Title: Sprouts - Joann Rachor
Categories: Vegetarian Info
Yield: 1 Servings

PER QUART
2	tb	Alfalfa
3	tb	Radish, cabbage or red
		Clover
1/4	c	Mung beans
1/2	c	Unhulled grains such as
		Whole wheat berries
1	c	Peas or beans

Sprouts are very economical and highly nutritious. They may be used several times a week. Sprout seeds, beans and grains. Almost any whole natural seed may be sprouted. Be sure tobuy untreated seeds. They can be obtained in health food departments.

Put seeds, rain or beans in a quart jar. Cove with 3 times as much water. Soak 8-12 hours.

Secure a piec of fiberglass mesh, hardware cloth or other permeable material (not aluminum treated window screen) over the top of the jar. Use a jar ring or cut the middle out of a lid and screw over the top of the screen. Cheese cloth or nylon stockings will work but are not as easy to handle during the rinsing stage. Sprouting tops can be purchased in health food stores.

Pour off water. Add more to rinse seeds then drain. Invert jar for several minutes in a dish drainer or bowl to thoroughly drain. Rinse twice daily. Some beans spoil rather easilyand should be rinsed 3 or 5 times daily in hot humid weather. Never leave sprouts sitting in water.

After bean or grain sprouts have reached the desired length, rinse one final time. Drain well on a paper towel then refrigerate in a plastic bag. With alfalfa, radish and other small seeds, place them in a bowl. Cover with water and gently swish them in a circular motion. Most of the brown hulls will float to the rim or sink to the bottom. Scoop out the ones on top. Don't bother trying to ge tthem all! Drain well on paper towel and refrigerate in a plastic bag.

Cooking -- Seeds and grains, sprouted, may be eaten raw. Beans and peas will be more digestible, therefore more nutritious, if allowed to steam 15-20 minutes.

Grains, beans and peas are generally best when sprouts are 1/2" to 3/4" long. Many beans may grow to 1 1/2" long. Alfalfa, radish and other small seeds may also grow 1" to 1 1/2" and still be tasty. Most sprouts take 4-5 days.

Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.

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