adventures in sprouting

sprouting edible seeds seems to be all the rage right now, and rightfully so, as sprouts are plants at their greatest point of vitality and are said to be the most nutrient-rich food on earth!

what's great is sprouting can be done most anywhere, any time of year - with just a jar, some seeds and water.

the bag of fenugreek seed above cost between one and two dollars and will yield a few jars of sprouts. some farmer's markets and health food stores sell seeds for edible sprouts. seeds may also be purchased online. 

the sproutpeople say, "fenugreek has gained popularity in recent years due to research that indicates that it increases the breast size." what?! fenugreek in general is great for breast health - it's been used to increase milk production in nursing mothers for hundreds of years! there are many other therapeutic uses, including those for men, found here.

convenient sprouting kits and lids exist, but this little set-up works fine. a piece of clean nylon pantyhose or cheesecloth would also work - anything that will allow for proper drainage.

after a good rinse in a mesh strainer,

two tablespoons of seed were soaked in filtered water overnight.

another good rinsing and they're placed upside down to drain and sprout out of direct sunlight.

they were rinsed and drained every 8-12 hours.  

day 1 - soaked seeds ready for sprouting

day 2 - little tails or roots have already formed!

day 3 - tails are longer. this is when the sproutpeople would eat them - before the leaves open. i like to let my sprouts "green-up" for more nutrients, so on we sprout...

day 4 - they're ready to go! wow, that was fast!

they received a very thorough rinse and were set out to dry before storage in the fridge.

alone, fenugreek spouts are a bit on the bitter side, but i find them to be really tasty atop salad, soup, raw pizza and wraps.

after venturing into some buckwheat sprouting, apple buckwheat granola and basil pizza crusts were made.

the buckwheat groats were soaked about an hour and sprouted for a day and a half on mesh excalibur dehydrator screens.

some were saved for smoothie toppings...

others were mixed with dried coconut, pecans, almonds, sunflower seeds, hemp seeds, apples, dates and maple syrup for a scrumptious cereal.

before

 after

the cereal/granola was dehydrated at 115° with cheesy kale chips (gone before i could ask "where's my camera?") and sprouted buckwheat pizza crusts.

this recipe plus basil, kale and a few tablespoons of hemp seed.

the green crusts look pretty and taste phenomenal with cashew cheeze and fenugreek sprouts.

sprout-tacular!

=)

snacks and pumpkins

 alfalfa sprouts, local apples and peanut butter

(sprouts with pb is delish. don't knock it til you try it!) 

i sprout my alfalfa seeds the same way i sprout mung beans. 

(i ran out of nylon panty hose so i used tulle this time and it worked great!)

 

thin rolls toasted with garlic and olive oil, carrots and guacamole

 

~pierre and his girlfriend~

painted by my little sister crystal and me. 

more yumminess and a houseguest

fried red tomatoes sandwich with lettuce, mung sprouts and vegenaise

nutty stir-fry with barley

~*~

this is nellie grace.

miss nellie is a 2 year-old pomeranian staying with us for the week while her mommy (my cousin kate) is away. i'm learning she likes to play ball, take walks, sniff, and snuggle. she does not enjoy steps or loud noises.

nellie also thinks it's too chilly today.

sprouts a-mung us

*how to sprout your own mung beans*

you will need:
1/2- 2/3 C. mung beans
cheese cloth, nylon, or tulle
large open-mouthed jar
a rubber band

rinse and soak mung beans in cool water for at least 12 hours.


pour beans in jar and cover with cheese cloth (or a piece of unused nylon or tulle) and a rubber band.


drain, rinse, repeat.


place your jar upside down in a cool (70° -ish) low-lit area.
rinse and drain your beans every 8-12 hours.


they should begin to sprout in about 2 days. the sproutage you see pictured is after 4 days.

store sprouts in fridge.
add to salads, soups, sandwiches, or veggie rolls.
(click here for more ideas)

***

here's a yummy creation i came up with myself =)


so easy to make!
simply combine 1 C. each chickpeas, black beans, and mung sprouts with fresh mint, cilantro, olive oil, and sea salt.


serve warm, chilled, or over some grains, like red quinoa.

♫ beans, beans, they're good for your heart...♫

=)