Growing Sprouts

Last Friday I was reading online about sprouting and decided to try it. I got a little carried away and started 8 jars of different seeds and beans. These are the things I soaked: 1/2 c. adzuki beans, 1/2 c. garbanzo beans, 1/2 c. raw sunflower seeds, 1/4 c. lentils, 1/4 c. mung beans, 1/4 c. red lentils, 1 Tbsp. alfalfa seeds, and 1 Tbsp. sweet brown rice (took 6 days to finally start sprouting). So far I have not been able to get raw nuts to sprout. I will try millet, quinoa, wheatberry, and groats.

I know now to start with only 1-2 tablespoons of 3-4 seeds, or grains and 1/8 c.-1/4 c. of larger seeds, nuts, or beans so I won't be overwhelmed with sprouts. Maybe you will try sprouting some seeds or grains and enjoy the living food with healthy, live enzymes.

This week I am trying to find recipes to put all the excess to use. So far I have made 2 garbanzo bean flat breads that I dried in the dehydrator(110° for 12 hours) and they are good. I call them flat breads because the mix is flat. Does anyone have a better name for dehydrator mixes? I was going to have sprouted salad, but suddenly the weather turned cold and I was not in the mood for cold salad. Next I will try adding sprouts to my vroast that I will bake in my homemade solar oven.