May Bulk Orders

(This is a sneak peek- bulk order on solar things still to come)

Sprouts

Wow Ladies,

I have spent many, many hours finding the best prices for sprouts that I have EVER seen. (For certified organic sprouts- I found some cheaper from farmer Jo’s backyard, but figured they wouldn’t be the best bet.)

After our sprouting class, we decided that we would offer 4 types of seeds just to keep it simple. We have HUGE minimums to get them at these prices, so please, offer this to your families, friends and wards. I will keep this sale going through May 17th. Our price is in green. (Prices do not include tax, and will have a S&H fee because I get to weigh and bag them all. 🙂 )


  • Alaskan Green Pea (200 lb. min.)

Wholesale $1.65 a pound, Retail: $5.86 a pound

These peas when spouted, taste like fresh peas in a pod! Can you imagine having these in the winter months when there isn’t any other fresh produce? Yummy! They take about 2-3 days to sprout. Delicious on salads or even as a snack! If you aren’t a sprouter, these peas will make you want to be!

 

  • Black Oil Sunflower (200 lb. min.)

Wholesale: $3.25, Retail: $6.84

These are black-shelled sunflower seeds and must be sprouted in dirt. Not only are they tasty, but beautiful to watch growing in your kitchen. They are VERY expensive to buy sprouted, and just pennies to sprout yourself. Good on salads, soups, wraps and as a snack. Yummy!

 

  • Chia- with (50 lb. minimum)

Wholesale $5.00 a pound, Retail: $12.00-$36.00 a pound!!!!

These seeds are #6 on Rebecca Lee’s list of things she couldn’t do without. She calls them “Mother Earth’s Most Powerful Super-Grain” because they are perfectly loaded with Omega-3, 6, and 9 fatty acids. (Brain food). The chia seed is also able to hold 12 times it’s weight in water and is great for endurance, muscle and tissue building. It can be used in smoothies, cereal, salads etc. Eaten whole and raw, 1 Tablespoon can sustain an average person for up to 8 days!!!!  (Read  Rebecca Lee’s information regarding the chia seed. It is worth reading.)

 

  • Mixture of yummy sprouts in a 5-gallon bucket (no minimum)

(Adzuki, Mung, Lentils, Pea, Tricale, Wheat and Fenugreek all in diatomaceous earth.)

Wholesale $100.00, Retail $150.00.

This is a different mixture than the bucket I sold last year, as well as from a different supplier. It has more variety of seeds inside. I think that this is a child friendly mixture because it has some bigger seeds. (My little kids like finger food.)  Great in stir fry, on salads, sandwiches or as a salad itself. Really yummy! (A 5 gallon bucket of seeds is a 1 person, 1-year supply.)

The shelf life on any seeds (sprouting or garden seeds included) depends on where they are stored and what the conditions are there. As with all seeds, they are alive and need oxygen to stay that way. In a cool dark place, they can last up to 30 years, although hopefully you will sprout and rotate your seeds. You can live off of sprouts just like Daniel did in the bible and maintain good health and stamina.

 

If you are interested in ordering, please e-mail  your order to swissmiss1010@yahoo.com.  I will e-mail back your total, then you can mail or bring me your money. All money must be received before I will place your order.

Top 10 Reasons to Sprout

1. Only Pennies Per Serving- One tablespoon of seeds will fill a quart jar with several ounces of sprouts. A 4-ounce package will yield several pounds.

2. Simple and Easy- It take less than a minute per day to grow and prepare sprouts. Sprouts will grow nearly anywhere indoors, in any season. Sprouts require very little space and travel well. They are the ideal vegetables for campers, boaters and RVers. Complete, easy-to-follow instructions are provided in the sprouting kits, on the seed package labels and in the Handy Pantry’s book, Sprouting for Health in the new millennium.

3. Fresh and Fast- This “garden in your kitchen” grows very fast, in any kind of weather. No digging, planting, weeding, pests or chemicals involved. And there’s no long wait, as in seasonal outdoor gardens. Just 3 to 7 days to a bountiful, nutrition-packed harvest. When stored in your refrigerator, they will stay fresh for days- even weeks if rinsed properly.

4. Toxin-free Food-Sprouts are as sweet and pure as Nature intended food to be. The Handy Pantry supplies only natural, untreated seeds, with up to 99% rates of germination, grown especially for sprouting. Almost everything we carry is now organic.

