How Sprouting Seeds, Grains and Beans Rocked My World

 

QUICK & EASY Sprouts for Birds

Video taken from the channel: BB’s Beasties


 

Top 5 Sprouts You Must Grow

Video taken from the channel: Daisy Creek Farms with Jag Singh


 

Sprouting Lentils, Grains And Beans: Protein For A Raw Vegan Diet

Video taken from the channel: Raw Vegan Rising


 

Why Do We Need To Sprout Our Beans, Whole Grains And Seeds?

Video taken from the channel: The Real Truth About Health


 

Debate Over Eating Sprouted Beans

Video taken from the channel: The Real Truth About Health


 

BEANS, SEEDS, NUTS AND GRAINS THE RIGHT WAY

Video taken from the channel: OFF GRID with DOUG & STACY


 

How To Sprout: Beans, Lentils & Rice

Video taken from the channel: Christine Salus


Nuts, seeds, legumes and grains are difficult to digest, and almost impossible to reap nutritional benefit from if they aren’t sprouted first. Cooking these ingredients and eating them regularly, without sprouting, contributed to the nutritional challenges my doctor helped me. After you get the jar and the screen ready, you are all set to sprout. Depending on the seed size, place an amount of 1 tablespoon to 1/4 cup raw seeds or beans into your jar and soak them in plain water for between 12 to 24 hours. Harder beans or seeds need longer soaking times than thin-hulled ones.

HOW TO SPROUT NUTS, SEEDS, GRAINS, AND BEANS. GET a quart-sized (or larger) mason jar. Remove the solid middle insert of the lid, and cut a piece of cheesecloth or breathable mesh to fit inside. FILL one-third of the jar with nuts, seeds, grains, or beans, and fill the rest of the jar with warm, filtered water and about ½ tsp Celtic sea salt.

Screw the lid on with cheesecloth or. First, you need to get prepared by buying your nuts, seeds, beans or grains. Then get together your containers that you’ll soak and sprout in. Keep in mind that the method for soaking and sprouting different nuts, seeds, grains and beans is the same.

Only the time required differs depending on the exact kind you use. Place beans, grains or seeds in a jar with a piece of cheesecloth attached securely to the lid, in a colander covered with a plate and resting on another plate or spread across a pie plate covered with a plate. Rinse and drain twice a day. Return to the sprouting surface (jar, colander, pie plate). Learn the basics of sprouting seeds to enjoy the super health benefits of beans sprouts, vegetable sprouts, grains, and more!

Sprouting vs. Souring vs. Soaking Of Grains Through sprouting, souring or soaking, you can turn grains that are sometimes hard for the body to digest, into a nourishing staple for your home. How do I sprout my whole grains, nuts, beans, and seeds? This method takes a few extra steps, but you start out with soaking.

Step 1 – Soak your grain, nut, bean or seed in water. Make sure the water is double the amount of grain, nut, bean or seed, because it will be absorbed a bit. Sprouting seeds and sprouts is not just an easy process, but the end result is a healthy food packed with vitamins and goodness, and should be eaten raw.

There are a number of grains and seeds that you can use for sprouting, but not all seeds can be sprouted. “Sprouting” refers to the process of germinating seeds, nuts or even beans or grains such as rice or quinoa, in order to have them start growing into a plant. When we talk about sprouting in the kitchen, it generally means soaking seeds just long enough until they form a little tiny live plant growth—a sprout!

SPROUTING SEED QUALITY. Choose from our wide variety of Organic Sprouting Seeds or follow these guidelines: Look for raw seeds that have not been chemically treated. Avoid toasted or roasted seeds or grains. Avoid cracked or milled seeds. Purchase seeds for sprouting in vacuum-sealed packages.

Avoid bulk bins for sprouting seeds. Look for the.

List of related literature:

However, seed flew in all directions and only a portion of the seed went into the container on the harvester.

