Sprouting!

[cocomamba]

I'm starting! I have been feeling more and more committed to the raw food lifestyle and I want to do whatever I can to keep it going. I've been hearing so many wonderful things about sprouting that I want to make it a regular thing. The problem is, I know NOTHING! I bought a sprouter and am waiting for my sprouts to be ready (should be a few more days). I tried to do a bit of research online but it all sort of sounds like a foreign language. I know you all know a lot about this, can you share some info? Just some basic stuff that can help me along. Tips, books, other resources? Thanks so much!

[The Sproutarian (Mr Raw)]

Lets just start really simple and get the following beans. l know you have a sprouter but you'll need alot more equipment than just that so l will discuss the jar sprouting method because it's cheap.

But before you start soaking the food you will need to remove any broken or split seeds by hand (usually lentils and beans need this). lf you don't remove the broken beans etc they rot prematurely and can cause the entire sprout mix to rot. This is always fiddly, but get it done and it will be worth it.

* azduki = 12 hour soak
* alfalfa = 4 hour soak
* lentil = 10 - 12 hour soak
* chickpea = 12 hour soak
* wheat/barley/oats/rye = 12 hour soak
* millet = 8 hour soak
* quinoa = 4 hour soak

Always soak in the sprouting jars with non wire gauze with strong rubber bands too keep the gauze on the end of the jar. After you have soaked the food, tip out the soak water and refill the food in the jars with water once or twice again with water so they are washed properly.

Then you place the jars on dish racks and keep in the dark. 12 hours later you need to fill the jars up again with water and empty them after 20 seconds and let drain on the dish rack for another 12 hours. Keep on doing this until they are ready, but...here is a special tip below:

lt's important to sprout in the dark until the last day (lentils/beans) or last 1 - 2 days with alfalfa and other sproutable greens because it ensures they remain crisp, juicey and delicious. Growing sprouts in full time daylight always make them touch and fiberous. When you do need to give them some sunlight (in the final day or two of growth), put them in indirect sunlight, never directly under the sun.

Books to get:
http://www.amazon.com/Sprouting-Book.../dp/0895292467 (essential to learn all about sprouting)
http://www.amazon.com/Sprouts-Love-E.../dp/0933278039 (not as essential, but it does make you appreciate exactly how sprouting changes the food into something far superior than the original seed). l might mention some of these amazing things about sprouts alittle later just to fire you up. *wink wink*

Try those seeds above first because they are the easiest to sprout.


Sprouting around people who don't want it around in the kitchen
The rule is to keep all this stuff away from their sight.

Use the backyard tap to do the sprouts (if the water is relatively safe for drinking) and keep the dish racks of sprouts in the shed, under the house or even outside somewhere. The key is to have good ventilation and to keep the sprouts in darkness until the final days. lf you need to keep them outside on hot days, just place them under a tree or under the house. Sometimes seeds need to be rinsed 3 times a day, but often twice is enough for most seeds.

When you start getting more confident with sprouting, get much bigger jars and go for it.

[Raw Angel Mom]

Lets just start really simple and get the following beans. l know you have a sprouter but you'll need alot more equipment than just that so l will discuss the jar sprouting method because it's cheap.

But before you start soaking the food you will need to remove any broken or split seeds by hand (usually lentils and beans need this). lf you don't remove the broken beans etc they rot prematurely and can cause the entire sprout mix to rot. This is always fiddly, but get it done and it will be worth it.

* azduki = 12 hour soak
* alfalfa = 4 hour soak
* lentil = 10 - 12 hour soak

After you have soaked the food, tip out the soak water and refill the food in the jars with water once or twice again with water so they are washed properly.

Then you place the jars on dish racks and keep in the dark. 12 hours later you need to fill the jars up again with water and empty them after 20 seconds and let drain on the dish rack for another 12 hours. Keep on doing this until they are ready, but...here is a special tip below:

lt's important to sprout in the dark until the last day (lentils/beans) or last 1 - 2 days with alfalfa and other sproutable greens because it ensures they remain crisp, juicey and delicious. Growing sprouts in full time daylight always make them touch and fiberous. When you do need to give them some sunlight (in the final day or two of growth), put them in indirect sunlight, never directly under the sun.


to be continued.....

