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)