Sprouting Beans
One of the best ways to eat beans is to sprout them, thus eliminating much of the gas that is trapped inside. Once sprouted, you can simply cook the beans, and use them in foods like soups, salads, and even sandwiches.
Sprouting and Growing tips
why soak? Seeds are packed with nutrients. When you sprout (soak and rinse) the seed, it becomes alive, it wakes up. Proteins, enzymes, vitamins and other nutrients activate with sprouting. At the same time toxins and enzyme inhibitors are reduced thereby increasing their digestibility. Beans are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Steve Meyerowitz says, "Sprouts are a veritable vitamin factory."
Sprouts grown at home are the ultimate in freshness. They are grown organically, by you, and will be full of life and energy. All living things are surrounded by energy. By eating live food and absorbing the energy field, you are reaping tremendous health benefits. What are you waiting for? Start sprouting now. Have fresh greens for every meal, all year round! Sprouts travel well too.
My belief about sprouting is this: the simpler, the better. Although I do believe that climate and environment have lots to do with success, if at first you don't succeed...well you know the rest. The following is my opinion regarding sprouting and growing. I encourage you to test and do your own research. What works in one home may not necessarily work in another. There are many ways to sprout. We hope to bring you some other tools for sprouting a little further down the road...
Some basics to know about sprouting:
* Sprouts need air to breathe. Without it, they will succumb to mold and slime. Don't put them in sealed containers. They are living beings. Allow them to breathe.
* Soak them in water to start, 8-12 hours. 2:1 ratio of most seed to sprout. Add 2-3 times more water than seed. Stir the seed around to be sure all seed has water contact. The seed will only absorb what it needs.
* Rinse them well after your soak. I love the mesh sprouting bag. It's what I first started sprouting with. Run the water on top of, through the center and around the sides, while holding the top closed. Move the seed around in the bag, being sure you rinse ALL the seed thoroughly. Sprouts need water 2-3 times daily. Regularity is key. Water them, but don't drown them.
* They must be allowed to drain. From here you can leave them inside the bag, in a colander, or hang them back inside your glass jar, but allow space on the bottom for breathing. Do not put a lid on your jar. Mason jars are perfect.
* They need to be kept warm, but too much sunlight and they can wilt and die. Sprouts are fine in indirect sunlight.
* Out pops the tail. If that isn't the cutest thing on earth. Seeing that little tail starting to grow out of your seed. Your last rinse can be when a 1⁄4 inch tail appears. Longer if that is your choice. Taste throughout the cycle. Rinse very well the last time and allow to dry completely. Store sprout dry in the refrigerator. Most will last a week in the fridge. Rinsing daily can extend their life.
* EAT. By the handful, in salads, on your sandwich. In the car or at the dinner table. JUICE. Sprouts can also be put into your juicer or your mixer (see recipes here). Sprouts! The handy, dandy live food treat!
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