Raw Sprouts

Comment by Savrah on December 7, 2008 at 7:51pm

I'd love to share sprouting successes too! I am currently working as the manager of the sprout house at the Tree of Life Rejuvenation Center in Arizona. I grow wheatgrass and about 10 varieties of other sprouts and microgreens. I love being around the plants. I love the protocols we use at the Tree for sprouting. And mostly I love being able to eat such a wide variety of sprouts daily- not too mention feed 50 others the same awesome food everyday. Yay for some of the best foods on the planet!

Comment by ben "the beekeeper" stiller on January 5, 2009 at 2:30pm

I'm newly back to sprouting as well, and I'm finding the Sproutman's book very helpful: Sproutman's Book - The Complete Guide to Sprouting.

Comment by ben "the beekeeper" stiller on January 5, 2009 at 2:43pm

...yeah -- in the last week I successfully sprouted mung beans (3 days) and two batches of a seed mix (radish, alfalfa, clover, and some other seed I'm forgetting).

What's helpful is the use of mix of hydrogen peroxide and water (get good hydrogen peroxide from a local health food store).

Spraying the peroxide mixture on the sprouts kills any germs and molds that might destroy your efforts.

Comment by Katja on January 29, 2009 at 10:22am

Hi, I'm a big fan of sprouting quinoa, sunflower and pumpkin seeds. Has anybody tried to sprout rice? And what is it like?

Comment by sparrowrose on January 29, 2009 at 2:21pm

I haven't sprouted rice but someone I've talked to who regularly sprouts it says you have to keep it warm with a heating pad to get it to sprout.

Comment by sparrowrose on February 1, 2009 at 12:24am

In my experience, quinoa don't turn green. The best time to stop is when you like them best - taste as you go along. I never sprout more than a day at the very most and I don't really know how to store quinoa sprouts because they sprout so quickly that I always just make them and use them right away. I like to roll it up with veggies in nori. Yum.

Comment by Katja on February 1, 2009 at 4:52am

I used quinoa sprouts only for tabouleh. But roll them up in nori rolls sounds great. I'll try that.

Comment by Sharon on March 3, 2009 at 9:53pm

Hey, does anyone know an easy way to separate the shells off mong beans? I've been sprouting a batch for 2 days now. Oh! And how long can I grow these babies before I can make a salad? (I don't want them tasing tooo strong...)
Cheers

Comment by G Love on March 10, 2009 at 7:13pm

garbanzo beans / chick peas
Anybody have success sprouting these?
I have read so many conflicting things on the internet that I am at a loss for how to do it.
Muchas Gracias!

Comment by sparrowrose on March 10, 2009 at 7:28pm

I've had success sprouting chick peas. Basically, sprout them like anything else but be extra careful not to soak too long (6 hours is good) and be extra careful to rinse them more often than other sprouts (I used to do 3-4 times/day) and get really good drainage (I sprouted them in a colander set on top of a bowl to catch drips.)

Be warned, though, that they can be really difficult for some people to digest. I finally quit sprouting them because they made me feel ill. (But I seem to have a delicate system. Sprouted quinoa made me ill as well and I don't fare particularly well with sprouted wheat, either.)

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