“History of Soybean Plant Protection from Diseases, Insects, Nematodes and Weeds (15 BCE to 2019):: Extensively Annotated Bibliography and Sourcebook” by William Shurtleff, Akiko Aoyagi
from History of Soybean Plant Protection from Diseases, Insects, Nematodes and Weeds (15 BCE to 2019):: Extensively Annotated Bibliography and Sourcebook
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2019

Each seed I sowed was multiplied back, but it was not the harvest I had expected.

“The Miracle of Seed-Faith” by Oral Roberts
from The Miracle of Seed-Faith
by Oral Roberts
Ebookit.com, 2017

The book recorded in great detail the scientific methods for selecting seeds, sowing, cultivating, gathering and the storing of such crops as rice, millet, wheat, soybean, small red bean, common perilla, sesame, foxtail millet, melon, edible gourds, dasheen and Chinese onion.

“China: Five Thousand Years of History and Civilization” by The Editorial Committee of Chinese Civilization: A Source Book, City University of Hong Kong
from China: Five Thousand Years of History and Civilization
by The Editorial Committee of Chinese Civilization: A Source Book, City University of Hong Kong
City University of Hong Kong Press, 2007

The loosened soil makes room for the seed, which thus can grow in abundance, while to cover the sowing with scattered earth or to press it into the ground protects it from the ravages of birds or insects.

“The Soil and Health: A Study of Organic Agriculture” by Albert Howard
from The Soil and Health: A Study of Organic Agriculture
by Albert Howard
University Press of Kentucky, 2011

It should be noticed that seeds should be touching each other, but not overlapping, Next you have to cover the sprouted wheat with a thin layer of soil (mixed with manure) so that the sprouts can be covered properly; this will help to keep the seeds moist.

“Heal without Pill” by Dr. Biswaroop Roy Chowdhury
from Heal without Pill
by Dr. Biswaroop Roy Chowdhury
Diamond Books, 2020

And other seed fell on the rocky ground where there was not much soil, and immediately it sprouted up because the soil had no depth.

“Mark as Story: An Introduction to the Narrative of a Gospel” by David M. Rhoads, Joanna Dewey, Donald Michie
from Mark as Story: An Introduction to the Narrative of a Gospel
by David M. Rhoads, Joanna Dewey, Donald Michie
Fortress Press, 2012

What the seed produces is the effect.

“Value in the Valley: A Black Woman's Guide through Life's Dilemmas” by Iyanla Vanzant
from Value in the Valley: A Black Woman’s Guide through Life’s Dilemmas
by Iyanla Vanzant
Atria Books, 2002

In the pots receiving a pinch of dust, the plants were greener, more vigorous, and the seed yields much larger than the controls.

“Soybeans: Chemistry, Production, Processing, and Utilization” by Lawrence A. Johnson, Pamela J. White, Richard Galloway
from Soybeans: Chemistry, Production, Processing, and Utilization
by Lawrence A. Johnson, Pamela J. White, Richard Galloway
Elsevier Science, 2015

Not merely was the seed there, but proper manuring, proper ploughing and other things were there.

“Vedic Metaphysics” by Swami Bharati Krishna Tirtha, Bhāratīkr̥shṇatīrtha
from Vedic Metaphysics
by Swami Bharati Krishna Tirtha, Bhāratīkr̥shṇatīrtha
Motilal Banarsidass, 1978

All the seeds popped nicely, but they had to be size-sorted before popping.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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112 comments

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  • Been suffering from celiac from birth, so I’m really looking forward to soaking Everything! Funny how we recognize truth when we hear it. Like somehow we know these things, but a veil separates us from that wisdom until we start searching it out. Then, voila there it is! Thanks for bringing back the wisdom!

  • Awesome video! I’m weary of using sprouted chickpeas/garbanzos. Brenda Davis’ book “Becoming Raw” says this:

    “Many legumes are high in antinutritional factors, such as hemagglutinins and trypsin inhibitors, and these factors are most effectively reduced by cooking. While soaking and sprouting also reduce these factors significantly, about 70 percent of the trypsin inhibitors and up to 25 percent of the hemagglutinins remain. The significance of these findings for human health is not known. It would seem reasonable to limit sprouted legumes that provide high amounts of trypsin inhibitors, such as chickpeas. If using sprouted legumes, lentils and mung beans would appear to be better choices.”

