Sprouted Buckwheat is Simple and Delicious

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Sprouted Buckwheat is Simple and Delicious
Tuesday, June 30, 2009 by: Sheryl Walters, citizen journalist


Sprouting takes a nut or seed that is dormant and brings it to life. You can watch as a food that has been sitting in a bag on a shelf for months begins to grow a little sprout and transforms. One of the easiest foods to sprout is buckwheat. Buckwheat becomes packed with live enzymes and vital nutrients when sprouted.

Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure. Sprouted buckwheat also cleanses the colon and alkalizes the body.

Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.

This healing food is also rich in lecithin, making it a wonderful cholesterol balancer because lecithin soaks up "bad" cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver.

Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.

Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels.

Sprouted buckwheat is high in bioflavonoids, flavonols and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.

How to Sprout Buckwheat

Place 2/3 Cup of buckwheat groats into a bowl and cover it with 2- 3 5times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. You need to give them plenty of time to soak, but also remember that buckwheat groats can take in too much water which will keep them from sprouting.

Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a goopy substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly.

At first you will notice a brown spot, and will then see a little sprout coming out.

Sprouted Buckwheat Chocolate Banana Sundae
1 Banana
1 cup Sprouted Buckwheat
1 Teaspoon Raw Chocolate Powder
1 Teaspoon Lucuma
1 Teaspoon Agave Nectar
Splash of Warm Water

Smash up the banana and add all of the other ingredients. You can add more buckwheat if you want it thicker. This makes an amazing breakfast cereal or desert.

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About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website younglivingguid..e provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.

naturalnews buckwheat

More About Growing Sprouts

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If you're new to eating sprouts, don't make too much at first. Once you get the hang of it, you can start another jar three days after you start the first jar. The next jars will be ready after you finish eating the first batch.

The most important point: when you strain seeds, make sure that they're really strained. Sprouting is remarkable; all you need are the seeds and water. But add too much water and the seeds may rot. Nevertheless, it's pretty difficult to make the seeds rot, as long as you follow the steps carefully.

• Choose and Measure

• Soak the Seeds

Here are the best choices of each type of sprout source.

• Best seeds: alfalfa, clover.



• Best beans: mung, lentil, garbanzo.



• Best nuts: almonds, filberts (hazelnuts).



• Best grains: wheat berries, rye.

The next list indicates what amount of sprout source is appropriate.

• small seeds: 2-3 tablespoons (30-45 ml).



• medium seeds: 1/4-1/2 cup (65-125 grams).



• large beans and grains: 1 cup (250 g).



• sunflower seeds: 2 cups (500 g).

As noted, a large variety of seeds, beans, nuts, and grains can be sprouted. For the sake of simplicity, this tutorial will explain alfalfa sprouting, and will provide additional information for other sprouting as necessary.

• Measure: Before you go to bed one night, measure the correct amount of seeds--in this case, 2-3 tablespoons (30-45 ml) of alfalfa sprouts.



• Any time you cook with seeds or beans, it's a good practice to inspect them before you go any further.Take the portion of seeds or beans, and pour them out onto a large plate, serving dish, or baking sheet. Push the seeds on one side of the dish, and inspect them for broken or withered seeds, and small stones or lumps of dirt. (If you have any kids, this a good time to bring them into the act.) After they're sorted, pour them into a strainer and give them a good rinse.



• Pour the rinsed seeds into the jar. (If you're sprouting large beans, grains, or nuts, use a large bowl.)



• Cover them with adequate water--a few inches (6-8 cm) above the level of the seeds. Let the seeds soak overnight. Medium-sized seeds should be soaked 8-12 hours, and large beans and nuts can soak for 12-24 hours.



• Note: Water, water everywhere...but it's not always fit to drink. Or for that matter, grow sprouts with. Many municipal water supplies around the world have been contaminated by industrial and agricultural pollutants. If you soak the seeds in that water, your sprouts may absorb those pollutants and pass them on to you. Eating sprouts made in contaminated water may have an adverse health affect over time, so consider using filtered or spring water for sprouting.

Strian

Next morning, cover the mouth of the jar with cheesecloth, and fasten with the rubber band. Turn over the jar in the sink. The cheesecloth acts as a strainer, holding in the seeds and letting out the water. If you're using the bowl method, use the strainer to strain out the soaking water and rinse the seeds.

Note: Some people save this soaking water. It contains valuable nutrients that you can mix into a health shake with other ingredients like fruit and yogurt. Or use it for your houseplants--they'll be very grateful.

• Shake the jar (or strainer) a few times to remove all of the water from last night's soak.



• Rinse: Fill up with water, and again drain out the water, ending with a few hearty shakes. Hold the jar up to the light; the seeds should be mostly dry. If there's too much water left in the jar, the seeds may rot over the next few days. But if you're even slightly careful to drain the seeds, that probably won't happen.

• To ensure complete drainage, some folks store the jar upside-down in a glass baking dish or plastic tub. Rest the jar on the side of the dish, or up against the wall--any excess water drains out, without any more attention from you.



