Re: Another newbie with a ?

[Guest guest]

You can take the gelled flax and use it as an egg substitute in any kind of

baking-some quick muffins, french toast, etc-I am allergic to eggs and often use

flax. You can also add it to smoothies, sauces, etc. It is a wonderful

" bulking " agent for anything you want thickened.

Sent from my iPad

> Hi, List:

>

> I am " sorta " an old newbie. I sprouted alfalfa years ago....like decades! I've

become interested in picking it up again, and this last week I sprouted alfalfa,

napa lettuce (slightly bitter) and amaranth. Of those 3, I liked the amaranth

the best. It was somewhat nutty in flavor. Anyway, just yesterday I started

soaking some flax seeds. THEN, I read the post below. Oh dear.....what am I to

do a " gel-like " product? And, do I drain the water off completely (as with

alfalfa) and rinse as usual? I don't have any kind of substrate on which to

" plant " them. I am using the canning jar/cheesecloth routine. Any help here?

>

> in McArthur

>

> From: Berry

> Subject: Re: Re: Newbie needs help with sprouting

>

> Do keep in mind that not all seeds " sprout " -flax does not sprout in the sense

that beans do-in other words, it won't get a pretty green growth on it. Flax,

chia, pumpkin, sunflower, and other seeds are " soakers " in which you " sprout "

them by soaking, but they don't grow...unless you grow them in soil as a

microgreen. I suggest starting with something like alfalfa, mung bean, radish,

or something that will give you the actual " green sprout " it sounds like you are

expecting. Flax and chia form a " gel " when they sprout, not an actual sprout.

>

>

>

> Sent from my iPad

>

>

[Guest guest]

You can also mix it with soaked oats and a bit of salt and spread it out on a

dehydrator sheet and make crackers!

> You can take the gelled flax and use it as an egg substitute in any kind of

baking-some quick muffins, french toast, etc-I am allergic to eggs and often use

flax. You can also add it to smoothies, sauces, etc. It is a wonderful " bulking "

agent for anything you want thickened.

>

>

>

> Sent from my iPad

>

>

>

> > Hi, List:

> >

> > I am " sorta " an old newbie. I sprouted alfalfa years ago....like decades!

I've become interested in picking it up again, and this last week I sprouted

alfalfa, napa lettuce (slightly bitter) and amaranth. Of those 3, I liked the

amaranth the best. It was somewhat nutty in flavor. Anyway, just yesterday I

started soaking some flax seeds. THEN, I read the post below. Oh dear.....what

am I to do a " gel-like " product? And, do I drain the water off completely (as

with alfalfa) and rinse as usual? I don't have any kind of substrate on which to

" plant " them. I am using the canning jar/cheesecloth routine. Any help here?

> >

> > in McArthur

> >

> > From: Berry

> > Subject: Re: Re: Newbie needs help with sprouting

> >

> > Do keep in mind that not all seeds " sprout " -flax does not sprout in the

sense that beans do-in other words, it won't get a pretty green growth on it.

Flax, chia, pumpkin, sunflower, and other seeds are " soakers " in which you

" sprout " them by soaking, but they don't grow...unless you grow them in soil as

a microgreen. I suggest starting with something like alfalfa, mung bean, radish,

or something that will give you the actual " green sprout " it sounds like you are

expecting. Flax and chia form a " gel " when they sprout, not an actual sprout.

> >

> >

> >

> > Sent from my iPad

> >

> >