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

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Video taken from the channel: Raw Vegan Rising


 

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

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Debate Over Eating Sprouted Beans

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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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39 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!” ; )>