This Daniel Fast really has us on fire for making some changes to our long term eating. We all feel terrific and it makes us want to keep feeling this way. I discovered a little raw foods, vegan restaurant in Sacramento that provides classes on Wednesday nights. I went to my first on last night with my friends, Lori and Eun. The topic was on making your own sprouts. It’s easy and less expensive than buying your own. Here are the notes I took from last night…
Supplies:
-1/2 gallon mason jars
-masking tape to date and label jars
-window screen material-buy in rolls and cut to size
-organic, anima free potting soil ‘Agromin’
-metal racks that allow the jars to rest at an angle
-cafeteria trays
Companies she recommends for seeds, etc.
Sprout People
Natural Trading Company
Nut N Other
Keep all sprouts in a warm, but not hot environment: 60-85 degrees
For: clover, alfalfa, sandwich mix:
-easiest to sprout
-keep out of direct sunlight
-place 2T. seeds and enough filtered water to keep covered
-soak overnight
-have the window screen material doubled over the opening to keep the tiny seeds from escaping
-Next day: shake them up, then dump out water
-rinse, drain and rest at an angle
-rinse, shake and drain 3 times a day
-little tails will grow within 48 hours
-after they have all sprouted, move to a window
-Harvest once they are green right from the bottle
-Put any and all sprouts in a salad spinner if you don’t want hulls. The hulls will rise to the top of the water, skim them off. Drain and spin.
-Wrap in bleach free paper towels and place in the Debbie Meyer green bags in fridge to store.
Most important is to make sure you rinse three times a day so they are always moist, and have food air flow.
For pea shoots, sunflower seeds:
-Do the same procedure as the clover, alfalfa, but…
-when you see a tail as big as the seed, transfer them to potting soil…
-place potting soil on top of a cafeteria tray and pat down. Place the sprouts on top of the soil, leaving a 1 inch border.
-cover with another tray
-lightly water 1x a day, every other day. Keep it covered until the sprouts are pushing the tray up.
-To harvest: Trim the sprouts with scissors. Keep tending to the cut sprouts still in soil and they will re-grow. You can harvest these twice!
Chia Seeds- You can harvest when they are gelatinous for making puddings or crackers, or you can harvest them when they are green to add to salads.
