Sproutamo Archives

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HAVE YOU HAD YOUR SPROUTS TODAY?

SPROUTS! In the 1940's Cornell University's Dr. Clive McCay referred to them this way: "A live vegetable that will grow in any climate, rival meat in nutritional value (and tomatoes in vitamin C)...



Introduction

Several years ago I observed that seeds didn't begin sprouting until they had absorbed enough moisture to finish the job, i.e., to form root, stem and the rudimentary leaves that would enable the new plant to make its own food by photosynthesis.

That discovery was the starting point for my explorations into the concept of "NO RINSE SPROUTING!"...



Nutritional Benefits I

Although the use of sprouts as a food source for man is as old as mans' use of seeds, it is only in recent times that science has begun to unravel the chemistry of a sprouting seed, and its potential significance in both human and animal nutritional. Although a dry seed is characterized by a remarkably low metabolic rate, just moistening of the seed can trigger tremendous and complex...



Nutritional Benefits II

According to medical experts and nutritional researchers, sprouts come as close to being a "perfect food" as anything available...



The Easy-Sprout Advantage

As we begin the 21st century, let's rethink our ideas about food. In The Unsettling of America, Wendell Berry quotes Lanza Del Vasto: "Find the shortest, simplest way between the earth, the hands and the mouth." I have, and would like to share it...



How Does Your Garden Grow?

Mine grows at my fingertips - quickly and conveniently, thanks to Mother Nature and a better way to grow sprouts! I call this new "micro-gardening" EASY-SPROUTING, after the unique container that makes it all possible. What's amazing is...



Spotlight on Lentil Sprouts

With the EASY-SPROUT tm Sprouter's quick & easy "NO RINSE SPROUTING!" capability, we're able to enjoy "plant today - harvest tomorrow convenience," and a unique fresh vegetable loaded with nutrients. we always keep a sprouter or two of lentil sprouts...



Creating Your Own Frozen Convenience Foods

How can we adapt seed foods (and sprouting!) to modern, busy lifestyles? That question was answered through my efforts to modify sprouts for use by our two young children. It led to the discovery of a fast, simple way to sprout, preserve and process a diverse variety of live, germinated seeds, grains and nuts. What began as a solution to a "baby food problem," evolved into...








HAVE YOU HAD YOUR SPROUTS TODAY?

SPROUTS! In the 1940's Cornell University's Dr. Clive McCay referred to them this way: "A live vegetable that will grow in any climate, rival meat in nutritional value (and tomatoes in vitamin C), matures in three to five days, may be planted any day of the year, requires neither soil nor sunshine, can be eaten raw."

Sprouting turns dry seeds into tiny dynamos of energy, rich in enzymes, anti-oxidant vitamins, minerals and other important nutrients. Sprouts are as varied as the seeds chosen for sprouting and are delicious in countless ways, raw or cooked. (Bean-lovers take note - sprouted beans are less "gassy", have more vitamins, cook faster than unsprouted beans).

Sprouting is an enjoyable activity that reduces energy usage, benefits the environment and results in improved health and well-being. It's finger-tip gardening at the point-of-consumption. It promotes self-sufficiency and independence.

Are you missing out on the economic, environmental, nutritional and health benefits of sprouting? Would you like tax-free capital gains, less cooking, less trash to toss, more nutrient-dense fresh food in your diet and better health? Grow and eat sprouts - everyday.

With EASY SPROUT™ and NO RINSE SPROUTING it's amazingly fast, efficient and convenient to produce, store and use practical quantities of sprouted seeds, beans, grains & nuts. You'll see.

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Introduction

Several years ago I observed that seeds didn't begin sprouting until they had absorbed enough moisture to finish the job, i.e., to form root, stem and the rudimentary leaves that would enable the new plant to make its own food by photosynthesis.

That discovery was the starting point for my explorations into the concept of "NO RINSE SPROUTING!" Like most people my earlier perceptions had been shaped by books and articles I'd read on the subject of sprouting. There can be little doubt that this knowledge created a mindset that was difficult to overcome, especially considering the origins of the unique container that ultimately forced me to rethink my earlier ideas.

The EASY-SPROUTtm system came to me in a dream in 1979. Although I knew precisely how it had to be built, I had no awareness of its technological capabilities for a NO RINSE approach to sprouting. Thus when the new Sprouters became available in 1981, I grew sprouts the same way I did in jars, and of course, recommended that method on my packaging and on all my literature.

