View Full Version : sprouts
01-12-2009, 05:55 PM
I am making my first sprouts (A mix I bought with lentils, mung and a couple other types) Do you let this type get light after sprouting is done to green up? Does the little bean still hang on (eat them too?) sorry for the dumb questions!
01-12-2009, 06:22 PM
I don't think those are dumb questions. I'd like to know too.
01-13-2009, 03:55 AM
I never Sprout in the Dark. Yes you can eat All the Sprout. Alfafa is an excellent Seed to Sprout and you can use it on Sandwiches and Salads. You can also Sprout just a few seeds and experiment with the flavors.
01-13-2009, 07:49 AM
You said you do not sprout in the dark how do you sprout? so far what I have read said keep out of light until they are done sprouting then indirect light for them to green up? And I plan on getting alfalfa next and perhaps some wheat grass.
I don't keep mine in the dark either. I sprout on my countertop or on my kitchen table - where admittedly, they get strong indirect light from the get go...
I'll be honest - I never heard to sprout them in the dark, I'm not saying that it's not so however. I have heard about wheat grass being kept dark at the beginning though.
I start 4-5 tablespoons of seeds (which yield 1 gallon) every 2-4 days. I use a salad blend and then equal amounts of more alfalfa and clover. *Ü*
01-13-2009, 08:05 PM
you can eat everything. the bean, the tail - all of it. :)
every sprout book i've come across and the info i've obtained from other sources (sproutpeople) recommends to reduce light or keep them in the dark. i do this by putting them in the pantry or covering them with a cloth on the kitchen counter. and then on the last day, i put them in direct sunlight for a few minutes to infuse them with chlorophyll after the final rinse. just my experience & i sprout this way in glass jars. but it's nice to know the process works just the same with a little light as well.
hmmm....could be that the tails get longer quicker when they're in the dark.
I went ahead and snapped a couple shots of these sprouts. These are a mixture, equal parts of 'salad blend', alfalfa and red clover.
The picture with 2 Mason jars just finished up today and they're ready for the fridge, 4-5 days old.
The second photo with them pulled out have been in the fridge now for about 4 days. The flash really made this picture bright, whereas the above picture used no flash.
I'll have to give covering them with a towel a try and see how it goes! I'm always up for learning new things! *Ü*
01-13-2009, 11:21 PM
Mine look just about the same.
Maybe it doesn't matter afterall. And it will save me steps trying to cover them up.
I'm always open to learning too.
01-14-2009, 10:48 AM
I appreciate the info. I did not like the taste of the bean/lentil sprouts too much so will go the alfalfa/clover route next I know I like store bought alfalfa sprouts and certain the home grown version is much tastier, fresher and much more economical. Again Thanks!
01-14-2009, 11:44 AM
Alissa has a whole section in her book on sprouting.....it really is a great book that covers all the aspects of eating raw and living foods.
01-14-2009, 12:36 PM
i don't worry about having them in dark place. My sprouts in 1/2 gallon WIDE MOUTH GLASS jars with plastic sprouting lids from HFS are working out great. I'm really big into alfalfa mix that I bought as combo. I also have another jar of fenugreek going. This are my favorites. I have done lentils and love them.
Hi Carol ~ Can you tell me what you do with your lentils once they're sprouted?
I tried sprouting 'french lentils' a couple months back and I just couldn't get them to sprout. Today I picked up some plain ole' green lentils and want to sprout them soon. *Ü*
01-15-2009, 08:36 PM
I just sprout on the kitchen counter where they get indirect light for the duration.
01-15-2009, 10:42 PM
Lentils in salad or else Boutenko book uses it for chili. Her first book. I sprout the usual lentils and not French kind.
Here's a post from her kids book:
Warm chili with sprouted beans or lentils
Eating without Heating by Sergei Boutenko, Valya Boutenko
Blend the following in a blender:
1 c water
1/2 c dates or raisins
2 c fresh tomatoes, chopped
1/2 c extra virgin olive oil
1 c sun dried tomatoes
1 c dehydrated mushrooms
1 c chopped celery
salt or bragg's liquid aminos to taste
1-2 TBSP spaghetti seasoning
1-2 TBSP juice of lime or lemon
hot peppers to taste
2-5 cloves garlic
1 bunch basil
add 1 pound of bean, pea, or lentil sprouts. Don't blend! Sprinkle with
dry parsley flakes before serving.
Note: this soup can become warm because of much blending, it is still
raw (just don't let it become hot).
Hi Carol ~ Thank you so much for sharing this recipe! I appreciate it and will copy it down. Wow - I even have dehydrated mushrooms on hand. This looks really good. *Ü*
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