commit: 0c950269ce8f9888ecd46c002d382359f5dd899a
parent 61af98632c21545224bb74558affbe34a82da59b
Author: neauoire <aliceffekt@gmail.com>
Date: Tue, 22 Dec 2020 10:27:32 -0800
Added images to sprouting guide
Diffstat:
8 files changed, 93 insertions(+), 187 deletions(-)
diff --git a/links/main.css b/links/main.css
@@ -1,78 +1,78 @@
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+@font-face { font-family: 'alte_haas_grotesk_regular'; src: url('../media/fonts/alte_haas_grotesk_regular.ttf') format('truetype'); font-weight: normal; font-style: normal }
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header a:focus { opacity: 0.7 }
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main ul.recipes { columns: 3; }
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-main ul.recipes h3:first-child { margin-top:0px; }
+main ul.recipes h3 { margin-top:20px }
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main ul.recipes li { font-size:14px; line-height: 25px; margin-bottom: 0px }
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-footer { max-width: 800px; margin: 0px auto; padding:15px 0px;font-family: 'alte_haas_grotesk_bold'; font-size:14px; margin-top:60px; }
+main ul.recipes li a { text-decoration: none; text-transform: capitalize }
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@@ -81,15 +81,15 @@ main img.characters {max-width: 100px;}
body.home nav ul li.home, body.about nav ul li.about, body.tools nav ul li.tools, body.nutrition nav ul li.nutrition, body.sprouting nav ul li.sprouting { border-bottom-color: black }
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- main p.col2 { columns:1; }
- main > div.col2 { columns: 1; }
- header a img { max-width: 200px; }
- main dl.ingredients { display: block; }
+ main ul.recipes { columns:1 }
+ main p.col2 { columns:1 }
+ main > div.col2 { columns: 1 }
+ header a img { max-width: 200px }
+ main dl.ingredients { display: block }
main dl.ingredients dt { display:block; min-height: auto;text-align: left;border: 0; width: auto; line-height: 20px }
main dl.ingredients dt > * { display: inline-block !important }
- main dl.ingredients dt b { display: inline !important; margin:0;padding:0px 10px 0px 0px; }
+ main dl.ingredients dt b { display: inline !important; margin:0;padding:0px 10px 0px 0px }
main dl.ingredients dt img { display: none !important }
- main dl.ingredients dt u { display: inline-block; font-size:12px; }
+ main dl.ingredients dt u { display: inline-block; font-size:12px }
}
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,7 +4,7 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Wed, 25 Nov 2020 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Tue, 22 Dec 2020 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
diff --git a/media/pages/sprouting/microgreens.jpg b/media/pages/sprouting/microgreens.jpg
Binary files differ.
diff --git a/media/pages/sprouting/soy.jpg b/media/pages/sprouting/soy.jpg
Binary files differ.
diff --git a/media/pages/sprouting/sprouters.jpg b/media/pages/sprouting/sprouters.jpg
Binary files differ.
diff --git a/media/pages/sprouting/wheat.jpg b/media/pages/sprouting/wheat.jpg
Binary files differ.
diff --git a/site/sprouting.html b/site/sprouting.html
@@ -1,4 +1,4 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sprouting</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='sprouting'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='sprouting'><h1><a id="overview">Sprouting: A brief overview</a></h1>
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sprouting</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='sprouting'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='sprouting'><h1><a id="overview">Sprouting</a></h1>
<p>Sprouting involves germinating select seeds to be eaten <b>raw</b> or <b>cooked</b>, which is highly nutritious. The germination process takes a few days and can be done at home.</p>
@@ -6,14 +6,13 @@
<p>Other advantages include reduced cooking times (which helps to save on fuel), as well as a reliable and constant source of fresh foods.</p>
-<img src= '../media/pages/sprouting/lentils.jpg' loading='lazy'/>
+<img src= '../media/pages/sprouting/wheat.jpg' loading='lazy'/>
<h1>Table of contents</h1>
<ul class="col2">
<li><a href="#basic">Basic of sprouting</a></li>
<li><a href="#jarscloth">Two sprouting methods</a></li>
- <li><a href="#comparison">Comparing jar and cloth methods</a></li>
<li><a href="#time">Best time/length to eat sprouts</a></li>
<li><a href="#grains">Grains and similar seeds</a></li>
<li><a href="#otherseeds">Other seeds</a></li>
