Wouldn’t it be great if you could replace the cost of your vitamin and mineral supplements? If you are looking for a natural way to obtain those essential vitamins and minerals as well as fight disease and infection, you need to take a look at growing sprouts. Sprouts are an amazing source of vitamins, minerals, nutrients, enzymes, antioxidants, carotenoids, chlorophyll, and more! In fact, the sprout of a grown plant is where the most nutrition lies.
Sprouts can be enjoyed on a year round basis, however, the winter is a perfect time to grow and enjoy eating them because in most places it’s too cold to grow a garden, the farmer’s markets are gone, the sun does not stay up as long and we become dependent on what is sold in the store or what we have preserved ourselves. The benefits of eating sprouts far outweigh any other food source. There is more nutrition in a tray of sprouts than in all the self-preserved cans in your food storage. Now, I’m not recommending living completely off sprouts, but remember…they are an excellent source of all vitamins, nutrients, enzymes, carotenoids, antioxidants, chlorphyll, minerals, and more!
Another great thing about sprouts; we can grow them on the kitchen counter! Eating a handful of home grown sprouts is definitely a huge step in self-reliant health and well being.
Sprouting will be divided up into two categories; vegetable seed sprouts and wheatgrass, which includes all grasses that can be sprouted and grown for juicing. While I have sprouted and juiced for years, I am not the master here. It is just something I do. So, I have found for you a master sprouter. We will visit a company that she represents and learn from them how to grow and juice wheatgrass. I know you will enjoy what she has to share. I will also show you what I do, so you have more than one reference point.
Recommended Reading For This Lesson:
- The Sprouting Book by Ann Wigmore
- Wheatgrass Nature’s Finest Medicine by Steve Meyerowitz
- Unleash the Power of Naturefoods by Susan Smith Jones
Find recommended readings at the Roberts Ranch Bookstore.
Sprouts – Nature’s Finest Medicine
This video covers seed selection, seed storage, methods & containers, and principles of safe sprouting. You don’t have to buy expensive equipment in order to get started. A bowl, a strainer, and the kitchen sink will work! Remember that seed selection is THE MOST IMPORTANT STEP. Everything depends on the quality of the seeds.
This video covers the four main steps to sprouting. Rinsing twice daily is very important. Not only does it water the seed, but it clears out toxins and keeps your seed fresh and free from unwanted molds or bacteria, so remember to rinse and drain twice a day. Some sprouts recommend more rinses than that, but I have never had a bad experience with two-a-days.
Did you know that the sprouted seed has six times more nutrition in it than the seed itself and is more nutritious than the grown plant! Truly amazing! Why buy supplements if sprouts and wheatgrass juice can give us all we need. Additionally, the available nutrients will definitely metabolize more efficiently than supplements do.
In this video you will learn how to make milk out of sprouted almonds, sesame seeds, sunflower seeds, and soy.
A few words of caution about soy and soy products. There is rising concern about the dangers of soy products. You can find just as many warnings about the dangers of soy as you can about the benefits. I believe both are true. Having been raised with an asian diet I grew up consuming soy products in the form of shoyu and tofu. We also consumed soy as an egg substitute like the one I demonstrate in this video.
To my knowledge, no one in my immediate or extended family ever had a problem with soy. However, our soy products were fermented or soaked and cooked. We did not ferment our soybeans that we made into milk, but we always soaked, rinsed, and boiled them. If you want to go a step further you can use a whey product or tempeh starter and ferment your soybeans for 36-48 hours before making milk out of them. It is the commercialized, adulterated mass production of soy milk and soy products without proper fermentation or soaking that has caused a lot of the problem. Soy products properly prepared are actually very beneficial. We will be discussing fermentation in our food preservation lessons later in the year.
This concludes our lesson on sprouting. I believe sprouts are an essential food storage item. With a little water and a couple of days, highly nutritious food can be grown in very little space and in a short amount of time. If I were to take any food with me on a survival type ordeal, it would be sprouts.