Sprouting

SPROUTAMO sprouter

GETTING STARTED

Use untreated, whole dry seeds, beans, grains or nuts. Viability is the main criteria. A good variety can be found at health and natural food stores, food co-ops, grocery stores and from direct mail sources. Remember - viable seeds will be sprouted in 8-48 hours in EASY-SPROUT™.

• Seed Quantity - Use 1/4 to 2 cups of grains, hulled sunflower, whole sesame & nuts. Use 1/4 to 1 1/2 cups of hulled buckwheat & beans. Use 2 T. to 1/2 cup of salad types including alfalfa, broccoli, cabbage, clover, radish. Don't use chia, cress & flax.

• Soaking/Rinsing - Warm soak water (90 - 120 degrees F., initial temperature) is best, especially for beans & alfalfa. For soaking time, 8-12 hours is fine for most types. Hulled sunflower, buckwheat & whole sesame need only an hour. Use tepid rinse water.

• Special handling needs - Alfalfa & Salad Types - Most seeds need 1-12 hours of soaking & no rinsing. Salad types like alfalfa, broccoli, clover, radish, etc., are usually grown to leaf stage. Water keeps sprouts from growing into a tight, compacted mass, simplifies dehulling & rearranges sprouts for uniform greening. (At each rinse, fill sprouter with tepid water, loosen sprouts with a fork, stir, skim hulls, drain well & loosen.) See Sprouting Notes.

Sample sprouts as they grow. When sprouts are the way you like them, eat or refrigerate. Remember - readiness is relative to variety, temperature, usage and preference.

KEY ELEMENTS OF NO RINSE SPROUTING - A larger seed mass (to increase warmth) - Warm soak water (90-120° F., initial temperature.) - A well-drained, non-compacted seed mass. (See Small Seeds - use of centrifugal force.)

Seed Types (Cups) Seed (Hours) Soak (Hours) Sprout Freeze?

SALAD & MISC. n n n n

Alfalfa, Broccoli, etc.* 1/8-1/2 6-8 hrs. 36 -72 No

Buckwheat-hulled 1/4-1 1/2c. 1/2-1 hour 8-24 hrs. Yes

Sesame-unhulled 1/4-2 c. 1-2 hrs. 8-18 hrs. Yes

Sunflower-hulled 1/4-2 c. 1-2 hrs. 0-18 hrs. Yes

BEANS

Garbanzo 1/4-1 1/2c. 8-12 hrs. 16-36 hrs. Yes

Lentil 1/4-1 1/2c. 4-8 hrs. 16-36 hrs. No

Misc. Beans** 1/4-1 1/2 c. 8-12 hrs. 24-36 hrs. Yes

Mung Bean 1/4-1 1/2c. 8-12 hrs. 16-36 hrs. No

Pea 1/4-1 1/2c. 8-12 hrs. 24-36 hrs. Yes

GRAINS

Barley, Millet, Oat-hulled 1/4-2 c. 2-3 hrs. 4-18 hrs. Yes

Kamut, Spelt, Wheat 1/4-2 c. 8-12 hrs. 12-36 hrs. Yes

Millet: hulless Barley & Oat 1/4-2 c. 4-8 hrs. 16-36 hrs. Yes

Quinoa 1/4-2 c. 2-4 hrs. 12-24 hrs. Yes

Rye, Triticale 1/4-2 c. 4-8 hrs. 12-36 hrs. Yes

NUTS Almond, Brazil, Filbert 1/4-2 c. 8-12 hrs. 0-18 hrs. Yes

Peanut, (legume, actually) 1/4-2 c. 8-12 hrs. 0-24 hrs. Yes

Pecan, Walnut 1/4-2 c. 2-4 hrs. 0-8 hrs. Yes

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• Also Cabbage, Clover, Fenugreek, Black Mustard, Radish, etc.

• • Beans like Black Eye, Great Northern, Lima, Pinto, Red, Soy, etc. To improve palatability, versatility and storage, steam 5 minutes & freeze.

ARCHIVES • SPROUT GUIDE • PLAC