March 2016 Emergency Preparedness - How to Grow Sprouts and More Recipes using Wheat

How to Grow Sprouts

Place 1 to 2 Tablespoons of seeds into a 1 quart jar. 

Cover seeds with tepid water. Tepid water will not feel hot, warm, or cold on the inside of your wrist.

Cover jar with a porous fabric.  A layer of nylon from pantyhose stretched tight over the jar opening and secured with a small elastic band works good. Make sure the nylon is stretched tight or the water will not drain.  I like using the wide mouth jars best.

 Let seeds soak for 8 to 12 hour.

Drain and rinse with tepid water.  Drain again. Lay the jar on its side and shake the jar enough to spread the seeds out.

Lay the jar on its side and cover with a towel, leaving the jar opening uncovered so air can circulate.  Sprouts need to grow in the dark.  You can place yours jars in a cupboard if desired.

Rinse and drain the seeds twice a day with tepid water for 5 to 7 days or until the first set of leaves appear.  When the leaves appear leave the jar uncovered for one day so the leaves can turn green.

Rinse and drain one more time.  Store sprouts in the refrigerator for up to one week.

Rinse and drain the sprouts that are stored in the refrigerator every day or two.

For more detailed instructions and pictures go to:

http://simplifyitexemplifyit.blogspot.com/2014/03/how-to-grow-sprouts.html

Taken from http://www.isga-sprouts.org/nutritio.htm

Alfalfa

Contain significant dietary sources of phytoestrogens connected with prevention of menopausal symptoms, osteoporosis, cancer and heart disease.

Broccoli

Have a mildly peppery flavor.  They are also high in the cancer fighting compound, sulforaphane.

Lentil

Are 26% protein.  They can be cooked or eaten raw.

Radish

Have 29 times more vitamin C than milk and 4 times the vitamin A.  There spicy sprouts have 10 times more calcium than a potato and contain more vitamin C than pineapple.

Red Clover

Contain the most significant dietary sources of isoflavones of any sprout variety.  Isoflavones have been proven to have powerful anti-cancer properties.

Sunflower

A rich source of lecithin and vitamin D.  It is known for its crispness and nutty flavor.  It breaks down fatty acids into an easily digestible, water soluble form.

Mustard

Characterized by their tiny, spicy leaves.  They are delicate, but very spicy.

Onion

Distinct onion flavor without the tears or waste.  26% protein and a good source of vitamins A, C, and D.

Mung Bean

A good source of protein, fiber, and vitamin C.

Note:  Mung Beans will not grow thick and tall like the ones you buy in the store.  The ones you buy are grown under pressure.

More Wheat Recipes

Hot Toasted Wheat Drink

Toast whole wheat kernels in a 300° oven until dark brown, about 30 minutes.  Stir often.  Do not let burn.  Cool. Whirl in a blender until powdered.  Use 2 scant teaspoons powder to one cup boiling water.  Allow to steep. Strain.  Sweeten if desired.

Try adding various toasted and ground grains for variety.

Wheat Breakfast Porridge

Bring 4 1/2 cups of water to a boil.

In a bowl mix:

1 cup cold water                     1 cup wheat, ground

1/2 teaspoon salt                     1 Tablespoon oil

Add contents of bowl to boiling water.  Stir constantly while thickening to prevent lumps. When thick reduce heat and cook 15 to 20 minutes.

After cooking add:

6 Tablespoons dry milk           1/4 cup sugar

Serve warm.

Sweet Wheat Pudding

1 cup wheat                             1 Tablespoon oil

5 cups water, divided             1/2 cup sugar

1/2 teaspoon salt                     1/2 cup dry milk

Rinse wheat and soak covered 6 hours or overnight in 4 cups water.  After soaking, add salt and oil and bring to a boil.  Lower heat and simmer about 45 minutes or until soft.  Mix milk and sugar together with 1 cup water and stir into wheat.  Cook, stirring constantly, about 5 minutes.  For creamier pudding use cracked wheat in place of whole wheat and/or thicken by adding 2-3 teaspoons white flour with the sugar and milk.  Serve warm or cold.

Whole Wheat Crackers

1 Cup whole wheat flour        2 Tablespoons Shortening

3/4 teaspoon salt                     1 Cup water

Mix flour and salt together.  Cut in shortening. Stir in water until mixture is smooth and runny. Pour onto a very lightly greased cookie sheet with sides.  Spread thin.  Bake 3-5 minutes at 375°.  Remove from oven, cut to size and shape desired.  Return to oven and bake 3-5 minutes longer.  Set aside to cool and dry out.

Whole Wheat Tortillas

4 cups whole wheat flour        1/4 cup oil

1 1/4 teaspoons salt                 1 cup warm water

Combine dry ingredients in a bowl.  Stir in oil and water.  Add more water if needed.  Knead 5 minutes.  Dough should be stiff.  Let rest 30 minutes.  Make into 1 1/2" Balls.  Roll each ball into a thin circle.  Bake on an ungreased medium-hot griddle until dough bubbles and is flecked with brown spots.  Flip and cook other side.  Keep rolled tortillas under a barely moist towel so they don’t dry out while waiting to be cooked.

Sprouted Wheat

Sprout wheat the same as any other seeds.  Wheat sprouts are ready to use when the sprout is about 1/2 the length of the wheat kernel.  Add sprouted wheat to salads and bread dough.