  • I’ve sprouted big beans and eaten them. I became violently I’ll. Nausea, vomiting, gas, diarrhea. Sprouted chickpeas and lentils are fine but not the large beans.

  • Should we be eating raw sprouts. I am having doubts as I heard from many sources they contain bacteria and virus and we need to cook them.

  • Best thing is that, between the mustard and the mung beans, I already have what I need to get started. But I’m going to be looking for radish seeds now.

  • hey Christine. Good video. I was told the mung beans taste better if sprouted in a dark place and I have found this is true. Thanks for the info, I like sprouting lentils. Thanks.

  • Just wondering, I use the Health Force Vitamineral green powder that also has Spiriluna in it. Do you think thats a good amount/enough of Spirulina or would you still recommend their additional powder?

  • That “cheese cloth” on the broccoli seeds looks more like gauze.
    I hate when everyone specifies “Cheese cloth” when any piece of cloth will work, like a chunk of T shirt, bed linen, bath towel, old window screen or whatever.

  • Boy boy it really is lify at your off grid homestead!! ����the coucou.,and the rooster and Doug..etc etc….well where is the dog?..thanks Stacy for the advice about soaking..really is true!!

  • Sprouting and pressure cooking the grains and beans is the best way to get the best out of them. Check Dr Gundry’s you tube videos.

  • canned beans-I use these out of convenience at times)-the reason I ask is that it seems that the process is already done to some point, but to additionally soak these in the acid medium?

  • Love your videos Stacy especially your cooking videos. I would prefer you doing the cooking videos alone. I find it hard to concentrate on you when Doug keeps interfering. I find it distracting. I understand my husband was the same way haha.

  • Can u eat the basmati rice sprouted raw?
    Never thought about it
    I grew up with basmati rice would be cool to eat them sprouted to get all nutritions from it even if i like it cooked
    I just know people eat lentils,mung beans, quiona sprouted.

  • No need to cook sprouted food, enzymes are destroyed with cooking and some nutrients too. Raw = Future!
    Enzymes make the delivery of nutrients and communication in the body and cells much more harmonious.

  • I’ve never subscribed to any video but having flu now probably helped because nothing about this video annoyed me. No music to tolerate or too much info.. thank you

  • LOL….Doug….you need to do more music and singing with that instrument on videos. It is fun. What kind of instrument is that called?

  • I want to buy that jar with the green lid that had the stand built in… I followed all the links you listed in your description and none of those are that jar. Where did you find that one?

  • Hey Shawn, great video, very informative. what are your thoughts on anti nutrients in legumes and seeds? do you think sprouting is better for digestion than eating cooked beans for say?

  • Watching this for my 3rd time, great information! Refreshing my memory. Previously, I did not have a YouTube account. So you’ll notice a lot of new thumbs up from me.
    Question: how are recipes altered with the flour if no liquid is required in the recipe, by soaking the flour? Remove eggs, oil/butter or???

  • Thank you guys! Very informative-will start soaking-have an awesome day out there-time to feed the chickens!!! Great video…any help is very much appreciated…

  • QUESTION: I SOAK ALL BEANS 24 HOURS, BUT WHAT IS THE PURPOSE OF THE APPLE CIDER VINEGAR IN THE MIX? Oh IS THAT A STRUMSTICK? LOVE YOU GUYS REGARDLESS THE STRUMSTICK!
    DOUG AND STACY ARE FANTANTIC

  • It’s not a big deal. You’re still doing food prep each day but instead of rushing to do prep for a meal right now, you’re prepping for tomorrow’s meal(s). It’s still once per day.

