for ten minutes. Then drain the container, using your plastic or wire strainer. Gently stir the beans with a wooden spoon to move the bottom ones to the top and also to aerate them. Once again, cover the beans with four layers of dripping wet towels, replace the cover and let them stand overnight.
On the third day, repeat yesterday's procedure, ending up with draining, stirring, covering with paper towels and a lid. By this day the sprouts will have grown and the husks will be shedding. Remove the floating debris and also cull out any beans that show no signs of sprouting. During the next three days, repeat this process for beans that are slow to ripen. Those that do, harvest, storing the finished sprouts in the refrigerator. Just repeat the procedure for the ones not ready to harvest. If the sprouts appear ready, you can check by tasting them.
Note: if water collects at the bottom of the container, the sprouts can rot, so drain and aerate regularly. The optimum temperature is about 70 - 80 degrees. Avoid excessive heat. Always give the sprouts room to grow and stack them in a few layers. Try to keep the sprouts moist, but not overly wet. To avoid having them dry out, you can sprinkle or mist water onto the paper towels during the day.
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