HOW TO SPROUT....
YOUR WAY TO HEALTH

How to sprout

  • Soak 1/4 cup (for one person) whole grain - After thorough cleaning and washing for 4-5 hours. Bigger grains like field beans, kabuli channa, rajma require more water and time.
  • Drain the water : Transfer the grain in a muslin cloth, or a perforated vessel - like a coffee filter.

Rinse twice daily. Keep in a cool, dark place. The grains should stay wet, with plenty of air circulation.

  • The grains will sprout in 48 hours. The length of the sprout should be at least as big as the grain.
  • When kept in indirect sunlight, chlorophyll develops. This is the healthiest form of sprout.

Rinse well and eat raw in salads, parathas or chappati filling.

HOW TO GROW WHEAT GRASS AND OTHER GREENS

How to grow

  • Soak wheat for 6-7 hours.
  • Fill many small containers (coconut shell, or small trays) with 1/2 inch wet soil.
  • Spread the wheat on the earth.
  • Place a plastic bag on top (preferably dark colored)
  • Uncover, when the sprouts are 1 inch high. Sprinkle water regularly.
  • When around 7 inches high, it is ready for use. Cut with scissor/knife.
  • Juice or chew the grass. (Preferably hand ground)
  • The soil can be turned in after another crop.

ON FLAVORS AND TASTE BUDS

FLAVORS can be grouped into various categories.

PUNGENT :
Like that of Green Chillies - Red Chillies - Pepper - Mustard - Ginger - Cloves - Cinnamon - Dry ginger.

SOUR :
Tamarind - Green Mango - Sour apple - Dry mango powder - Cocum - Lime - Amla - Anardaana - Pineapple - "Khatta" leaves.

SWEET:
Jaggery - Dates - Honey - Fruit pulp.

SALTY:
Rock Salt - Black Salt - Celery - Sea weeds.

Some spices and herbs have their own distinct, characteristic flavors, taste and aroma. Use them in creative combinations to bring out the best in you and the meal you are creating.

GREEN :
Coriander - Mint - Curry leaves - China grass - Ajwain leaves - Tulsi leaves

SPICES :
Cloves - Cardamon - Cinnamon - Tej Patta - Patta Phool - Nagkesar - Sahai Jeera - Aniseed - Dhania - Kala jeera - Nutmeg - Maize flour - Ajwain.

  • All these spices can be lightly roasted and used in salads, rotis etc for a variety of different flavors. They can be used instead of the conventional red chilly and pepper combination.
  • Ajwain and Aniseed is also another substitute for Mustard.
  • A combination of Kala jeera - Jeera - Dhania - Aniseed - Dalchinni, can be used in curries / dals. Add sprouts to this - and it becomes a whole meal.
  • Mustard - coconut - green chilly. ground into a paste, and added to nut cream / groundnut curd, is a replacement for mayonnaise. A dash of jaggery enhances the flavour. Make sure the water is completely drained from curd/cream base.
  • Use these spices liberally, to help eliminate sugar and salt from the daily diet.
  • Fresh, wholesome fruits can replace a complete meal. Eat them regularly and heartily. This is the perfect state, after the transition - the fasting and the detoxifying (to get rid of debris, toxic wastes, undigested matter)
  • With the right ingredients, you can start making food the right way.

REJUVELAC and its many uses

  • Place the sprouted wheat in a jar: Add 5 times the water. Keep for fermenting, at room temperature. It takes 12-24 hours, depending on the climate. Drain the water and store in the refrigerator to use. Drink as often as required.
  • Honey can be used to make it taste pleasant. Use the rejuvelac, to dilute soup, lassi etc.
  • The remaining wheat sprouts can be used in salads. Or blended with other sprouts, along with seasoning.
  • Wheat flour can also be added to the sprouts, to make into parathas/rotis. To this dough, herbs and spices like ginger; green chilly, ajwain can be used in combination or separately.
  • Grind the sprouted germ with sprouted moong. Add finely chopped onions, fresh coriander; hing and fresh coconut. Mix well to a dropping consistency and make pancakes.
  • Dhokla can also be similarly made, with the same ingredients. Use a thicker consistency, steam and season for the sprout Dhokla.
  • Use these steamed Dhoklas, as Koftas. The Koftas can be used in Tomato gravy or Kofta gravy.
  • Try both these recipes with chutneys.
  • The left over wheat germ can be effectively utilized in various ways. Turn traditional forms of cooking and making, into healthier; more adventurous and creative new dishes.
  • The thumb rule is to make food and NOT COOK it.
  • There's no better way to eat - than that which is raw, wholesome and natural.
  • Even steaming should be done for a minimum of three minutes so that no nutrients are destroyed.
  • These recipes, are only pointers and reminders to help you cross the hurdles of the `Transition stage' - Finally the goal should be to do away with the cooking range, altogether Try it.
  • Whilst rejuvelac, wheat grass and sprouts should be a regular part of your life-style - there are a few more ingredients, which should be included to truly get initiated into a healthy life.

SEED AND NUT FERMENT

  • Blend 1 cup of soaked groundnuts with water, until completely smooth. Use 1 cup water.
  • Place in glass jar, cover the container with a loose top - and place the jar in a warm area, in the sun. The temperature should be around 70-90 degrees.

In 6-10 hours there will be many bubbles in the cream. Wheat will be settled on the bottom, and this mixture will have a sour, pleasant fragnance and taste.

  • Store in the refrigerator. Use as dressing for salad. Season with vegetables. Fresh herbs like garlic, celery, onion, coriander ginger, mint, curry leaves etc. can also be used.
  • This cheese cream can be combined with fruits, vegetables or sprouts.

Disclaimer: The views expressed in this article are the author's own; internetindia does not necessarily subscribe to any or all of them.

| Internetindia | Healthmatters |