Guest guest Posted January 12, 2001 Report Share Posted January 12, 2001 > Do you have any informtion about dehydrating sprouts? I used to > dehydrate sprouted barley for bread making. *LOL! Forgive me please... but on first hearinhg, since sprouts are usually hydrated seeds, dehydrating them SOUNDS oxymoronic... Learn something every day!!! > We like sprouts but > there are only two of us and I would like to do a big batch and not > have to eat it all at once but rather have it available to throw a > handful in soups etc. Wonder if they would need to be blanched?? I think blanching sounds wise, or I have heard of illness due to sprouters NOT cleaning well between sprouting new large batches, so they clean w/a weak bleach wipe up. Realetd, I have heard of those who get lettuc eot stay fresh a long time by a dip into weak bleach, and a rinse. But blanching sounds good. Yet, blanching may not deal well wityh botulism, and I think it was that or salmonila that was the sprout issue. Until we know, why not just sprout a days supply and toss them into asoups at the last minute to heat up...? Tell us about dehydrating (hee hee) hydrated barley... I'm curious! :>) BillSF9c __________________________________________________________________ Get your own FREE, personal Netscape Webmail account today at http://webmail.netscape.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2001 Report Share Posted January 13, 2001 When you sprout barley and dehydrate it you get something called diastatic malt which is used in making bread and other things. It can be bought comercially but I made my own. After the barley is dried it is ground and added to the yeast dough. In fact, that is basically how all malt is made for beer making etc. Sprouted grain is dried and ground to make malt. That made me wonder about dehydrating other sprouts and possibly grinding or whatever and just adding the powder to maybe liquids etc. for a fast nutritious addition to something when a person doesn't have the time to make sprouts. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 this is one reason i have not made many sprouts as I wanted to... Because maybe I either do not know what to do with them or they ruin before they get used.... Sid <sidw1931@...> wrote:Hi group Does anybody dehydrate their sprouts? I have surfing the net and have noticed some mention of dehydrating sprouts. What I've read is dehydrated sprouts can be eaten as snacks, used in soups and salads and included in recipes. I wind up with so many sprouts from a crop and I hate to waste them. Any comments? Sid Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 this is one reason i have not made many sprouts as I wanted to... Because maybe I either do not know what to do with them or they ruin before they get used.... Sid <sidw1931@...> wrote:Hi group Does anybody dehydrate their sprouts? I have surfing the net and have noticed some mention of dehydrating sprouts. What I've read is dehydrated sprouts can be eaten as snacks, used in soups and salads and included in recipes. I wind up with so many sprouts from a crop and I hate to waste them. Any comments? Sid Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Jeanie, what sprouts do you use for salad spicing?? Do you buy them online or do you get them from somewhere close?? jemel90405 <JeanieMarshall@...> wrote: Sid, Yes, I dehydrate sprouts. Finely chopped, they add interesting flavor and texture to salads and other dishes. Chop or crush several together to make a seasoning that you keep in a shaker at the table. One hint: if you have a strong fan in your dehydrator, turn it off before opening the door; the sprouts are very light. Hope that helps. Make it a Delicious day! Jeanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Jeanie, what sprouts do you use for salad spicing?? Do you buy them online or do you get them from somewhere close?? jemel90405 <JeanieMarshall@...> wrote: Sid, Yes, I dehydrate sprouts. Finely chopped, they add interesting flavor and texture to salads and other dishes. Chop or crush several together to make a seasoning that you keep in a shaker at the table. One hint: if you have a strong fan in your dehydrator, turn it off before opening the door; the sprouts are very light. Hope that helps. Make it a Delicious day! Jeanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Thank You Jeanie for your tip. I plan to buy a dehydrator tomorrow. I will let you know how it turns out for me. I also would like to hear tips from other sprouters. Sid > > Hi group > > Does anybody dehydrate their sprouts? I have surfing > > the net and have noticed some mention of dehydrating > > sprouts. What I've read is dehydrated sprouts can be > > eaten as snacks, used in soups and salads and included > > in recipes. > > I wind up with so many sprouts from a crop and I hate > > to waste them. Any comments? > > Sid > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Gypsi, Actually, I use MOST of my sprouts fresh, right from the sprouting container, usually drawing from the same batch over several meals. I use all different sprouts for all different tastes and nutrients. My favorite are broccoli, radish, and garlic -- all are somewhat spicy. Also fenugreek, which is spicy but closer to bitter and great for nutrition. And I like lentils, also, most of which are quite mild in flavor. I sprout all the common seeds, although I don't sprout alfalfa because it tastes like straw to me. I buy online, where there are many sources. Sometimes I purchase seeds at my local health food store. I purchase only organic seeds that are specifically sold for sprouting from sources I trust. I store dry seeds in glass containers in