While traveling in the hot Southwest in the summer of 1983, it became apparent that our understanding of the practice of home sprouting was in need of reexamination. And while the series of discoveries about everything from the effect of temperature on germination timetables to the effect of a NO RINSE approach on the quality of overall results prompted me to rewrite my literature, I was still years away from realizing the true significance of this new breakthrough in home sprouting.

In December of 1990, seven years after first reporting the discovery of this new approach to growing sprouts in a revised SPROUTING GUIDE, I began to discover the expansive benefits of "NO RINSE SPROUTING!" Here was a key to adapting seed foods and sprouting to busy, modern lifestyles. My early efforts at converting sprouts into high-vitality baby food led to the discovery of a fast simple way to sprout, preserve and process a diverse variety of live, germinated seeds, beans, grains & nuts. This has added a whole new dimension to our use of food. We have become our own food company.

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Nutritional Benefits I

Although the use of sprouts as a food source for man is as old as mans' use of seeds, it is only in recent times that science has begun to unravel the chemistry of a sprouting seed, and its potential significance in both human and animal nutritional. Although a dry seed is characterized by a remarkably low metabolic rate, just moistening of the seed can trigger tremendous and complex changes which consist of three main types: the breakdown of certain materials in the seed (i.e., breakdown of complex fats, starch conversion into simple sugars, breakdown of protein into amino acids), the transport of materials from one part of the seed to another, and the synthesis of new materials from the breakdown products formed. The only substances normally taken up by the germinating seeds are water and oxygen. (Research by Embry and Wang [Analysis of Some Chinese Foods, China Medical Journal 35: 247-257. 1921] revealed the total protein content of mung bean seed rose 48%, from 25% in dry seed to 37% in dry sprout, with similar increases in soybean.)

Sprouts are known for their high enzyme activity never to be surpassed at later stages of maturity. The importance of enzymes in ones diet has been emphasized by a number of researchers. According to Tom Spies, M.D. (reported by Garfield G. Duncan in Diseases of Metabolism), "the respiration and growth of cells involve the synthesis of complex substances from simpler chemical compounds. By means of substances called enzymes, the cells are able to perform these functions without increased temperature and pressure. Enzymes are catalysts produced by living cells from combinations of organic substances, including the vitamins. These enzymes retain activity even when separated from the living cell."

The nutritional effect of enzymes in animal experimentation was recounted by Brown Landone in his article "Make Cells Grow Younger" (quoted in Nautilus Mag., 1947, pg. 232) - "More than twenty years ago, experiments were made on old decrepit rats. Their age corresponded to that of a man of ninety years. They were fed with "immature food", that is, food which had not finished growth, sprouting new stems, young leaves. The results were amazing. The old decrepit rats were transformed, and their bodies began to grow younger. Twenty years later the factor recognized to produced this effect was anxinon (enzymes)...the best anxinon foods I know of are produced in mung bean sprouts."

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Nutritional Benefits II

According to medical experts and nutritional researchers, sprouts come as close to being a "perfect food" as anything available.

DID YOU KNOW?

DID YOU KNOW THAT THERE'S A NEW INVENTION CALLED "EASY-SPROUT™" THAT MAKES IT CONVENIENT TO GROW CONSISTENTLY HEALTHY SPROUTS IN LESS TIME AND SPACE AND WITH LESS EFFORT THAN EVER BEFORE?

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The Easy-Sprout Advantage

As we begin the 21st century, let's rethink our ideas about food. In The Unsettling of America, Wendell Berry quotes Lanza Del Vasto: "Find the shortest, simplest way between the earth, the hands and the mouth." I have, and would like to share it with you.

For years I've been simplifying my approach to food. Previously much was over-packaged, over-processed, invariably cooked and usually expensive. Today, little is. The catalyst for change is my unique sprouter Easy-Sprout (tm). Functionally, it redefines old concepts of sprouting.

How? A simple discovery - properly soaked seeds germinate at an accelerated rate without additional water, IF their environment offers an optimal level of warmth, oxygen and protection from the drying effects of air. Those optimal conditions, readily provided by Easy-Sprout (but lacking in the jars and trays traditionally used for home sprouting), create a practical and efficient "point-of-consumption" system for producing, storing and using the most vital food on the planet - freshly sprouted seeds, beans, grains and nuts.

