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Glanvillia, Saint John, Dominica
i am a mom/wife/textile designer gone haywire. I love to sing(music/arts AA degree), craft, exercise, and be goofy. Just living life outside the norm. And the norm thanks me for it. Oh yeah, and I like me some haikus. . . . . . . . . . What are we up to currently? Aaron recently started medical school at Ross University on the island of Dominica in the Caribbean, and the kids and I are along for the crazy ride :)


Sunday, September 21, 2008

"Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a ... chop." -Dr. Clive M. McKay, Professor of Nutrition at Cornell University.

Dr. McKay was talking about sprouts. (To see the wonderful nutritional value of Sprouts, see sprout info below the tutorial)

I'm going to teach you all how to sprout alfalfa seeds in your kitchen! It's awesome! My daughter eats sprouts on everything now. She even asked for some on her scrambled eggs the other morning which I hesitated at at first, but heck, why not? She finished the sprouts and left some of the eggs unfinished. LOL I have felt so good since I made these sprouts part of my daily diet, so naturally I want to share the wealth!

First, you need:
-Alfalfa Seeds
-2 Quart Wide Mouth Jar (I recycled a large Mott's applesauce jar)
-a mesh strainer * (I did my first batch without this, but it's easier with it)

Place 1-2 Tbs alfalfa seed in a 2 quart wide-mouth jar & cover w/water overnight.

The next day, pour off water using a small mesh strainer& rinse the seeds. Drain off any and all excess water so seeds will not spoil. After everY rinse, lay jar on it's side and spread the seeds out as much as you can with a butter knife.

For the next few days, keep seeds rinsed to keep them from drying out, straining after each rinse making sure all excess water is removed and lay back on it's side. (I just do this whenever I come into the kitchen)

About the fourth day the seeds begin to sprout white tails. Place them in the sunlight for a day or two so they will turn green in color. **to have them sprout after 1 day see my note below
Once sprouts are about an inch long, or after one week, place moist green sprouts in an airtight bag or container and put them in the fridge for keeping.

Sprouts should be used within 5 days.

Sprouts can be used in soups, on steamed veggies, as lettuce for sandwiches, burros, baked potatos, and salads. They are full of vitamins, minerals, and live enzymes.

The above suggested amount will give you a 2 quart jar full of sprouts.

*Some people like to take a piece of nylon and a rubberband to cover the jar so that you can strain the sprouts easily
** in the initial soak I add a few drops of kelp (you can get this at most gardening stores- it's great for helping plants in distress such as transplant shock as well.) I also keep them in the sunlight from the very beginning. I think a combination of the two has made it so my alfalfa sprouts after about 30 hours instead of the 4 days stated.

It is really only in the past thirty years that "westerners" have become interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University. Dr. McKay led off with this dramatic announcement: "Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a ... chop."
Dr. McKay was talking about sprouts. He and a team of nutritionists had spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill have found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested.

One pound of alfalfa seed will yield 10-14 pounds of fresh mini-salad greens. Whether you are on top of a mountain or in a bunker with artificial light, you can still grow this fast, organic food.
Yes, it is fast food, but you won't be sacrificing any nutrition. Alfalfa sprouts have more chlorophyll than spinach, kale, cabbage or parsley. Alfalfa, sunflower, clover and radish sprouts are all 4% Protein. Compare that to spinach - 3%, Romaine lettuce -1.5% and Iceberg lettuce- 0.8%, and milk -3.3%. These foods all have about 90% water. But meat and eggs are the protein foods for Americans. Meat is 19% and eggs are 13% protein (and 11% fat). But Soybean sprouts have 28% protein, and lentil and pea sprouts are 26%. Soybeans sprouts have twice the protein of eggs and only 1/10 fat the fat.

Alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease. Canavanine, an amino acid analog present in alfalfa, demonstrates resistence to pancreatic, colon and leukemia cancers. Plant estrogens in these sprouts function similarly to human estrogen but without the side effects. They increase bone formation and density and prevent bone breakdown (osteoporosis). They are helpful in controlling hot flashes, menopause, PMS and fibrocystic breasts tumors.

The sprouts contain 10-100 times higher levels of these enzymes than do the corresponding mature plants.

Alfalfa sprouts are one of our finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed. Sprouts also contain an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging. It wouldn't be inconceivable to find a fountain of youth here, after all, sprouts represent the miracle of birth.


Brandis said...

Wow, I now have the urge to sprout some alfalfa. :) Thanks for the science lesson! :)

bethany said...

Hey Steph- it's BEEF! I was reading through your blog and found a link to wantitall4free. That's a good friend of mine up here in Idaho! Small world, huh?

Ben and Maggie said...

This is neat. Thanks for sharing. I'm going to try this soon.

page family said...

Hey, Steph....this is a comment for all the blogs I had to catch up on...Great hair! Love the fence! Thanks for the lesson about sprouts...we may try that! Is there anything you don't know? :) Especially love the pictures from the wedding! My plan is to do that too, as soon as my computer is fixed! (and the recipe book is done!) heehee! love you guys!

David G. Woolley said...

Hi Shumways:

Wow. I love your blog. Or is it Blaaaagh? Nice post on sprouts. This is terrific.

I'll be stopping by often to check everything out.

How are you all doing? Is it even close to cooler down there or what?

Love you,

Uncle Dave