A few things to know when sprouting seeds and
growing grasses
- Grains are a quick sprout, taking as little as 20 minutes, and no more than 2-3 days to produce a finished product.
- If large grains like wheat, barley, rye grow for several days, they produce grass.
- Most grains will maintain their sprouting ability for many years, but optimum is 2-5 years. All seeds will extend their sprouting time 4-5 times by freezing.
- Sprouted grain differs from whole grain in three fundamental aspects:
- sprouting activates food enzymes
- sprouting increases vitamin content
- sprouting neutralizes antinutrients like phytic acid which bind up minerals preventing your ability to fully absorb them.
- If we compare sprouted to unsprouted wheat, calorie for calorie, we find that sprouted wheat contains 4 times as much niacin and twice the vitamin B6 and folate, more protein, fewer starches, and is lower on the glycemic index.
- Wheat grass itself does not contain gluten, and is safe for celiacs or gluten-sensitive allergies.
- Wheat and barley grass have many benefits. One ounce of the juice has the vitamin and mineral equivalent of 2.2 pounds of fresh vegetables. It contains most of the vitamin and minerals needed for human maintenance. This derives from it being a living food, which is a complete protein with 30 enzymes, and crude chlorophyll. To be effective, the juice has to be taken immediately after juicing.
- Arthritis, gout and rheumatism have been traditionally treated with alfalfa sprouts.
1. Place up to a half cup of seeds/grain in the
bottom of the jar.
(the smaller the seeds the less you add - ie.
alfalfa only needs 1 Tbsp/jar)
2. Cover with cool water, and let stand 8-12 hours
to soak at room temp.
- Place a strainer lid on the jar, with spaces small enough that the grain cannot slip through.
- Drain the fluid off, then rinse the seed until there is clear water poured off.
- Do this every 8-12 hours until a sprout appears. This takes 12-24 hours depending on the seed.
- Seeds are sweetest when sprout is small - just the size of the seed itself. If left in the light until the leaves turn green, they become more bitter. They have the
Rejuvelac is a nutritious fizzy fermented
beverage.
- Rejuvelac is rich in proteins, carbohydrates, dextrines, phosphates, saccharines, lactobacilli and aspergillus oryzae. Amylases are derived from aspergillus oryzae and they have the ability to break down large molecules of glucose, starch and glycogens. This is one reason Rejuvelac is an aid to digestion.
- Rejuvelac is predigested – proteins are broken down into amino acids, and carbohydrates into the simple sugars of dextrines and saccharines.
- Protein is a very concentrated food – by predigesting it via sprouting and fermenting, you get your amino acids in easy assimilated form.
- Enzymes in fermented foods help friendly bacteria like lactobacillus bifidus to grow. Lactobacilli give off lactic acid, a natural astringent, which helps your large intestine maintain a healthy, vitamin-producing environment where disease-producing bacteria are unable to grow.
Soft wheat or rye are the most common grains used
for rejuvelac, though any sproutable grain can be used.
Ingredients: 2 cups grain, water, a 2 quart
jar
Preparation:
- Measure 2 cups grain into a 2 quart jar, cover with 1 quart or more of cool water. Stir seeds to ensure even water contact, soak for 8-12 hours.
- Pour off water.
- Rinse with cool water, twirl vigorously, pour water out,and repeat until water runs clear.
- Drain thoroughly - you want as little water as possible in jar between rinses. Set jar at room temperature, low light.
- Rinse and drain (repeat steps 3 and 4) again 8-12 hours later.
- By this time you will have the beginnings of little roots. Add 6 cups of water to the sprouts and place the jar in the same location for 2 days.
- In 2 days, pour the liquid into a glass and drink some. This is your Rejuvelac.
- Refrigerate the remainder until ready to drink.
- You may make more Rejuvelac by repeating step 3 and adding 1 quart of water. Culture it again for 1 day, then follow step 7 again.
