Self Reliance Tip #2 Sprouting

Self reliance tip #2 is all about sprouting!

Did you know: Chinese sailors would sprout mung beans (my husband says that is TOO close to dung :) ) as a source of vitamin C? This way they prevented scurvy...we don't hear much about that disease, but I think we are all familiar with health problems associated with vitamin C deficiency. Actually, it is a better form of vitamin C than anything you can buy at the store!


You can read more about it here: http://www.thehealthyhomeeconomist.com/2010/04/video-thursday-sprouting-flour/

What can you sprout? Tons of stuff!


Grains: Wheat, Rye, Barley, Buckwheat


Beans: Mung, Adzuki, Kidney, Lima, Black, Pinto


Nuts: Almonds


Other Seeds: Sunflower, pumpkin, melons, sesame, chia, onion, cress, radish, fenugreek, poppy, alfalfa


How do you sprout?


In general, sprouting is done the same.


You will need:
•a glass jar
•ring
•clean nylon stocking
•1/4 C sprouting seeds
•water
Put the seeds in the bottom of the glass jar. Put the nylon hose over the top of the jar and secure it with the ring. Rinse the seeds with water and drain it through the nylon. Rinse the seeds about 3 times a day and in about 3 days your sprouts are ready!!


Most small seed sprouts can be eaten raw, however, kidney, lima, black and pinto beans need to be cooked before consumed. They will cook TONS faster too. You can keep wheat growing to become wheat grass that has different goodies than the sprout. The grains can be dried and ground into a highly nutritious flour called bulgur.


Other benefits of sprouting: When a seed is sprouted, it gets natural enzyme action going. Enzymes are very few and far between in our Western diet and aid in all kinds of good digestion! And another thing.....there is way more in there than Vitamin C!!! HEAVENLY FATHER IS SUCH A GENIUS!!!


If you want more information on sprouting, get the book "Nourishing Traditions" it is awesome!


That's all for now!