@@ -31,49 +30,29 @@
<li><a href="#oat">Oat sprout milk</a></li>
</ul>
-<p class="notes">Content from below this line is copyrighted (c) 1995 by <b>Thomas E. Billings</b>. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).</p>
+<p class="notice">Content from below this line is copyrighted (c) 1995 by <b>Thomas E. Billings</b>. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).</p>
<h3><a id="basic">Basics of Sprouting:</a></h3>
-<p>Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seed should be viable, and, to extent possible, free of chemicals.</p>
+<img src= '../media/pages/sprouting/sprouters.jpg' loading='lazy'/>
-<p>Basic steps in sprouting are:</p>
+<p>Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seeds should be viable, and if possible, free of chemicals. Basic steps for sprouting seeds are:</p>
<ul>
- <li><b>Measure</b> out appropriate amount of seed, visually inspect and remove stones, sticks, weed seed, broken seeds, etc.</li>
- <li><b>Rinse</b> seed (if seed is small and clean, can usually skip this rinse)</li>
- <li><b>Soak</b> seed in water for appropriate time</li>
- <li><b>Rinse</b> soaked seed, put in sprouting environment for appropriate time</li>
- <li><b>Service</b> seeds (rinse) in sprouting environment as needed</li>
- <li>When ready, <b>rinse</b> seeds.</li>
+ <li><b>Measure</b> out appropriate amount of seed, visually inspect and remove broken seeds, etc.</li>
+ <li><b>Soak</b> seed in water for appropriate time.</li>
+ <li><b>Rinse</b> soaked seed, put in sprouting environment for appropriate time.</li>
</ul>
-<p>Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!</p>
-
-<p><a href="#overview">Go back to top</a></p>
-
-<h3><a id="jarscloth">Jars and Cloth: Two Suggested Sprouting Methods</a></h3>
-
-<p><b>Jar Method.</b> Use wide-mouth, glass canning jars, available at many hardware stores. You will need screen lids — cut pieces of different (plastic) mesh screens, or buy some of the special plastic screen lids designed for sprouting. Sprouting in jars is quite easy: simply put seed in jar, add soak water, put lid on. When soak is over, invert jar and drain water, then rinse again. Then prop jar up at 45 degree angle for water to drain. Keep out of direct sunlight. <b>Rinse seed in jar 2-3 times per day</b> until ready, always keeping it angled for drainage.</p>
-
-<p><b>Cloth Method.</b> Soak seed in flat-bottom containers, in shallow water. When soak done, empty seed into strainer and rinse. Then take flat-bottom bowl or saucer, line bottom with wet 100% cotton washcloth, spread seed on wet cloth. Then take 2nd wet cloth and put on top of seed, or, if bottom washcloth is big enough, fold over wet seeds. Can add additional water to washcloths 12 hours later by a) sprinkling on top, or b) if very dry, remove seed from cloth, rinse, re-wet cloth, put seed back between wet cloths. Cloths used should be 100% cotton (terrycloth) or linen, used exclusively for sprouting, and of light colors. Cheap cotton washcloths (and cheap plastic bowls) work well and will last a long time.</p>
-
-<p><a href="#overview">Go back to top</a></p>
-
-<h3><a id="comparison">Comparison: Jar vs. Cloth Methods:</a></h3>
+<h3><a id="jarscloth">Jars & Cloth: Two Suggested Sprouting Methods</a></h3>
-<p>Jar method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. However, the jar method needs a convenient drainage system (otherwise mold can develop).</p>
-<p>The cloth method can withstand some direct sunlight (direct sunlight in early stages of sprouting can cook the seed in jars), and needs no drainage system. The methods require roughly the same time, though 2nd service of cloth is very fast. <b>Almonds</b>, <b>buckwheat</b> give better results in cloth.</p>
+<p><b>Jar Method:</b> Use wide-mouth, glass canning jars, available at many hardware stores. You will also need to make screen lids by cutting pieces of plastic mesh screens to cover the opening. Put seeds in jar, add water, put mesh lid on. When soak is over, invert jar and drain water through the mesh, then rinse again. Then prop jar up at 45 degree angle for water to drain. Keep out of direct sunlight. <b>Rinse seeds 2-3 times each day</b> until ready, always keeping it angled for drainage.</p>
-<h3><a id="other">Other Methods of Sprouting:</a></h3>
+<p>This method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. However, the jar method needs a convenient drainage system (otherwise mold can develop).</p>
-<p><b>Plastic tube:</b> variation on jar method; opens at both ends — easier to remove long sprouts like greens from tube than from jar.