And i thought i knew how to sprout, wow very informative.

Thank you, i will try your tips too if this is ok

All the best

[The Sproutarian (Mr Raw)]

And i thought i knew how to sprout, wow very informative.

l'm really happy to hear this. l didn't think anyone would really care.

Thank you, i will try your tips too if this is ok

All the best

Of course you can use my tips. l am here to share.

[The Sproutarian (Mr Raw)]

Here is just alittle something l wrote the other day:

"The biological changes that happen during sprouting is amazing; converting concentrated foods to a pre-digested form is really important for freeing up energy as well as neutralizing nutrient inhibitors, as well as generating nuclic acids (the youth factor l call it) and a nutritional value between 10 - 30 times that of vegies. Sprouts are similar to fruit, but have the substance of beans and protein rich foods, that's there beauty among many other great things. A really important thing about sprouts is that they have easily eatable digestable fiber, where-as vegies have fiber which is too chewy because they are a less natural plant (many vegies are derivatives of grass seeds apparently, but developed un-natural unhealthy characteristics by ancient man sprouting the seeds in un-natural conditions (kinda like GM foods). Sprout bushes will survive the floods and winds, but vegie patches will be long wiped out....nature destroys the week. Sprout bushes also have longer roots than vegies that pick up all the trace minerals. With sprouts it is win win all the way. l was only speaking on the radio about sprouts yesterday.


Sprouts (mothers) are far more nutritious then vegies (children of seed baring mothers) because they are seed baring mothers; all seed baring mothers need the extra life force to generate the seeds. When you eat seed baring mothers, all that life force energy is converted into your body, that's why you become like superman when you live on this stuff".

[Raw Angel Mom]

I printed everything your wrote about sprout and i will keep this in my kitchen

Thank you again for taking the time to share

All the best

[The Sproutarian (Mr Raw)]

I printed everything your wrote about sprout and i will keep this in my kitchen

l feel so happy hearing this. l've known for many years that l was put here on Earth for this reason. Now it's time l started getting the word out alot more than l have been.

As soon as l saw that cooky looking picture of Kulvinskas and Wigmore standing in front of wheatgrass and sprouts, l knew they were the people l needed to investigate. l thought to myself `these people must know ALOT about health, no-one does this type of stuff'. Sprouts and grasses are so intriguing and i've never lost my love and appreciation for the diet. lt is a complete honor to eat in the Wigmore tradition; the more simple and plain the diet, the better l find it. No fake pizza, added sweeteners or chocolate imitations for me, just plain boring looking perfectly combined smoothies in murky green, black or gray for me lol (l absolutely love it that way). l don't need food to look good to my eyes, i've moved beyond that.

[cocomamba]

l feel so happy hearing this. l've known for many years that l was put here on Earth for this reason. Now it's time l started getting the word out alot more than l have been.

As soon as l saw that cooky looking picture of Kulvinskas and Wigmore standing in front of wheatgrass and sprouts, l knew they were the people l needed to investigate. l thought to myself `these people must know ALOT about health, no-one does this type of stuff'. Sprouts and grasses are so intriguing and i've never lost my love and appreciation for the diet. lt is a complete honor to eat in the Wigmore tradition; the more simple and plain the diet, the better l find it. No fake pizza, added sweeteners or chocolate imitations for me, just plain boring looking perfectly combined smoothies in murky green, black or gray for me lol (l absolutely love it that way). l don't need food to look good to my eyes, i've moved beyond that.

First of all I have to say thank you sooooo very much Mr. Raw for posting all this information! I am going to print all this stuff too and start trying this out. I will probably contact you more questions as they come up and I have a few that I want to ask right now but I just wanted to comment on what you said right here. This is EXACTLY how I feel! Yes, there are some very yummy Raw Gourmet meals but I am totally not drawn to those. My diet has basically been things like fruit wrapped in greens. I've always wanted to eat as close to nature as possible and am not drawn to the idea of making raw natural food taste and look like junk. I can see its appeal for beginners but I totally agree on the simple, plain "boring looking perfectly combined smoothies in murky green, black or gray" LOVE THAT! and, I'm also finding myself moving beyond the idea of food looking good to the eyes. Food needs to serve one purpose (PERSONAL OPINION HERE, I KNOW MANY WILL DISAGREE) and that is nourishment and life. Thanks again for sharing that! and, thanks for sharing the books! I'm going to order the first one for sure and maybe even the second one too!

