Sproutarians

Chia sprouts - 3 days old

Sprouted chia is one of the most significant foods in the sproutarian and vegan diet. This should be a staple for any person who is vegan. I will fully explain why shortly. 

 

 

SPROUTED SESAME SEEDS

These are such an important food when starting out in raw foods because they are a hearty meal and are highly nutritious loaded with high amounts of minerals such as iron, magnesium, manganese, calcium (one of the highest food sources), phosphorous, zinc and copper. Now, sesame seeds are one of the highest food sources of B complex vitamins, but sprouted the sesame seeds are a virtual B vitamin factory, the same goes with the abundant amounts of vitamin E in this food, truely impressive. Sesame seeds also have the extremely rare Vitamin T, the only plant source of this vitamin that l am aware of. 

 

 http://nutritiondata.self.com/facts/nut-and-seed-products/3070/2

 

Sprouted seeds are the most nutritious vitamin and mineral rich foods of all the land foods and should be had 5 days per week. The sprouted seeds also allow us to balance the monounsaturated - polyunsaturated fat ratios and omega 3 - omega 6 ratios in a way that is unique to sprouted seeds. Nuts should be had much more sparingly because it is much harder to get an optimal fat ratio balance in polyunsaturated and omega 3 fats.  

 

 

5 tablespoons of sprouted sesame seeds that are sprouted for 1 - 2 days makes a great meal that will satisfy for 4 hours. But when had with a glass of kelp juice and a large tray of blended sunflower greens, you can be satisfied for 5 - 6 hours and full of delightful energy. The black sesame seeds are the most nutritious.

 

 After 4 days of sprouting vitamin E levels increase roughly 20,000% and fat levels decrease by roughly 23%. And when had after wheat grass juice, broccoli sprouts, radish sprouts you get a super powerful anti oxidant effect which further greatly reduces the oxidative stress by consuming higher fat foods such as these seeds because factor VIIa is reduced by the anti oxidants and by converting a large percentage of the fats into free fatty acids which don;'t activate factor VIIa. This is why we can still get the benefits from these extra nutritious high fat seeds without the problems of eating slightly higher amounts of higher fat foods. This is all scientifically backed, and the statements l make will be fully referenced in the near future. 

 

 Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds

 Hahm TS1, Park SJ, Martin Lo Y

 

 http://www.ncbi.nlm.nih.gov/pubmed/18976903

 

It is very important to sprout these seeds and to take time to chew them well when you eat them or blend them or make a seed paste from them. Why? Because, despite sprouting them to reduce oxalic acid, they still will contain oxalic acid, and to maximise our chances of breaking down the acid we need to use the mouth because it is the most effective in breaking it down when compared to the rest of the body, this is also why it is important to consume regular ferments to keep bacteria levels high in the mouth, stomach, intestines etc to allow maximum chance of breaking down the harmful anti nutrients. And when we have foods high in oxalic acid we also want to take foods high in sulfated polysaccharide  sugars such as brown seaweeds and fenugreek sprouts to eliminate any renal damage in people vulnerable to oxalic acid. Full peer reviewed studies will be presented in other sections to back up everything l have stated. 

 

 


 


Hahm TS1, Park SJ, Martin Lo Y


·          the fat levels decline roughly 23%. 


·          vitamin E levels increase 20,000%

  

SUNFLOWER SEEDS IN BULK

Save as much money as you can and buy in bulk in case of a seed shortage. Here is a 25 kg sack of sunflower seeds. l use about 3 sacks of these a year for my greens.

 

 

ADZUKI BEAN SPROUTS

A nice high energy food, but slightly tougher than their brother the mung bean sprout. A nice coloured sprout to add to the diet.

 The adzuki beans have been really poor quality in Australia for the last 12 months and most of them rot, so l have stopped growing them for the time being because it took too long to sort the good ones from the bad ones. l even used advanced sprouting methods and used high pressure filtered energised water systems to clean them, but nothing helped too much. However, my advanced method got a 40% sprouting rate, where-as the jar method only got a .005% sprouting rate. 