  • There are times that I watch a video and think that’s so cool but I can’t use it now. Then I try to find it later, it’s like finding a needle in a haystack. In order words, I don’t always find the title/subtitle informative

  • I looked through the comments, and listened again. Is this for dryed ( storaged) then soak then cook, or off the plant soak then cook. Or either start to cooking. I believe it’s either (starting point) soak then cook.

  • What about if I put my beans through the canning process with salt…?
    Do you think I should add a pinch of ACV to each jar of beans…?

    Green Blessings
    ☆♡☆

  • I have been cooking beans for many many years. And I always followed the directions On the back of the beans. And it always said soak overnight or gently boil for 30 min to an hour and then pour the water off. Then start to cook them. Do you agree that you could speed up the soaking process by boiling before cooking?

  • Thanks sooooo much for this post. I couldn’t eat gluten until I learnt to soak the wheat berries in lemon water,then just grind them wet in a cold juicing machine, and cook the resulting dough. I think the acid also destroys other poisons too, like lectins etc.The resulting loaf is absolutely delicious, not soft, quite heavy, requires much chewing, but so filled with flavour. Also found I don’t have to eat much to be well filled. Godbless Pat nz

  • So funny, Stacy just set there giving you the look waiting for you to quite being a little boy so she can continue. I recognize the whole thing because my wife does the same thing to me. ����

  • I can’t tell you how wonderful your explanation of soaking and why was for me. For years I could never get a simple explanation…I see now! Thank you Stacy!

  • I’m so happy to have found these videos, inspired me again to do this for our family. I was always soaking my nuts and seeds and haven’t done it for a few years, don’t know why I stopped. Thanks for the encouragement. Going to get the soaked flour going for my teenagers who love pancakes. Thank you guys!!

  • that you, I soak my walnuts in salt water and it works great, but I have a question: I purchase some roasted sunflower seeds, should I soak them in salt water?

  • I had some nuts and seeds mixed together. I soaked them in salt water over night, then allowed them to air dry on a towle. Afer drying sould I keep them in thr refregerator? Because I did not and in a week mold staring growing.

  • Animals are not food, sorry I like your life style but I believe Animals are not food, stick with your wonderful and healthy plant diet. Love you guys��.

  • Daughter spent 3 yes between Cambodia & phillipines… You need to rinse that rice it’s not just heavy metal it’s the process of curing/drying

  • Stacy, I love watching your video’s they are very educational and I learn a lot, but Doug has that bad habit of always interrupting you which for me causes a problem to learn what your trying to teach. His interruption breaks my focus on what you are saying. A lot of senior people have a hard time focusing their thoughts on what you are saying without have Doug always cutting in and saying his thing. Dong seem like a nice man so if the two of you can speak one at a time, that would allow older people to hear well. On this video I had to replay it several times to grasp what you said on soaking what with what activator.

  • just wondering how you can be so specific about all this and not be whole food plant based, no animal anything? The truth is out there. We just have to glean it. I am a huge wfpb fan, knowing you guys are not wfpb as yet.

  • How can you rinse flour. You can’t do that. People are confused. This is from Sep 12, 2016 beans, sees, nuts and grains the right way video.

  • Radish sprouts are so delicious. I let them grow for about five days… and the are wonderfully colorful and spicy. They are nice in salads or spring rolls, but I usually devour them from the sprouting container.

    Never managed to sprout mustard seeds though (only in sprouting mix). They always seem to spout some kinds of “slime” and go bad even if I rinse them few times a day:(

  • Doug, apparently you haven’t learned to not mess with women of small stature. My mother was five foot nothing, but was famous for reminding us kids………. “You gotta go to sleep sometime!” ; )>

  • I’m a little intimidated by sprouting. I live in a mostly humid climate and worry about the mold that can form.
    Also would have been nice to see the different stages of sprouting, imma more visual leaner. Thank you for sharing you knowledge! �������� Aloha

  • Hi jack I am watching from Thailand I found a same want to ask question in one comment but without reply about the left seed that not grow what to do with those seed?take it out away or just eat it all togather?