-<p><b>Sprouting bags:</b> cotton or linen; also plastic mesh. Soak seed in bag in water, then hang up inside plastic bag (forms a little greenhouse).</p>
-<p><b>Trays:</b> very good for growing greens. Might need drainage system.</p>
-<p><b>Clay saucer:</b> used for mucilaginous seeds like flax, psyllium, etc.</p>
-<p><b>Commercial sprouters:</b> wide variety available. Often fairly expensive; most don't work as well as cloth/jar methods!</p>
+<p><b>Cloth Method:</b> Soak seeds in flat-bottom containers, in shallow water. When soak done, empty seed into strainer and rinse. Then take flat-bottom bowl or saucer, line bottom with wet 100% cotton washcloth, spread seed on wet cloth. Then take 2nd wet cloth and put on top of seed, or, if bottom washcloth is big enough, fold over wet seeds. Can add additional water to washcloths 12 hours later by a) sprinkling on top, or b) if very dry, remove seed from cloth, rinse, re-wet cloth, put seed back between wet cloths. Cloths used should be 100% cotton (terrycloth) or linen, used exclusively for sprouting, and of light colors. Cheap cotton washcloths (and cheap plastic bowls) work well and will last a long time.</p>
-<p><a href="#overview">Go back to top</a></p>
+<p>This method can withstand some direct sunlight (direct sunlight in early stages of sprouting can cook the seed in jars), and needs no drainage system. The methods require roughly the same time, though 2nd service of cloth is very fast. <b>Almonds</b>, <b>buckwheat</b> give better results in cloth.</p>
<h3><a id="time">What is the best time/length to eat sprouts?</a></h3>
@@ -81,8 +60,6 @@
<p>The sprouting times given below are based on cloth and/or jar method, and reflect an average time. The soaking times can be increased or decreased somewhat (except for buckwheat), with little or limited impact on the results. If you are using a different method, especially one of the commercial sprouting units, the times here will not apply and you will have to monitor your sprouts to decide when they are ready.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="grains">Grains and Similar Seeds</a></h3>
<p><b>Amaranth:</b> Soak 2-4 hours, sprout 1-1.5 days. Method: cloth. Very tiny seeds, likely to flow through screen in jar method; line strainer with sprouting cloth to retain seeds. Sprout can be very bitter. Might be able to grow as greens, if you can get appropriate variety of amaranth.</p>
@@ -98,8 +75,6 @@
<p><b>Triticale:</b> Triticale is a cross between rye and wheat; used to be available from Arrowhead Mills, but haven't seen it in market for some years.</p>
<p><b>Wheat:</b> including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hard Winter wheat better than soft Spring wheat. Wheat can get excessively sweet at 2+ days of sprouting. Spelt has nice texture, but spelt and kamut are more expensive than ordinary wheat. Wheat, rye, kamut, spelt, triticale can be used for grass also.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="otherseeds">Other Seeds</a></h3>
<p><b>Almonds:</b> Soak 10-14 hours, sprout 1.0 day. Method: cloth Use only unblanched almonds. Sprout+storage time should not exceed 2 days or sprouts may turn rancid. Best to peel sprouts before eating (peeled have incredible flavor). Peeling is tedious, reduced by blanching in warm water (15-30 seconds in hot water from faucet). One of the very best sprouts!</p>
@@ -112,34 +87,28 @@
<p><b>Sesame:</b> Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Must use unhulled sesame seeds for sprouting; hulled seeds can be soaked to improve flavor and digestibility. A black sesame seed (considered superior to white seed in Ayurveda) is available; haven't found it in unhulled form. Sprout+storage time should not exceed 1.5 days; sprouts continue to grow in refrigerator and start to get bitter at 2.0 day mark, and can be very bitter by 2.5 days. A small bowl of sesame sprouts, with a bit of raw honey on them, is very nice.</p>
<p><b>Sunflower:</b> Soak 8-14 hours, sprout 18 hours. Method: cloth or jar. Use hulled sunflower; unhulled are for sunflower greens only. Need to skim off seed skins at end of soak period, when rinsing. If you leave them in, they will spoil and your sprouts will spoil quickly. Has a nice, earthy flavor; very popular.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="legumes">Legumes</a></h3>
<p><b>Peanuts:</b> Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Must use unblanched peanuts; recommend removing skins to improve digestibility. Spanish variety peanuts have loose skin, can remove most before soaking. Other peanuts - soak 1-2 hours then peel off skins, return to soaking in new, clean water. With peanut peeled you will probably observe high incidence of (bright) yellow mold - possible aflatoxin.</p>
<p><b>Peas, Blackeye:</b> Soak 12-14 hours, sprout 1 day. Method: cloth or jar. Flavor is too strong to be eaten alone. Makes good flavoring additive for mixtures, if used sparingly.</p>
<p><b>Peas, (Field):</b> Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Be sure to buy whole peas, not split peas (split won't sprout). Yellow peas are slower to sprout, and have stronger flavor than green peas. Flavor too strong when raw for many people. Insect problems common with peas in storage (beetle infestation); store in bug-proof containers. Can be grown as greens also.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="alfalfa">Alfalfa, Clover</a></h3>
