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Sprouting Recipe

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This recipe for Sprouting, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Sprouting is one of the fastest ways to improve the value of seeds, nuts, beans and legumes. Sprouting increases Vitamins A, B, C, E and G from 4 to 10 times.
During sprouting, the starch is changed to simple sugar for quick and easy conversion into energy. Energy in the form of enzymes, vitamins and minerals and natural B-complex which is present with the natural sugar gives main ingredients for productivity.
Also, those sprouts requiring cooking are ready to eat after 15 to 30 minutes of steaming rather than the hours normally re­quired. There are many methods available to sprout. Sprouting trays, jars, dirt, pans, rag doll.
The process is basically the same for all - you need moisture and warmth. Those methods without dirt require rinsing several times a day, after the seed has been soaked overnight in water. Germination begins 1 to 2 days after and sprouts are ready in 3 to 7 days.
Whenever possible use sprouts raw. Sprouts can be used so many ways - creative. 1) Beverages. 2) Soups. 3) Salads. 4) Casseroles. 5) Meatless Main Dish. 6) Salad dressing. 7) Breads. 8) Desserts.

Directions:
Directions:
Pat Morris had this info.

 

 

 

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