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Sprouting 101

If you missed Vicki’s Demo at Sprouts Farmer’s Market (216 S 700E SLC) last night, don’t worry! We have posted below a short version of what she taught last night on the Wonderful World of Sprouting!

Did you know that Vicki teaches at Sprouts Farmer’s Market every month! Join us next month on Wednesday, June 26th from 6:30p-7:30p (typically Vicki teaches on the 4th Thursday of every month, but due to holiday festivities, she will be teaching on WEDNESDAY June 26th. Vicki will be talking about Raw Food Dehydration-just in time for all of your outdoor summer activities! We hope to see you there!

Have a wonderful weekend :)

Sprouting…

One of the most nutritious and fresh foods you will ever eat is sprouts.  In one seed is the potential for the utmost nourishment, life, growth and detoxification.

  • Sprouts are naturally pre-digested which means that the starches are already broken down into simple sugars, and the proteins are already converted to amino acids.  Nutrients can then be easily absorbed providing quick, satisfying energy.
  • Sprouts are a live food rich in enzymes.  They are consumed as close to their natural state as possible, they are organic, and they are fresh, especially if you grow and harvest them yourself.
  • Dry seeds, grains, legumes and nuts have enzyme inhibitors placed in them to inhibit enzymes from being activated until the germination of the seed.  When the seed germinates, by soaking it, the inhibitor is neutralized and the enzymes can then be released and utilized by our body.
  • Sprouting and/or soaking your seeds and nuts begins the germination process, and makes the vital enzymes fully available for the body’s use and can assist in eliminating allergic reactions which are usually caused by the enzyme inhibitors.
  • Some seeds contain phytic acid that reduces the body’s ability to absorb iron, zinc, calcium, and other minerals.  This is eliminated when the seeds are soaked and/or sprouted.
  • The nutrition of that seed is often quadrupled, and the fat content is reduced by 30-40% because the fat is used in the energy process needed to grow the sprout, or it is converted into fatty acids.
  • The regenerating effect on the cells from the DNA and RNA in the sprouted foods, produces a high concentration of vitamins, minerals and amino acids (proteins) that boost the body’s immune system, and assists the body to slow down the aging process.
  • Sprouts are considered the “live cell food”.  Nutrients at this high concentration are only available in sprouts.

 

Here’s How to Sprout!

  • Fill a Pint mason jar about half full of seeds or nuts, fill with water.
  • Let sit on the counter overnight or about 10-12 hours.
  • Pour off the soaked seeds onto a sprouting tray, and rinse thoroughly.
  • Stack the trays and let them sit on the kitchen counter.
  • Rinse 2-3 times everyday.  Refrigerate leftovers and use soon.

 

*  Sunflower, pumpkin, brown sesame seeds, red lentils, flax seeds, and any small seeds and nuts-soaked overnight and use the next day.

*  Almonds, brazil nuts, filberts, walnuts, pecans, etc, are best if soaked 48 hours, changing the water everyday.

*  Green lentil, garbanzo, whole pea, adzuki bean, mung bean, etc, need 24-48 hours germination.  Just taste them and use them when they are sweet. Enjoy and have fun!

About Noelle

Noelle is the Raw Food Chef for Vicki Talmage and VitaeHealth. Noelle is also a full-time student at the University of Utah, completing a Bachelor Degree in Fine Art Photography and a Minor in Computer Art Technology. Combining her two passions, Noelle is currently working with Vicki to complete several recipe books, hoping to begin their release in the coming months, and can be found updating and adding to VickiTalmage.com and Vicki’s Playground.

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