SPROUTS ARE GREAT FOOD!

     Sprouts are baby plants, tiny seeds just starting to grow. If we
capture them at this stage in life, they make an excellent food source. But
why not let them grow into adult plants and harvest them at that time,
instead of robbing the cradle? There are many of reasons, some them being:

ECOLOGY: There is no waste. No chemical poisons or chemical fertilizers are
required. No fossil fuel energy is needed to plant, harvest, cultivate,
transport or refrigerate them.

TIME: A sprout can be harvested in 3 to 5 days instead of 3 to 6 months.
There are no long hours working in the hot sun in a garden weeding, hoeing,
spraying and fertilizing plants. A 'sprout garden' can be tended in 10-15
minutes a day, summer or winter, for a fresh supply of garden produce. They
have been eaten for centuries in the Far East.

EASY: Sprouts are so easy that even a child can grow them. They require no
soil nor sunshine, no fertilizer nor bug poisons. Then can be grown under a
sink, in a drawer, under a bed, or any other convenient, out of the way
place. All they need are water and air!

NUTRITION: As seeds start to sprout, their chemical makeup changes a lot
and provides an abundance of vitamins and minerals. They are a quick source
of energy as the seed starches are converted into simple sugars that the
body can quickly use. They are low in calories and high in protein. Sprouts
are eaten fresh so there is no nutrition lost in canning or freezing for
future use. You eat all of it, seed, shell, roots, stem and leaves! No
peeling required.

INSTRUCTIONS:
Soak 1 tablespoon of alfalfa seeds in water for 6 - 8 hours or overnight in
a jar covered with cheesecloth or nylon netting. Rinse them in the morning,
using the water for plants, and let them drain into a pan , sink or bowl.
Just give them a 'bath' 3 times a day, along with air and they are sure to
grow!

QUIZ - WHAT IS THE VEGETABLE THAT WILL GROW IN ANY CLIMATE, WILL RIVAL MEAT
IN NUTRITIVE VALUE, WILL MATURE IN 3 TO 5 DAYS, MAY BE PLANTED ANY DAY OF
THE YEAR, WILL REQUIRE NEITHER SOIL NOR SUNSHINE, WILL RIVAL TOMATOES IN
VITAMIN C, WILL BE FREE OF WASTE IN PREPARATION AND CAN BE COOKED WITH VERY
LITTLE FUEL AND VERY QUICKLY?

SPROUT CHART

  SEEDS         Amt for 1 Qt     Soak Time         Grow Time       Harvest
Length
Adzuki Beans        1/2 C        8-10 hours        4-6 days        1/2 - 1
in.
Alfalfa Seeds       2 Tbsp        4-8 hours        3-5 days        1 - 2
in.
Garbanzo Beans      3/4 C       12-16 hours        3-5 days        1/2 - 1
in.
Lentils             1/2 C        8-12 hours        2-4 days        1/4 - 1
in.
Mung Beans          1/2 C        8-12 hours        3-4 days        1/2 - 2
in.
Pinto Beans         1/2 C          12 hours        2-3 days        1/4 in.
Kidney Beans        1/2 C          12 hours        3-6 days        1/4 in.
Rye                 1/2 C           8 hours        4-6 days        1/4 -
1/2 in.
Soybeans              1 C       12-16 hours        3-5 days        1 - 2
in.
Wheat                 1 C        8-12 hours        2-4 days        1/4 -
1/2 in.

ANSWER TO QUIZ: SOYBEAN SPROUTS


QUIZ #2
WHAT SPROUT IS USED EVERY DAY IN A MULTI-MILLION DOLLAR INDUSTRY?

RECIPES

WHEAT SPROUT CANDY - A healthful sweet that children enjoy.
1 Cup wheat sprouts
1 Cup walnuts
1 Cup unsweetened shredded coconut
1 Cup raisins
      sesame seeds

     Put all ingredients except sesame seeds through a meat grinder, using
the fine blade. Mix well in a medium-size bowl and shape into balls the
size of marbles. Roll in sesame seeds and refrigerate before serving. Makes
30.


CHICK-PEA SPROUT SNACK - A nutritious, no-sugar snack children enjoy;
adults find it unusual and appealing, too. This is a sure-fire way to
introduce sprouts.

2 Cups chick-pea sprouts (garbanzo beans)
1 1/2 Cups peanuts
3/4 Cup peanut butter
1 Cup milk
1 1/2 Cups sesame seeds
1 1/2 Cups sunflower seeds
1 1/2 Cups whole wheat flour

     In a medium-size bowl chop sprouts and peanuts together, or put
through a meat grinder using blade with large holes. Cut in peanut butter
and then add milk. Mix thoroughly.
     In a large bowl, combine seeds and flour. Mix together the sprout and
seed mixtures to form a stiff dough.
     Preheat oven to 275 F.
     Divide dough in half and spread each half on a greased baking sheet.
Cover with wax paper and roll out to 1/4 inch thickness. Cut into 1 1/2
inch squares and bake for 1 hour, or until browned. Remove from pan and
cool on rack. Store in an airtight container. Makes 80.

   Rodale's Basic Natural Foods Cookbook

Answer to Quiz #2 - Barley sprouts