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From the desk of Richard
Penfounde, your Naturally Healthy Lifestyle specialist.
The art of unlocking young life forces, early chlorophyll growth,
macro/micro nutritional elements and life giving enzymes, from
nature's seeds. First discovered over 3 000 years ago, by the
Chinese.
SPROUTING GROUPS • GRAINS - Barley, buckwheat, corn,
millet, oats, rice, rye, wheat,
tritacale
• LEGUMES - Aduki beans, chickpeas, kidney beans, lentils,
mung
beans, pinto beans
• SEEDS - Alfalfa, clover, cress, fenugreek, Japanese radish,
pumpkin, radish, sesame, sunflower NUTRITIONAL DELIVERY
Vitamin C
Vitamin B Complex
Complete Amino Acid profile (i.e. Protein)
Minerals
Chlorophyll - major blood alkalinizer
Copper - for enhancing nutrient absorption
Amylase - for digestion of carbohydrates
Protease -for digestion of protein
Lipase - for digestion of fats
Coagulase - for blood clotting assistance
Emulsin - for sugar conversion to glucose
Invertase - for sugar conversion to glucose
Fibre - an excellent source WHO BENEFITS FROM SPROUTED FOODS?
Vegetarians - because of the complete protein delivery.
Older people - because of the enzyme delivery.
Overweight people - because of the efficient digestibility and wide
spectrum nutritional delivery.
Ageing people - because of the skin cleansing and skin structure
building (collagen and elastin)
Rheumatic people - because of the Ph neutralising quality within
joints
and tissues.
Children - because of the excellent growth and brain food
delivery HOW TO SPROUT
| Equipment: |
Seeds are first
pre-soaked in clean water to loosen them up. Then put into
sprouting trays. Sprouting
trays can be obtained at almost any health shop. Full
instructions are contained therein. Only water and air
are needed. |
| Homemade: |
Homemade versions of
these trays can be made by
obtaining old 'seedling' trays from your garden, or popping down
to your local nursery. Line the tray with silver foil and pierce
draining holes. After pre-soaking, spread the seeds you wish to
sprout, over the foil and then rinse under tap water allowing
excess water to drain out. The foil only needs to be 'wet'. The
seeds must never stand in water after they have been pre-soaked. |
SPROUTING METHODS & TIMINGS
ORIGINAL SPROUT
Individual Names |
METH |
SPROUTING TIME NEEDED To develop bright green
shoots ± number of days |
| |
PRE-SOAK (Hrs) |
DAILY - RINSE
(No. of times) |
|
| GRAINS |
|
|
|
| Barley |
6 |
4x |
5 |
| Buckwheat (de-husked) |
nil |
6x |
3 |
| Corn |
6 |
4x |
5 |
| Millet |
5 |
3x |
2 |
| Oats |
6 |
4x |
5 |
| Rice |
7 |
3x |
5 |
| Wheat |
6 |
4x |
5 |
| Rye |
6 |
4x |
5 |
| Tritacale |
6 |
4x |
5 |
| |
|
|
|
| LEGUMES |
|
|
|
| Aduki Beans |
10 |
3x |
4 |
| Chick Peas |
6 |
3x |
4 |
| Kidney beans |
10 |
3x |
4 |
| Lentils |
7 |
2x |
3 |
| Mung Beans |
6 |
2x |
3 |
| Pinto Beans |
6 |
3x |
4 |
| |
|
|
|
| SEEDS |
|
|
|
| Alfalfa |
8 |
2x |
3 |
| Clover |
8 |
2x |
3 |
| Cress |
6 |
3x |
3 |
| Fenugreek |
6 |
3x |
3 |
| Japanese Radish |
7 |
3x |
3 |
| Pumpkin |
10 |
2x |
4-5 |
| Radish |
7 |
3x |
3 |
| Sesame |
5 |
3x |
3 |
| Sunflower |
6 |
3x |
7 |
STORAGE
Refrigeration is recommended once sprouts have matured but for no
longer
than 7-10 days (check for fungus, mould or sliminess. If so, don't
eat - throw
away).
Once removed from the fridge with intention of eating - firstly
shake off all
excess water.
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