  • Has it not occurred to you that using mesh is unhealthy…it’s METAL!!!!! It has dangerous chemicals on it. What were you thinking? Use a cloth instead. Geez!

  • Stacy needs to do a demonstration on all these things WITHOUT Dougs help. He tends to confuse things. Not meaning to be rude it’s just Stacy knows what’s she’s doing. Thanks

  • I cant bear to see you chucking that water away! Use it for plants or pour it all in a bucket and use it to flush your loo. Water is gold!

  • HAHAHAHAHAAHAHA OMGosh. That moment when your Youtube host breaks out in song…. hilarious. That being said…. Great info I had NO IDEA about the rinsing or soaking of anything…WOW. My life is seriously changed forever.

  • Strum Stick?!?
    When making cookies how do you soak the flour? I’m making Martha Stewart Strawberry cupcakes this week. The recipe calls for 1 cup of milk. I’ll substitute with Hemp milk, so would I soak the flour with the hemp milk ahead of time or would I soak the flour in water and ACV in addition to the milk? I’m adding an extra element to the recipe that might change the texture going with the latter.

  • Hi Stacy I don’t know if your still checking these posts but I was wondering approximately how long seeds or nuts would last after they have been soaked? Would they be okay in the fridge for a week or a few days maybe? I looked at the other comments and didn’t see this question.
    Thanks:)

  • I love you guys and I know your husband is trying to be funny, but when Stacy is trying to explain something, all these interruptions gets the thoughts of those listening confusing and we notice these interruptions make Stacy lose her train of thought. Not criticizing but just saying that we cannot follow the importance of the message. Love ya!

  • A lot of people avoid quinoa because they aren’t soaking and washing the grain properly.
    When quinoa isnt prepared right It will taste soapy.

  • I learned about rinsing off rice not too long ago. Makes it taste better for me. Thanks for the info about soaking nuts and seeds

  • Question: if i get severe meteorism crisis every time i eat pulses and legumes including lentils, chickpeas in the smallest amounts, will i be ok with this?

  • I want to ferment some beans, should I soak the beans for 24 hours with apple cider vinegar then drain and wash beans then ferment them?

  • i heard about Gaba Rice and in the process of trying to find out how to sprout Brown Rice i heard someone say he buys his brown rice direct from the Farmer which means the brown rice needs to be Sun Dried not Machine Dried i too tired to spout the 2 dollors a pound Brown Rice in Bulk and its not spouting so please if you know of a brand i can buy that is cheep please let us know:)

  • Don’t almonds have to be cooked to get rid of the cyanide? Even raw almonds at the grocery store aren’t raw because they would kill people.

  • I stopped the clip..at a certain point to do something,,and I laughed so much…seeing Stacy eyes closed like she was singing,,and Doug with eyes..like lightening.,asking himself..what are your doing?..����…

  • TIP: if you are going to use “sprouts” on fresh/raw salads.. ABSOLUTELY and THOROUGHLY rinse them first!
    Sprouts…this is the seed or the grain that has just emerged with a tail… NO LEAVES HAVE EMERGED!.
    Microgreens: First set of leaves have emerged…
    Macrogreens: Roughly..the second set “true leaves” have grown.

  • Hi Stacy and Doug! So interesting… I have two questions about this;
    first, can I soak canned beans before I use them? and second, should I soak corn flour or corn meal? Thanks for your videos!

  • Its quite telling how some vegans resist actual scientific evidence that goes contrary to their traditions in ignorance. Large beans are not to be consumed sprouted. And blind people follow this dogma because this guy claims to be an “authority” and yet he doesn’t even keep up on new studies. It’s ignorant at best and dangerous at worst. People believe this guy. The least he can do is tell the damned truth and sometimes the truth should be “I don’t know enough to say anything on this matter”. The arrogance in these “experts” nowadays. Its all just an ego trip. I swear.

