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In article >,
"Bob (this one)" > wrote: > Katra wrote: > > > Ok, thanks again! > > Once I get to try them, I'll let you know! :-) > > Prep same as any other dried bean? > > Oh, sure. Like I'm going to open the "to soak or not to soak, that is > the question" thread. > > I don't soak them. > > Oh, jeez. I did it.... > > Pastorio <lol> I've started beans from the dry state in the pressure cooker, they did fine. My dad is of the notion that ALL beans need to be soaked for at least 2 days with several rinses until they start to SPROUT. See, beans have greater nutritional value if they germinate prior to cooking them. According to dad....... ;-) -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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"Katra" > wrote in message ... > In article >, > "Bob (this one)" > wrote: > > > Katra wrote: > > > > > Ok, thanks again! > > > Once I get to try them, I'll let you know! :-) > > > Prep same as any other dried bean? > > > > Oh, sure. Like I'm going to open the "to soak or not to soak, that is > > the question" thread. > > > > I don't soak them. > > > > Oh, jeez. I did it.... > > > > Pastorio > > <lol> I've started beans from the dry state in the pressure cooker, they > did fine. > > My dad is of the notion that ALL beans need to be soaked for at least 2 > days with several rinses until they start to SPROUT. See, beans have > greater nutritional value if they germinate prior to cooking them. > > According to dad....... ;-) It's actually supposedly true - upon sprouting they start to produce certain enzymes (? - been a few weeks since I read the nutrition paper on sprouted seeds) and such that aid digestion and the absorption of certain minerals, vitamins and trace elements. We have a 3 tier sprouter from BioSnacky - put the seeds in, different in each tier if you wish, pour a pint of clean cold water into the top tier, and it runs down wetting each layer - pour out and change the water once or twice a day, pretty soon you have lots of crunchy, tender sprouts for salads, stir fries etc. Mung beans are nice (typical Chinese bean sprouts), as are adouki (tastier than the mung IME), but one of my favourites was methi (fenugreek - got into the habit of calling it methi because we usually have it labelled that way in the Asian stores here) seeds - grown in shade, partial light or full light gives 3 slightly different tastes and textures. You can buy packs of mixed seeds especially for sprouting, that have a very tasty, spicy blend, almost hot - loved those in a salad, hmmmmm! Shaun aRe |
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In article ws.net>,
"Shaun aRe" > wrote: > "Katra" > wrote in message > ... > > In article >, > > "Bob (this one)" > wrote: > > > > > Katra wrote: > > > > > > > Ok, thanks again! > > > > Once I get to try them, I'll let you know! :-) > > > > Prep same as any other dried bean? > > > > > > Oh, sure. Like I'm going to open the "to soak or not to soak, that is > > > the question" thread. > > > > > > I don't soak them. > > > > > > Oh, jeez. I did it.... > > > > > > Pastorio > > > > <lol> I've started beans from the dry state in the pressure cooker, they > > did fine. > > > > My dad is of the notion that ALL beans need to be soaked for at least 2 > > days with several rinses until they start to SPROUT. See, beans have > > greater nutritional value if they germinate prior to cooking them. > > > > According to dad....... ;-) > > It's actually supposedly true - upon sprouting they start to produce certain > enzymes (? - been a few weeks since I read the nutrition paper on sprouted > seeds) and such that aid digestion and the absorption of certain minerals, > vitamins and trace elements. Hmmmmmmm... But sprouts are no longer beans! :-) > > We have a 3 tier sprouter from BioSnacky - put the seeds in, different in > each tier if you wish, pour a pint of clean cold water into the top tier, > and it runs down wetting each layer - pour out and change the water once or > twice a day, pretty soon you have lots of crunchy, tender sprouts for > salads, stir fries etc. > > Mung beans are nice (typical Chinese bean sprouts), as are adouki (tastier > than the mung IME), but one of my favourites was methi (fenugreek - got into > the habit of calling it methi because we usually have it labelled that way > in the Asian stores here) seeds - grown in shade, partial light or full > light gives 3 slightly different tastes and textures. > > You can buy packs of mixed seeds especially for sprouting, that have a very > tasty, spicy blend, almost hot - loved those in a salad, hmmmmm! > > Shaun aRe I love sprouts! Have not had much luck with a sprouter tho' so I usually just go and buy them. Mung bean sprouts, Alfalfa sprouts, radish sprouts.... and our favorite, SUNFLOWER sprouts! Those are fabulous in salads and sammiches. ;-d > > -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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In article >,
