seeing that rejuvalic has made my day. l'll do a write up on rejuvalic very soon. Ann Wigmore and Kulvinskas say great things about it, and it is also backed up by scientific literature. The scientists thought Wigmore was a nut at first, but then they woke up that she was onto something very mighty indeed.
Hail to the rejuvalic drinkers.
I am familiar with sprouting, and have done so with some seeds and nuts, like almonds, cashews and sunflower seeds, but for some of the more hardy and solid beans, like chickpeas bring me some questions. I have sprouted chickpeas, and then made raw hummus, but i wonder how some of these sprouts are eaten. The hard ones, like chickpeas cannot be eaten as they are because of how hard they are, they are not easy to eat. The question I have for everyone is: once some of these sprouts are grown, what do you do with them for eating? Are there ways to soften some of these beans and seeds up, without cooking them so that they are more edible? Things like hard wheat berries, I would love to eat as they are once sprouted, but again, too hard to chew and snack on. Any ideas/advice/recipes/tips??? THANK YOU!
If you sprout chickpeas they are fine - just crunchy like a nut.
Steve says to make a dehydrated bread from chickpea or wheat sprouts. Dips can also be made from sprouted chickpeas. Crunch them down and ferment them and add various other ingredients...be creative.
Originally Posted by mpure
Can sprouted wheat berries be eaten just as they are?
What else do you use to make dehydrated bread with chickpeas? I miss bread most since raw so if you have a recipe that'd be great :)
RAW as of: May 5, 2011
HW: 150 • SW: 140 • CW: 131 • GW: 130
l managed to sort out my sprouting troubles after much experimentation. After counselling with a fellow sproutarian he educated me good and proper about water and many other things.
My wheatgrass pulp experiments
l was putting the used wheatgrass pulp in the soak water of my sprouts for a while. Doing this helped the mung bean sprouts a little bit, but they still started to smell and rot after 3 days. But doing this to the green pea sprouts made the germination rate go from 50% to almost 100%. So yes, putting wheatgrass pulp in the soak water of some sprouts obviously does help in some cases.
Getting my mung beans to sprout properly
After many failed experiments and many kilos of rotted beans l finally tried spring water and tried sprouting trays instead of jars. lt is expensive and highly inconvenient but it has worked miracles.
Buying spring water is sending me broke so l need to follow good advice and buy one of these water filters:
This will do the job, but my sproutarian friend told me of ther ways to get the extra 10% of flouride out too, but it will be more complicated. He says flouride is one of the worst things knows to man because it badly effects the pineal gland which effects spiritual function, dumbs us down, and effects a whole host of other things. His set-up is truely remarkable....rocks in the water, vortexes and everything imaginable.
He also said that having filtered water isn't enough. Filtering water usually removes the life force from it, and he has done many experiments to prove this. He said that `Water Ioniser and Food Energizer Disks' are neccessary to get the best results from using water for growing plants and washing in. Storing water must always be done in glass containers also. He also said that creating vortexes in the water is recommended before drinking it and that mixing boiling water with cold water is best for proper absorption. Needless to say, this man is very big on having top notch water.
He also goes around with a radiation detector and can tell what fruit and vegies are irradiated. He says the supermarket fruit and vegies is off the scale with radiation and is actually heated, where-as local organic is not.
Last edited by The Sproutarian (Mr Raw); 06-19-2011 at 11:01 AM.
Definitely. They are chewy and good if soaked overnight before allowing to sprout.
Originally Posted by mpure
Yep, soak for 12 hours and then sprout for two days.
Great, can't wait to try! I also plan to attempt to grow wheatgrass at some point in the near future as well, exciting!
This thread is totally AWESOME..
Mr Raw..you are doing WONDERFUL thing here..but everyones responses and questions round out the info.. This is wonderful information.
I have been sprouting for a bunch of years..have had to scale back because i moved and live in a rental apartment(flat)..i have plugged up the drains in my past apartment with my hulls (no,i was not evicted for this..but did have problems)
Anyway, first about rejuvelac..i discovered that one of the Wigmore places(one of the originals) does ot recommend rejuvelac any more. They said to me that multiple tests had been done and many batches were found to have psthogenic bacteria as well as good bacteria.
I personally do not think this might be 100 percent correct, but i think we should all consider a couple of things..BE SURE to remove all the broken whest berries from your starter batch of berries.. These broken bits are the first ones to become putrid.
If your rejuvelac does not taste GOOD, it might not be.
REJUVELAC shoukd taste GOOD!
Also,cooler temps are better for rejuvelac...
Anyway, these are a few of the things i have found. I did contact the wigmore centre by e msil. I should have kept the correspondence. This was not Brian Clemens group.
Once again, i think that they ight be being overly cautious,although the people i spoke to (gardeners there) say thst they do not use it .
I have started making ferments from something cslled water kefir. you can purchase grains on internet.
I also use sauer kraut which i either make or purchase. This base is just teeming with the same delicious nutritious lactic acids? As rejuvelac.
Ok. Well, i am not a scie tist. But i have made seed cheese a la wigmore using sauerkraut base and it is delish.
BUT sprouting is the topic here. I just added the two bits about rejuvelac because mr raw mentioned it.
This is awesome to be on a forum with others so 'driven' about living simply and full of love and care for seeds,sprouts,plants and all the Goodness created in them for our use.(may i thank the Creator of all for this ,here?)
Ok..about rinsing sprouts. I found that the five gallon buckets you buy
Are really good for this..fill the bucket with water and drip the sprouts in, dislodge the hulls, swish, then scoop the sprouts out with your hands after skimming off the hulls from the top and dumping them.
Being in an apartment, i used to go outside to do all this. I live in a very cold climate in winter which does ot allow for this.
Anyway, i loved seeing all the photos in this thread. it has re inspired me to go and grow many more varieties and also to do some tray sprouting outdoors while it is summer here.
Once again,thsn you ALL so much for all the information and photos
And LOVE and PASSION !
I tried to find the answer in this thread but couldn't so I apologise in advance if it's already been discussed, I have been trying to sprout mung beans and it seems every time I do it for the amount of time the directions say, 4-5 days for sprouting after I soaked them over night they are no good, they are turning pinkish brown and growing roots off the shoots...
some help with this would be greatly appreciated, I love mung beans and don't really want to buy them at store if I can sprout them myself lol
Always Be True To Yourself
try keeping them in the dark as this will keep the shoots more tender.
I generally don't wait for them to grow that long as I like them when they have only about 1/4 inch of a shoot on them
Ok, I will try that, I also have sprouting trays and was wondering if I should try those instead of a jar? So maybe I'm just growing them too long...
Always Be True To Yourself
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