Soaking and Sprouting Grains

So, why go through the work of soaking and sprouting? Think of it this way - grains are seeds.  Seeds aren't supposed to be digested, IF they get eaten, then they want to go through the digestive system intact.  Think about fruit.  Those seeds want to get eaten by animals so that the seeds are spread and the plant can grow in more and more places.
   Grains are a relatively new (in terms of the human race and how long we have been around) food.  In the past, when grains were harvested, they couldn't possibly get the job done in one day, so the grains were sprouting in the fields before they were eaten.  Sprouting allows the seed to germinate, which releases nutrients and allows the sprout to be easily digested.  Now, we are able to pick and harvest the grains in one step, and the seeds are still seeds when they get into our kitchen.  Seeds (this is true for grains, seeds, nuts, and some legumes), are also typically covered with phytic acid to protect it.  Phytic acid can't be digested in humans and is an anti nutrient in the sense that it prevents absorption of vitamin and minerals.  They also will taste bitter and take quite a bit longer to cook.
   Phytic acid can be broken down by sprouting and/or fermenting the grains, and this will make the nutrients available for absorptions.  Otherwise, all you are eating is mean roughage! And at the very least soaking your grains will wash off some of the dirt, grime, and pesticide residue.  Yuck!
   Soaking/Sprouting is really easy, and it's not really a lot of work.  It does, however, take planning.  But then again it's a good thing to meal plan!

     All you need to sprout your grains is a large jar with a mesh top, grain of choice, and a kitchen towel.

    Add a scoop of grains to the jar, fill with water, and let sit over night.  Some grains will sprout small sprouts rather quickly, others need a bit more time.  In the morning, rinse the sprouts with clean water and let the water drain.  Do this between 2 and 4 times per day until sprouted.  Let your sprouts dry and refrigerate them.  They should last a few days in the fridge with no problem.  Sprouts can be eaten raw (like bean sprouts on a salad), or cooked.  


Here is my sprouting jar. It should have a little more water in there, I think...I just wanted a picture. You will notice that the water is a bit cloudy and bubbly.  This what you want to be removing from your grains! I forgot a "before" picture of the quinoa I sprouted, but it looks like an oblong, opaque hard little ball type thing.