  • Again txs for Explaining, This Doug and Stacy ��.�� ♡. I didn’t know,About Soaking Seeds as well as Beans. I Knew About,The Wheat and Grains ☺

  • Well I can tell you that I have seen many of your videos from 2014, 2015, 2016 n 2017 and I have never seen either of you two sick at all or at anytime!!!

  • There’s nothing stopping you guys from contacting these speakers and asking if their positions have changed since the lecture. No need to be rude.

  • Brian Clement does monopolise the conversation however I prefer his approach of not telling people what to eat but rather giving his own experience so we can try it and make up our own minds.

  • Pressure cooking breaks down the lectins in legumes and liberates more starch calories. Cooked legumes will not kill anyone, and they are prebiotic for probiotic microbes in the large intestine. If you love raw legume sprouts, eat them. If you don’t, and need more nutrition from them, pressure cook them. It’s not a moral issue.

  • She’s really confusing the point.. he’s saying he wouldn’t eat the beans raw, or even soaked, several days of up to 4-6 days of germination, and even then he says large beans are a very small part of the nutrition he uses for the people he heals.. I don’t understand why people on the comment section are so negative, insulting and closed minded to understand what Brian is saying

  • Is your blood type o? Your blood type is the guide to how one should eat, that is why some diet works for some and don’t work or only makes others sick.For example the Paleo diet is perfect for blood typeO since this type should avoid most grains and nuts (causes gas and makes a mess of the stomach flora for O’s) but a blood type A will be asking for trouble being on a Paleo diet long term as A’s should consume only 10-15 percent of their foods in animal source. This is what my life long journey to health as reveal to me there probably many reasons why there is not one blood type and I believe your stomach makeup is one of time. I am an O and will still not mess too much around those grains even tho when sprouted might help with bloating but what other trouble might be brewing so grains for me is 2-5% of my food intake in addition to a lot of fasting which I have found really makes me feel better. There is more to life than food.

  • I’ve never had any issues with sprouted garbanzo beans even having them in masse. I have on the other hand issues with unsoaked almonds and chia seeds when I first started eating these types of food.

  • This man is very wise but is also protecting his exclusivities within his business by excluding his protocol from the others within the plant based movement

  • Wonderful! Thanks and blessings! I was just trying to tell some that if we provided ways for people to sprout it could fight starvation!

  • Jag, on Amazon there is a stainless steel strainer that fits perfectly in mason jars. Super handy and they don’t stink like cheesecloth

  • Hi I have a one question doesn’t sprouts and fruits togather create stomach issue?? I always listen that fruits should be eat alone not with protein?

  • Thank you dear Shane for all your pleasant and beneficial videos. they seem to answer so many of my questions in perfect timing. I also want to recommend to everyone who wants to take their health path to the next level a personal coaching with him. I did it after seeing maybe 2 videos with Shane and had a gut feeling this guy can inspire me even more on 1X1 setting. so again, thank you!

  • Awesome! With what other foods would you combine those sprouted buckwheat sunflower sedds beans? fruits? salads? Veggies?
    I am on a juice feast day 38 transitioning to raw diet & super excited (gotten rid of muqoid plaque)!:D

  • i don’t know if I agree that raw protein powders are not considered raw, by that logic i can say spirulina and chorella powders is also processed. If you weight train and want to build muscle you do need protein there is no way around that, and a plant based protein powder such as garden of life or vivo life is a great way to get protein.

  • Hi Shane! It’s Rosie! I just started sprouting almonds 3 weeks ago and garbanzo beans a couple days ago:) today I’m soaking broccoli seeds to get broccoli sprouts and lentils:)

  • Could sprouted buckwheat be eaten safely in large quantities as as the main ingredient of a meal? In the video you mention using it in small amounts. I’m sure getting most of the days calorie from raw fruit is ideal but in the case that no ripe fresh or sun dried fruit is available due to insufficient funds, lack of store availability, or some weather/worldly disaster, is eating sprouted buckwheat in large quantities a good backup plan? As opposed to the popular approach of cooked potato, sweet potato, or rice that people tend to lean on for caloric sufficiency?

