Sprouting - Beans… Grains… Seeds… Nuts…

Here is some basic info about sprouting.  Thanks Lesa!

There is much information on the web.  Check out Sprout People.  You can purchase all the seeds, supplies, get information, recipes etc. The easiest way to eat them is adding them to a salad or just by the handful.  Sprouting unlocks more nutrients.  At least up to 50X.  Best to buy organic to sprout.

Basic directions:

Soak in water 1-24 hours depending on size of food. Rinse well and place in jar on its side or sprouting container.  Rise every 12 hours and store in dark place for 2 days or until the tail is ¼”-1/2” long on beans, grains, seeds. Nuts don’t grow tails.  At this point you can set it on counter to get some light and dry out to how you want them and spread them out on something larger like a cookie sheet.

Beans:  I like to sprout the smaller beans like mung, lentil, azuki. 

            Sprouted Garbonzo beans are  great to make a raw hummus.  

Grains:  Quinoa, Wheat, Tuff, Oat Groats   anything you want

Seeds:  Broccoli, Radish, alfalfa, (these grow a tail)

              Soak 1 hour or more: flax, hemp, chia, sesame

             Soak 8 hours or overnight: sunflower, pumpkin, fenugreek

Nuts:  Almonds soak 24 hours.  Rinse 12 hours and add fresh water. I soak cashews, walnuts, pecans only when I am going to make something with them like granola. They need only a few hours, but you can soak for 8.

COOKING BEANS

Instructions 
Thanks Linda C. for all this information.

Things You'll Need

• Beans

1 First, sort and wash the beans. Discard any shriveled or broken ones.

2 Soak most beans in three times their volume of cold water for six hours before
cooking. (You can cook beans without soaking, but it takes longer, and some
people think the beans taste better when soaked.)

3 Drain and rinse the beans, and then put them in a large pot. Add water to come an
inch or two over the beans. Do not add salt!

4 Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes,
or until the beans are tender. (Check your package of beans, as cooking times vary
for different varieties. But also check the beans occasionally, because sometimes
the beans will cook more quickly than the package says.)

Tips & Warnings

·     Split peas and lentils don't need to be soaked. They take about 30 minutes to cook, or you can cool
them longer until they "puree themselves" into a smooth paste (which is desirable for soups or India
dais). Some Indian lentil varieties cook even faster.

• One cup of beans is about three cups cooked.

• Salt toughens the beans - don't add it until the beans are fairly tender.

·     Add a chopped onion, a bay leaf, some peppercorns and a chopped carrot to beans as they cook,

    particularly to chickpeas and white beans.                                                                                          

• Save the flavorful bean water to use in soups or stocks.

• Store cooked beans for up to four days in your refrigerator.

IMPORTANT SKILLS FOR COOKING WITH STORAGE

Basic Skills-

·       Basic bread baking and other baking

·       Soups and Casseroles

·       Reconstituting Powdered Milk

·       Reconstituting Dehydrated Foods

Advanced Skills – 

Preparation of:

·       Gluten

·       Cheese and Yogurt

·       Sprouts from Wheat and Legumes        

    Tofu                 

            
Our monthly classes will include instruction on how to make some of these food items.  Check our Monthly Meeting Info to see what is happening this month.                                                                                 

ÉCLAIR CAKE - No Cook Dessert for Family Home Evening Lesson

This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an éclair, but there is enough for a crowd. It is a great recipe for children who are learning to cook. There is no baking Involved or any power kitchen tools. Just a bowl and a spoon'

Prep Time: 25m

Ready in: 4h 25m

Yield: 1 - 13x9 inch pan

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

3 cups milk

1 (16 ounce) package graham cracker squares

1 (16 ounce) package prepared chocolate frosting

Directions

1.       In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk

2.       Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

               3. Spread the frosting over the whole cake up to the edges of the pan, Cover, and chill                        at least 4 hours before serving.