This avoids needless devitalization of seed foods. Best of all, we have an earth-friendly, natural way to have greater personal control over the availability, quality and cost of fresh food.

Wouldn't you like to do something positive for yourself and the environment? Now you can with the Easy-Sprout Advantage - "the shortest, simplest way between the earth, the hands and the mouth."

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How Does Your Garden Grow?

Mine grows at my fingertips - quickly and conveniently, thanks to Mother Nature and a better way to grow sprouts! I call this new "micro-gardening" EASY-SPROUTING, after the unique container that makes it all possible. What's amazing is that so much high quality fresh food can be grown so fast in so little space. In addition to bountiful harvests any day of the year, there's personal satisfaction in being able to do something about the quality and cost of food.

We start with untreated, whole dry seeds, beans, grains or nuts. This isn't conventional gardening. No tedious planting in spaced rows in soil. Put seeds (up to 1 1/2 cups / beans; 2 cups / grains, sesame, sunflower, nuts) in EASY-SPROUT tm, fill the remaining space with very warm (90-120 degrees F.) water and soak them one to 12 hours, then drain. It's easy! For most of what we grow we'll want just the beginnings of a root emerging (none for nuts). A few sprouts can be grown to the leaf stage if desired, like the "commercial-style" Alfalfa and Mung Bean sprouts.

The quantity of seeds used per batch is determined by how much they expand in volume during soaking and subsequent germination. How long we let them soak before draining the water, and how long we let them sprout, varies with seed type, soaking/sprouting temperatures and how we plan to use the sprouts.

Don't worry about the climate or weather with EASY-SPROUT tm. Its innovative design and natural convection action provides an ideal environment for germinating seeds, resulting in shorter time to harvest (8-48 hours!), longer storage life, minimal sprout disturbance and the ability to grow sprouts with NO RINSING! It's the ultimate self-sufficiency garden for anyone desiring a reliable supply of pesticide-free, high fiber, vitamin/mineral/enzyme-rich, energizing fresh food.

Why should we all be growing and eating sprouts everyday? Nutritionist Dr. Frances Grba may have said it best: "Sprouts become sources of complete protein, able to sustain human life without recourse to other foods. They contain the most assimilable vitamins available because they come wrapped with all the minerals, enzymes and still-unknown factors so necessary to the full utilization of our food. When they are added to other foods, they make the nutrients in these foods more useable to the body." Now, aren't you eager to start EASY-SPROUTING? I guarantee you'll love the convenience, and your body will welcome the vitality!

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Spotlight on Lentil Sprouts

With the EASY-SPROUT tm Sprouter's quick & easy "NO RINSE SPROUTING!" capability, we're able to enjoy "plant today - harvest tomorrow convenience," and a unique fresh vegetable loaded with nutrients. we always keep a sprouter or two of lentil sprouts in the refrigerator, ready to eat.

We use Lentil Sprouts alone, or in combination with other varieties - Alfalfa, Mung, Garbanzo, Sunflower, Pea, Peanut, Grains, etc. We serve them salad-bar style directly from the "mini-gardens" in which they're grown. (Pound-size batches!) We add various garnishes, dressings, etc. Unlike traditional vegetables, our sprouts are the ultimate convenience food - no cleaning, peeling, chopping or cooking! In addition to our salad-bar approach, we also combine them at mealtime with other foods - soups, pasta dishes, deli foods, etc. Sprouts add a welcome touch of freshness & vitality to every meal!

We rarely cook Lentil sprouts. This preserves their generous supply of the essential amino acid lysine. (According to Nutritionist Catharyn Elwood in her book, FEEL LIKE A MILLION, "we need larger amounts of lysine than of the other amino acids. Lack of it causes slow growth and leads to anemia, reproduction problems, pneumonia, and acidosis...it's dangerously low in many vegetable proteins and is destroyed in cooking & processing.")

Fresh lentil sprouts keep us trim & well-nourished! Their high nutrient-density, favorable protein/fat ratio & modest cost are pluses for health & food budgets.

HOW EASY IS IT TO GROW LENTIL SPROUTS?

Put 1 1/2 cups (Dome/full) Lentils in EASY-SPROUT tm. Fill Sprouter with warm water. Soak 4-8 hours, drain & rinse with fresh warm water. Leave them undisturbed & they'll have 1/4 to 1/2 inch sprouts (perfect!) in 24-36 hours. Refrigerate sprouts promptly (to retard growth) using the snap-on Vented Lid. (Optional: To "plump" and/or warm sprouts prior to use - soak the portion to be used for a meal for a few minutes in cold or hot water.)