So, here are a few questions. The beans and seeds need to be whole correct? I think I made a rookie mistake already. I had some split mung beans that I have been trying to sprout. Those wont do will they? Should I toss them out? They are starting to smell a bit.

So let me just go over this to see if I have it right.

First, soak the seeds or beans for the time's that you wrote down. Right in the jars correct? Will just any mason jars work? I know that sprouted seeds and beans really expand so how much of the dry form should I use to fit in the jar? Also, what do you mean by this? "non wire gauze with strong rubber bands too keep the gauze on the end of the jar" Excuse my ignorance!

Can you just quickly outline exactly what I would need to purchase (besides the seeds and beans?)

I think this is it for now but I will probably have more questions as I enter into this wonderful journey! I appreciate the time youre taking to educate those of us who dont know about this! Once I learn more and start doing this myself I will be able to spread the knowledge too! The more people that know the better and healthier our world can become! Much love and peace!

[MysticTree]

yes, throw the split mung out ... the smell will knock a donkey over at 10 paces so don't put your nose near it lol

nylon netting of the sort used in under-skirts is good ... do people still wear under-skirts? lol I hope you know what I mean.

I just use any jars I have to hand and just cover the base of the jar with seeds then soak and set them to sprout, rinsing at least twice a day.

Mr Raw will probably be able to recommend a book that is good. All mine are out of print now as they belonged to my late father.

Georgina

[The Sproutarian (Mr Raw)]

First of all I have to say thank you sooooo very much Mr. Raw for posting all this information! I am going to print all this stuff too and start trying this out. I will probably contact you more questions as they come up and I have a few that I want to ask right now but I just wanted to comment on what you said right here. This is EXACTLY how I feel! Yes, there are some very yummy Raw Gourmet meals but I am totally not drawn to those. My diet has basically been things like fruit wrapped in greens. I've always wanted to eat as close to nature as possible and am not drawn to the idea of making raw natural food taste and look like junk. I can see its appeal for beginners but I totally agree on the simple, plain "boring looking perfectly combined smoothies in murky green, black or gray" LOVE THAT! and, I'm also finding myself moving beyond the idea of food looking good to the eyes. Food needs to serve one purpose (PERSONAL OPINION HERE, I KNOW MANY WILL DISAGREE) and that is nourishment and life.

You don't know how happy that makes me feel when l read that. Very soon you will be experiencing incredible health changes and your energy will be virtually limitless, you won't need to rest much and will want to be helping people as much as possible and you will be very nice to everyone and will be on cloud 10. You won't be bothered by any of the negative and you will become master of your own domain and life will be very sweet indeed. You simply won't be able to believe the changes that will occur when it's done hardcore.

So, here are a few questions. The beans and seeds need to be whole correct? I think I made a rookie mistake already. I had some split mung beans that I have been trying to sprout. Those wont do will they? Should I toss them out? They are starting to smell a bit.

The seeds/beans do need to be whole. Split or damaged seeds won't sprout, they will rot and smell. Throw them out!

First, soak the seeds or beans for the time's that you wrote down. Right in the jars correct?

Yes.

Will just any mason jars work?

Yes, but they don't even need to be mason jars (see below).

Here (from left to right) is roughly a 1 liter mason jar with quinoa grain sprouts, next is a simple 2 liter jar with adzuki beans inside (notice the mesh mesh on the top of the jar with a reasonably tight rubber band around it), the third jar is roughly a 3 liter container with mung beans inside.

I know that sprouted seeds and beans really expand so how much of the dry form should I use to fit in the jar?

For the 3 liter jar above l use:
3.5 tablespoons of alfalfa seed
or
10 tablespoons of mung beans
or
2.5 cups of grain seed for cerial grass and 2 day old sprouts for mixing with legume sprouts and making the amazing rejuvalic (chickpeas, aduki, mung go really well with grain sprouts)
Those fill up the most so they need bigger jars. The mung will also boost the calories up and give plenty of needed carbs among the countless other great things. l'm also getting a huge sack of snow peas delivered, so that's another thing i'll be growing on soil and sprouting for two - three days for eating.