Sprouted Whole Wheat Bread
To soften yeast - combine in a large
bowl:
2 1/2 cups warm water
2 scant Tbsp yeast
Allow the yeast to bubble for 5 minutes
Stir in - in this order:
1/2 cup oil
1/2 cup honey
1 Tbsp salt
2 cups sprouted grains - whole or ground lightly in
food processor
4 cups flour - any combination
Beat well, cover and let this sit for 45-60 minutes.
Stir down and gradually add: 3-4 cups flour (any
combination).
Turn dough out onto a lightly floured surface and
knead until smooth.
Place dough into a greased bowl - turn it over and
around tocoat the whole of the dough.
Let rise until doubled - 60-90 minutes
Knead dough down, divide and shape into 2-3 loaves.
Let rise 60 minutes or until almost
doubled.
Bake at 375 for 35-40 minutes.
Sprout Hummus
1 cup Sprouted garbanzo beans (there are many
different varieties)
1 Tbsp tahini
1 Tbsp lemon juice
1 tsp olive oil
1 clove garlic
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
optional hot sauce of your choosing
Mix all ingredients to desired consistency with a
food processor, and serve.
To have a smoother hummus, add more olive oil,
tahini, or hot water.
Herb Sprout Snack
1 Tbs oregano
1 Tbs basil
1 Tbs thyme
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp rosemary
1 tsp marjoram
For each pound of sprouts add 1 tsp olive oil.
Mix all ingredients together, optional to sprinkle
parmesan on top
Essene Bread
2-4 cups wheat sprouts
The root should be about equal in length to the
wheat berry.
Grind the sprouts in a food processor. Put the
dough into a large bowl. Knead for 10 minutes. Wet your hands and form the
dough into oval or round loaves balls, sticks, or buns.
Coat a cookie sheet with sesame seeds to keep the
loaf from sticking.
Always use a cookie sheet and bake at approximately
160 degrees - up to 250 degrees, but this will kill some of the
enzymes.
How long to bake? That depends on the shape of the
loaf. Thick loaves will take about an hour. It should be moist and chewy
inside.
No need for yeast, sugar, milk, oil or butter. This
bread is all together different.
Curried Lentil Salad
1 cup lentil sprouts salt and pepper to taste
1/2 cup chopped parsley 1 diced tomato
1/4 cup mayonnaise 1/2 - 1 Tbsp curry powder
2 Tbsp ketchup 1/4 tsp dill weed
2 Tbsp olive oil 1/2 small red onion diced
1/4 tsp dill weed
Chop veggies, mix all ingredients except tomato
together by tossing gently. Sprinkle diced tomato on top.
Growing Wheat or Barley Grass
There are a couple of different methods, one using
soil, and the other hydroponically grown (without soil)
The advantage to real soil is that it adds extra
nutrients from the soil to the grass
Hydroponic grass really should have extra nutrients
added to the grain when it is growing.
- Obtain a flat container with holes in the bottom and another that it can be set into that does not have holes.
- Soak your grain for 8-12 hours in a jar with cool water, set at room temperature.
- If using soil, spread about 1” on the bottom of the container with holes in the bottom. Place the rinsed grain on top, spreading out evenly. Cover with a shallow layer of more soil. Water well, allowing it to drain.
- If growing grain hydroponically, place it on the bottom of the container with holes, cover with 3-4 layers of wet paper towel, and place into the container without holes. The paper towel keeps the sprout root ends from drying out. Keep it moist.
- After 2-3 days when the sprouted grass starts to push up the paper towel, remove it.
- Grass is best about 6 inches long. Continue to water to keep soil moist.
- It can be harvested by cutting off the top few inches, and using to make wheat grass juice, or blending into drinks. It can be added to various dishes, soups, etc.
- The grass will continue to grow, and can be cut and used. It will eventually turn brown and will no longer be nutritious for use. Dispose of in the compost.
Wheat Grass Orange Julius
6 oz frozen concentrated orange juice
1 cup vanilla or plain yogurt
ice cubes to consistency you like
1 large handful of wheat grass or 1-2 ounces of
wheat grass juice
Mix all together in a strong blender until the wheat
grass is entirely blended up. If too thin, may add more ice chips, if too
thick, may add milk to thin.
To make it REALLY good, instead of yogurt, use
vanilla ice cream!!
