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Post by OregonRed on Apr 3, 2015 20:52:59 GMT -5
thanks t bird for getting me back into this
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Post by OregonRed on Apr 3, 2015 20:55:55 GMT -5
sprouted nut and seed mix - dried/ dehydrated:
SPROUTED SEEDS AND NUT MIX Dehydrated or low baked/dried
Nuts and seeds of your choice – raw and sproutable
Almonds Pumpkin Sunflower Millit – adds a nice crunch (what am I missing?)
If you like sprouted legumes: Peas Lentils Beans
If you like sprouted grains: Barley Wheat
METHOD: I always soak them a minimum of 24 hrs, rinsing more often at first. After they germinate to your liking. Drain for part of a day – you want them to be receptive to the marinate.
I marinate them in Namashou(sp?) “raw soy sauce” you could use whatever you like in this flavor range. During this phase, I barely cover them, and stir about every hour for a good day worth. Drain – I imagine you could use this liquid again….
Make up a nice dry coating w/ flavors of your choice:
Cumin Chili Curry pepper Herbs Fennel Cardamom Etc
Toss them in that to coat Place them in one thin layer of your dryer/oven / mesh basket… I didn’t have a dehydrator at the time, I did them in the lowest setting of the oven 107, in a stainless steel mesh rectangle basket, tossing them around every hr or so, and over night if needed to get them dry enough to get crunchy again.
The soy sauce provides the salt, you could add salt if that’s your thing.
I got this recipe from the days I was into raw food. I kinda made it up. My collegue uses this fun phrase: “I got it at MSU” Make stuff up -- hahhaha
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Post by desertwoman on Apr 3, 2015 21:22:31 GMT -5
I use to eat cooked sprouted legumes all the time, then got lazy. You've both inspired me to sprout beans again. And they are (ahem) much easier to digest. I always buy sprouted tofu, though.
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Post by OregonRed on Apr 4, 2015 9:01:29 GMT -5
regarding the digestability of sprouted ... I also heard that by sprouting/germinating them, it changes the biochemistry inside the (now) new plant, and it now has less protein. oh well, I eat a combination of sprouted and not sprouted... so I wonder if sprouted tofu has less protein, I've never checked, and I eat it too, because I like the taste.
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Post by tbird on Apr 4, 2015 11:14:22 GMT -5
pickup the beginning supplies.
I bought terra cotta plant saucers to plant in. I got 3 12", 2 8" and 4 4". 12 inchers allow an inch and a quarter of soil - thinking of these for baby lettuce production, the 8" allow about 7/8 inch of soil, and the 4" close to a half inch.
Will begin the experiments today by planting up 2 12" of lettuces.
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Post by tbird on Apr 4, 2015 11:23:25 GMT -5
going try that mix soon - sounds great!
I did raw food 100% for about 15 months. I looked and felt fantastic, but it was relatively difficult to keep up. and somewhat socially isolating at times.
But - we are trying to get back to at least a high percent raw.
I have the chia seeds soaking and soon it will be a chia, red chard, raspberry and banana smoothie....
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Post by tbird on Apr 4, 2015 13:45:32 GMT -5
ok - I did 2 12" saucers with lettuces for baby lettuce. I think about 40-50 seeds per.
Unit one was split 50/50 green/red romaine. Unit two had all the same seeds, skyphos - sheesh just looked it up and johnny charges 5 a packet for it. I might have chosen something less pricy for this experiment, lol! Maybe I will take a few of the seedlings out and plant them in the garden to get a full head....
red green romaine seeds were kept in used then rinsed coffee ground for 2 days, skyphos, right out of the pack..... 2 weeks from now I will do the celery and basil seeds for micro, and then 1 week following the radish. when the radish are ready - salad time!
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Post by OregonRed on Apr 5, 2015 10:52:20 GMT -5
broccoli sprouts day 4
mung bean sprouts day 4
grown in the dark until final day, green up to your liking. they say greens will be more bitter if grown in light the whole time. mung beans I never green up
I put them in a drawer or cupboard, just ajar, for air, rinse twice a day.
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Post by tbird on Apr 5, 2015 11:00:43 GMT -5
I have heard mung beans in the dark but also weighted down with something? idk...just a vague memory.
I purchased some mung sprouts and radish sprouts at the korean store yesterday.....I can't do everything, lol!
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Post by OregonRed on Apr 5, 2015 11:07:48 GMT -5
lol, no, no weight on the mung bean.
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Post by OregonRed on Apr 8, 2015 12:23:26 GMT -5
mung beans are done,
This harvest - a full tight quart - was from a single layer of beans across the bottom of the jar
Recipe wise, I like to stir fry them with Asian flavors, misc. veg added, mushrooms too, don't know why... I also use them as pasta sort of, barley cooked under your favorite pasta sauce.
broccoli greening up, i'll take a pic maybe tomorrow.
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Post by tbird on Apr 8, 2015 16:15:31 GMT -5
My pumpkin and sunflower sprouts will be gone by tomorrow. In the fridge and it was a relief to clear them away from the kitchen area. Fun to start, and fun to be done! I wish I had a whole lot more space..... Will start of some more tomorrow. The lettuces just started sprouting! sticking out their little tongues to take a sip of water I thought I'd have a good crop of baby lettuces in about 4 weeks, but - I think it may take longer. I want to start some chickweed for the smoothies....need more chickweed seeds..... don't laugh y'all it's mighty good for you!
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Post by OregonRed on Apr 9, 2015 11:38:52 GMT -5
yes, I've heard the same about chickweed. is chick weed and chicory the same plant?
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Post by tbird on Apr 9, 2015 11:59:22 GMT -5
now - they are different. There are many chickweeds, only 1 is the nutrition powerhouse. Stellaria? I think that is the word to look for. This mornings activities in sprout/microgreen land: soaking french lentils and wheatberries. Want to get some wheatgrass juice into those smoothies! I'll try the french lentil sprouts in the salads, but - we may end up cooking them like the adzukis more pumpkin and sunflower seeds asoaking. with my 4" terra cotta saucers, I did 2 chickweed, and 2 radishes. After just a few days - I felt better, more contented and energetic. It really is soooooooooooooo much work. But so worth it. must. keep. going. And....haha - late for work again!
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Post by tbird on Apr 9, 2015 13:32:28 GMT -5
thanks t bird for getting me back into this LOL - and I was thinking it was you getting me back into it.
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