  • This looks like my kitchen!! We love sprouts and I am so glad to see this because that’s what I sprout too. Lentils and garbanzo are so amazing. Made sunflower seeds too and they are delicious. Thanks for the tips. Would love to see what else you make.:)

  • Shane I am raw but i must admit i do miss black beans and white jasmine rice although i know from a nutrition standpoint they are little in nutrition compared to fruits and greens

  • I’m doing a raw detox. Have been told baked sweet potatoes are best cooked food if we need grounding or steamed veggies during detox and healing. Would you say the right raw sprouted grains/beans/legumes would be more beneficial for healing than those cooked foods while doing fruit detox?

  • Beans, Beans, the musical fruit, the more you eat ’em the more you toot the more you toot the more you eat, so let’s eat beans at every meal. milkaTheAppreciator

  • you are a raw food genius how the heck you don’t have a lot of followers can i interview you for materials for a book that i am writing you’ll be a testimonial of the a true sustainable raw vegan diet.

  • Jag, when you harvest, I still see a lot of seeds…do you somehow sift them out or do the unsprouted seeds make it into your sandwich as well?

  • I agree phase 2 to sprouts is cooking them, its a gas game changer. People try to promote eating them raw but yes still gassy and also not kidding, I halucinated one time after eating a bunch raw sprouted lentils. I never considered brown rice before thank you!:) This may allow me to eat it without my teeth feeling attacked.

    Sidenote: I do wonder about the phytic acid too. My teeth can feel lightly attacked even after cooked sprouted lentils ( never beans sprouted or not though). But it’s temporary & super light, feeling three times less than it normally would be from consistently eating non sprouted lentils and brown rice consistently. So I’m really excited if this lowers it for rice too.

  • One of the better sprouting videos that gets straight to the point, and shows you step by step, day by day what to do. great video! thanks!

  • Whats up man. Merry Christmas! After our last conversation I’ve been thinking a lot about fully raw and I think I want to give it another try. I do miss the vibrancy I had at fully raw. This time though I’m going to be including more protein. I will be using a hemp protein powder in my smoothies. Thats an extra 20 grams of protein right there. I’m adding in Sprouts, right now i’m currently using lentil sprouts. I add about 1/2 cup to my green smoothies. Plan on doing that twice a day. I also purchased the healthforce Spirulina along with the Vitamineral green powder. A couple of small questions. Would you recommend the sunflower sprouts over the lentil sprouts? I’m only using them for added protein in smoothies. Are they more easily digestible, better taste, protein content? And also is 1/2 cup a good amount? And last question lol is 1 tablespoon of the Spirulina enough or should I aim for 2 or more? I really would appreciate the reply. Thanks again your videos and I hope you enjoy the holidays (:

  • a certain type of lectin found in undercooked and raw beans is toxic,

    i don’t know if sprouting them changes anything

    rice is high in arsenic and when cooked lots of water should be used

    and drained

  • You don’t have to wonder. You can cut out the middleman (Internet articles) and go straight to the source (scientific and medical journals, also online). You can get all your scientific and medical information this way. It’s where the middlemen get their information, and it’s much more unbiased.

  • Wow. Beautiful process. Thank you Shane. I’ve recently been eating sunflower sprouts from my local farm. I had never had them before until a few weeks ago.

  • I’m not sure I understand how you’d rinse flour, going to see if there’s another video that I’ve missed that shows it. Also, when I buy walnuts, and other nuts for baking and eating, do they need to be soaked?

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  • Thank you for your informative videos. I joined the Orthodox Church a couple of years ago. We fast for over half the year. I have not been able to because of digestive issues when I eat plants. I am going to try your soaking methods (I have in the past just soaked in plain water. Now I will add the acid.). Thank again!

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  • i have no been able to sprout rice so i googled it and read that most rice in the stores is aged and only fresh rice is sproutable do u know this or how i can get fresh rice?