Some simple lentil meals - for those busy times.

...A SIMPLE SALAD

1 dome/cup, Lentil sprouts

1 or 2 green onions, cut-up. Serve with lemon juice & olive oil dressing.

...BLLT (stuff it into pocket bread, or use it as salad)

1 dome/cup, Lentil sprouts

1 cup chopped iceberg lettuce heart (out of lettuce? - leave it out.)

1 tomato, chopped

1 T., BACON FLAVORED BITS. Use Mayonnaise dressing.

...LENTIL-STUFFED BAKED POTATO

1/2 can condensed soup (crm./mushroom, etc.) + 1/4 C. water. Heat, and add:

1 dome/cup lentil sprouts (don't cook them). Spoon mixture into Baked potato. If desired, garnish with chopped green onion, mushrooms, etc.

Variations - Use soup/lentil mixture on rice (oats), pasta or toast. Instead of soup, use salsa or picante sauce - top potato, etc., with lentils and add salsa to taste. A delicious cold (or warm) salad can be made by combining lentils with cut-up baked potato, thin-sliced red onion and choice of dressing.

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Creating Your Own Frozen Convenience Foods

How can we adapt seed foods (and sprouting!) to modern, busy lifestyles? That question was answered through my efforts to modify sprouts for use by our two young children. It led to the discovery of a fast, simple way to sprout, preserve and process a diverse variety of live, germinated seeds, grains and nuts. What began as a solution to a "baby food problem," evolved into delicious, do-it-your-self high-vitality, frozen convenience foods - breakfast & snack bars, gourmet sandwhich fillings & cracker spreads, dips, no-bake cakes etc.

The NO RINSE SPROUTINGtm method, precise soaking and shorter sprouting cycles followed by prompt refrigeration and freezing are essential. We should soak long enough to soften the seeds, activate enzymes and neutralize inhibitors. This occurs prior to maximum saturation for each seed variety. Oversoaking makes it difficult for water clinging to the seeds to be absorbed in a timely fashion, after draining. The resulting wetness complicates germination. We end up with sour sprouts and a needless waste of seed energy. Even our ability to store and use fresh/frozen sprouts is compromised.

To get started: Soak unhulled Sesame seeds & hulled Sunflower one hour (two hours if combined with hulled grains). Soak hulled Barley, Millet & Oats 2-3 hours. Longer soak cycles (6-12 hours) are fine for whole grains (Kamut, Rye, Triticale, Wheat, etc.) and nuts (Almonds, Brazils, Filberts).

After soaking, use short (12 hours or less) sprout cycles with Sesame, Sunflower, hulled Barley, Millet, Oats & nuts. You won't get roots on hulled grains or nuts & you don't want them on Sesame & Sunflower. There is more flexibility with the sproutable grains, but to avoid a "grassy" flavor I prefer the roots under 1/4" (12-36 hrs.). Refrigerate sprouter with the Dome. When seeds are cool, they can be transferred to tough plastic bags for freezing.

Pound batches of frozen sprouts can be ground in a VITA MIXERtm (high speed) without destroying the heat sensitive enzymes. For efficient processing keep sprouts frozen. Since I use the V-M primarily for grinding frozen germinated seeds, grains & nuts - without liquid, I ordered an extra container, without the spigot. I grind many batches in rapid succession. Each batch requires about a minute - with several blade reversals in the last 30 seconds. For me it's an nuisance to use the "action dome" - but I'm very careful when I move any ingredients toward the blades with the handle of my big wooden spoon. For small test batches (3/4 cup) an Osterizer Mini-blend jar is ideal.

Simply by varying the use of sesame, sunflower, nuts, grains, natural sweeteners (date fines, raisins, etc.) and various flavorings (cocoa, carob, coconut, peanut butter, dijon mustard, onion, etc.) we're able to create and keep on hand in the freezer an endless variety of convenience foods - breakfast & snack bars, dips, spreads, no-bake cakes, sandwich fillings, etc. - our own convenient supply of fast food, with the freshness & vitality still intact.

This nutritionally and environmentally benign approach to the use of seeds, grains and nuts offers an exciting new direction in the realm of food. With minimal effort we can make wholesome, enzyme-rich, earth-friendly meals and snacks everyone can enjoy!

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