<p><b>For greens:</b> soak 4-6 hours, sprout 6-8 days. Method: tray or jar.</p>
<p><b>For use when short:</b> soak 4-14 hours, sprout 1-1.5 days. Method: jar or cloth.</p>
<p>Alfalfa and clover are most commonly grown as greens. A good non-traditional use for them is as flavoring additive in mixtures, for ex: lentil, alfalfa, radish is nice (alfalfa counteracts "heat" of radish). Alkaloid levels can be very high in alfalfa. Need alfalfa seed with very high germination rate (over 90%) to successfully grow greens in jar — else unsprouted seeds will decay and spoil greens.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="garbanzo">Garbanzo group</a></h3>
+<img src= '../media/pages/sprouting/soy.jpg' loading='lazy'/>
+
<p><b>Garbanzos, standard:</b> Soak 12-18 hours, sprout 1.5+ days. Method: cloth or jar.</p>
<p><b>Kala channa:</b> Soak 8-14 hours, sprout 1.5 days. Method: cloth or jar.</p>
<p><b>Green channa:</b> Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. Garbanzos, also know as chick peas or ceci, are common in commercial mixtures. They sprout easily but they also spoil easily (bacteria or mold). Kala channa is a miniature garbanzo, sold in (East) Indian food stores, that sprouts reliably - try sprouting it instead of standard garbanzos. Green channa is similar, naturally green, and sprouts very quickly. Green channa has stronger flavor; best to eat with turmeric or ginger.</p>
<p><b>Large beans:</b> Anasazi, Black, Fava, Kidney, Lima, Navy, Pinto, Soy, etc. Except for soy, these are irrelevant to the sprouter — raw flavor is truly horrible. Also, <b>serious toxicity/allergy/digestibility issues with these raw beans</b>. Except for soy (edible raw if grown long enough), these beans must be cooked to be digestible, hence are not of interest to the raw-fooder.</p>
<p><b>Lentils, brown/green and red.</b> Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. The brown/green lentils come in a variety of sizes; the smallest sizes generally sprout faster than the larger. Red lentils are usually sold in split "dahl" form; for sprouting you must buy whole red lentils. Red lentils are red inside and brown outside; their Hindi name is masoor (brown masoor). Lentil sprouts have a spicy flavor and are very popular. Might find hard seeds in lentils from India.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="mung">Mung bean group</a></h3>
<p><b>Mung beans:</b> Soak 8-14 hours, sprout 18 hrs-1 day. Method: cloth or jar.</p>
@@ -149,10 +118,10 @@
<p class="notes">Note: if purchasing kala channa, green channa, urid/urad, red lentils, etc. from Indian store, be sure to obtain the whole seeds, and not the split (dahl) or oiled form of the seeds.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="mixtures">Some Sprouting Seed Mixtures of Interest</a></h3>
+<img src= '../media/pages/sprouting/lentils.jpg' loading='lazy'/>
+
<ul>
<li>mung/adzuki, fenugreek</li>
<li>mung/adzuki, urid, dill seed</li>
@@ -163,8 +132,6 @@
<p>Experiment and develop your own favorite mixtures!</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="soak">Soak Instead of Sprouting</a></h3>
<ul>
@@ -176,8 +143,6 @@
<p>High fat nuts (brazil nuts, macadamias) may benefit some from soaking, but difference (soaked vs. unsoaked) is small.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="staple">Staple Foods for Sprouting</a></h3>
<ul>
@@ -188,16 +153,14 @@
<p>*see question on legumes <a href="#wrong">below</a>.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="easy">Easy for Beginners</a></h3>
<p>wheat, sunflower, almonds, lentil, mung.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="indoor">Indoor Gardening (grown indoors, in soil)</a></h3>
+<img src= '../media/pages/sprouting/microgreens.jpg' loading='lazy'/>
+
<ul>
<li><b>Grasses:</b> wheat, barley, oats, rye, kamut, spelt, triticale, and others.</li>
<li><b>Vegetables:</b> amaranth, mustard/mizuna, fennel, kale, cabbage, etc.</li>
@@ -205,24 +168,18 @@
<li><b>Other greens:</b> buckwheat, sunflower</li>
</ul>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="hardseeds">What are hard seeds?</a></h3>
<p>Seeds that are hard, like rocks, and they stay that way during soaking and sprouting. Hard seeds are a sort of natural insurance in the sense that if planted in soil they will eventually sprout — late in the season or next season. Hard seeds may be a threat to certain types of dental work, esp. porcelain crowns (porcelain on gold crowns are stronger and hard seeds are less risk; metal crowns are stronger than natural enamel).</p>
<p>To minimize hard seeds, suggest you soak seeds as in the cloth method: in shallow water, in a large container with a flat bottom. Then at the end of the soak stage, you can visually inspect the soaked seeds and remove those that are still hard. This technique is not 100% foolproof, but if done carefully, will substantially reduce the number of hard seeds. The method will work with any seed, but fenugreek seeds are so small that picking out the hard ones is quite difficult.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="wrong">Anything wrong with sprouted legumes?</a></h3>
<p>If you can digest them without the production of a lot of gas (flatulence), there's nothing wrong with them. Legumes are very high in protein, hard to digest, and cause gas for many people. Gabriel Cousens (Conscious Eating, pgs. 70, 372, 490) recommends that consumption of sprouted legumes (except alfalfa, next question) be minimized.</p>
