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Sprouting  and Sprouters

Sprouting is a process of soaking, rinsing, harvesting and storing sprouted seeds. You need nothing more than the sprouting seeds and a glass jar or bag.  Required raw ingredients are air, water, warmth and space, the nutrition is stored in the seeds. 

Seeds are packed full or nutrients, sprouting seeds releases and enhances their nutritional value. A biological reaction takes place when a seed is activated by water. Stored fat is converted into essential fatty acids, proteins are broken down into amino acids, carbohydrates are converted into simple sugars and as a food sprouts are more easily digested than the seeds themselves.  During sprouting toxins and enzyme inhibitors are reduced, increasing digestibility as well. The foregoing are a generalization as each seed type has different properties.  I'm sure you can hunt up nutrient values for any seed you're interested in on the internet.

Many sprouted seeds have great nutritional value.  However you should be careful, some seeds contain natural poisons, only sprout seeds sold for sprouting or listed below.  Only sprout untreated seeds, seeds for planting are frequently coated with anti-fungal agents.

Sprouting on a budget

Sprouts you've grown yourself are extremely inexpensive and may be the freshest food you have during your meal.  Try different varieties and mixes, you'll love the adventure!

You do not require extensive and expensive equipment to sprout seeds.  Most can be sprouted in a glass jar which is less than ideal because of poor ventilation, loss of seeds during rinsing and bad drainage but may suit your budget.  Sprouting trays and bags are the best as they can control many of the things listed as deficiencies of the jar-sprouting.  Trays also have more surface area and can frequently be stacked saving space.

 

 

Trouble-Free Hemp Sprout Bag

Most beans don't' need light, cloth bags can be used to sprout them.  We also carry sprouting bags. If roots are embedded in the cloth make sure to remove them as the will encourage fungal growth during the next sprouting cycle. Our price list can be requested from Linda.

  • Designed for sprouting. Saves time. Very convenient.

  • All sprouts get air. Good circulation prevents mould.

  • 100% drainage without tilting or waiting. Water never collects.

  • Will sprout all varieties. All grains, all beans, even gelatinous seeds.

  • Convenient. 2 steps. Dip in water, hang on hook or knob. Or lay in dish rack.

  • Saves counter space. Saves refrigerator space. Bags expand and contract per volume.

  • Lightweight, unbreakable. Great for traveling, camping, boating.

  • Wide opening for easy handling. Holds equivalent to 3/4 gallon jar.

  • Fabric won't shrink or mould, like cotton, burlap or cheesecloth.

  • Made from durable flax (linen) and hemp fibres.

 

 

We carry the two-pack plastic sprouter trays (order P-45) from Ready Reserve Foods; trays include a 50g packet of alfalfa seeds.  These sprouting screens suit smaller seeds better as the holes in the screen are much smaller.  Both these and Tony's sprouter can easily be cleaned with a stiff brush, left to dry and used again immediately.

 

 

 

 

 

Sproutman's Basic Sprout Bread Recipe
 

Soak 1 cup of hard wheat in a jar for 8-10 hours. Sprout in your Sprout Bag for 2 days. Examine the seed for the shoot. The shoot be the length of the berry. Longer makes the bread too chewy. Now grind the sprouts in a food processor, a Champion juicer (homogenizer section), a wheatgrass juicer, or a cast iron meat grinder. Do not use a blender or Vita Mix. It is crucial that the resulting "sprout dough" is ground to a smooth paste. If necessary, reinsert the sprouts for a second grind. Form a 12 x 3 inch loaf by hand. Wet your hands constantly while shaping. Lay the loaf on a seeded cookie sheet. Sesame or poppy seeds keep the bread from sticking. Bake slowly at 250 degrees F. for approximately 2-4 hours. Lift the bread off the baking tray momentarily after 1-2 hours of baking. This avoids sticking. Bread is done when the underside is firm and no longer mushy. The inside will remain moist while the top of the bread may harden.

 

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Last modified: April 10, 2017