Comments on: RAW: On Sprouts and Sprouting Seeds

By: Sarah C.

Sarah C. — Wed, 09 Nov 2011 01:31:00 +0000

Awesome – thank you! I’ll check out the follow-up, and I’m totally going to start doing this. YAAH!

By: Sayward Rebhal

Sayward Rebhal — Mon, 07 Nov 2011 05:39:00 +0000

Yes yes! I just had some sprouted quinoa cooked up for dinner tonight. Cooking it won’t destroy anything, you’ll still get all the benefits of the extra protein and “unlocked” minerals. I do this for ALL my legumes and grains before cooking. =)

Have you seen this follow-up article I wrote? – http://bonzaiaphrodite.com/2010/08/the-importance-of-soaking-nuts-grains-and-legumes/

By: Sarah C.

Sarah C. — Mon, 07 Nov 2011 01:53:00 +0000

I know I’m a bit late here, so you may not get this comment or have a chance to respond, but my question is whether one would/could go on then to cook these sprouted beans or lentils or quinoa in order to eat them like “normal” cooked beans etc? Would that destroy the beneficial effects of the sprouting?

By: Sayward

Sayward — Fri, 13 May 2011 06:39:22 +0000

@ sara thomas – It’s the same! This was just the first article I wrote on the subject, so it’s less involved. But the idea is just the same. Different grains/legumes require different soak times and will take more or less time to sprout. I really recommend http://www.sproutpeople.com – tons of great (and free!) information about individual foods. I have a batch of sprouted quinoa in my fridge right now. =)

By: sara thomas

sara thomas — Mon, 09 May 2011 15:15:44 +0000

hi sayward!
i was wondering how this method of sprouting compares with the other one you posted on soaking the seeds in water & an acid? i buy sprouts all the time & love them but never knew how to do my own! i cant wait to get started! i have a bunch of quinoa im going to try it out with!

By: tandralee

tandralee — Wed, 04 May 2011 09:54:12 +0000

Thanks Sayward. Yeah, I meant smaller hairs on the sprouts. Thanks for all the helpful suggestions.

By: Sayward

Sayward — Tue, 03 May 2011 23:54:45 +0000

@ tandralee – What do you mean by “little white hairs”? Are you referring to the actual tail that comes out of the seed – ie the “sprout”? Or do you mean smaller hairs on the sprouts? If you mean smaller hairs, that sounds to me like mold. =( I would make sure you’re rinsing them very well, and that they’re not too warm. You may also want to cover the top with a rag or coffee filter, as it will let less dust/particles through than just the screen. If it keeps happening I’d look into a different seed supplier.

Sprouts don’t last too long. They should work in a glass jar with a lid or in a plastic bag, in the fridge, for 2 days or so. It’s best to make smaller amounts and just always have them going, using them up as you resprout new ones, as opposed to trying to make a big batch all at once.

By: tandralee

tandralee — Thu, 28 Apr 2011 18:04:53 +0000

HI! I’m a new-comer to the site. I’ve recently started sprouting different types of seeds. I have a special sprouting jar with holes in the lid which makes it easier to rinse the seeds and drain them. I do have 2 questions. 1: after a few days the sprouts start to grow little white hairs. What causes this, am I doing something wrong and if so, how do I prevent it from happening. 2: Once the sprouts are ready, I haven’t quite figured out how to keep them best. I tried on a plastic plate with plastic wrap over it, in a bowl with a lid, with no cover… etc. I always end up with something weird like mold or the sprouts dry out. I’d really appreciate the help!

By: Sayward

Sayward — Mon, 25 Apr 2011 04:19:01 +0000

@ kory – Hah, thanks!

By: kory

kory — Sun, 24 Apr 2011 06:55:43 +0000

Can I just say I love how educated you are? I love seeing you lay the smack down on silly nay-sayers. Plus it really helps to have a resource to go to when people start asking me questions about new foods I’m trying!!