<p>Ann Wigmore (Rebuild Your Health, pg. 73) tells us that flatulence gas is toxic and harms your entire system. From an Ayurvedic viewpoint, legumes aggravate the vata dosha; individuals with vata body type or a vata disorder should minimize legumes. Ayurveda suggests eating turmeric or ginger with proteins (legume sprouts) as a digestive aid. A number of other herbs/spices can serve as digestive aids and/or counteract the vata effect of legumes. Among legumes, mung and adzuki beans are considered easiest to digest.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="toxins">What about toxins in alfalfa sprouts?</a></h3>
<p>Alfalfa sprouts contain saponins, a class of alkaloids (7.93% on dry weight basis, sprouts from commercial sources) and L-canavanine sulfate, an amino acid analog. Saponin levels are at their maximum when sprouts are 6-8 days old (most common time for eating); L-canavanine sulfate is present in the seed and decreases as the sprout grows. The issue of whether these factors are significant is subject to debate.</p>
@@ -234,8 +191,6 @@
<p>Readers are encouraged to check the above references and decide for themselves on this issue. An alternate, experimental approach is to hold your diet constant for a few days, then add alfalfa sprouts to your diet, and observe the effects (if any) of the alfalfa — that is, listen to your body.</p>
<p><b>WARNING! Don't Sprout Sorghum (potentially toxic levels of cyanide in seed coat)</b>.</p>
-
-<p><a href="#overview">Go back to top</a></p>
<h3><a id="oat">Oat Sprout Milk — Special Version</a></h3>
@@ -249,8 +204,6 @@
<p>Peel the sprouted almonds (might blanch first with warm water), rinse, put almonds in blender. Add 1 tablespoon of raw honey (or other sweetener, optional) to blender. Now add flavoring, one of: vanilla bean (about 1/2 inch or so), cardamom seed (decorticated or powder, 1/4 tsp), or cinnamon (1 rounded tsp). Run blender on medium speed for a few seconds to mix/grind, then turn down to low speed and let blender run for 5+ minutes to homogenize. (The almonds are not strained out but retained in the milk for full flavor and nutrition.)</p>
-<p><a href="#overview">Go back to top</a></p>
-
<p>Author contact: T. Billings, 2125 Delaware St; #F; Berkeley, CA 94709</p>
<h3><a id="sources">Other sources</a></h3>
diff --git a/src/inc/sprouting.htm b/src/inc/sprouting.htm
@@ -1,4 +1,4 @@
-<h1><a id="overview">Sprouting: A brief overview</a></h1>
+<h1><a id="overview">Sprouting</a></h1>
<p>Sprouting involves germinating select seeds to be eaten <b>raw</b> or <b>cooked</b>, which is highly nutritious. The germination process takes a few days and can be done at home.</p>
@@ -6,14 +6,13 @@
<p>Other advantages include reduced cooking times (which helps to save on fuel), as well as a reliable and constant source of fresh foods.</p>
-<img src= '../media/pages/sprouting/lentils.jpg' loading='lazy'/>
+<img src= '../media/pages/sprouting/wheat.jpg' loading='lazy'/>
<h1>Table of contents</h1>
<ul class="col2">
<li><a href="#basic">Basic of sprouting</a></li>
<li><a href="#jarscloth">Two sprouting methods</a></li>
- <li><a href="#comparison">Comparing jar and cloth methods</a></li>
<li><a href="#time">Best time/length to eat sprouts</a></li>
<li><a href="#grains">Grains and similar seeds</a></li>
<li><a href="#otherseeds">Other seeds</a></li>
@@ -31,49 +30,29 @@
<li><a href="#oat">Oat sprout milk</a></li>
</ul>
-<p class="notes">Content from below this line is copyrighted (c) 1995 by <b>Thomas E. Billings</b>. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).</p>
+<p class="notice">Content from below this line is copyrighted (c) 1995 by <b>Thomas E. Billings</b>. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).</p>
<h3><a id="basic">Basics of Sprouting:</a></h3>
-<p>Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seed should be viable, and, to extent possible, free of chemicals.</p>
+<img src= '../media/pages/sprouting/sprouters.jpg' loading='lazy'/>
-<p>Basic steps in sprouting are:</p>
+<p>Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seeds should be viable, and if possible, free of chemicals. Basic steps for sprouting seeds are:</p>
<ul>
- <li><b>Measure</b> out appropriate amount of seed, visually inspect and remove stones, sticks, weed seed, broken seeds, etc.</li>
- <li><b>Rinse</b> seed (if seed is small and clean, can usually skip this rinse)</li>
- <li><b>Soak</b> seed in water for appropriate time</li>
- <li><b>Rinse</b> soaked seed, put in sprouting environment for appropriate time</li>
- <li><b>Service</b> seeds (rinse) in sprouting environment as needed</li>
- <li>When ready, <b>rinse</b> seeds.</li>
+ <li><b>Measure</b> out appropriate amount of seed, visually inspect and remove broken seeds, etc.</li>
+ <li><b>Soak</b> seed in water for appropriate time.</li>
+ <li><b>Rinse</b> soaked seed, put in sprouting environment for appropriate time.</li>
</ul>
-<p>Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!</p>
-
-<p><a href="#overview">Go back to top</a></p>
-
-<h3><a id="jarscloth">Jars and Cloth: Two Suggested Sprouting Methods</a></h3>
-
