Sprouting Class - 20120121
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1) The document provides instructions for sprouting seeds, grains, beans, and nuts through a step-by-step process of selecting, soaking, rinsing, and harvesting sprouts. 2) Sprouts are highly nutritious and benefit from enzymatic changes during sprouting such as increased vitamins, minerals, and digestibility. 3) The document recommends sprouting techniques and safety tips to maximize nutrition and minimize risks like mold growth.
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Sprouting Class - 20120121
- 1. Sprouting Seeds, Grains, Beans & Nuts A FREE class on “indoor gardening” (“green thumbs” not required!) © 2010 Susan Hyne
- 7. Why sprout?
- 15. Why sprout? - Fun *
- 19. How to Sprout – 1. Select Seeds
- 20. How to Sprout – 1. Select Seeds * The List
- 25. *
- 29. How to Sprout – 2. Equipment *
- 31. How to Sprout – 2. Equipment
- 34. How to Sprout – 2. Equipment
- 49. Ready for a break???
- 50. BEANS 1 cup of lentils makes ___?___ cups of lentil sprouts *
- 51. GRAINS What sprouted grain is in these cookies? *
- 52. SEEDS Broccoli, Clover, Radish Who’s Who? *
- 53. NUTS Raw nuts are acid; sprouted nuts are _______?_______ *
- 61. How to Sprout – 6. Harvest
- 85. Show and Tell *
- 86. Show and Tell *
- 91. The Beginning… of Many Sprouting Adventures
Editor's Notes
- Recently switched from .com to .org; don’t know why
- On the sheet at the front of the room, write down what you will be sprouting for your homework assignment
- Sproutman sued over broccoli sprouts
- Fun kid activity CoHo Kids Club sprouted sunflower seeds for a community meal
- Coop sells local buckwheat to grow buckwheat greens.
- The List is now 11 pages long; I modify it after each class based on input from my students.
- Recipe for buckwheat waffles/pancakes; Sue Gregg
- Recipe is included at bottom of Essene Bread recipe: Combine and sprout together 2 T of each of the following: whole rye, whole buckwheat, whole millet, whole rice (Wehani), whole oats, whole wheat, whole lentils (Love the Sunshine in With Sprouts) Need at least 2 cups of sprouts to grind successfully; does not work well with a smaller quantity of sprouts.
- Sproutpeople sells Kat Grass: wheat, rye, oats, barley, triticale, and flax
- I asked you to bring a jar today so you are ready to start sprouting immediately after class.
- You can buy lids with plastic/metal parts or use cheesecloth or pantyhose and a rubber band. You can cut a lid out of plastic canvas. Cheesecloth—use fewer layers; difficult to rinse with thicker layers. One student used Lemon Wraps. One of my students got a piece of copper screening and bent it to cover the mouth of the jar.
- Good for biking
- Some equipment available at North Store only. Also sell basic plastic lids for jars. Sproutpeople has a demo on one of these sprouters.
- Oh, my God! I have a clone!!
- Quinoa
- Alkaline Nuts lose the bitter tanin taste when sprouted Salt is essential for the conversion from acid to alkaline
- Range of length at harvest Your personal preference Taste them at each rinsing Be careful with wheat—if it is too long, it won’t bake well Essene bread – timing worked out after several trials; decrease by 12 hours during hot weather
- Sproutpeople say 12 hours
- I “fluff” more than once to increase yield.
- Could also speed up sprouts by setting on heating pad or putting in microwave with stove light on (gets to about 90 degrees).
- Can also use a 20-minute ice water bath on day 3 or 4 to “shock” sprouts into becoming stronger.
- 3 of 12 students from first class Courtney sprouted old and new lentils; results similar Christine sprouted barley and wheat; learned the hazards of drying the sprouts on a fluffy towel (they stick). Also learned that the sprouting grain changes by the hour Nancy sprouted Alfalfa, Broccoli, and Radish on her kitchen counter (not in darkness); sprouts did well and were ready about a day early Xan sprouted pinto beans from Coop and from Stalford Farms (Stalford beans had a higher germination rate and they sprouted faster—by about one rinse time frame)
- 3 of 12 students from second class Don sprouted macadamia nuts and filberts. Discovered he had purchased roasted filberts instead of raw (that’s why there was little difference with the sprouted nuts). Peggy made two types of essene bread—one sweet and one savory. Dan’s family eats gluten-free foods, so he modified a family recipe which soaked buckwheat groats, quinoa, and millet to use these grains sprouted. He also brought a small tray sprouter to show us.
- 3 of 12 students from second class Sue used a small sprouter she bought at a garage sale. Denise bought some wire mesh and sprouted alfalfa on top of her dehydrator trays. Joey sprouted chia on a paper towel and on a cloth towel. She made some chia milk. Austin made sprouted chocolate. He carefully inserted a hot needle in chocolate stars and then add sprigs of rosemary.
- At the end of the meal, the hummus made with sprouts was all gone. There were leftovers of the other two batches of hummus. P.S. The sprouted garbanzos made MORE hummus and it was a lighter color.
- A: Jar B: Bag C: Jar with hydrogen peroxide D: Jar with Reiki C: sprouts were 12 hours ahead of the rest
- Raw nuts on left; sprouted nuts on right Almonds Filberts Pine Nuts Pecans Soak in salt water; dehydrate (see The List) Student used electric oven and popcorn salt. Sprouted nuts are much crunchier and more flavorful. Sprouting also converts nuts from being acidic to being alkaline. Decided it wasn’t worth it to sprout Pine Nuts.
- Sprouted on sprouting tray that came with dehydrator. They were too dry; needed a more humid “greenhouse.” Roots were long, but turned brown; holes in tray may be too small. Need to try again with more humidity and more seeds.
- Tried black oil sunflower seeds on sprouting tray, mesh (small holes, medium holes), also in soil in metal pan and on styrofoam tray.
- First batch was made with soft white wheat (tasted like weak, fizzy lemonade). Second batch was made with rye (tasted vaguely like beer). All sources said to keep drinking it as people tend to like it over time. BUT don’t chug it. Can make crackers with leftover sprouts (drain until mostly dry, grind in food processor, then spread on dehydrator tray and dry for several hours).
- 1 1/3 cups beans 5 to 6 days ahead (in cool weather; less in warm weather)