A few weeks ago, cool folks at http://www.cookware.com/ contacted me and asked to do a review of their Tribest Automatic Sprouter. I was excited! I had seen a Tribest Sprouter at a friend’s house once and the sprouts growing in it looked beautiful, so, naturally, I wanted to try the sprouter myself.
At the same time I have been thinking about doing a post on teaching folks how to sprout seeds at home, without having to spend too much time on it, or spend too much money at a local grocery store on buying sprouts.
It was only logical to combine the two things together, so I decided to do a Side by Side review of home [jar] sprouting and sprouting using Tribest Automatic Sprouter.
Watch the video [I literally took over 5 days to do the comparison and draw conclusions], and then read about the Benefits of Sprouting below it.
[Warning :) in the first few frames you will see a shot “How to Sprou”—it was not an intentional mistake—I actually did type SPROUT [I have a proof], but somehow, during the creation of the video, Windows Movie Maker squeezed the “t” out and I was too tired to go back and fix it. I am not illiterate… really ;)].
[If you are getting this post as RSS feed to go How to Spout Organic Seeds and watch in on YouTube]
Now you have seen it for yourself that sprouting is easy and painless, and will take no more than 5 minutes of your time per day for up to 5 days. All you need is a jar, a breathable top [paper towel or a coffee filter will do] and a rubber band; or an Automatic Sprouter. That is it! If you rinse your seeds at least three times a day you won’t have to worry about bad bacteria or molding. It has worked for me and I am sure it will work for you.
If you are wondering about which method is my favorite, I will satisfy your curiosity: Jar Sprouting! I found it to be painless, takes little space and little time. It might be different for everyone, and once I in a while I might even pull out the sprouter that CSNstores.com sent me [yes, I got to keep it, but my opinion, as you can see is absolutely unbiased].
Now, let’s move on to the benefits of sprouting. Why should we eat sprouted seeds as opposed to waiting for a fully grown fruit/vegetable/legume, etc.?
Sprouted Seeds have been knows as the Ultimate Food
OVERVIEW
Sprouts are one of the most alkalizing, nutritious and easily digestible foods. Through the process of sprouting a seed releases all of its energy, vitamins and nutrients to transform into a strong plant.
Before sprouting the seed/nut is in a dormant state, covered with naturally protective shield knows as enzyme inhibitor to keep its core intact, preserving the life within, and making it hard for us to digest it [because of those enzyme inhibitors]. During the sprouting process new and higher quality proteins and other nutrients are produced, breaking and replacing the protective enzymes.
The endosperm of the seed is the storehouse of carbohydrates, protein, and oil. When the seed germinates, these become predigested amino acids and natural sugars on which the plant embryo feeds as it grows. At the stage of sprouting the seed’s nutritional value is at its height. Tests have shown that the nutrients in seeds and nuts are anywhere from 50% to 400% greater after sprouting or soaking. For example, lettuce sprouts contain up to 400% more protein than lettuce and over 3900% more beta-carotine. Another example, according to Rita Romano in her book Dining in the Raw, millet and wheat contain over 5 times the vitamin C when sprouted.
Sprouts contain a greater amount of vitamins, minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosmines, trace minerals, bioflavinoids and chemo-protectants (such as sulphoraphane and isoflavone) which work against toxins, build our immune system, resist cell mutation than at any other point in the plant’s life.
The abundant enzymes in sprouts make them easily digestible. Living enzymes makes sprouts easily assimilated and metabolized by the body.
Studies have also shown that sprouts in general, and specifically sprouts of cruciferous vegetables contain exceptionally high levels of a natural cancer fighting compound called sulforaphane, which helps support antioxidants such as vitamin C and vitamin E.
Research has show that ingesting seeds and nuts with the enzyme inhibitors intact can actually be harmful to us, resulting in gastrointestinal problems, enlarged pancreas and a condition that leads to the excretion and therefore loss of needed enzymes. Sprouting helps us avoid such problems, and on the contrary, heals our bodies from within.
As you have seen in the video, sprouting is EASY and can be done by anyone, nearly anywhere. The benefits of sprouting are too great to list [although I will take a stab at it] and too important to ignore. When the seed releases its life to produce a sprout it generates new healthy cells, and through ingestion of sprouts our bodies can do the same.
Sprouts do not only help our bodies fight cancerous invaders, but also retard the aging process, by helping our bodies to balance male and female hormones alike.