As with all sprouted legumes, they contain damaging indigestable proteins such as lectins, so the key to deal with these anti nutrient indigestable proteins is to neutralize their effects. How do we do this? One of the most important things we can do is to consume brown seaweeds such as kelp or wakame (especially kelp) and to have other things such as fenugreek sprouts because the high levels of sulfated polysachharide sugars chelate with the lectins and carries them out of the body so they don't bind with vitamins and minerals and don't interfere good bacterias in the intestines. 

When we eat raw sprouted legumes we must also chew them extremely well and have regular fermented foods so we can break down the many anti nutrients and toxins in the, this is absolutely essential. Another important thing is not to have too many sprouted legumes at a meal. Personally l will do up to 10 tablespoons of legume and then sprout them and add in a fermented grain. 

 

LENTIL SPROUTS

http://members.webs.com/MembersB/EditPage/index.jsp?pageID=270966413These french green lentils are excellent sprouters and go well with kelp and algae for really high energy. l have with regularly, sometimes for months on end, but always with digestive enzymes for proper digestion. 

The key is to sprout them in the dark so they keep soft and moist and crispy. lf they are sprouted in the light they can get all green and tough because sunlight always draws away the moisture from the sprout. Another trick is to sprout them 4 - 5 days so all the uric acid leaves the lentils, but not sprout too long. These are perfect below. 

 

Fermented sprouted quinoa 

Maximize mineral bioavailability, and B vitamin content, amino acid balance and provide lots of good bacteria in the body by sprouting and fermenting the highly nutritious quinoa. Fermenting will also break down toxins and anti nutrients in the sprouted grains, and the bacteria from the ferment will also allow the body to deal with anti nutrients and toxins from the sprouted legumes and grains much better. And when we combine the sprouted legumes and fermented grains in a meal after kelp and algaes we maximize our chances of minimizing the undesirable things in raw grains and legumes that are known to cause problems. And when we drink lots of water and do a weekly fast we also provide an extra safety barrier for these two food groups. I have provided some science in the forum area, but l will do a big scientific write-up to back all my claims in time. 

 

                     

 

 

 

CHIA GREENS

Here is the beautiful deep rich green Chia grass again. lt is so soft like a sponge to feel and is my favourite sprout. lt is one of the most nutritious foods on the planet and is loaded with omega 3's, iron, zinc, calcium, copper, B vitamins, vitamin E, magnesium and many other things. As with flax seeds, they are all slimey when soaked in water, so they must be sprouted on cloth.

Chia sprout grass ready for juicing

 

 

 

Fermented sprouted sunflower seed kernels

This food is one of the star miracle foods of the plant world, ESPECIALLY when sprouted and fermented - one of the true healing and feeding kings that perhaps no other fermented food can match, this food is the king of kings.

 

 - a unique source of vitamin K2

 - one of the finest sources of full spectrum probiotics

 - one of the finest sources of enzymes known 

 - one of the finest sources of anti oxidants

 - one of the finest sources of minerals

 - one of the very highest sources of B vitamins

 - one of the highest sources of vitamin E

    

We know sunflower seeds are one of the highest antioxidant foods tested because of various peer reviewed studies clearly stating this fact. For full summery of the sunflower seed research please see and scrolldown alittle bit to the sunflower seed part. You can also google the study highlighted below and access the full study. 

http://www.thesproutarian.com/apps/forums/topics/show/12203702-sprouting-is-the-finest-food-preparation-tool-we-have?page=2

 Phenolic profile and antioxidant activity in selected seeds and sprouts

 Paulina Pajak, Robert Socha et al



Paulina Pajak, Robert Socha et al

 

 - one of the finest sources of full spectrum probiotics 
 - one of the finest sources of enzymes known to man 
 - one of the finest sources of anti oxidants 
 - one of the finest sources of minerals 
 - one of the very highest sources of B vitamins 
 - one of the highest sources of vitamin E

Flax grass v's flax seed sprouts

 Here is another potent and nutritious sprout with abundant omega 3 fatty acids and polyunsaturated fats. Definitely a  very important sprout to be eating. Personally l think sprouting them for 3 or 4 days is good, but if you want a really hardcore drink then sprout it for two weeks and juice it. But beware...you may have to lay down if you drink too much. l have drank a large tray of flax greens on some occasions and l felt very stirred up, so it has something that makes it even more potent than a tray of chia grass. 