For the 2 liter container l use:
8 - 9 tablespoons of adzuki beans

l also use 1.5 liter containers for lentil sprouts - use 6 tablespoons

l use 1 liter containers for sprouting sunflower seeds in shells (a cup), chick peas (8 - 9 tablespoons), quinoa (4 tablespoons), millet (4 tablespoons) etc. You will work this out quickly as you go along, but this will give you a good start.

Also, what do you mean by this? "non wire gauze with strong rubber bands too keep the gauze on the end of the jar" Excuse my ignorance!

lt's not wire, it's actually flexible plastic like mesh.

Can you just quickly outline exactly what I would need to purchase (besides the seeds and beans?)

Big jars like in the above picture (start off with only 5 or 10 and buy more as you go). Make sure the end of the jar is that you can place mesh over the end with a rubber band without it sliding off the neck of the jar. Soon the jars will become heavily and full of sprouts and the sprouts can easily fall out if the mesh isn't secured tightly.

I think this is it for now but I will probably have more questions as I enter into this wonderful journey! I appreciate the time youre taking to educate those of us who dont know about this! Once I learn more and start doing this myself I will be able to spread the knowledge too! The more people that know the better and healthier our world can become! Much love and peace!

lt is an absolute pleasure to help you with this because l love your enthusiasm and attitudes towards food (full on). You very much remind me of myself in many ways. *smile*

[The Sproutarian (Mr Raw)]

Some of my fantastic greens on soil:
Rye and wheatgrass grown outside under the varanda


Sunflower seeds (in shells) grown on soil. Makes a fantastic juice that is very tasty - well worth growing


The varanda looks really nice now with all the greens growing everywhere. lt has been transformed to a peaceful place where people are happy to sit, chat and look at the greens growing in all their proud glory. l love spending time on the varanda and look at my greens proudly.

[cocomamba]

Thank you to MysticTree and Mr.Raw for your wonderful replies!

Wow this is way cool! Your greens in soil look beautiful Mr.Raw! This is so helpful and its totally starting to make sense. Again, thanks for taking the time to write and post pics.

My first attempt at sprouting in my sprouter was sadly unsuccessful. The quinoa rotted! I looked today and it had mold growing on top. Not sure why that happened. I'm going to try the jar method. Where can I purchase the mesh from? Any grocery store?

I'm not sure what went wrong on my first sprouting attempt. I was watering everyday, twice a day and kept them away from sunlight. I didnt soak them though! maybe that was the problem? I got so excited when I got my sprouter that I just totally forgot to soak and put the seeds right in there.

Here are a few more questions for ya, if you dont mind. How do you know when they are done sprouting? The alfalfa and the quinoa that I was sprouting were starting to grow the tails but even after 3 days they looked nothing like what I imagined they were supposed to look.

When they are done, do I rinse them out and just eat? I have to admit that they didnt look very tasty but again, I think mine were starting to go bad. The tails on the quinoa were a bit reddish. Is that normal? Another thing I noticed was that a lot of the alfalfa were not sprouting at all! Ever after 3 days. Maybe its the sprouter? Perhaps I'll have more success with the jar method. Sounds easier!

Final question, (for now! lol) and this is probably kind of dumb but I just want to make sure! The jars should be without the lids right? Instead of the lids I put the mesh with tight rubber bands?

I am very inspired by your beautiful sprouts and grasses! This is something that makes me so happy! I've always wanted to grow my own food, there is something so spiritual to that! I would totally be doing exactly what youre doing (looking proudly at the greens) if I had what you have going on there! hopefully I'll be able to work up to that! Many Blessings!

[The Sproutarian (Mr Raw)]

My first attempt at sprouting in my sprouter was sadly unsuccessful. The quinoa rotted! I looked today and it had mold growing on top. Not sure why that happened.

Quinoa sprouts can rot very very easily. lt's best to soak for 4 hours and rinse three times a day. Only sprout them for 1.5 - 2 days, that's enough.

