sprouted rice ready to cook Eating Live or Bring Food to Life with Sprouting by Caroling of Wholeo.net November, 2015

News of Phytic Acid In 2010 studies showed that tofu was high in phytic acid from the soybeans. 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. 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. Sprouted foods are increasingly available commercially if you can't do it yourself.

What Food? I've tried the following raw organic seeds. 1 is soaked, germinated and sprouted to taste. 2-8 are soaked and germinated until slightly sprouted. 9-13 slightly sprouted and then dehydrated.

  1. Alfalfa sprouts for salads were the second sprouts I did
  2. Garbanzo beans (chick peas) for salads, hummus do not need to be cooked
  3. Lentils cooked
  4. Split peas cooked
  5. Red or black beans cooked
  6. Rice cooked (used Lundgren's Wehani rice and brown rice)
  7. Quinoa as sprouts or cooked
  8. Wheat in sprouted wheat balls uncooked.
  9. Sunflower seeds for veggies, salads, yogurt and snacks raw or dehydrated. Also ground into meal.
  10. Sesame seeds dehydrated or also ground in Vitamix for tahini and that for hummus
  11. Pumpkin seeds dehydrated for trail mix, veggies and salads
  12. Almonds dehydrated for cooking or also blended in Vitamix into Almond Butter
  13. Pecans, pistachios, walnuts, hazelnuts, cashews, filberts and Brazil nuts have been heavily processed and might not sprout. Soaking and germinating is beneficial, then dehydrate.

sprouted garbanzo beansHow to do it Each seed has its own time cycles and these vary. Here is a typical schedule.

Daytime soak. In a glass container with netting on top or a colander in a bowl for large, immerse seeds in enough water to absorb and expand. Cover and wrap with towels. Put in a dark safe place.

Nighttime sprout. Pour off water, wash seeds thoroughly, and invert glass to drain. Washing every 8 hours prevents mold and keeps 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. Excalibur is a good one.

Blend. For nut butters, tahini, or hummus, follow recipes. Vitamix gives a fast, fine, smooth result.

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.

http://www.wholeo.net/Trips/Carolyoga/specials/food/eatLive.htm

Links Press release for the ECMS meeting of Caroling's talk on November 5, 2015. 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. See the Eat Live page at http://wholeo.net/Trips/Carolyoga/specials/food/eatLive.htm.