Comments on: Monday Mission: Sprout Something!

By: Katie

Katie — Fri, 20 Jan 2012 07:04:01 +0000

Michael,
We hate to lose you, but this seems like a pretty minor deal. If the worst thing I’ve ever told anyone is to cook kidney bean sprouts well, I guess I’ll sleep alright tonight. ??? Folks can do their own checking into sources as well…for example, I don’t eat soy at all if I can help it to avoid phytoestrogens and omega-6s, so soy sprouts are wayyyyy off my list.
Thanks for contributing to the conversation – Katie

By: Michael

Michael — Wed, 11 Jan 2012 17:27:23 +0000

Unfortunately I signed up for your monthly e-mail before I read this article.

You stated,”UPDATE: I just read this: “Soy and kidney bean sprouts are toxic and should be avoided. Sprouted lentils, black eyed beans, partridge peas, peanuts and vetch retain phytates which cause poor digestion and gas,” here, and although the author doesn’t source his post, he’s right about many of his facts.

He is also wrong aboy many of his “facts”. Haven’t you ever seen soy sprouts in a store? Do some research before you feed your readers drivel.

By: Camping Morpholgy: From food to REAL FOOD

Camping Morpholgy: From food to REAL FOOD — Thu, 14 Jul 2011 06:33:22 +0000

[...] burritos and chili. These are easy meals to make healthy without looking like the food police: *soak, sprout, and cook my beans *organic whole wheat tortillas *organic veggies *cheese – shredded by hand (did you know it DOES [...]

By: Katie

Katie — Wed, 25 May 2011 01:29:53 +0000

Lisa,
Actually, I don’t soak any legumes in an acid medium, as it makes them tougher to cook. Best practice, even for phytic acid reduction, is a 12-hour soak in 140F water. As for sprouting, no need for the acid because the sprouting itself reduces the phytic acid. Katie

By: Lisa

Lisa — Tue, 24 May 2011 21:12:34 +0000

Katie,

Do you soak your sprouted lentils in acidified water (such as whey water) to lessen the impact of the phylates? Have you tried sprouting lentils in whey water? Wonder if they could even sprout in that media?

Peace,
Lisa

By: Katie

Katie — Thu, 05 May 2011 06:53:34 +0000

Shannon,
That’s a great question. I think there’s some weird issue with chia seeds being high in such-and-such anyway if and when you could sprout them, so I’d just leave that one alone! Those are a good flax/egg type substitute, aren’t they, because of that gelatinous property? Glad the lentils are at least going well! Katie

By: shannon

shannon — Wed, 04 May 2011 16:12:08 +0000

I meant “thick” not “think”!

By: shannon

shannon — Wed, 04 May 2011 12:34:39 +0000

Hi Katie. After you linked up to this post for your Monday Mission, I re-read it and decided to start lentils and chia seeds last night. So far so good with the lentils but I don’t think chia seeds can be sprouted. Do you know? The water in the chia seeds turned into a gelatinous blob and I couldn’t strain the water it was so think. I’m guessing it’s because they are so high in fiber?

By: Katie

Katie — Sun, 07 Nov 2010 21:38:39 +0000

Sa’ada,
I haven’t made nut butters, but I guess it would depend on if moisture will make a difference. I’ve learned that I do NOT have to dehydrate before making my date-n-nut power bars…so…maybe nut butter would work with just sprouted! I would test out a small amount and be sure to refrigerate the end product, as it will not have much of a shelf life, if any. Katie

By: Sa'ada

Sa'ada — Fri, 05 Nov 2010 14:36:23 +0000

hello katie,

do you know whether or not i should dehydrate them if i want to make them into sunflower butter?

thank you