I'm going to try the jar method. Where can I purchase the mesh from? Any grocery store?

A hardware store that sells building supplies.

I'm not sure what went wrong on my first sprouting attempt. I was watering everyday, twice a day and kept them away from sunlight.

Quinoa is one of the few that don't need to be sprouted in the dark. Actually...the grain family generally don't need sprouting in the dark unless it's rice. Grains only need two days generally, sometimes three days.

I didnt soak them though! maybe that was the problem?

Yep. *smile*

I got so excited when I got my sprouter that I just totally forgot to soak and put the seeds right in there.

l completely understand. l would be excited too lol.

Here are a few more questions for ya, if you dont mind. How do you know when they are done sprouting?

For grains they only need a smallish nib sticking out (l call them hooks), two days should be enough in normal weather (best not to let them develop roots/legs, only a hook about 1 mm). For beans it's not so strict; sometimes l sprout them a week until the rabbits ears appear and the grow fully out, other times l only sprout them until the hook comes out 1/3 of an inch but harvest them before the rabbits ears appear. For alfalfa you will see many of the brown hulls falling off and sticking to the sides of the jar; it's then that you need to put them in a big bowl of water, gently pull them apart in the bowl of water, fondle them gently with your fingers until all the brown hulls float to the top of the bowl and sink to the bottom (they always sink to the top and the bottom). Scoop off the brown hulls off the top with your hands and throw them out out, scoop all the alfalfa sprouts out with your hands and place back in the jar with the gauze. This time place on the window ledge or outside in indirect sunlight so they go green (place under a tree or under a varanda for the day). As it gets cooler (no sun) you may need to keep them outside for two days. Never in direct sunlight because this reduces the water content and crispness and starts making them taste horrible and chewy and too strong. Always clean the brown hulls out so they don't rot the alfalfa, and also to make them taste better.

The alfalfa and the quinoa that I was sprouting were starting to grow the tails but even after 3 days they looked nothing like what I imagined they were supposed to look.

Quinoa is completely different to alfalfa sprouts. Quinoa is not very flashy in looks, it's quite unimpressive and doesn't puff up too much. They can be sprouted until they get that red colour, but they don't even need to be sprouted that long. Quinoa rots easy, so never sprout for 3 days (too long). Always rinse quinoa very very well until all the white soapy froth is gone.

When they are done, do I rinse them out and just eat?

Always nice to give them a quick rinse and eat. Sometimes l eat them on their own, but l find them better when eaten with other sprouts.

I have to admit that they didnt look very tasty but again, I think mine were starting to go bad.

Yeah, that's why it's important to sprout them on there own, they can easily cause trouble.

The tails on the quinoa were a bit reddish. Is that normal?

lt is, but at that stage it is verging on being sprouted too long and will be close to rotting. l've managed to sprout quinoa for a week, but 2 days is best.

Another thing I noticed was that a lot of the alfalfa were not sprouting at all! Ever after 3 days.

That doesn't sound good. Were the seeds organic? Maybe the seeds were old. l had a recent batch of buckwheat that never sprouted, each batch rotted.

Maybe its the sprouter? Perhaps I'll have more success with the jar method. Sounds easier!

Hard to say if it was the sprouter, but try the jar method. lf they still don't sprout then throw the seeds out and get a small sample of new ones. lf the new ones sprout well, buy a large packet of them or even a sack (make sure you don't have lupus).

Final question, (for now! lol) and this is probably kind of dumb but I just want to make sure! The jars should be without the lids right? Instead of the lids I put the mesh with tight rubber bands?

Exactly.

I am very inspired by your beautiful sprouts and grasses! This is something that makes me so happy! I've always wanted to grow my own food, there is something so spiritual to that! I would totally be doing exactly what youre doing (looking proudly at the greens) if I had what you have going on there! hopefully I'll be able to work up to that! Many Blessings!

l'm glad you like the pictures, that's why l posted them, to inspire. l will post other pics of sprouts soon so you get an idea of what they should look like. The only issue is that i'm going through a nightmare right now with sprouting because of the foul weather; no sun and snow all around and the sprouts have virtually stopped growing (the aduki's are so slow growing that they are rotting before they even grow a tail, so i've been forced to sneak afew inside) so they aren't looking as amazing as they usually do, but l am working out a solution. l've had to resort to loosely wrapping the sprouts in thick plastic in the shed to make like a greenhouse thingee and even bringing a bunch inside for the final two days before harvest so l can keep my food going. lt's really challenging but l am plugging on and are managing to harvest just enough. lt is so cold that i'm only rinsing the outside sprouts once a day, but these are exceptional circumstances.

