Basic instructions for sprouting healthy addition to salads, sandwich toppings, or a stand alone snack.
Put 3 tablespoons of seed into your sprouting jar. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all. Let stand in water 6-12 hours.
Drain off soak water. Rinse thoroughly in cool water. Drain thoroughly! (this is important)
Set sprouting jar anywhere out of direct sunlight and at room temperature (70° is optimal) between rinses. Ensure sufficient air circulation is provided.
Rinse with cool water and drain thoroughly every 12 hours for 3-7 days. Always drain thoroughly. Refrigerate after growing if you don’t eat them all straightaway.
Food borne illness is a possibility when consuming raw products. Sprouts will smell fresh not musty. Keep them cool.
Here’s an interesting article concerning health benefits.
Raw Sprouts: Benefits and Potential Risks
Day 1 – 3 tablespoons of sprouting seeds in a quart jar with screen top or use cheesecloth and a rubber band. These are broccoli, alfalfa, radish, and clover seeds. I’ve chose Food To Live brand, but there are others.
Day 1 – pour in some cool water, swish it around to stir up the seeds, then allow to stand in water for 6-12 hours. Pour out the water. Add more and swirl around then drain thoroughly.
Day 3 – Be sure to add cool water, swirl it around to rinse seeds and drain thoroughly EVERY DAY TWICE A DAY!
I start another batch every 3 days or so because i like a continuous supply to eat if i want them. This batch is using 2 tablespoons rather than 3 tablespoons in this quart jar which should allow more room to grow longer and green up more. This also helps eliminate those extra crunchy seeds by allowing the it to sprout longer.
This first batch had filled the jar in 6 days.
Great for toppings on sloppy joes, sandwiches, and most everything! — well, maybe not ice cream.
Or as a stand alone salad. Here i sliced olives and our home raised eggs. Squirt a bit of dressing you like on top or none at all.
I’m no good at sticking with the Wheat Belly diet with the exception of keeping grain out of my diet, and by default, milk, simply because even grass based, organic, real milk doesn’t agree with me and i’m not going to buy almond or coconut milk. But i do keep this ‘granola’ made up and stored in a
Ziploc Bag in the freezer – just dipping out about 1/4 cup for brecky most mornings and usually eat without milk, but sometimes 1/2 sliced organic banana. Most of my organic nuts and seeds come from Food To Live which can be ordered directly from their website or some are available through Wal-Mart online ordering.
My version of
Wheat Belly‘s Apricot Ginger “Granola”
5 dried or apricots or more likely i use
coconut oil, melted
vanilla (Mexican pure)
raw sunflower seeds
raw pumpkin seeds
1 cup chopped
1 cup chopped
raw almonds (these aren’t available in the US; mine come from Italy)
unsweetened desiccated coconut
NO SWEETENER (it really doesn’t need it, but you can always drizzle a bit of pure local honey on top, then eat with a spoon).
Here’s the published recipe, but above in the body of this blog entry, i’ve published the way i actually make it.