Seeds contain all of the vital nutrients that the emerging plant will need to grow and thrive. They are little power houses filled with high quality, nutrition – proteins, enzymes, vitamins and other nutrients.
When we sprout seeds it intensifies the nutrients and increases the seeds’ vitamins and enzymes. Did you know that sprouted wheat berries contain more than five times the vitamin C than they do in the dry unsprouted state.
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Sprouted seeds contain antioxidants, high quality proteins, fiber, potassium, phosphorus, zinc and vitamins A, B, C and E. The sprouting process breaks down the starch into simple sugars, the fat into fatty acids and the protein into amino acids and peptones. Basically, when you eat a sprout, you are eating a predigested food and that makes it very easy to metabolized and assimilate into our bodies.
Sprouts in Scripture?
Are sprouts mentioned in Scripture? It certainly seems possible, let’s look at Daniel 1:16
Thus Melzar took away the portion of their meat, and the wine that they should drink; and gave them pulse.
The word pulse is Strongs # H2235 zêrôa‛ zêrâ‛ôn (zay-ro’-ah, zay-raw-ohn’) From H2232; something sown (only in the plural), that is, a vegetable (as food): – pulse.
Most translations say vegetables but the KJV says pulse, both are in the above description. So what on earth is pulse?
A pulse (Latin “puls”, from Greek “πόλτος” – poltos, “porridge”) is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term “pulse”, as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, in common use these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Source: http://en.wikipedia.org/wiki/Pulses
Pulses are an extremely healthy food due to their high protein content relative to other vegetables. Their other nutritional benefits include providing a source of complex carbohydrates, important vitamins and minerals such as folate and iron, and antioxidants. People eat the pulses seeds whole, de-hulled or as a flour. Pulses contain as much as 25 per cent protein, no cholesterol and virtually no fat, unlike meat, poultry, fish and eggs.
Some of the first crops cultivated by humans were pulses — human beings have been growing pulses for thousands of years. Pulses are most nutritional when consumed along with a grain or cereal to provide a good source of methionine, the level of which is low in pulses. For instance, rice is often eaten with dal, baked beans with bread, etc.
Pulses contain twice the amount of protein than other cereals and grains do.
Common types of pulses are: chickpea or garbanzo bean, cowpeas or blackeyed peas, lentils (black, green and red), red kidney beans, mung beans.
Wholesome benefits of Pulses
Besides high protein content, pulses are beneficial for human health in a variety of ways. Some of the nutritional benefits and corresponding health benefits are as follows:
- Low Fat / High Complex Carbohydrate Content – this helps us to control our weight
- Reduction of Plasma Cholesterol – cardiovascular health
- Low Glycemic Index – helps with weight control and to prevent diabetes
- Colonic Bacterial Fermentation – for good bowel health
- Phytochemical Content – supports cancer prevention
Therefore, pulses in Scripture could have been consumed as: cooked dry to make porridge or soups, the fresh pods like green beans, ground to make flour for breads or sprouted as fresh healthy greens. Any of these options could have been used as all of these ways have been used to prepare pulses as meals for many thousands of years
Types of Sprouting Containers
- Wide mouth glass quart canning jar – fitted with sprouting screen lidshttp://www.nextag.com/sprouting-jar-lids/compare-html
- Stacking Trays
- Linen Bags – Premade linen sprout bags are available from:www.remnantremedy.net and www.levislinen.com
- All in one container like the Easy Sprouter
- Colanders or baskets
A Few of the Types of Seeds & Beans to Sprout
Seeds: best grown in linen bags, jars, sprout containers or trays
- Alfalfa – my favorite, mild taste, ready in 7 days
- Clover – similar to Alfalfa, sharp taste, larger leaves, ready in 6 days
- Radish – hot taste, good mixed with milder sprouts, ready in 6 days
- Sunflower – sprout the black ones in the shell, grow in colanders or baskets, they do get tall, ready in 10 days
Beans & Pulses: best grown in linen bags
- Adzuki – a red bean often used in Asian and Polynesian cooking, ready in 5 days
- Barley – a short sprout that is good sautéed, ready in 4 or 5 days
- Black eyed peas or Cow peas
- Red Kidney Beans
- Garbanza Bean or Chickpea – great for sprouted Humus, ready in 4 days
- Lentils – best sautéed or steamed, ready in 5 daysKamut – and ancient grain (Wheat Montana carries it in large bags but local shops may carry smaller quantities), ready in 4 days
- Mung Beans – common Chinese sprout, grow them with a couple of bananas sitting nearby (they emit ethylene gas which is a growth hormone for plants), ready in 5+ days
- Oat Groats – sprouts are best when sautéed or steamed, ready 5 days
- Green Peas – sauté or steam, ready in 5 days
- Quinoa – an ancient South American grain that is high in protein
- Wheat – use to bake sprouted breads but must be dried and ground into flour, ready about 4 days
- Sunflower Seeds – use the raw hulled seeds, grows in baskets and colanders, ready in 2 days
- Nuts – can be sprout raw (not roasted, toasted, cooked or coated)
Linen Sprout Bags
Linen sprout bags are easy to use but do get stained over time. Make them out of recycled linen clothing or remnant pieces of fabric. Linen fabric is excellent because the fibers do not expand when they are wet and this allows air circulation to the sprouts.
Size approximately 6 inches by 9 inches with a drawstring at the top. Cut a piece of fabric 6” by 18” and fold in half so that it is 6” by 9” with fold at the bottom. Sew along the side seams. Fold over the top by ¼ inch to the wrong side and sew to finish the edge. Then fold down about ¾ of an inch and sew along the bottom edge to make the casing for the drawstring. Open up a few of the side seam stitches to insert the drawstring, thread through and out the same opening and tie the ends in a knot.
Include sprouting seeds, beans, pulses, and nuts in your food storage plans. This will give you fresh greens that are loaded with vitamins, essential nutrients, proteins, and phyto-nutrients.
Excellent Sprouting Resource
Do you have sprouting tips or favorite ways to use them? Please share with us!