  • Wow very nice im a kid 12 years old it was just my birthday at 11th of May, and i love sprouts especially Bean shoots cause they are so delicious in Salads and Noodles yummy! And im from Canada thanks for showing sprouts i love them. And im interested in gardening and kitchen things thanks.!:-) I always watch your gardening and kitchen videos:-).

  • what are your thoughts on sprouted or soaked grains that are then cooked to consume, wont this just reverse much of the process? I have many body aches and pains as well as digestive issues and really want to take the next best steps to relieve myself of these symptoms very soon.

  • Hi Jag, can these sprouts be planted? Can I take seeds from a green bean (bought as produce) and sprout them this way and plant to get beans?

  • Very cool! I’ve never even heard of most of these. I was planning to do mung bean sprouts this week with another method, but yours is way faster and easier. I love it! Can’t wait to try!

  • Hey! Sprout House has this video on their website https://sprouthouse.com/organic-sprouting-seeds/
    Are the seeds for sprouts any different from the seeds for micro greens or for full-grown plants? Or is the difference the way you grow them?

    I used regular lentils, followed your directions, and ate my lentil sprouts four days later. They were delicious. Thank you! I also cooked the same lentils, and they tasted delicious, too.

  • Well, I went ahead and sprouted broccoli and radish, and they worked!!! My, the radish was hotter than I expected. Next, I’ll try mung beans. Thanks again!

  • This is fantastic! Just what I was looking for. I appreciate that you actually recommend sprouts and told us why you chose the ones you did. Plus, the step-by-step instructions really help. I never thought of crimson clover. Wonderful!

  • Can someone please give me an example of something sprouted increasing the quantity by 10 times as he said in this video? If I sprout lentils for instance, they will double in size and once they grow sprouts they might tripple but I’m not sure how he is getting 10 times.

  • Superb video. Not only informative & easy to understand but very uplifting. Your energy adds to it a lot. Keep spreading the Light brother:)

  • I watched several other videos on this subject, this was, without doubt the best one. Just the information needed, no babbling, pointing out crap you keep in your kitchen, trying to be zany etc. Excellent!

  • How long does the uncooked sprouted rice/beans stay in refrigerator?
    And is it possible to freeze them, if so then how do I need to freeze them?

  • Is ok to eat them if the cotyledons have already sprouted? I’m doing this with pinto beans and the cotyledons are actually already out of the seed coat

  • I have a question, which germinate quicker, mung beans or radish seeds? Please, I would greatly appreciate it. If they are put together will one interfere with the other on their growth?

  • Save yourself some time and make a proper sprouting lid by cutting one out from mesh plastic sheet from a craft store. You can cut out about 10 from 1 sheet. Very inexpensive and makes draining a breeze.

  • I think I am doing this wrong. I soaked my radish seeds for 24 hours then drained. 12 hours after the 2nd rinse, I noticed little white fuzzies growing on the sprouts. I am assuming thats mold. I had the same thing with my broccoli sprouts. I am so sad. What can I do to avoid this?

  • A basic grain of rice or lentil bean or similar is a fuel source held in stasis by chemical systems. Water activates other systems which neutralize the dormancy chemicals and activate growth. The seed then begins to produce complex biological molecules.
    Our bodies can use those molecules as framework to build the more complex molecules of our systems. This saves a lot of energy for our metabolic processes.
    So: yes, soaking and sprouting produces beneficial molecules.

  • Helllo sir
    What about the temperature. I live in Punjab n I grow sprouts at home but now In winter it takes 4-5 days, can I put in sun for heat?
    Many thanks

  • Hello Jg S. thanks ��, very good and interesting and important videos. You English is very good to listen. Zz watching from Canada ����.

  • Thank you sooo much my budgies enjoyed these I was quite shocked because they are picky eaters I think they thought it is their normal seed mix ��

  • Thank you. I have a new 3 month old Violet Indian Ring Neck here (Ohio). He is a picky eater. I greatly appreciate the information you gave here. I plan to start sprouting soon, when my supplies are delivered. Thanks again, good presentation.