 

Sprouting for over 5 days will dramatically increase the anti oxidant phytochemicals by over 1,000% according to a recent nutritional analysis of various  % day old seeds. This is why the grasses and microgreens are so good. Most health commentators, websites and books are still stuck in the old times and only mention vitamins, minerals and fatty acids, but diet and plants are so much more than that. A big part of nutrition is now the phytochemicals in plants, and sprouts have by far the most of any land food. And when a sprout diet is put together properly you will get the most balanced vegan diet highest in fatty acids, phytochmicals, vitamins, minerals and enzymes. This is all 100% backed by science, so you might want to check the recent science l stickied at the top of the forum to see the evidence. In time l will post more and more stuff so you will have no doubt l am right on the mark with this. 

 

  

 Flax seeds are full of vitality, look how long they grow after only two weeks (below)

 

 

  

Here is flax seed which has been sprouted for 2 - 3 days. makes more of a hearty meal where-as the flax grass is more for juicing or a green salad.

 

The foods l eat

 

Amongst the most important sprouts anyone can eat or drink are the green sprouts, especially chia seed greens, sunflower greens and wheatgrass. Not many vegans get good levels of amino acids, vitamin D, omega 3’s, copper, zinc and B vitamins because they eat deficient store bought food, so not only do they lack these essential nutrients, they also don’t have the nutritional inputs to create the highly elusive EPA that is most common in flesh foods. The sproutarian diet is the highest in all these nutrients, that’s why we need to rely on sprouts, algaes, weeds and sea vegetables (arame, dulse, kelp, wakame, nori) to  get the nutrients that are very difficult to get in good amounts on the normal vegan diet. Sea vegetables can also be good for getting the EPA fatty acid, and so can the weed Purslane, but even better would be Purslane sprouts because the oxalic acid would be eliminated by sprouting the immature weed seed sprouts.

 

And if you think that going out in the sun is always the answer to getting vitamin D, THINK AGAIN!!! This is not always the case. The fact that most people are vitamin D deficient is no accident, people are living in areas and doing things which make them vitamin D deficient. If you live far north of the equator or far south of the equator like Australia and are experiencing Winter, you will not be getting vitamin D from the sun. lf you shower everyday, you will be absorbing minimal vitamin D3 (much more on this later). So the key is to find a reliable everyday plant source of vitamin D2 so the body can convert it to D3, l will talk a lot about how to do this in another chapter.

 

Another thing which is hard for vegans is getting good amounts of omega 3’s and getting them in good balance with omega 6’s. Many of us consume too much omega 6’s, but consume too little of omega 3’s. But even if vegans do try getting more omega 3’s via flax and chia seeds, they always end up overloading on fat levels without getting the full benefit of omega 3’s because the absorption rate is very low with flax and chia. And to make it worse, people blend these foods which lowers absorption even more because the blending oxidizes and kills off much of the nutrition.  The key to getting good omega 3’s is to sprout the flax and chia seeds into greens and then juice, and also sprout walnuts and to pick various weeds. That is the only way to keep fat levels low and get the omega 3’s in good proportion to the 6’s without over acidifying the diet and risk overloading on the fats.

 

Many vegans think that if they consume flax seed oil they will have all their problems solved, but now it is believed that humans only absorb no more than 6% of omega 3  from flax oil. "So in other words, you'd have to eat an incredible amount of flax oil to get very much omega 3 from it".

 http://chetday.com/hallelujah-diet-baby.htm

 

The sprouts l eat are listed below:

·        Alfalfa sprouts

·        Broccoli sprouts

·        Fenugreek sprouts

·        Mung bean sprouts

·        Adzuki bean sprouts

·        Lentil sprouts

·        Sesame seed sprouts

·        Sunflower sprouts

·        Flax seed sprouts

·        Millet sprouts

·        Chestnut sprouts

·        Walnut sprouts

·        Ryegrass/Wheatgrass

·        Pea shoot greens

·        Sunflower greens

·        Buckwheat lettuce greens

·        Chia greens

I specialize in the green sprouts, seed and nut sprouts the most because l feel they are the best and most natural for our health, but l also have some bean sprouts and some grain sprouts sparingly, but l do have regular lentil sprouts, and l do have cereal grass every day. You may think that having such a limited choice of foods to choose from is a bad thing, but this is brainwashed thinking given to us by mainstream nutrition people…it is an old wives tale. In nature many of the animals eat only grass and live extremely healthy, why? Because the grass has the highest levels of electromagnetic vibration energy, sunlight and amino acids of all the land foods. So when one eats a sproutarian diet, it is also one of the highest sources of electromagnetic vibration energy, sunlight and amino acids, so a person no longer needs to rely on calories or numerous foods to get everything they need to survive. Calories and needing to eat many foods is an antiquated theory that is easily proven wrong when one eats a raw sproutarian diet. You can live on raw green sprouts and have great muscle tone just like the grass eating animals if you do enough weight bearing exercise. The big musclely animals don’t eat high calorie foods, so why do we?

 

I find having freshly squeezed wheatgrass or ryegrass a vital start to the day, and without it, the day just isn’t quite the same. Cereal grass gives the best start to the day. Often after having Ryegrass/wheatgrass juice l will have some fruit, but lately l have been trying to give away fruit and try having sprouted millet milk for breakfast because it is better than any fruit could ever be because it is more nutritious and has much much higher electromagnetic vibration than any farm or store bought fruit so it energizes and satisfies the body much better than fruit ever could.

 

Lunch would be: two tablespoons of sea vegetables, two tablespoons of AFA blue-green algae, a large tray of juiced or blended chia greens, a soil based bacterial B12 supplement, digestive enzymes, and a bowl of sesame seed sprouts that have been blended for 30 seconds. But even better would be to juice the chia seed greens and to make a cold pressed paste out of the sesame seed sprouts, much much better than blending. But if you do insist on blending, blend for no longer than 30 – 40 seconds. If you want a large amount of sprouts to be blended, do it in small parts so the blending time is kept to a minimum. I will talk about why blending isn’t good in another chapter. Too many vegans glorify blending and talk up fruit and vegetables…no wonder so many struggle to do well on the diet.

 

Now after having algae, sea vegetables, chia greens and sesame seed sprouts for lunch, l feel very full (not bloated, but full none-the-less) and l can go without any hunger until tea time six hours later. During that time l feel fantastic, on a high and full of energy all day.

 

For tea l would have a large tray sunflower greens as a juice, digestive enzymes, chlorella, sprouted nuts. Or sunflower/pea shoot greens/buckwheat greens/alfalfa greens with lentil sprouts and other legume sprouts. In the evening l might have some fruit if l feel like a light snack.

 

It is now winter time in Australia, so l try having my main meals based around greens and sprouted nuts and sprouted seeds. I won’t overload on the fat because sprouting the seeds breaks down all the concentrated fats into fatty acids. A high amino acid, high carbohydrate, high fatty acid, high enzyme, high electromagnetic (chi), high sunlight diet is the key to the highest level of healthy eating without a doubt. The sproutarian diet is head and shoulders over any other diet by a long way, nothing compares even remotely to it. 

 

RYE-GRASS - King of sprouts

One of the most nutritious land foods, cereal grass. Why? It is the highly potent phytochemical antioxidants in the plants which promote healing and prevent oxidative stress which is now thought to be the main causes of cancer and heart disease. The various antioxidant phytochemicals have a long lasting and far more potent effect against oxidative stress than the usual antioxidant vitamins, that's why the microgreens are the most powerful of all the foods. To get the most powerful effect from foods you do need to sprout it and consume it fresh, this is not a theory, this IS scientifically sound and backed up in many peer reviewed journals. 

  

RYE-GRASS, SUNFLOWER GREENS, PEA SHOOT GREENS

 Growing outside during the dark cold winter months. Plenty of energy in these sunlight foods and lots of vitamin D2. Among the most nutritious land foods there is....30 times as nutritious as the best dark green vegetables picked straight from an organic garden.

