Sprouting!

[MysticTree]

What variety of pea is that?

[Living Food]

l think it's time to get some quality pro-biotics

You could also consider adding rejuvelac back into your diet.

I've been wanting to ferment some sprouts recently and make a sauerkraut-type thing out of, say, fermented sunflower greens. I imagine that the end product would be virtually bursting with enzymes + vitamins (way more so then typical fermented foods), and the minerals would be even more available, plus there's the benefit of consuming probiotics and prebiotics that you would get from it. But I'm not sure if that would work so well for you since you're planning on living on juices.

[Non]

Yea rejuvelac isn't too bad if you know how to make it. Maybe some lemon juice will help to keep the unecessary bacteria down. Or seomthing else?

Water kefir is another one that I would like to play around with. Esp. water kefir sprouted nuts/seeds.

[delmar]

You could also consider adding rejuvelac back into your diet.

I've been wanting to ferment some sprouts recently and make a sauerkraut-type thing out of, say, fermented sunflower greens. I imagine that the end product would be virtually bursting with enzymes + vitamins (way more so then typical fermented foods), and the minerals would be even more available, plus there's the benefit of consuming probiotics and prebiotics that you would get from it. But I'm not sure if that would work so well for you since you're planning on living on juices.

I had actually given some thought to making wildgrasskraut

[Living Food]

I had actually given some thought to making wildgrasskraut

Nice name for it :)

I say that becuase "sauerkraut" translates roughly as "fermented cabbage" or "rotten cabbage"...so wilgrasskraut actually means wild grass cabbage :) Sauerwildgrass would work much better.

Your version sounds better though.

I would love to have fermented grass (unbelievable levels of very bioavailable nutrients, that's how the cows do it), but don't know how long it would take for all of the indigestible fiber to be broken down. I might try it sometime anyway.

Water kefir is another one that I would like to play around with.

I stay away from water kefir because the recipe calls for sugar, but you could probably come up with a suitable alternative (ie better then processed white sugar) if you had the desire. Another thing is that the kefir would probably make alcohol form the fermentation of sugar, although it would likely be a small amount.

[The Sproutarian (Mr Raw)]

You could also consider adding rejuvelac back into your diet.

l love rejuvalic and used to always feel the strong benefits. The day l stopped using it was a sad day.

[The Sproutarian (Mr Raw)]

Sprouted fenugreek on soil - first experiment growing them on soil




* sprout for 2 days
* place on soil
* put heavy weight on top so the roots anchor down properly, and leave in dark for about 4 days
* place in indirect light until ready.

The next batches will look much better. This was just a messy experiment.

This is far better than the jar method, everything gets green properly.

[MysticTree]

for all that you call them messy, they still look pretty good. I haven't sprouted fenugreek since I was a child I think. It was one of my father's favourites but getting hold of sensible quantities of seed was always a bugbear back then for some reason.

[Raw Angel Mom]

Wow, they look great, they look like sunflower sprout!

[The Sproutarian (Mr Raw)]

Wow, they look great, they look like sunflower sprout!

They are kinda similar. They are both strong sprouts that can grow under much weight, and both contain vitamin D and large amounts of green. lt is said that you can stand on a tray of sunflower seed sprouts, and when they start growing into greens it will be enough to lift an entire person off the ground....fenugreek is similar.

l tried fenugreek buried under a thin layer soil and on top of soil, but on top of the soil is a far superior way to grow them. l find sunflower and peas with some soil sprinkled on top works best, but with grains and buckwheat..leaving them on top of the soil works best.

for all that you call them messy, they still look pretty good. I haven't sprouted fenugreek since I was a child I think. It was one of my father's favourites but getting hold of sensible quantities of seed was always a bugbear back then for some reason.

Fenugreek has been very difficult to buy for the last two years in Oz, but to make it worse is the fact that most health food shops never buy it in bulk so they never stock it on the shelves. l have a similar problem with organic alfalfa; l spent about a year trying to locate some (very rare) and bought a batch of it, but now the only supplier of organic alfalfa hasn't had any for over 12 months, so now my small little supply is just left over old seed that can rot easily. lt just shows that not many people are eating many sprouts...most just seem to buy really small packets for salad toppings.

[delmar]

Nice name for it :)

I would love to have fermented grass (unbelievable levels of very bioavailable nutrients, that's how the cows do it), but don't know how long it would take for all of the indigestible fiber to be broken down. I might try it sometime anyway.

Not sure how much that matters if you juice it. It seems like that would be a trail and error thing. If you get to the point where you don't have much pulp, when you juice it, it should be perfect.

[MysticTree]

Mr Raw, the general rule of (green) thumb when sowing seeds is that the amount of soil covering seeds should be equal to or no greater than the size of the seeds themselves. This explains why you have sucess when you cover peas and sunflower but have less luck when covering small seeds.

[Living Food]

That does it, I'm going to start sprouting some fenugreek on soil right after I log off here.

Those look good.

[The Sproutarian (Mr Raw)]

Mr Raw, the general rule of (green) thumb when sowing seeds is that the amount of soil covering seeds should be equal to or no greater than the size of the seeds themselves. .

Interesting feedback. lt sounds right too.

That does it, I'm going to start sprouting some fenugreek on soil right after I log off here.

Those look good.

Definitely, the fenugreek sprouts are a winner! lt's a very valuable food and a very cheap to grow food. l can get hundreds of liters of high quality green juice for only $35.00. + the vitamin D content for winter, + all the other goodies (including crazy amounts of iron) in the food.

l still think that alfalfa is the best jar sprout of them all...major nutrition, and much higher alkalinity than perhaps all the other sprouts. Definitely a really special sprout.

[Living Food]

l still think that alfalfa is the best jar sprout of them all...major nutrition, and much higher alkalinity than perhaps all the other sprouts. Definitely a really special sprout.

I agree, it's called the "king of sprouts" for a reason.