Katra > wrote: >In article ws.net>, > "Shaun aRe" > wrote: [snip] >> We have a 3 tier sprouter from BioSnacky - put the seeds in, different in >> each tier if you wish, pour a pint of clean cold water into the top tier, >> and it runs down wetting each layer - pour out and change the water once or >> twice a day, pretty soon you have lots of crunchy, tender sprouts for >> salads, stir fries etc. >> >> Mung beans are nice (typical Chinese bean sprouts), as are adouki (tastier >> than the mung IME), but one of my favourites was methi (fenugreek - got into >> the habit of calling it methi because we usually have it labelled that way >> in the Asian stores here) seeds - grown in shade, partial light or full >> light gives 3 slightly different tastes and textures. >> >> You can buy packs of mixed seeds especially for sprouting, that have a very >> tasty, spicy blend, almost hot - loved those in a salad, hmmmmm! > >I love sprouts! >Have not had much luck with a sprouter tho' so I usually just go and buy >them. Mung bean sprouts, Alfalfa sprouts, radish sprouts.... and our >favorite, SUNFLOWER sprouts! Those are fabulous in salads and sammiches. Possibly more than you wanted to know about sprouts and sprouting: <http://www.primalseeds.org/sprouting.htm> Learnt something too in simply googling for "sprouting seeds", thinking I would get pages of instructions for doing the job. Instead, it seems "sprouting seeds" is also a retail line distinguished from those "ordinary" seeds which haven't been "through an amazingly complete cleaning", to quote one web site. :-) Cheers, Phred. -- LID |
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"Katra" > wrote in message ... > In article ws.net>, > "Shaun aRe" > wrote: > > > <lol> I've started beans from the dry state in the pressure cooker, they > > > did fine. > > > > > > My dad is of the notion that ALL beans need to be soaked for at least 2 > > > days with several rinses until they start to SPROUT. See, beans have > > > greater nutritional value if they germinate prior to cooking them. > > > > > > According to dad....... ;-) > > > > It's actually supposedly true - upon sprouting they start to produce certain > > enzymes (? - been a few weeks since I read the nutrition paper on sprouted > > seeds) and such that aid digestion and the absorption of certain minerals, > > vitamins and trace elements. > > Hmmmmmmm... > But sprouts are no longer beans! :-) You don't need to sprout them all the way - once they show a shoot is enough! > > We have a 3 tier sprouter from BioSnacky - put the seeds in, different in > > each tier if you wish, pour a pint of clean cold water into the top tier, > > and it runs down wetting each layer - pour out and change the water once or > > twice a day, pretty soon you have lots of crunchy, tender sprouts for > > salads, stir fries etc. > > > > Mung beans are nice (typical Chinese bean sprouts), as are adouki (tastier > > than the mung IME), but one of my favourites was methi (fenugreek - got into > > the habit of calling it methi because we usually have it labelled that way > > in the Asian stores here) seeds - grown in shade, partial light or full > > light gives 3 slightly different tastes and textures. > > > > You can buy packs of mixed seeds especially for sprouting, that have a very > > tasty, spicy blend, almost hot - loved those in a salad, hmmmmm! > > > > Shaun aRe > > I love sprouts! > Have not had much luck with a sprouter tho' so I usually just go and buy > them. Mung bean sprouts, Alfalfa sprouts, radish sprouts.... and our > favorite, SUNFLOWER sprouts! Those are fabulous in salads and sammiches. > ;-d Yup! Had all those! The radish ones were nice, quite a bite to them, same with some of the mustard type ones... Hey - this sprouter is really good BTW, much better than the other ones Kath tried (crap!!!) - just the simple way it works, is really effective - it keeps the seeds moist the whole time without drowning them, and there's plenty of space! You can basically use it as a perpetual sprouter if you rotate the tiers - takes 2 to 3 days usually. Shaun aRe |
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In article ws.net>,
"Shaun aRe" > wrote: > "Katra" > wrote in message > ... > > > > > Hmmmmmmm... > > But sprouts are no longer beans! :-) > > You don't need to sprout them all the way - once they show a shoot is > enough! Just once they split.  That's what dad says. I've not eaten beans in years due to the carb content. I'm fixin' to go ahead and order from that website as I've not had any luck locally. I MISS beans dammit!!! > > > > I love sprouts! > > Have not had much luck with a sprouter tho' so I usually just go and buy > > them. Mung bean sprouts, Alfalfa sprouts, radish sprouts.... and our > > favorite, SUNFLOWER sprouts! Those are fabulous in salads and sammiches. > > ;-d > > Yup! Had all those! The radish ones were nice, quite a bite to them, same > with some of the mustard type ones... Usually, alfalfa and radish are mixed. That milds them down a bit. They are WONderful in a pita! Good fiber source too. IYNWIM! > > > Hey - this sprouter is really good BTW, much better than the other ones Kath > tried (crap!!!) - just the simple way it works, is really effective - it > keeps the seeds moist the whole time without drowning them, and there's > plenty of space! You can basically use it as a perpetual sprouter if you > rotate the tiers - takes 2 to 3 days usually. > > > Shaun aRe Jpeg??? > > -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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"Katra" > wrote in message ... > In article ws.net>, > "Shaun aRe" > wrote: > > You don't need to sprout them all the way - once they show a shoot is > > enough! > > Just once they split. > That's what dad says. > > I've not eaten beans in years due to the carb content. > I'm fixin' to go ahead and order from that website as I've not had any > luck locally. > > I MISS beans dammit!!! Beans good food. Yum! > > > I love