• Repeat: On the evening of the same day, you'll repeat the rinsing process. You'll continue this morning and evening rinsing for 4 or 5 days (in warm climates, figure a day or two less than that). If you're feeling particularly keen on sprouting, you can rinse it a third time at noon.



• Watch for the growth: you'll see green leaves sprouting on seeds, and white shoots on beans, nuts, and grains.



• Harvest:
  
  
  
  

  After four or five days, the sprouts will reach their peak of flavor and nutritional value. Give them a final rinse; drain with a hearty shake. Now they're ready to be prepared and devoured by the hungry masses.
  

  
  

  So many uses! Your biggest problem with sprouting is choosing among these alternatives.

  
  
  
  • Add to salads and sandwiches, and as a garnish on soups.
  
  
  
  • Puree seeds and beans to make a fantastic sandwich spread or vegetable dip. For flavors, try adding tahini, lemon, and garlic for a middle Eastern flair; or fresh tomato and basil for a Mediterranean touch.
  
  
  
  • Cook bean sprouts: lightly stir-fry them with other vegetables, or add to other recipes like vegetable burgers. Also very good when steamed with shredded carrot and cabbage.
  
  
  
  • Sprouted grains are a bit trickier to use. They're often ground up and baked at low temperatures (220 degrees F/90 degrees C) to make bread, or added to recipes like vegetable burgers and casseroles.
  
  
  
  

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How to Grow Sprouts In A Mason Jar

Sprouts cost only pennies to make if you already have a few Mason jars laying around. If you don't, an old mayonnaise jar will work just as well. Have you SEEN how much these things cost in the grocery store?!

Well, I'm off to sprout now......

(hummmm....do I want my sprouts in a salad or in a sandwich? Decisions, decisions, I can't take the pressure anymore **taking a deep breath** relaxy PattyAnn, you have six days to decide).

Credit To:

http://www.ehow.com/how_2310349_grow-sprouts-.html

Things You'll Need:

• A quart-size mason jar (or any glass jar)
• A plastic sprouting cap with a mesh screen
• or
• Cheesecloth and a rubber band
• Two tablespoons of alfalfa seeds (certified organic)

Preparing for the Growth Process

1. Step 1

   

   Certified Organic Alfalfa Seeds

   Place approximately two tablespoons of alfalfa seeds into the bottom of a clean, quart-size mason jar. This is going to produce about two cups of sprouts.

2. Step 2

   Fill the jar with about two to three inches of water.

3. Step 3

   

   Alfalfa Seeds Soaking 8 Hours in Mason Jar, Covered with Cheesecloth

   Screw on the strainer cap if you have one. If you don't have a plastic strainer cap cut a square of cheesecloth wider than the mouth of the jar. Place this piece of cheesecloth over the mouth of the jar and secure it onto the mouth with a rubber band.This cheesecloth will strain the water from the seeds. Eventually, you may want to purchase a strainer cap, which is easier to use. Strainer caps are made to fit mason jars only.

4. Step 4

   Place the jar of alfalfa seeds and water in your kitchen, in a dark place at room temperature (about 70 degrees) and let it soak for about eight hours. We'll bring it out to the light later.

5. Step 5

   

   Sprouting Lid For Mason Jars

   After eight hours, drain the water (through the strainer) from your jar. This is the only time you will have to soak your seeds for eight hours. Add more fresh water to the seeds in your jar. This can be done through the strainer or cheesecloth. Swirl the water around the seeds and drain it again through the strainer or cheese cloth.

6. Step 6

   Place the drained jar of wet seeds upside down, tipping at a 45 degree angle. You can prop it up against a corner of a wall. Let it sit on a dish or tray to catch the liquid. In this way excess water can still drain out while the seeds remain moist, but not wet.

   Growing Your Sprouts

7. Step 1

   Two to three times each day, rinse your seeds with water and drain it as you did before. Drain it well--you don't want the seeds to be too wet or sitting in water--you just want them moist.

8. Step 2

   On the second day you will notice that the alfalfa seeds have already started to sprout. Keep rinsing your seeds as before, two to three times each day.

9. Step 3

   When your alfalfa sprouts are about one to one and a half inches long, (which may be on day four or day five) move the jar to a place in your kitchen where it can get indirect sunlight for about five hours. This will turn the brown-looking leaves a beautiful deep green and raise the vitamin content of the sprouts, especially vitamin A.

10. Step 4

    

    Mason Jar Filled with Alfalfa Sprouts after 4 to 5 Days

    After five hours of indirect sunlight, return them to their previous spot and continue your rinsing and draining of the sprouts with water as before; moving them back to indirect sunlight if necessary.

11. Step 5

    When your sprouts are nice and dark green, rinse them well and place them in a sealed container (preferable a see-through plastic container) with room for excess moisture to drain. Store your sprouts in the refrigerator. They are now ready to eat!Your fresh, homegrown alfalfa sprouts can now be used in many delicious ways.

How to Grow Sprouts | eHow.com