 

See the plastic sitting on the top? You pull this down after watering so it acts like a greenhouse. The back and sides of the shelving unit is also covered in thick hard clear plastic so the temperature and conditions are stabilized just like a greenhouse. The air gets through a 1 inch area on the left side and a 2 inch area on the right side when the cover is pulled down. 

                   

 

 

CHESTNUT SPROUTS

CHESTNUT AND WALNUT SPROUTS

 Best to have chestnuts sprouts sparingly because they are low in minerals and protein. Only have nuts once per week because they are a highly unbalanced food. Nuts have a very poor zinc - copper ratio and also a poor monounsaturated - polyunsaturated/ omega 3 - omega 6 fat ratio, and this make it very difficult to provide much needed synergy in a vegan diet. When you do have nuts you should combine walnuts, almonds, hazel, brazil and pistachio nuts for good protein balance. Even better would be to ferment the nuts in rye sprout water to make B vitamin levels up to 50% higher, to break down high fat levels into fatty acids to avoid activation of factor VIIa which leads to oxidative stress, to also make important minerals of zinc and iron far higher bioavailable, and to take them with chlorella to partially help balance the meal out. You may also wish to take one teaspoon of hydrilla algae to add calcium so the phosphorous - calcium ratios are more balanced. None the less, you will still be getting an excess of omega 6's over omega 3's, and monounsaturated fats will be in excess over polyunsaturated fats...that's why l say to have nuts only once per week. 

 

Pumpkin seed sprouts

 This is a very nutritious and important seed, but once again it has highly inbalanced nutrition and needs other foods to be had with them to balance them out. This food is very high in zinc and iron, but the copper and manganese levels are still a much higher rda, and the phosphorous - calcium ratio is very poor with very low calcium and excessively high phosphorous, so we need to make this food work more synergestically for the body by adding things to the meal. None-the-less, like with sesame and sunflower seeds, we can only have these types of seeds a few times per week because they are high in omega 6's and much lower in omega 3's. 

 

To balance to calcium - phosphorous  we can have a combination of 50% sprouted pumpkin - 50% sprouted sesame and take one teaspoon of hydrilla green algae and take after a green sprouted salad or green juice. If sesame is not available we MUST have it with 1 tablespoon of hydrilla algae. If we added in some chlorella after a green sprout meal we can also re-adjust the copper - zinc - iron - manganese ratios and put them more into balance so the meal works more effectively.  

 

 

 

 

 

CHIA GREENS

 

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THISTLE WEEDS

 A valuable addition to an diet, and free. Weeds are one of the very best land foods on the planet and are classified as a four star food. Even the best green vegetables are only classified as three star foods. Also eat the flowers that grow on the weed plants because they are classified as a four star food and are the equivalent of many non soil based sprouted foods such as alfalfa, mung bean, fenugreek and adzuki bean sprouts and many other green sprouts. Weeds are best juiced and are extremely bitter. Even better is getting weeds from the forest because they are even more potent and can even burn the mouth because of the high potency of minerals. lf you want to even do better, sprout weed seeds and have weed seed sprouts and make into weed juice. 

Walnut sprouts

One of the rarest sprouts you will ever see, and no wonder...they are extremely difficult to get out of their shell without breaking them and take lots of time. Walnuts sprouts are simply amazing; not only do they have ample amounts of the illusive omega 3 fatty acids, they are also a treasure trove of many nutrients and supply excellent protein. 

 

Buying in bulk !!

It always pays to buy in bulk when becoming a full time sproutarian. Since 95% of my foods come from sprouted foods, l need to store a large supply because often long periods can go by where various seed becomes unavailable due to crop failure.

 

Amaranth sprouts

The photo doesn't do it justice, but in reality this variety becomes a nice bright pink looking sprout, similar to fairy floss at amusement parks. Sprouted Amaranth has a staggering nutritional profile and is the most nutritious grain of all. lt is an ideal grain because it is gluten free and nice and small so it digests well. lt is such a pity it makes me feel so unwell when l eat it, but that is just me. Sprouted Quinoa makes me feel the same way.
 
