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Place the unsealed mason jars with the open sides down onto the screening material. Maintaining a constant distance of 2 inches from the rim of each jar, cut out the plastic screen or nylon hosiery. Use only clean mason jars and screen.
Sort through the dried beans. Discard any damaged, off-color or split beans. Four tablespoons of quality beans is enough for each jar.
Add 4 tbsp. beans to each mason jar. Cover the open ends of the jars with the screening material. Wind rubber bands around the excess 2 inches of screen material to secure it over the jar opening.
Pour clean, room-temperature water into the jars through the screens until all the beans are covered. Soak dried beans overnight at around 70 degrees Fahrenheit.
Dump all the water remaining in the mason jars. Refill the jars with clean, room-temperature water. Swirl the jars gently to rinse the beans.
Repeat the swirl in clean-water rinse in the morning, at noon and again at night. Store the jars in a dark cabinet at around 70 degrees Fahrenheit between each rinse. Move the jars to a sunny location in the same temperature range after three or four days, or once you notice the sprouts have begun to emerge.
Eat the sprouts or move the jars to the refrigerator when the leaves split and turn bright green. Remove and discard any unsprouted beans. Rinse the sprouts gently on the same schedule until they are used.
Most seeds sprout easily, as do many legumes. Nuts are more difficult to sprout.
Fresh, alive seeds in good condition sprout the best. If a seed will not sprout, this is an indication that it is "dead" and the enzymes in it have been destroyed. It may be old, rancid, cooked, irradiated, sprayed or physically broken or damaged.
You should treat raw legumes with caution. Chickpeas (also known as Garbanzo beans) are the most digestible of the beans. Mung beans make an excellent sprout, used widely in Chinese cooking. However, they primarily use the sprouts and not the beans, and the sprouts are often stir-fried.
Soy and kidney bean sprouts are toxic and should be avoided.
Alfalfa sprouts are mildly toxic - do not eat them every day, and avoid them if you are a cancer patient, have a weak immune system or suffer from inflammation.
Some people are more sensitive to raw sprouted legumes, and need to cook them. This is no reason to avoid the nutritious and enzyme-rich sprouts of other seeds.
Grinding oats for oatmeal
Making bread with sprouts
4 cups whole wheat kernels
2 quarts water
Drain, saving soaking water for use as hot liquid in bread recipe. Sprout for one day; keep well drained but damp watering it twice. Store sprouted grain in refrigerator in tightly covered container for no longer than one or two days. Remaining grain should be thoroughly dried out and milled into flour (keep in fridge until ready to use). Drying can be accomplished by spreading soaked grain on cookie sheet and place in oven on lowest temperature setting until completely dried out or place in dehydrator until completely dry.
Sprouted Wheat Bread
Dissolve yeast with honey in water in a glass measuring cup: let stand 5-10 minutes until bubbling.
¼ cup lukewarm water
1 tsp honey
1 tbs. active dry yeast
Blend together in blender until sprouts are well pulverized
1 cup hot water
2 cups moist sprouted or soaked wheat
2 tsp salt
1 ½ cups whole wheat flour
Add remaining flour until dough clears sides of bowl.
Knead 10 minutes
Let rise and bake at 350 degrees for 50 to 60 minutes.
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