Thanks for the link, Ahnazee. I sprout from as tiny as chia to as large as a kidney bean. I love my Chia pet. Chia is high in omega fatty acids in a sweet organic green food. The green table top decoration gets a shearing after a few days of floral beauty. When fully filled out and the green first leaves open, I shear the beast, rinse and use fresh. I do not care for the bitter seed at this mature stage, although I eat them as is and the whole seeds get cooked into other recipes. I cut off the seeds from the sprout base separate the greens with my fingers then sprinkle over salad or a few as garnish on soup. They are small and thin, like I want to be, and float on the bowl of savory liquid. Bigger seeds need a higher percentage of water in the moisture rich jar environment. The jar method works better for bigger seed types. The constant misting of a bigger seed on a chia pet base got too involved for me to maintain and bigger seeds fell off the design ridges sometimes making holes in the growing art. Maybe a moisture catching dome would help but when I tried I could not see the pet under a condensation covered dome. When I am hungry for a variety I will try a mixed sprouting seed set this way, again with more temerity and patience. I did like the Now brand sprouting mix! Do you have a seed preference? I have sulfur intolerance and citric acid intolerance so most dark colored beans fruits and vegetables high in sulfur or citric acid characteristics need to stay out of my diet. I sprout my organic white Cannelini-type kidney beans once in a while. They are the lowest sulfur containing bean or lentil. I rinse the water twice a day daily for two days, the strong fermenting smell reminds me to rinse often. It has been said that the longer soaking relaxes the cellulose bond to release more sprouting germ shoots with more and sweeter body utilizing protein per serving.
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Fitness Minutes: (7,015) Posts: 253 12/2/11 9:41 A
Thanks for encouraging me to get back to sprouting. I also love green smoothies -- especially kale with pineapple, plus whatever else is handy (apple, kiwi, banana, whey protein...) Sometimes I add frozen berries, but then, of course, the smoothie is no longer that beautiful, fresh, green color.
What a coincidence, just this morning I woke up and decided to get back to my indoor gardening (sprouting) just the thing for cold and dreary days to see something coming alive and thriving. Today, I have Red Lentils and Quinoa soaking. They should be ready later today. ( I usually soak them overnight, but they should be OK soaking for a few hours today). They will become al dente You can use any whole (not split) lentils. I rinse they 3 x's and then fill a plastic bowl with water and cover them. In a few hours they will show a little tail (abt 1/16 inch) coming from the germ end. I use the red lentils because the color is great. Now, if you would like to soak them longer, fine but beware the sprout will grow out and become wiry and tuff. Lentils have about 11 grams of protein per 1/4 cup. I use them in salads, mix with capers, shredded carrots, tomatoes, and Alfalfa sprouts. Put them on top of anything you have to add more protein to the dish. Lentils are often mixed with grains, such as Quinoa, which results in a complete protein dish.
Ouinoa is sprouted the same but only takes a couple of hours to become al dente. They are so small so they can be mixed with almost anything to add extra protein.
Keep on Sprouting! Let me know of you sprouting tips.
I am NOT an outdoor gardener. I appreciate the organic growers in the area by paying for their hard work and love. However, I have had success in sprouting. I am getting back involved in that field of "farming". Nothing better than fresh home-grown life-giving sprouts!
I had to laugh because I saw a picture on one of the sprouting sites of pea shoots! I simply LOVE pea shoots and immediately started to salivate. Nothing more flavorful.
I'd love to hear about what others on this team are doing in the way of indoor sprouting.
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