sprouts

[fuzz]

so i decided to experiment with sprouting grains.
my first experiment is with garbonzo beans.

if any of you have recipes with sprouts, sprout burgers, sprout salads, sprouting hints and what not, i'd love to hear it.

"Sprouts are rich in vitamins, minerals, Amino Acids, proteins and phytochemicals, all necessary for a germinating plant, and rich in essential nutrients for humans.
Sprouting seeds or beans indoors is a very efficient way of utilizing the minimum amount of space in order to produce the maximum of nutrients all year round--in fact one does not even require a garden at all- a window ledge or kitchen shelf would be perfectly adequate. Many seeds or beans are suitable for indoor sprouting including alfalfa, mustard, green lentils, chickpeas (garbanzos) and fenugreek, whilst one of the most common is the mung bean (Vigna radiata), well known as the popularly sold ‘Chinese Bean Sprout’. "
http://en.wikipedia.org/wiki/Sprouting

http://www.rawfoods.com/articles/sprouting.html

have a nice sprout  

[X. Torris]

Sprouts are super healthy food and I think they add a great crunch to sandwiches, salads, & stirfys.

I remember reading some articles a while back about outbreaks of samonella and e. coli poisoning traced to sprouts, but I would guess that the actual risk isn't that much greater than any other type of produce.  If you sprout them yourself (not something I've tried), I'd think you probably can better control the conditions of sprouting and storage to prevent contamination.

[fuzz]

yeah. also, when doing the sprouting yourself, you can choose the source of your seeds. of course, better to get organic, non sprayed grains, as opposed to industrial grains.

here is a pic of garbonzo beans i have sprouted for 3 days. in 2 more days they should be ready to munch on

[Cassie]

I've been a sprouter for many a year and my favorite is alfalfa. I eat the garbanzos from when they are just sprouting and i also like lentill sprouts a lot (brown lentills). Wheatgrass can be sprouted to produce the liquid called 'rejuvelac', which is the soaking liquid - make sure you use organic wheat.
Rejuvelac contains wonderful pro-biotics.

[fuzz]

nice cassie:)

i have to admit that i threw the garbonzo beans aways after 5 days of sprouting. they smelled sorta funky, and didnt look all that apetizing.
the thing is, i wanted to eat them raw, but i didnt know if i coudl or not. so i let them sprout hoping the sprout would detach from the bean, which they didnt.

can you eat raw garbonzo sprouts of a couple days as you say, or do you then cook them, in soup or whatnot?

next thing for sure, i'll try the alfafa seeds, and other seeds.
reading about sprouting, it seems like some super source of cheap energy:)
trying to make some rejuvelac sounds very interesting too. thanx for this info.

tell me more about sprrroouuttssss!!! allll about sprouts cassie lady!!!  

[judih]

sprouting chick peas/garbanzos is easy, but yeah, after a day they start to smell.

So, overnight I soak them (even in the refrigerator). In the morning, pour off the water and then putting a plate over the bowl, I put them back in the fridge. They need rinsing 3 times a day. A few days in the fridge and the sprouts are beautiful!

At that point they can even be cooked for a delicious humous. Yes, you kill the vitamin C but there are other elements that make eating worthwhile.

Probably all sprouts will sprout in a refrigerator. Any one else do it this way?

Round here, hot is hot and 35 degrees celsius makes it almost impossible to leave anything unrefrigerated.

Sunflower seeds make delicious sprouts also. Think I'll go start a batch.