Successful Sprouting

Soaking and sprouting, sprouting and soaking, a wonderful combination that yeilds life. One of my most memorable expriences as a young raw fooder was the first time I sprouted wheat berries… what excitement to see those little guys put out roots and a tail! These days most of the sprouting I do is with quinoa and buckwheat which are both easy to sprout and fun to use in recipes. They’re also gluten free.

Here are the basics:

Quinoa – ancient food grain, high in protein

soak time: 1-2 hours

sprout time: 6 hours, until a tiny tail appears, sprouting too long will result in fermetation

uses: rejuvalac, breads/crackers, tabouli, salads

Buckwheat – seed, high in calcium

soak time: 45 minutes – 1 hour

sprout time: 6 hours, until a tiny tail appears, sprouting too long will result in fermetation

uses: breads/crackers, buckwheat beans, granola

Advertisements

Leave a comment

Filed under blog, How To, Raw Food Adventures

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s