-<p><b>Jar Method.</b> Use wide-mouth, glass canning jars, available at many hardware stores. You will need screen lids — cut pieces of different (plastic) mesh screens, or buy some of the special plastic screen lids designed for sprouting. Sprouting in jars is quite easy: simply put seed in jar, add soak water, put lid on. When soak is over, invert jar and drain water, then rinse again. Then prop jar up at 45 degree angle for water to drain. Keep out of direct sunlight. <b>Rinse seed in jar 2-3 times per day</b> until ready, always keeping it angled for drainage.</p>
-
-<p><b>Cloth Method.</b> Soak seed in flat-bottom containers, in shallow water. When soak done, empty seed into strainer and rinse. Then take flat-bottom bowl or saucer, line bottom with wet 100% cotton washcloth, spread seed on wet cloth. Then take 2nd wet cloth and put on top of seed, or, if bottom washcloth is big enough, fold over wet seeds. Can add additional water to washcloths 12 hours later by a) sprinkling on top, or b) if very dry, remove seed from cloth, rinse, re-wet cloth, put seed back between wet cloths. Cloths used should be 100% cotton (terrycloth) or linen, used exclusively for sprouting, and of light colors. Cheap cotton washcloths (and cheap plastic bowls) work well and will last a long time.</p>
-
-<p><a href="#overview">Go back to top</a></p>
-
-<h3><a id="comparison">Comparison: Jar vs. Cloth Methods:</a></h3>
+<h3><a id="jarscloth">Jars & Cloth: Two Suggested Sprouting Methods</a></h3>
-<p>Jar method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. However, the jar method needs a convenient drainage system (otherwise mold can develop).</p>
-<p>The cloth method can withstand some direct sunlight (direct sunlight in early stages of sprouting can cook the seed in jars), and needs no drainage system. The methods require roughly the same time, though 2nd service of cloth is very fast. <b>Almonds</b>, <b>buckwheat</b> give better results in cloth.</p>
+<p><b>Jar Method:</b> Use wide-mouth, glass canning jars, available at many hardware stores. You will also need to make screen lids by cutting pieces of plastic mesh screens to cover the opening. Put seeds in jar, add water, put mesh lid on. When soak is over, invert jar and drain water through the mesh, then rinse again. Then prop jar up at 45 degree angle for water to drain. Keep out of direct sunlight. <b>Rinse seeds 2-3 times each day</b> until ready, always keeping it angled for drainage.</p>
-<h3><a id="other">Other Methods of Sprouting:</a></h3>
+<p>This method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. However, the jar method needs a convenient drainage system (otherwise mold can develop).</p>
-<p><b>Plastic tube:</b> variation on jar method; opens at both ends — easier to remove long sprouts like greens from tube than from jar.
-<p><b>Sprouting bags:</b> cotton or linen; also plastic mesh. Soak seed in bag in water, then hang up inside plastic bag (forms a little greenhouse).</p>
-<p><b>Trays:</b> very good for growing greens. Might need drainage system.</p>
-<p><b>Clay saucer:</b> used for mucilaginous seeds like flax, psyllium, etc.</p>
-<p><b>Commercial sprouters:</b> wide variety available. Often fairly expensive; most don't work as well as cloth/jar methods!</p>
+<p><b>Cloth Method:</b> Soak seeds in flat-bottom containers, in shallow water. When soak done, empty seed into strainer and rinse. Then take flat-bottom bowl or saucer, line bottom with wet 100% cotton washcloth, spread seed on wet cloth. Then take 2nd wet cloth and put on top of seed, or, if bottom washcloth is big enough, fold over wet seeds. Can add additional water to washcloths 12 hours later by a) sprinkling on top, or b) if very dry, remove seed from cloth, rinse, re-wet cloth, put seed back between wet cloths. Cloths used should be 100% cotton (terrycloth) or linen, used exclusively for sprouting, and of light colors. Cheap cotton washcloths (and cheap plastic bowls) work well and will last a long time.</p>
-<p><a href="#overview">Go back to top</a></p>
+<p>This method can withstand some direct sunlight (direct sunlight in early stages of sprouting can cook the seed in jars), and needs no drainage system. The methods require roughly the same time, though 2nd service of cloth is very fast. <b>Almonds</b>, <b>buckwheat</b> give better results in cloth.</p>
<h3><a id="time">What is the best time/length to eat sprouts?</a></h3>
@@ -81,8 +60,6 @@
<p>The sprouting times given below are based on cloth and/or jar method, and reflect an average time. The soaking times can be increased or decreased somewhat (except for buckwheat), with little or limited impact on the results. If you are using a different method, especially one of the commercial sprouting units, the times here will not apply and you will have to monitor your sprouts to decide when they are ready.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="grains">Grains and Similar Seeds</a></h3>
<p><b>Amaranth:</b> Soak 2-4 hours, sprout 1-1.5 days. Method: cloth. Very tiny seeds, likely to flow through screen in jar method; line strainer with sprouting cloth to retain seeds. Sprout can be very bitter. Might be able to grow as greens, if you can get appropriate variety of amaranth.</p>
@@ -98,8 +75,6 @@
<p><b>Triticale:</b> Triticale is a cross between rye and wheat; used to be available from Arrowhead Mills, but haven't seen it in market for some years.</p>
