Can you guess what the photo is? Pea sprouts! Today Matt Swaim of the Sonrise Morning Show/Sacred Heart Radio, chatted about sprouts and their links to Bible days. Yep, in Ezekiel 4:9 the subject is a bread made with sprouted grains and legumes.
In Biblical times, grains were often prepared by soaking, fermenting, or sprouting before being consumed. And the grains were whole and definitely organic! All of the grains and legumes mentioned in Ezekiel to make the famous bread can be sprouted.
Sprouting is back in fashion!
I have sprouted seeds for years, including wheat, barley, chickpeas and other beans, radishes, broccoli, peas, onions, carrots, beets and greens.
The ancient practice of sprouting is easy and fun especially for the little ones. Makes a great at home school project. And it’s easy to do. Basically you’re just germinating seeds and eating them raw. During times when access to lettuce and other green veggies, for example, is limited, you can sprout the seeds.
Are sprouted seeds good for you?
Sprouts are packed with vitamins and minerals including vitamin C, great for immune systems. As far as sprouted grains are concerned, they have more available nutrients than mature grains. They also may have less starch so that makes them easier to digest as well.
I like to use a glass jar, preferably a wide mouth canning jar (mayonnaise jars work well, and so do glass olive and pickle jars).
Sterilize jars in the dishwasher.Add one part seeds to 2-3 parts water to cover. Cover with cheesecloth or lids specially made for sprouting – I think I found my sprout lids at the dollar store. They’re like a fine mesh screen type of lid with holes. Or just poke holes in a lid.Soak seeds 8-12 hours in a cool place away from sunlight.Rinse seeds well, the drain water.Store the jar in a shading place and repeat the rinsing and draining process 2-3 times a day for 4 days.
On day 4, you’ll see the seeds have started to sprout. Rinse and drain again, then expose to sunlight. Sprouts are ready to eat when they develop leaves and turn green. Store in the refrigerator and eat within 3 days. Use to top salads, soups, add to sandwiches, stir fries, or just a handful raw!
Vegetarian Pita Sandwich
So good!No real recipe, but here’s how I do it:Smear the inside of a half of pita with a thick layer of hummus.Add finely diced tomatoes, olives (I love black or Greek), cucumber,Sweet onion, bell pepper, etc. Season to taste. Top with a handful of sprouts. Yum!