Sprouts

When I think about sprouts, I usually think of those little plastic boxes in the grocery store or of the bean sprouts used in most oriental dishes. Let me tell you, sprouts go so far beyond that! I bought a great book years ago, you can find it on Amazon.com

It is called The Sprouting Book. I also took some great classes at a local store here called Kitchen Kneads where I learned more about sprouting. Did you know that you can sprout any grain or bean as long as it has not been stored for food storage? Did you also know that it increases in nutrition tripling it's nutritional value? Did you also know that sprouting a bean or grain changes it to a vegetable? These are just a few of the amazing things about sprouting!

This week our Relief Society gave us a challenge to 'pretend' that the truckers have gone on strike and are not delivering food to our local stores. I decided to take this challenge and let me tell you the first thing I run out of are veggies! I wish my garden was functioning this year like it was last year but it isn't, so the first thing I'm doing is soaking my seeds overnight and pouring them into my sprouters and I'm going to put together some salads using my sprouting seeds and grains.

The first time I tried sprouted grains and beans I wasn't exactly excited about it. The taste of some of them definitely wasn't appetizing but some seeds and grains are tasty, I think and just a small amount provide loads of nutrition.If you are interested in sprouting, let me give you a few tips. It is, I think, very important to have a good sprouter. They are not expensive and most can be found online or at your local health store. I bought mine at Kitchen Kneads. They also carry a great mix called Pro Vita Mix. Pro Vita is a combination of Alfalfa seeds, fenugreek, and radishes. You can buy Alfalfa seeds, which are the most tasty of seeds for sprouting. Also, try sprouting your beans and grains by soaking the seeds, grains or beans for at least 8 hours or overnight. After the soak, pour them into your sprouter, rinse well and put the lid on top. Rinse again in the evening. Some people rinse several times a day but I've found this isn't necessary. I only rinse in the morning and again in the evening. Rinse in cold tap water holding it under the water for at least 30 seconds. You don't need to use your hands to rinse them, just hold the sprouter under the water. Make sure all the water drains from the sprouts before putting it back. Also, you can sprout in a mason jar poking holes in the lid or leaving the lid off, but it just doesn't work as well as the sprouters. It's really important that the seeds get plenty of air evenly and the mason jars just don't provide that as well. After one day you should see that the seed, grain or bean has a small tail on it. It has changed at this point and is ready to eat from that point on. Some seeds taste better after they have sprouted for 3-5 days (especially alfalfa) while others like grains taste better within a day or two of sprouting (beans and grains). One important tip: take the lid off of your alfalfa sprouts around day 4 or 5 to allow for the sprouts to get plenty of chlorophyll. This is so nutritious for you and also allows the sprouts to green up. You can experiment around with what tastes best to you.

Here are a few pictures of the Pro Vita Mix...this is a great topper for enchiladas, tacos or sandwiches.

Day One

Day Three

Day 5 (ready to eat)

Mighty Tasty

1 1/2 cups water

1/2 cup Mighty Tasty (found at Kitchen Kneads)

Agave Syrup

Peaches

Milk

Bring water to boil, add Mighty Tasty. Stir well, and turn heat to low. Simmer until cereal is to your desired thickness. Serve with peaches, agave syrup and milk.

This is one of my favorite breakfast meals! This great mix, is made by coarsely grinding brown, rice, corn, buckwheat and sorghum. I buy this meal ready made at a local store called Kitchen Kneads. It is gluten free.

I would just like to add that almost all of the grains make great hot cereal. Oatmeal is made by rolling the whole grain called oat groats. Oat groats are very yummy eaten as a whole grain as well as rolled in the form of oatmeal. Always remember that the ground or cracked cereals require a little more water. 2 or 3 cups water to 1 cup of cracked or ground cereal. Oat groats, brown rice, or any other whole grain cooked is cooked with 2 cups water to 1 cup of grain. Bringing water to boil, then adding grain, turning it to low for 45 minutes. Yes, cooking these grains takes longer and can often be put in a crock pot on low over night. Also, if you have a pressure cooker, it can be done in around 12 minutes. Eating whole grains for breakfast surpasses the nutrition found in cold cereals and will leave you and your family full for much longer. I've been feeding my kids these cereals all week and they are full until lunch! Within an hour of eating cold cereal my kids are asking for food...and it drives me crazy! Enjoy experimenting around with your grains for breakfast.

Comfort

I grew up in a very healthy home. My parents were not only concerned about eating frugaly but eating well. My mom made wonderful bread and she was known for her cinnamon rolls. They were so yummy that when my now husband came over to meet my family for the first time he had a least 2 or 3 of these whole wheat cinnamon rolls. I really couldn't understand why he left shortly after and sped home...LOL. I definately grew up understanding the importance of eating right. We ate veggies, fruits and whole grains. I didn't think anything much about the way we ate until I went to school and all my friends were eating white bread with ham and cheese, chips and a twinkie. I had a butter, peanut butter, honey sandwich or tuna sandwhich on whole wheat bread with carrots and celery. Most of the time I didn't eat my lunch. I loved my mom's meals don't get me wrong! She made the best enchilada's! We didn't grow up eating processed food and that set me apart from the rest. I hated it but now find myself feeding my children the same way. The one thing I want to achieve is the healthy eating with all the taste of comfort. For years I've cooked whole grain bread, oatmeal, brown rice among many other healthy efforts gone bad like whole wheat pastry crust with olive oil. I also remember making Pumpkin Pie with apple juice concentrate as a substitute for sugar...YUCK! I've made many healthy things that just didn't taste good. I'm not the best cook but love to experiment and try new things. I want to put the comfort back in the foods we eat but without the guilt. I've learned so many things over the years about nutrition and want to share what I've learned and I want to get some ideas from you as well. Heaven knows there is so much out there that I still do not know...so share your ideas with me! Post them in comments or e-mail me your ideas and I will post them on my blog. I hope with each post to have a recipe. I also hope that in this I can share ideas about home food storage and how to use it in your every day cooking. Please share your thoughts and ideas with me good and bad!