<p><b>Wheat:</b> including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hard Winter wheat better than soft Spring wheat. Wheat can get excessively sweet at 2+ days of sprouting. Spelt has nice texture, but spelt and kamut are more expensive than ordinary wheat. Wheat, rye, kamut, spelt, triticale can be used for grass also.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="otherseeds">Other Seeds</a></h3>
<p><b>Almonds:</b> Soak 10-14 hours, sprout 1.0 day. Method: cloth Use only unblanched almonds. Sprout+storage time should not exceed 2 days or sprouts may turn rancid. Best to peel sprouts before eating (peeled have incredible flavor). Peeling is tedious, reduced by blanching in warm water (15-30 seconds in hot water from faucet). One of the very best sprouts!</p>
@@ -112,34 +87,28 @@
<p><b>Sesame:</b> Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Must use unhulled sesame seeds for sprouting; hulled seeds can be soaked to improve flavor and digestibility. A black sesame seed (considered superior to white seed in Ayurveda) is available; haven't found it in unhulled form. Sprout+storage time should not exceed 1.5 days; sprouts continue to grow in refrigerator and start to get bitter at 2.0 day mark, and can be very bitter by 2.5 days. A small bowl of sesame sprouts, with a bit of raw honey on them, is very nice.</p>
<p><b>Sunflower:</b> Soak 8-14 hours, sprout 18 hours. Method: cloth or jar. Use hulled sunflower; unhulled are for sunflower greens only. Need to skim off seed skins at end of soak period, when rinsing. If you leave them in, they will spoil and your sprouts will spoil quickly. Has a nice, earthy flavor; very popular.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="legumes">Legumes</a></h3>
<p><b>Peanuts:</b> Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Must use unblanched peanuts; recommend removing skins to improve digestibility. Spanish variety peanuts have loose skin, can remove most before soaking. Other peanuts - soak 1-2 hours then peel off skins, return to soaking in new, clean water. With peanut peeled you will probably observe high incidence of (bright) yellow mold - possible aflatoxin.</p>
<p><b>Peas, Blackeye:</b> Soak 12-14 hours, sprout 1 day. Method: cloth or jar. Flavor is too strong to be eaten alone. Makes good flavoring additive for mixtures, if used sparingly.</p>
<p><b>Peas, (Field):</b> Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Be sure to buy whole peas, not split peas (split won't sprout). Yellow peas are slower to sprout, and have stronger flavor than green peas. Flavor too strong when raw for many people. Insect problems common with peas in storage (beetle infestation); store in bug-proof containers. Can be grown as greens also.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="alfalfa">Alfalfa, Clover</a></h3>
<p><b>For greens:</b> soak 4-6 hours, sprout 6-8 days. Method: tray or jar.</p>
<p><b>For use when short:</b> soak 4-14 hours, sprout 1-1.5 days. Method: jar or cloth.</p>
<p>Alfalfa and clover are most commonly grown as greens. A good non-traditional use for them is as flavoring additive in mixtures, for ex: lentil, alfalfa, radish is nice (alfalfa counteracts "heat" of radish). Alkaloid levels can be very high in alfalfa. Need alfalfa seed with very high germination rate (over 90%) to successfully grow greens in jar — else unsprouted seeds will decay and spoil greens.</p>
-<p><a href="#overview">Go back to top</a></p>
-
<h3><a id="garbanzo">Garbanzo group</a></h3>
+<img src= '../media/pages/sprouting/soy.jpg' loading='lazy'/>
+
<p><b>Garbanzos, standard:</b> Soak 12-18 hours, sprout 1.5+ days. Method: cloth or jar.</p>
<p><b>Kala channa:</b> Soak 8-14 hours, sprout 1.5 days. Method: cloth or jar.</p>
<p><b>Green channa:</b> Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. Garbanzos, also know as chick peas or ceci, are common in commercial mixtures. They sprout easily but they also spoil easily (bacteria or mold). Kala channa is a miniature garbanzo, sold in (East) Indian food stores, that sprouts reliably - try sprouting it instead of standard garbanzos. Green channa is similar, naturally green, and sprouts very quickly. Green channa has stronger flavor; best to eat with turmeric or ginger.</p>
<p><b>Large beans:</b> Anasazi, Black, Fava, Kidney, Lima, Navy, Pinto, Soy, etc. Except for soy, these are irrelevant to the sprouter — raw flavor is truly horrible. Also, <b>serious toxicity/allergy/digestibility issues with these raw beans</b>. Except for soy (edible raw if grown long enough), these beans must be cooked to be digestible, hence are not of interest to the raw-fooder.</p>
<p><b>Lentils, brown/green and red.</b> Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. The brown/green lentils come in a variety of sizes; the smallest sizes generally sprout faster than the larger. Red lentils are usually sold in split "dahl" form; for sprouting you must buy whole red lentils. Red lentils are red inside and brown outside; their Hindi name is masoor (brown masoor). Lentil sprouts have a spicy flavor and are very popular. Might find hard seeds in lentils from India.</p>
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<h3><a id="mung">Mung bean group</a></h3>
<p><b>Mung beans:</b> Soak 8-14 hours, sprout 18 hrs-1 day. Method: cloth or jar.</p>
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<p class="notes">Note: if purchasing kala channa, green channa, urid/urad, red lentils, etc. from Indian store, be sure to obtain the whole seeds, and not the split (dahl) or oiled form of the seeds.</p>