a closed cupboard. In another message you commented that you didn't know how to use sprouts... You can really use them in/with anything. (ok, so maybe not dessert, but I'm working on that.) I am a raw foodist, so I have a constant supply and eat them every day, and at most meals. But even if you eat hamburger on buns, you can add some sprouts. Experiment! As to quantity, which you seem also to be asking about... I only grow what I can use without refrigerating them or having to toss them out to the birds. I grow small quantities, providing plenty of air in the growing container. If you are just starting out, try one seed you can get easily and start in. Start with a small quantity, say, 1 teaspoon of seed per person. Then add more variety and quantity as you get the rhythm of a batch or two. You may also want to purchase a seed chart or a book that describes sprouting. Hope these thoughts help. Make it an Alive Day! Jeanie > Sid, > > Yes, I dehydrate sprouts. Finely chopped, they add interesting > flavor and texture to salads and other dishes. Chop or crush > several together to make a seasoning that you keep in a shaker > at the table. One hint: if you have a strong fan in your > dehydrator, turn it off before opening the door; the sprouts are > very light. > > Hope that helps. > > Make it a Delicious day! > Jeanie > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2005 Report Share Posted May 3, 2005 Hi I was wondering if there are any good info books on dehyrating sprouts or any other raw foods? Thanks Anita Re: Dehydrating sprouts? Sid, Yes, I dehydrate sprouts. Finely chopped, they add interesting flavor and texture to salads and other dishes. Chop or crush several together to make a seasoning that you keep in a shaker at the table. One hint: if you have a strong fan in your dehydrator, turn it off before opening the door; the sprouts are very light. Hope that helps. Make it a Delicious day! Jeanie > Hi group > Does anybody dehydrate their sprouts? I have surfing > the net and have noticed some mention of dehydrating > sprouts. What I've read is dehydrated sprouts can be > eaten as snacks, used in soups and salads and included > in recipes. > I wind up with so many sprouts from a crop and I hate > to waste them. Any comments? > Sid > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2005 Report Share Posted May 5, 2005 Sid, et al, I sprout all " flour " grains and dehydrate them, then run them through my wheat mill on an as-needed basis. I never allow the " tail " to grow longer than 1/3 the length of the grain. We are following Nourishing Traditions - Sally Fallon which gives a great over-view of the benefit of soaking/sprouting wheat, barley, spelt, kamut, etc., reducing the phytic acid and enzyme inhibitors that are in a un-sprouted state. I have an Excalibur 9-tray dehydrator. Just make sure, when you dehydrate, to always, no matter the brand of dehydrator, use an oven thermometer. You have to make sure the sprouts are never dehydrated over 116 degrees as this kills off the beneficial enzymes, etc. Also, I use hydrogen peroxide in my first soaking solution. Solid research has shown that h202 kills off fungus and molds, specifically mycotoxins which WILL be in all the grains/seeds to one degree or another. Another option is to use GSE in the first soak but h202 (make sure it is food grade) has proven to be scientifically effective and sound. There are several companies who sprout and grind grains for flour. The usually sell in the $7-8 for 1-2 pounds. I think that's a dreadful waste of money, due to the fact that once the grain is ground, it is basically 'dead' in its nutrition within a very short time period - usually 3 hours. It then begins to turn rancid. Much cheaper and nutritious to sprout/dehydrate your own grains. Also, we soak and " sprout " and dehydrate all nuts, to neutralize the phytic acid. Phytic acid and enzyme inhibitors, present in all unsprouted/unsoaked nuts, legumes, seeds and grains are nutrient inhibitors and if anyone is on a strict raw-food diet, eating unsoaked/unsprouted material, the nutrients are going to be greatly diminished by consuming phytic acid. (This also goes for oats and oatmeal which we soak 12-hours - overnight - with whey which we've drained from kefir.) Dehydrated sprouts, in the research I've uncovered, do not lose any nutritional benefits. They only lose the ability to grow bacteria, as water, which is of course removed through dehydration, is a conveyor of harmful bacteria. s-Hopkins has been doing some wonderful tests and research using, in vivo, broccoli sprouts for " curing " cancers. They use only dehydrated sprouts. That says an awful lot to me. Wow...didn't mean for this to be so long. It doesn't take a book - just a few paragraphs. HTH. Kathleen Sid <sidw1931@...> wrote: Thank You Jeanie for your tip. I plan to buy a dehydrator tomorrow. I will let you know how it turns out for me. I also would like to hear tips from other sprouters. Sid --------------------------------- Mobile Take with you! Check email on your mobile phone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2005 Report Share Posted May 5, 2005 Thank you Kathleen for your response. I use the FreshLife sprouter and add Hydrogen Peroxide to each barrel of water. ... Sid > Thank You Jeanie for your tip. I plan to buy a dehydrator tomorrow. > I will let you know how it turns out for me. I also would like to > hear tips from other sprouters. > Sid > > > --------------------------------- > Mobile > Take with you! Check email on your mobile phone. > > Quote Link to comment Share on other sites More sharing options...
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