Sprouting
Seeds contain the basis of life, and grain kernels, beans, legumes, and nuts can all be sprouted. When we buy fresh produce at the supermarket, we know that it is not "fresh"-that is, it hasn't just been brought in from the field. However, with sprouts, we can know exactly how fresh they are because we grow them in our own homes.
When a seed starts to grow into a vegetable, it is a sprout, and there is a wide variety in texture and taste. For example, some are spicy; some such as mung beans are hearty, hefty eating; some are delicate and provide an entirely new experience in salads and sandwiches.
Another great benefit from including sprouts in our meals is the endless variety of the ways we can use them. Following are some possibilities:
* In Salads
* In vegetable juices
* Sandwiches made with wraps and roll-ups. Alfalfa, radish, and sunflower are good for these.
* Try them in coleslaw. They add a wonderful crunch and flavor. Make a dip using sun dried tomatoes or avocados.
* Eat them as they are.
* Make a sprout salad.
* Puree and add to peas or beans.
* Use them in sushi.
When you're ready to try sprouting on your own, you will need some supplies. Many of these are available online and some health food stores carry them as do some supermarkets. Be picky, though. You want only seeds, grains, legumes, or beans that are certified organic. Don't buy large amounts and be sure to keep them under refrigeration until you're ready to sprout them. Be sure to harvest them within four to eight days. The enzymes are most active during that period of time.
Following is a list of some seeds, beans, legumes and grains you can sprout:
* Adzuki beans
* alfalfa
* cabbage
* chickpeas
* Clover
* Fenugreek
* Lentils
* Mung beans
* Mustard
* Green peas
* Radish
* Rye
* Sesame
* Sunflower
* Triticale
* Wheat
This list is only partial. There are many more.
If you don't want to grow sprouts at home, they can be purchased at some health food stores. Check it out! Also, some fruit and vegetable markets grow them locally. That might be the best choice for buying them instead of growing them. However, check out the produce department in the supermarkets. They may also have a supplier who is careful about freshness.
So what do you look for to know whether they are fresh? The first place to look is the roots, which should be moist and white. Second, test whether the sprout is crisp. In purchasing seeds, those that have been treated with a fungicide will have a coating of pink or green. You do not want seeds that have been treated with a fungicide! Use only seeds that are sold for eating, not planting.
When your sprouts are ready to eat, whether you've grown them or purchased them, place them in the vegetable crisper in the refrigerator. Don't wait very long to use them; they should be used as soon as possible. If you will immerse them in cold water and then take them out, they will stay crisp a little longer. You can actually freeze mung bean sprouts in an airtight bag if you are going to use them for cooking.
Experiment with Sprouts
You may be surprised at the variety and the wide range of ways you can prepare them. There are many reasons to take advantage of these superfoods. They have within them a concentration of the living enzymes-the life force-that is lost when foods are cooked. Fresh sprouts from your own garden may help you live longer! They supplement the enzymes that we lose the ability to produce as we grow older. Add to that their easy digestibility. If you eat the seed or bean from which they come, your digestive system will have to work much harder to process it.
Besides, in a time when the cost of gas is driving up food prices, this is one way to grow-your-own and eat high-quality foods at the same time.
To your sprouting success,
Omid
Seeds contain the basis of life, and grain kernels, beans, legumes, and nuts can all be sprouted. When we buy fresh produce at the supermarket, we know that it is not "fresh"-that is, it hasn't just been brought in from the field. However, with sprouts, we can know exactly how fresh they are because we grow them in our own homes.
When a seed starts to grow into a vegetable, it is a sprout, and there is a wide variety in texture and taste. For example, some are spicy; some such as mung beans are hearty, hefty eating; some are delicate and provide an entirely new experience in salads and sandwiches.
Another great benefit from including sprouts in our meals is the endless variety of the ways we can use them. Following are some possibilities:
* In Salads
* In vegetable juices
* Sandwiches made with wraps and roll-ups. Alfalfa, radish, and sunflower are good for these.
* Try them in coleslaw. They add a wonderful crunch and flavor. Make a dip using sun dried tomatoes or avocados.
* Eat them as they are.
* Make a sprout salad.
* Puree and add to peas or beans.
* Use them in sushi.
When you're ready to try sprouting on your own, you will need some supplies. Many of these are available online and some health food stores carry them as do some supermarkets. Be picky, though. You want only seeds, grains, legumes, or beans that are certified organic. Don't buy large amounts and be sure to keep them under refrigeration until you're ready to sprout them. Be sure to harvest them within four to eight days. The enzymes are most active during that period of time.
Following is a list of some seeds, beans, legumes and grains you can sprout:
* Adzuki beans
* alfalfa
* cabbage
* chickpeas
* Clover
* Fenugreek
* Lentils
* Mung beans
* Mustard
* Green peas
* Radish
* Rye
* Sesame
* Sunflower
* Triticale
* Wheat
This list is only partial. There are many more.
If you don't want to grow sprouts at home, they can be purchased at some health food stores. Check it out! Also, some fruit and vegetable markets grow them locally. That might be the best choice for buying them instead of growing them. However, check out the produce department in the supermarkets. They may also have a supplier who is careful about freshness.
So what do you look for to know whether they are fresh? The first place to look is the roots, which should be moist and white. Second, test whether the sprout is crisp. In purchasing seeds, those that have been treated with a fungicide will have a coating of pink or green. You do not want seeds that have been treated with a fungicide! Use only seeds that are sold for eating, not planting.
When your sprouts are ready to eat, whether you've grown them or purchased them, place them in the vegetable crisper in the refrigerator. Don't wait very long to use them; they should be used as soon as possible. If you will immerse them in cold water and then take them out, they will stay crisp a little longer. You can actually freeze mung bean sprouts in an airtight bag if you are going to use them for cooking.
Experiment with Sprouts
You may be surprised at the variety and the wide range of ways you can prepare them. There are many reasons to take advantage of these superfoods. They have within them a concentration of the living enzymes-the life force-that is lost when foods are cooked. Fresh sprouts from your own garden may help you live longer! They supplement the enzymes that we lose the ability to produce as we grow older. Add to that their easy digestibility. If you eat the seed or bean from which they come, your digestive system will have to work much harder to process it.
Besides, in a time when the cost of gas is driving up food prices, this is one way to grow-your-own and eat high-quality foods at the same time.
To your sprouting success,
Omid
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