And yes, it needs to be done step by step and worked up to. Sprouting takes alot of time to get fully organised and l am still working my way up to what l used to do (it can take up to a year to get all the sacks of seeds needed). Still need to design a proper sprouter and have it built, and still need to visit lots of farmers for seeds (they never answer emails or phones so it is really tough, especially tough when the seeds are quickly sold off). Getting nuts for sprouting from farms is the most tricky (virtually impossible...i'
ll explain why when l do a blog and talk about how nuts are treated and why most are heated and how it's done) and takes a huge amount of patience....months and months of waiting, lots of searching and getting nowhere for a while and lots of lose leads hanging for ages and no ways to contact the farmers most of the time. l think growing nut trees on someones land would be less hassle or advertising for people with nut trees in their yard to sell me them. So yeah, doing the sprouting properly can take a full year.

Soon i'll get a proper sprouting unit built with wheels so l can roll it out of my shed and save heaps of time. lt will be the size of a large refrigerator lol.

[The Sproutarian (Mr Raw)]

The hardest thing l ever tried sprouting was flax seeds. Really really tough, time consuming and reaps very little reward. l did it a long time ago (1990's) over the holiday period as an experiment and never did it again after that. Getting all that slimey stuff out of the flax was a nightmare and the seeds needed washing every couple of hours before they started smelling, and they needed sprouting for 2 weeks and only had a sprouting rate of 1% LOL. Never again, but l will try sprouting chia when l can be bothered, but i'm sure it will be tricky like flax because of all the gel, but it would be a brilliant seed to sprout.

Note
Never buy seed from overseas for sprouting, they are irradiated and won't sprout. Always buy seeds grown in your own country.

lt's also very easy to get calories when you do smoothies made from sprouted beans and grains (carbs). You can eat 7 bananas each morning to get 700 calories and feel o.k, but you would probably feel even better if you mixed 100 grams of sprouted grains with 100 grams of sprouted beans (always best to mix sprouted grains with something because they don't taste too nice on their own). Running the body on mainly carbs....sprouted bean/grain smoothies are completely awesome....no need to load up on crazy amounts of fruit or unsafe levels of fat, grains and beans are the easy way to get the calories up and stop the cravings, l reckon it's completely BRILLIANT!!!

Another thing sprouting does is reduce the phosphorous levels (up to 85%) in the grains, seeds etc. So no more problems with bone deterioration (many are calcium robbers) caused by excessive phosphorous in many grains, beans, seeds and nuts...instead you get a seed that is well balanced and easily used by the body without it being stripped.

Something else to think about. Would you rather eat those 7 bananas and have the limited vitamin E and B's etc in the food, or would you prefer to sprout the grains/seeds and have vitamin E increase 600% and B vitamins increase 150 - 3000%? Sprouting is a vitamin powerhouse, and is also is the highest enzyme food on the planet. lt simply can't be beaten for a land food (same with sprouted grasses).

Kulvinskas says that placing wire around the sprouts and grasses draws electrical energy that helps increase germination rates and makes the plants grow better. But i'm not about to start messing around with wire and stuff (l have enough to do), but l will place some wire around the grasses.

[cocomamba]

Awesome, awesome, awesome! You totally rock! Thanks a billion

I've got some of those alfalfa soaking, on my way to pick up some lentils and then I'll be trying the jar method! So excited!

Regarding the Alfalfa, I dont know if they were organic. They came with the sprouter as a sample. Will try again and see what happens.

One more question. It almost sounded like I need to turn the jars upside down so the mesh is on the bottom. Is that what I'm supposed to do or should I keep the opening facing up? Also, does it work to use a cheesecloth?

and...what about sesame seeds? What are the soaking and sprouting times for those? Or should I not go there yet lol

Thanks again! Much love and peace!