Based on all of this information it should be concluded that sprouts should occupy a prominent place in our diet [in fact, at this very moment I am sprouting a jarful of mixed seeds, which will be ready for eating in a day or two :)]. Organic seeds do not cost much, can be easily stored, and, as you have seen it, easily grown.
Equipment Needed
As you have seen, you need very little: a jar, a paper towel and a rubber band, or an automatic sprouter.
[I use clean, filtered water for sprouting, just as I do for drinking.]
What to Sprout
SEEDS: alfalfa, celery, clover, oats, radish, fenugreek, and sunflower.
Soak the desired amount of seeds for 5-12 hours or overnight, covering the top with a breathable cover and securing with a rubber band. Place the jar in a dark area, at room temperature. After soaking, drain, rinse. Lay the jar on a side to give seeds more room to spread and grow. Rinse 3 times a day, draining water through a strainer. Rinse seeds with lukewarm water.
For the next 5 days repeat the process, keeping sprouts at room temperature in place away from direct sunlight. If desired, on the last day, place sprouts in the light to increase their chlorophyll content.
At the end of last day, separate seeds and place into containers [preferably glass] or bags, and refrigerate. Remember that seeds will keep expending, although very slowly.
GRAINS: rye, wheat, buckwheat, barley, millet, and rice. Same directions as for the seeds.
LEGUMES: lentils, mung beans, and soy beans. Due to the hardness the initial soaking time should be increased to 12-15 hours.
Note: Sunflower and lentil sprouts should not be larger than the seed itself in order to be palatable. Sunflower and lentil seeds take only 2-3 days to sprout.
Sprouts can be refrigerated for up to two weeks. However, it is better to sprouts small amounts frequently since seeds and sprouts tend to become rancid when held for too long.
Where to buy Organic Seeds
Your local health food store should be your first stop. If you have a Whole Foods near you, your will find a variety of seeds there, and even seeds blends, like the one I used in the video.
Nutritional Value
All LEGUMES are In both protein and starch and are acid-forming unless sprouted.
Maintain a diet diverse with greens, seeds, nuts, vegetables, to maintain a proper balance of acidity and alkalinity. Diets heavy in protein result in excessive acidity. Sprouting helps to reduce the acid-alkaline imbalance.
Mung beans are rich in vitamins A, C, and B complex.
Most SEEDS contain a lot of phosphorous—mineral that increases alertness and mental abilities. Phosphorous is also necessary for healthy bones and teeth, which makes sprouted seeds desirable food for babies and children.
Sunflower seeds are rich in vitamins B and D and all the essential amino acids.
Sesame seeds are a rich source of calcium, iron, phosphorous, niacin, and protein.
Alfalfa contains much chlorophyll, and vitamins A, B complex, C, D, E, G. K, and U. It also has large amounts of iron, calcium, phosphorous, and sulphur.
GRAINS: Sprouted wheat contains vitamins C, E, B complex, magnesium, calcium, phosphorous, sodium, potassium, protein, enzymes, chlorophyll, and possibly B-17. While in its cooked form, wheat is unacceptable to some individuals, causing mucus congestion, allergic reaction, and constipation, whe sprouted, a large portion of starch is converted to simple sugars, making it a wholesome food acceptable to many who would otherwise need to eliminate wheat as a food source.
Buckwheat is rich in lecithin and rutin.
Eating Sprouts
Having read the benefits of sprouting you must realize that sprouts are most beneficial when eaten raw. Cooking will kill the precious enzymes that make sprouts the most digestible source or protein and various minerals and vitamins.
You can include sprouts on sandwiches, add to salads, and soups [again, without being cooked].
Sprouts can be blended for baby food, sauces, and dressings.
Conclusion
Sprouts are a God given powerhouse and should take a prominent place in our diet.
So, don’t wait any longer, get out, get seeds, find a big jar and get to sprouting!
I hope you have found this tutorial and review to be of a great value.
Happy Sprouting!
Disclaimer: Although I got to keep the product I reviewed, my opinion is completely unbiased and depended on the outcome of my experiment. I did NOT get paid to do this review and get no further perks for having it on my blog.
You can find Tribest Automatic Sprouter at cookware.com [linked] or at Amazon [my affiliate link on the left--not visible in RSS].
To get more in-depth studies similar to this, make sure to become a member of our Back to Eden on-line Vegan community, and don’t forget to enter Tropical Traditions Organic Coconut Oil giveaway.