 

Buckwheat groat sprouts

 This food needs to be had more sparingly because of various natural toxins and inbalances in nutrition which makes it harder for vegans to create a balanced diet. This food is much lower in iron and zinc compared to many sprouts, and it is much higher in copper and manganese which make the zinc of lower bioavailability (a big problem for vegans) without the high iron levels needed to act as a buffer to reduce copper and increase absorption of zinc. When you consume this food the best way is to have chlorella before the food because the extra high zinc and low copper will bring the copper - zinc ratio more into balance and also include vitamin C to increase iron absorption in the chlorella so the high manganese and copper levels are brought more into synergy to make the diet work better. This is the major problem with most vegan diets, they provide little synergy to make the diets work effectively in the long term. They are usually too high in copper and too low in zinc and iron, but zinc and iron are major balancers in the vegan diet, that's one of many reasons why chlorella is so important for vegans, it brings copper more into balance with zinc and uses iron to bring the zinc/copper more into balance, especially wqhen has with fresh vitamin C sprouts such as radish sprouts, pea green sprouts and wheatgrass. 

 

Make sure you chew this food well because it contains various anti nutrients such as oxalic acid and tannins. Mouth bacteria is one of the main areas used to break down oxalic acid, so when regular ferments are consumed and good chewing is practised a sproutarian can do very very well on these foods by harnessing high levels of nutrition along with breaking down many anti nutrients and toxins. To make a sproutarian diet highly successful we must be able to deal with high levels of anti nutrients and some toxins, so we must use various sulfated polysachharide sugars, ferments, chewing, kelp, distilled water, algaes, seaweeds and various other sprouts to our advantage to tame nasty elements in the diet so it is much more harmonic. No-one ever talks about this stuff, but l am, and l will post all the peer reviewed research to prove every statement l make.  I am not here to make fancy theories, l am here to present a scientifically sound diet that surpasses all other diets in terms of power and healing. As l continue to post information and studies you will see l am spot on with everything regarding the nutritional synergy of the diet. The key to everything is high nutrition, fresh foods, anti oxidants and nutritional synergy via phytochemicals, minerals, fats, bacterias etc. The explanation of diet on this site will be taken to a whole new level that surpasses anything talked about anywhere because l have done the research to back up most things. 

 

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5681/2

 

 

PEA SHOOT GREENS - Prince of sprouts

One of the most nutritious land foods on Earth that is only surpassed by cereal grasses (wheatgrass) and sunflower greens. Here it is almost ready for juicing, but the leaves need to open up some more. 

     

 

CHIAKPEA/GARBANZO SPROUTS

Sometimes sprouting in jars is o.k, but it is not ideal in all circumstances. Chickpeas are best sprouted for about 2 days in warm weather or 3 - 4 days in cold weather. Never sprout them too long, the sprouts in the picture are about perfect. While they aren't ideal raw, they can be mashed up and served with kelp sprinkled over them and eaten with digestive enzymes. Many folks like making hommus with chickpeas and sesame seeds, but that isn't an ideal food combination. lf you want the best effect and results from the sproutarian diet, you must combine your foods correctly and minimise combinations. And if you choose to have a smoothie, LEAVE OUT THE FRUIT!!! 
 
 I will talk much more about food combining and how to grow sprouts in jars, trays and bags in another chapter. l will also talk about the most advanced way of sprouting that never has been talked about...how to sprout in the most difficult of circumstances and talk about why conventional sprouting trays don't work well enough for certain sprouting conditions.
 
 

SUNFLOWER GREENS - Prince of sprouts

Here are the mighty `sunflower greens'. They have lots of the elusive vitamin D2, have the most balanced protein of any land food on Earth, and are packed with nutrients like large amounts of vitamin A, B complex, vitamin C, vitamin E, vitamin F and lots of minerals like phosphorous, magnesium, iron, copper , zinc and other things like enzymes and phyto-nutrients that help a person live life to the full. These greens should be eaten or juiced everyday as a staple in every person's diet.

