Counseling Sheet

Agatha M. Thrash, M.D.
Preventive Medicine

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‍Advantages of Sprouting‍

Seeds can be kept dry for many months, or even years, and still be suitable for sprouting. The sprouting process accomplishes biologically what grinding does through the use of physical means, and what heating does through chemical changes. The chemical bonds for long-term storage of nutrients are broken through the sprouting process, making them more easily available for use by the body. Additionally, there is the development of vitamins C, A, and B, and the development of chlorophyll. Sprouting is said to increase the content of vitamins B1 and B2, niacin, pantothenic acid, pyridoxine, biotin, and folic acid.

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Seeds to be sprouted

‍Any seed that will grow can be sprouted in a jar, and used in cooking. A special favorite is alfalfa. Radish seeds, all the legumes, especially lentils, soybeans, and mung beans, are suitable for sprouting. Lettuce, radishes, and similar plants that “go to seed“ furnish good seeds for sprouting.

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Uses for sprouts

‍In winter when greens are in short supply and are expensive in the market, sprouts can be prepared in the kitchen for use at a very inexpensive price. One can do one's own organic gardening in the kitchen. This kind of gardening requires no weed killing and no mulching. With judicious planning, sprouts can always be ready for use.

• Sprouts can be used separately with a little salad dressing such as mayonnaise, or used with other greens, tomatoes, celery, bell pepper, etc., as a tossed salad.
• Grated carrots tossed with sprouts make a very fine salad. A good way to grate carrots is by putting them through a juicer and then mixing the juice back with the pulp to make a very fine grated salad.
• Sprouts may be added to soups at the moment of serving.
• A favorite way to serve a thick vegetable stew is to float a large handful of sprouts on the top, and drop a dollop of mayonnaise on the mound.
• Sprouts may be liquefied in tomato juice or nut milk in the blender to make a delicious and nutritious beverage, using a sprinkle of salt to prevent flatness.
• Sprouts may be sprinkled on potato or pumpkin pie for an unusual and crispy dessert. The use of sour soy cream or soyonnaise on top of the dessert makes a delightful blend of the sweet and sour.
• Sprouted wheat and sunflower seeds are good with fruits.
• Sprouts may be mixed in breads, using them whole or ground.
• Bean sprouts used as a main dish are very good as chow mein, burgers, or as cooked lentil or garbanzo sprouts.
• Soybean sprouts are especially good cooked as a main dish. The cooking time is greatly reduced (to about thirty minutes) for difficult-to-cook beans such as garbanzos and soybeans.

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Method

‍The simplest method for preparing sprouts is by using a half-gallon jar with a jar ring and a screen wire or piece of sterilized nylon hose.

• Three tablespoons of whole, unsprayed seed are placed in the half-gallon jar with a generous quantity of water to soak overnight.
• The next morning the seeds are rinsed well through the wire screen or nylon.
• The jar is turned upside-down to drain for a few seconds and then left with a kitchen towel covering the jar to make a dark place.
• The seeds should be rinsed twice daily through the screen wire (more frequently in summer to prevent the development of undesirable acids).
• Gently distribute the seeds around the sides of the jar by turning and shaking. The wet seeds will adhere to the jar wall.
• Sprouts are ready for use when one-fourth to one-half inch long. Alfalfa seeds can be allowed to develop up to one to two inches.
• After two days, place the jar in the sun to develop the chlorophyll and vitamin A.
• Rinse in water to eliminate unfertile seeds and hulls.