Brown rice sprouted and ready to cook sprouted garbanzo beans sprouted quinoa

Carolyoga - Eating Live

Sprouting seeds for food is a Carolyoga practice because it wholesome. All of me is involved, from meditation to visions to ethics to physical health and all around union.

History Looking back to my childhood in 1940s, there were mung bean sprouts in Chinese take-out food. We didn't sprout at home. In the 1960s I read Natural Foods by Beatrice Trum Hunter, 1961, learning the basics of sprouting all kinds of seeds. I sprouted alfalfa seeds (see the delicate greens in the photo at the bottom of this page) and made sprouted wheat balls for winter holidays from then on. In 2010 I suddenly became a devoted sprouter and integrated many kinds of sprouts into my diet. I became co-owner of an Excalibur dehydrator and soon after, a Vitamix blender.

News of Phytic Acid In 2010 studies showed that a health food staple, Tofu, was unhealthy. It was high in phytic acid from the soybeans. Searching the Internet for answers revealed how soaking, germinating and sprouting seeds brings health to life. Sprouted foods are increasingly available commercially.

Supposed Health Benefits A seed has a protective coating to keep it dormant until the conditions are right for growing. It is an enzyme inhibitor. Soaking softens the shell and activates enzymes. The seed releases the phytic acid and starts producing growth enzymes as it germinates. Having absorbed water and being drained, the little plant begins to sprout, exploding with vitamins and becoming a more digestible and nourishing food. In the kitchen we mimic the natural process. Soaking. Germinating. Sprouting. Dehydrating. Blending. The various stages in eating live have their own benefits.

Disclaimer Caring for my own health is a powerful motivator. I'm a second generation farmer. Both parents grew up on farms. Even though we lived in a city, during WW II our victory garden supplied wonderful fresh fruits and vegetables, which we canned, waxed and froze for year-round use. This background helps me appreciate starting with a seed for food.

What Food? I've tried these raw organic seeds.

How to do it Each seed has its own time cycles and these vary. Read the many different suggestions on the web and then start experimenting. A timer is useful to care for them from 1 to 4 days. Here is a typical schedule.

Daytime soak. In a glass container with netting over the top for small seeds or a colander in a bowl for large, immerse seeds in enough water to absorb and expand. Cover, wrap lovingly with towels in a dark spot. Let seeds soak all day. The lines between soaking, germinating and sprouting are indistinct. Sometimes sprouts appear when soaking.

Nighttime sprout. Pour off water, wash seeds thoroughly, and invert glass to drain. Washing them every 8 hours prevents mold and keeps them moist. Wrap and return them to the dark. Repeat until sprouts are the desired length. Many types are done now. Notice short cooking times for beans, legumes, grains, or rice.

Dehydrate. Spread sprouts on dehydrator trays. The goal is crisp crunchy seeds that are slowly dried out at a temperature that doesn't kill the enzymes and nourishing features of the sprouts. Many types are done now. Taste and adjust for flavor and crunch.

Blend. For nut butters, tahini, or hummus, follow recipes for your blender. Vitamix gives a fast, fine, smooth result with easy cleanup.

About love Communicate with things. I first bond with the seed and communicate my plan, giving thanks for our union. When soaking, commiserate. When sprouting, send feelings of encouragement like you would to a child. Surround with towels to keep in warmth. Set the room fan on for ventilation and fresh air. Lovingly wrap the container. Growing things are all alike in being alive, changing, fulfilling their destiny. Tune into that. Our shared state.

Tuning In Have a bowl of raw garbanzos and one of well-sprouted ones. Hold them, one kind in each hand. Compare energy. It is a metaphor for expanding consciousness. See my results over three days in the weB log (second try, third try).

Benefits Sprouting processes are metaphors for being. Soaking is similar for seeds and being: seeds in water, being in meditation. Germinating is similar for seeds and being. For seeds it releases the enzyme-inhibiting phytic acid. For being it releases natural inhibitions of heredity, conditioning, local prejudice, and petty thoughts. Sprouting is similar for seeds and being. For seeds it starts small plant growth bursting with vitamins, enzymes and nutrients. For being it allows growth towards wholeness, the deepest inner and outer self and present reality.

Since I can't benefit from all the research and knowledge of others, how about the idea that I'm taking back control of my food and experimenting directly and take responsibility for my health. Most of my 80 years I've been eating food that farmers and food processors have experimented with, not in the best interests of my health. The farmers added fertilizers to make the plants grow bigger and pesticides to keep the bugs away. They developed planting and harvesting and packaging methods for the greatest yield and profit. That's in the produce part of the grocery.

What's worse is in the aisles of food manipulated to taste sweeter, be cheaper to make, last longer, easier to transport or be cunningly advertised for appeal, not health. Aside from the fact that I need to buy the seeds and depend on them being organic, the process of growing and preparing them is in my kitchen.

Links Press release for the ECMS meeting of Caroling's talk on 11/5/2015. Print version. http://www.westonaprice.org/health-topics/living-with-phytic-acid/ is a link to phytic acid info that confirms the wide variety of research, user comments, and need for ongoing study. For most people this will be by experimenting in their kitchen as micro-gardeners of their food.

tofu melt with alfalfa seed sprouts

See Carolyoga.

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