 Judy Mays for Live Living also says the following about the remarkable sunflower plant:

 “Not only are these tiny seeds packed with vitamins and minerals, they are also one of the top foods to fight depression. Sunflowers represent the sun and have the unique ability to twist on their stems so their faces can bask in sunlight throughout the day. Photons from the sun are bundles of electromagnetic energy and are stored in the DNA of the sunflower. These photons are transferred to human cells, making sunflowers a natural mood enhancer.

 Sunflower seeds are rich in the amino acid tryptophan which activates serotonin production in the body. Serotonin is one of the body’s most important neurotransmitter. When released it allows the body to relax and gives the feeling of well being. Prozac, Paxil and other antidepressants are so popular today because they artificially increase serotonin levels”.

 The sunflower greens are very compact here and that is not always a good thing because they need breathing space. Sunflower can be a real tricky sprout to grow because they can mold easily and wither easily in warm weather because they are very thirsty sprouts, but more on growing these sprouts in another chapter.

 

“Not only are these tiny seeds packed with vitamins and minerals, they are also one of the top foods to fight depression. Sunflowers represent the sun and have the unique ability to twist on their stems so their faces can bask in sunlight throughout the day. Photons from the sun are bundles of electromagnetic energy and are stored in the DNA of the sunflower. These photons are transferred to human cells, making sunflowers a natural mood enhancer.

5kg of FENUGREEK and 20kg of RYE in bulk for sprouting

Save as much money and time as you can. Lots and lots of greens can be grown from these two sacks of food. Buying the equivalent in green vegetables would cost many thousands of dollars. Why work harder than you have to by paying too much for food, try living closer to nature and becoming more healthy. 

 

Millet Sprouts

Always get the seeds with the hulls still on them. These seeds have a hard shell so they are always best sprouted in warm conditions. During winter put in a box with a light source or bring inside, and during the warmer weather leave outside in the shed or in bushes. 

These millet sprouts (bird seed sprouts) are tough to eat and you can risk breaking a tooth, so the best thing to do is to give these a short blend and make some millet sprout milk.  The milk is quite strong when you first have it, but try to stick with it because you will feel many fine benefits if have this drink such as good energy and general well being. l like to go through periods where l drink 3 or 4 glasses full of this drink before drinking blended bean and lentil sprouts. You will soon realise that you will get used to this type of food and that you won't experience any hunger. lt's best to have have digestive enzymes when having blended drinks with grains, beans, nuts or seeds.  Millet is good for muscle building.

Sprouted grains should mainly be fermented because there are many dangerous toxins and anti nutrients in them.  Actually, sprouted millet milk tastes disgusting, so make it far more tasty and make it taste like orange juice we must ferment it is rye sprout water, this will break down tannins so fermentation of the millet takes hold much more effectively and it will break down the dangerous lectins. 

People may bring up concerns such as ferments being high in aldehydes and acid, but l will tell you clearly that the acid/alkaline diet theory is out dated and unfounded pseudoscience that Wachman and others were responsible for starting in 1968, but as we have learned more about how  the body works and how `so called' acidic food is measured we now know that there is no such thing as a naturally acid/alkaline food. In regards to dealing with aldehydes from fermentation, we need to drink lots of water each day to help clear the aldehydes and consume foods high in the amino acid cysteine because it helps the body break down aldehydes. Regardless, we can't be having ferments everyday, maybe 4 - 5 times per week at most. Of course l will provide proper science to back up all the statements when l have time to do so. I will not make such strong statements like these unless l have the science to fully back me up. 

                                                            MILLET SPROUT MILK 

 

 

MILLET SPROUTS 

 

 

 

The sproutarian diet is based around eating the highest quality food possible and moving beyond the addiction of food. When you eat this diet you will soon realise that hunger is really in the mind. 

 

 

 

Buckwheat Lettuce

Another feel good micro green is buckwheat lettuce, but be careful because too much can be toxic for some people. If you start feeling tingles it could be a sign to stop consuming it for a while. An occasional juice or blended drink might be o.k once or twice a week, but everyday use is not recommended. It's a makes a very slimy drink but it is well worth the effort. 