sprouts! > > > Have not had much luck with a sprouter tho' so I usually just go and buy > > > them. Mung bean sprouts, Alfalfa sprouts, radish sprouts.... and our > > > favorite, SUNFLOWER sprouts! Those are fabulous in salads and sammiches. > > > ;-d > > > > Yup! Had all those! The radish ones were nice, quite a bite to them, same > > with some of the mustard type ones... > > Usually, alfalfa and radish are mixed. > That milds them down a bit. They are WONderful in a pita! > > Good fiber source too. IYNWIM! No shit ',;~}~ > > Hey - this sprouter is really good BTW, much better than the other ones Kath > > tried (crap!!!) - just the simple way it works, is really effective - it > > keeps the seeds moist the whole time without drowning them, and there's > > plenty of space! You can basically use it as a perpetual sprouter if you > > rotate the tiers - takes 2 to 3 days usually. > > > > > > Shaun aRe > > Jpeg??? Links! (Spam! heheheheh): http://www.grainmills.com.au/category47_1.htm Is similar, but is larger than our by the looks of it and ours has a flatter top. (Back to Google!) Hmmm, same again but with different views - I'm starting to wonder if ours is an older version: http://www.biosupply.com/biosnacky_hydro12_sprouter.htm (Off again!) This is a small pic of what we have - the red things are trickle valves that release the water gradually from layer to layer below: http://healthypulses.co.uk/system/index.html And (click image for bigger): http://www.energiseforlife.com/item-...r--SPR0003.htm l And again: http://wholesale.alexander-essential...germinator.php The last few are al pics and sources for the one we have. Upon closer lookiedoo, ours looks to be better designed that the domed one that just has run through grill holes in each layer, so I don't know why there's two version out there. Oh well, hope it helps anyway! ',;~}~ Shaun aRe - cheers Kat! I'll be off home soon for a beer and a smurk and a relax with my TENS and REMEDI machines on my back LOL! - Haverguddun luv! XX -- I have that exquisite feeling, the feeling that I was born a thousand years ago, and yet have experienced every moment of that thousand years, as if through the senses of an enchanted child. This is the source of my love of life, my enjoyment of others, the very seed of my happiness. |
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In article ws.net>,
"Shaun aRe" > wrote: > "Katra" > wrote in message > ... > > > I MISS beans dammit!!! > > Beans good food. Yum! My favorites are black beans and navy beans. OTOH mashed pintos with cheese, salsa and chips ain't bad either. <lol> > > > > Usually, alfalfa and radish are mixed. > > That milds them down a bit. They are WONderful in a pita! > > > > Good fiber source too. IYNWIM! > > No shit ',;~}~ <snork> Thanks. You owe me a new monitor..... Was having my tea! <lol> > > > > Hey - this sprouter is really good BTW, much better than the other ones > Kath > > > tried (crap!!!) - just the simple way it works, is really effective - it > > > keeps the seeds moist the whole time without drowning them, and there's > > > plenty of space! You can basically use it as a perpetual sprouter if you > > > rotate the tiers - takes 2 to 3 days usually. > > > > > > > > > Shaun aRe > > > > Jpeg??? > > Links! (Spam! heheheheh): > > http://www.grainmills.com.au/category47_1.htm Ooh Ooh Ooh! I LIKE that one!!! I'll have to do some websearches and see if I can find it within the US, or see if they will export? > > Is similar, but is larger than our by the looks of it and ours has a flatter > top. (Back to Google!) > > Hmmm, same again but with different views - I'm starting to wonder if ours > is an older version: > > http://www.biosupply.com/biosnacky_hydro12_sprouter.htm (Off again!) Hmmmmm... no country of origin there. > > This is a small pic of what we have - the red things are trickle valves that > release the water gradually from layer to layer below: > > http://healthypulses.co.uk/system/index.html > > And (click image for bigger): > > http://www.energiseforlife.com/item-...r--SPR0003.htm > l Good price! > > And again: > > http://wholesale.alexander-essential...germinator.php > > The last few are al pics and sources for the one we have. Upon closer > lookiedoo, ours looks to be better designed that the domed one that just has > run through grill holes in each layer, so I don't know why there's two > version out there. > > Oh well, hope it helps anyway! > > ',;~}~ Yes, it does indeed, thank you! I LOVE sprouts and have not had much luck with jar sprouting. Supposed to just be able to use a widemouth quart jar with a screen lid. Rinse every day and dump the water out the screen lid. Tends to be a bit too humid here sometimes so things mold. :-P I wonder if shelled sunflower seeds would sprout? I note that the ones I buy have the occasional shell in them so I have to pick those out prior to serving them. > > Shaun aRe - cheers Kat! I'll be off home soon for a beer and a smurk and a > relax with my TENS and REMEDI machines on my back LOL! - Haverguddun luv! XX Hugs! :-) > -- > I have that exquisite feeling, the feeling that I was born a thousand years > ago, > and yet have experienced every moment of that thousand years, > as if through the senses of an enchanted child. > This is the source of my love of life, my enjoyment of others, > the very seed of my happiness. > Neat. Have a good weekend luv! Kat > > -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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