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<h3><a id="mixtures">Some Sprouting Seed Mixtures of Interest</a></h3>
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<ul>
<li>mung/adzuki, fenugreek</li>
<li>mung/adzuki, urid, dill seed</li>
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<p>Experiment and develop your own favorite mixtures!</p>
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<h3><a id="soak">Soak Instead of Sprouting</a></h3>
<ul>
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<p>High fat nuts (brazil nuts, macadamias) may benefit some from soaking, but difference (soaked vs. unsoaked) is small.</p>
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<h3><a id="staple">Staple Foods for Sprouting</a></h3>
<ul>
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<p>*see question on legumes <a href="#wrong">below</a>.</p>
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<h3><a id="easy">Easy for Beginners</a></h3>
<p>wheat, sunflower, almonds, lentil, mung.</p>
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<h3><a id="indoor">Indoor Gardening (grown indoors, in soil)</a></h3>
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<ul>
<li><b>Grasses:</b> wheat, barley, oats, rye, kamut, spelt, triticale, and others.</li>
<li><b>Vegetables:</b> amaranth, mustard/mizuna, fennel, kale, cabbage, etc.</li>
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<li><b>Other greens:</b> buckwheat, sunflower</li>
</ul>
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<h3><a id="hardseeds">What are hard seeds?</a></h3>
<p>Seeds that are hard, like rocks, and they stay that way during soaking and sprouting. Hard seeds are a sort of natural insurance in the sense that if planted in soil they will eventually sprout — late in the season or next season. Hard seeds may be a threat to certain types of dental work, esp. porcelain crowns (porcelain on gold crowns are stronger and hard seeds are less risk; metal crowns are stronger than natural enamel).</p>
<p>To minimize hard seeds, suggest you soak seeds as in the cloth method: in shallow water, in a large container with a flat bottom. Then at the end of the soak stage, you can visually inspect the soaked seeds and remove those that are still hard. This technique is not 100% foolproof, but if done carefully, will substantially reduce the number of hard seeds. The method will work with any seed, but fenugreek seeds are so small that picking out the hard ones is quite difficult.</p>
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<h3><a id="wrong">Anything wrong with sprouted legumes?</a></h3>
<p>If you can digest them without the production of a lot of gas (flatulence), there's nothing wrong with them. Legumes are very high in protein, hard to digest, and cause gas for many people. Gabriel Cousens (Conscious Eating, pgs. 70, 372, 490) recommends that consumption of sprouted legumes (except alfalfa, next question) be minimized.</p>
<p>Ann Wigmore (Rebuild Your Health, pg. 73) tells us that flatulence gas is toxic and harms your entire system. From an Ayurvedic viewpoint, legumes aggravate the vata dosha; individuals with vata body type or a vata disorder should minimize legumes. Ayurveda suggests eating turmeric or ginger with proteins (legume sprouts) as a digestive aid. A number of other herbs/spices can serve as digestive aids and/or counteract the vata effect of legumes. Among legumes, mung and adzuki beans are considered easiest to digest.</p>
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<h3><a id="toxins">What about toxins in alfalfa sprouts?</a></h3>
<p>Alfalfa sprouts contain saponins, a class of alkaloids (7.93% on dry weight basis, sprouts from commercial sources) and L-canavanine sulfate, an amino acid analog. Saponin levels are at their maximum when sprouts are 6-8 days old (most common time for eating); L-canavanine sulfate is present in the seed and decreases as the sprout grows. The issue of whether these factors are significant is subject to debate.</p>
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<p>Readers are encouraged to check the above references and decide for themselves on this issue. An alternate, experimental approach is to hold your diet constant for a few days, then add alfalfa sprouts to your diet, and observe the effects (if any) of the alfalfa — that is, listen to your body.</p>
<p><b>WARNING! Don't Sprout Sorghum (potentially toxic levels of cyanide in seed coat)</b>.</p>
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<h3><a id="oat">Oat Sprout Milk — Special Version</a></h3>
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<p>Peel the sprouted almonds (might blanch first with warm water), rinse, put almonds in blender. Add 1 tablespoon of raw honey (or other sweetener, optional) to blender. Now add flavoring, one of: vanilla bean (about 1/2 inch or so), cardamom seed (decorticated or powder, 1/4 tsp), or cinnamon (1 rounded tsp). Run blender on medium speed for a few seconds to mix/grind, then turn down to low speed and let blender run for 5+ minutes to homogenize. (The almonds are not strained out but retained in the milk for full flavor and nutrition.)</p>
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<p>Author contact: T. Billings, 2125 Delaware St; #F; Berkeley, CA 94709</p>
<h3><a id="sources">Other sources</a></h3>
