Sprout/Pulse Recipes

HOW TO MAKE PULSE:

        Soak grain in water eight hours.  Rinse several times then drain.  Sprout for 24 hours, rinsing several times, then add other ingredients.  Store in fridge for up to a week. 

            These recipes can be made entirely from food storage, and without cooking!

You will then get the added benefit of live enzymes found only in uncooked grains, fruits and vegetables.


PECAN CASSEROLE

  •          2 C. wheat  (soak 8 hrs., sprout 24 hrs.)
  •          1 ½  sliced pecans (soak 8 hours)
  •          ¼ of a minced onion
  •           1 C. chopped mushrooms
  •           1 C. chopped tomato (or used dried tomatoes, reconstituted)
  •           1 C. fresh corn, or frozen
  •           1 tsp. savory
  •           1 tsp. basil
  •           ½ tsp. salt
  •           Can add peppers or celery.

 

FRUIT NUT PULSE

  •          3 C. grain (1 each wheat, oats, barley, (soak 8 hrs., sprout 24 hrs.)
  •             ½ C. almonds, soak 8 hours, drain
  •             ½ C. dried apricots (soak 4 hours, save liquid) or use fresh
  •             ½ C. raisens
  •             6 dates, chopped
  •             ½ C. cashews or other nuts  (soaked 4 hours)
  •             ¼ C. maple syrup
  •             ½ t. salt

 

APPLE OAT PULSE

            2 C. oat groats   (soak 8 hrs., sprout 24 hrs.)

            2.C. buckwheat   (soak 8 hrs., sprout 24 hrs.)

            3 C. dried apples   ( soak 4 hours) can use fresh

            1. C. raisins

            1. C. pecans, walnuts, or any nuts, raw, and soaked 4-8 hours.

            2 tsp. cinnamon

            ½ c. maple syrup or honey

            ½ tsp. salt

Mix and enjoy!   Can be stored in fridge for up to a week.


LIVE GRANOLA

  •          1 C. buckwheat
  •          1 C.sunflower seeds
  •          ½ C. flax seeds
  •          ½ C. almonds or other nuts  (soaked 4-6 hours)

Mix in 2 qt. jar, soak 8 hours, rinse well, drain, sprout 24 hours rinsing several time.

This is delicious eaten fresh, with a little honey or raw Sucanat (dehydrated cane juice) or fresh fruit.  It can be dried till crispy, then add dried fruit, raisins, dates or apples. 

 

SWEDISH LIMPA PULSA

  •          2 C. kamut   (soak 8 hours, rinse drain, sprout 24 hours.)
  •             1 C. rye          (same)
  •             1 T. fennel seed
  •             1 T. caraway seed
  •             2 C. dried apples (reconstituted, fresh apples can be used)
  •             1 C. sunflower seeds (soaked 8 hours, drain)
  •             1 C. dates (chopped) or raisins
  •             1 zest from one orange
  •             ¼ C. carob powder
  •             ¼ t. salt

Mix, and enjoy!  Can be stored in fridge for up to a week. 

 

GRANOLA’S BEST

  •             6 C. oatmeal
  •             1 C. coconut (unsweetened)
  •             1/3 C. Sesame seeds
  •             ¼ C. sunflower seeds (soaked for 4 hours)
  •             ¼ C. pumpkin seeds (soaked for 4 hours)
  •             1 C. slivered almonds or walnuts

Mix well, then add:

  •             ½ C. olive oil
  •             1/3 C. honey or agave
  •             2 t. vanilla

Mix together, and stir into dry ingredients.  Place on dehydrator sheets, or in oven (lowest setting) for several hours.  Enjoy!

 Recipes via Andra Coccimiglo

 

           

 

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