According to Viktoras Kulvinskas in his legendary book `Survival into the 21st Century' Buckwheat is one of the very few foods that contain a bioflavonoid called Rutin and has an action similar to Vitamin P "It increases endurance of capillaries under strain and exposure to radiation, shortens any kind of external and internal bleeding time, speeds coagulation and increases mental acuity".

 

Glorious buckwheat lettuce. A high energy feel good food, but must be only juiced no more than 3 times per week because a certain toxin makes people's eyes and skin sensitive to light. See, another key to dealing with toxins besides from fermentation, water, brown seaweeds and algaes is to rotate your foods. Rotation is also important because sprouts contain the highest levels of phytochemicals/antioxidants of any land foods, and if we have too much of the one food those anti oxidants can have the opposite effect and lead to oxidative damage. Also, the high levels of alkaloids and other things must be carefully managed in microgreens because they can peak during the key harvest time, so rotation is the key.

  

 

See the snow pea microgreens in the background? The start to get dark green and wild looking and less plump when the temperature gets above  22 degree C. They are strictly a cold weather green. 

          

 

Broccoli Sprouts

Probably the most exciting nutrients ever discovered by mankind is PHYTONUTRIENTS!!!   These super nutrients are important because they are such potent disease fighters. In 1997, Johns Hopkins University found that broccoli sprouts contained a phytonutrient  called `glucoraphanin’ , and that it was the most potent cancer killing thing ever discovered by mankind. Broccoli sprouts contain around 50 times the amount of  `glucoraphanin’ over the conventional organic broccoli vegetable. But what scientists discovered next was more incredible, they found that the anti-cancer activity of broccoli sprouts was 175,000 times more potent on killing cancer cells over conventional broccoli (yes, 175,000 times). This is the reason why broccoli sprouts are so popular with cancer sufferers.   

l like to soak 4 tablespoons of dry seed in a big 3 liter jar. That makes enough Broccoli sprouts to do about 250 ml (8oz) of fresh sprout juice. l would also juice an entire tray of pea shoot greens (growing in the background), and that would give me another 8 - 10 oz of fresh highly potent sprout juice...some of the best nourishment possible. 

Greening some red clover, broccoli and fenugreek sprouts during the dark cold winter

During those dark days l will often leave the sprouts in the middle of the yard to get as much sunlight as possible. l bring the sprouts out from the darkness of the shed a few days early and leave them in light for three days or more. During the warmer months l will bring the fenugreek sprouts out on the last day, but during the winter they come out for three or more days when the hulls are still on, it's the only way l can green them. l could be using artificial light, but l want to promote thrift and energy saving and bypass the mainstream power system as much as possible by using natural light. 

Note: if you keep the sprouts out in the winter on the grass it is best you put the dish racks on  some wood so it is elevated off the grass. This avoids any insects getting into the fenugreek sprouts. Fenugreek is notorious for attracting insects. 

   

 

 Each jar makes about 8 oz of green juice (250 ml), the bigger ones make about 10 oz (around 310 ml). 

 

                     

Apart from these greens there are also various tray greens in the shed and loads of soil based greens growing on the porch outside and various trays of chia growing inside and out. 

Pea shoot greens growing outside on the porch

 This is how the snow pea shoots should look like. They are slightly too long, but look at the deep rich colour. Compare the colour to the photo above where they are dark green, thin and half dead in the buckwheat picture.

 

In time you will be able to read your sprouts almost psychically. You will know when the temperature is 1 degrees too warm. You will know when your sprouts have had 4 hours too much growing time etc. You will learn to read them intimately. You will learn the exact harvesting time to the exact 4 hour period. You will almost be able to read the plants like you will the animals...you will become at one with them....you will always know what the animals are thinking, and you will know what the plants want.    

   

 

Fenugreek sprouts grown on soil

They are a much hardier plant when grown on soil. They are stronger and much more green than conventional jar or tray grown sprouts. 

 

 

 

BLUE PEA SHOOTS

     

   

 

Daikon Radish sprouts

This is one of the kings of the sprouting world. More details on this excellent sprout later.