blog, How To, Raw Food Adventures

Successful Sprouting

Soaking and sprouting, sprouting and soaking, a wonderful combination that yeilds life. One of my most memorable expriences as a young raw fooder was the first time I sprouted wheat berries… what excitement to see those little guys put out roots and a tail! These days most of the sprouting I do is with quinoa and buckwheat which are both easy to sprout and fun to use in recipes. They’re also gluten free.

Here are the basics:

Quinoa – ancient food grain, high in protein

soak time: 1-2 hours

sprout time: 6 hours, until a tiny tail appears, sprouting too long will result in fermetation

uses: rejuvalac, breads/crackers, tabouli, salads

Buckwheat – seed, high in calcium

soak time: 45 minutes – 1 hour

sprout time: 6 hours, until a tiny tail appears, sprouting too long will result in fermetation

uses: breads/crackers, buckwheat beans, granola

2 thoughts on “Successful Sprouting”

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