5. Complete Foods-Sprouts are real health food. They are full of life- as you will see in how fast and luxuriously they grow. The right combination of sprouts contains everything needed for life and health. All their many nutritional elements are easily assimilated and readily available to your body. When home-grown, you know they are pure, and you can enjoy them at the peak of their perfection.

6. Tasty and Delicious-Bursting with flavor, you may be surprised how truly delectable they are. Enjoy them in salads, on sandwiches, stir-fried, steamed, or even baked in wholesome, home-made breads. You will find several recipe ideas in our book, Sprouting for Health in the 90’s. Check out our sprout recipes!

7. Highly Nutritious-Several contain more protein than cooked meat-at a tiny fraction of the cost. The presence and balance of amino acids makes this protein more digestible. All sprouts are rich in vitamins, minerals, trace elements, enzymes, and fiber. When exposed to light, several become rich in chlorophyll. For specific nutritional qualities of each, see Sprouting for Health in the 90’s.

8. Low in Calories / Low Fat-One fully-packed cup of alfalfa sprouts contains only 16 calories. These are simple sugars for quick energy. Sprouts contain no cholesterol and provide several essential fatty acids. Sprouts are the perfect weight-loss and body-purification food for the 90’s.

9. Help Detox your Body-Chlorophyll helps cleanse and oxygenate the blood. Enzymes aid in the digestion and assimilation of nutrients, and contribute to the body’s life force. Fiber aids elimination and their lecithin helps the body get rid of cholesterol. A raw food diet is one of the best ways to detox your body.

10. Build your Immune System- Antioxidants protect you from radiation and toxic chemicals. They help the body to cleanse, detox, rebuild and heal itself. Sprouts are rich in antioxidants and help protect you from the health scourge of the 90’s- toxic build-up. Antioxidant enzymes are especially important, because they are essential for the proper function of the immune system. Sprouts are one of the best sources for these important nutrients.

 

List via Wheatgrasskits.com

DIATOMACEOUS EARTH

Question:

What is DIATOMACEOUS EARTH?

Answer:

Diatomaceous Earth (organic shell flour) is good for keeping seeds dry and preventing insect infestation. This allows us to leave the oxygen in the buckets of seed without worrying about insects. Removing the oxygen from the buckets will reduce the shelf life of the seed causing them not to sprout. If you are storing seed, we recommend that you open the buckets periodically (once or twice a year) to allow them to be aerated. You can pour them from one bucket to another.

Diatomaceous Earth washes off the seeds when they are soaked and rinsed. When used on grains, it is safe to eat, so you can leave it on when grinding grain into flour or cracking it for cereal. You never know it is there.

Why’s and Hows of Sprouting

 

Growing and Using Sprouts

 

Sprouts are a great benefit to good health because it provides vitamins, protein, minerals, live enzymes, and fiber to your diet.  Typical foods set aside for storage are traditionally low or nonexistent in vitamins and minerals.  They contain few calories if any and no cholesterol.   

Varieties of seeds:  Alfalfa, radish, broccoli, adzuki bean, garbanzo, lentil, mung, soy, whole green peas, wheat, rye, kamut, triticale, buckwheat, and spelt are only a few.  Many mixes are also available on the market.   Do not eat tomato or potato sprouts as they are poisonous.

 

Sprouts nutrition: Sprouts are great to eat for everyday living and especially in an emergency situation.  They provide nutrition needed that is lacking in cooked seeds.  Little has been published on nutrition facts of sprouting seeds but what have been researched shows sprouts are a high source of vitamins A, B, B complex, C, D, and E, They also contain minerals such as calcium, magnesium, potassium, iron, zinc, and phosphorus.  Alfalfa sprouts can add up to 35% of your protein to a diet.  Many sprouts are a means of getting fiber in your diet.

How to sprout:  Sprouts are easy to produce and require no special equipment or knowledge.  There are several sprouters offered on the market that are easy to use.  The important thing to remember is that seeds need to be kept moist, warm, and dark.  A simple jar with cheese cloth over the top and fastened with an elastic will work. 

Seed amounts to use per quart jar:

  • 2 Tablespoons: Alfalfa, radish, clover, cabbage.
  • ½ cup seeds: Wheat, All Beans, Rye, Oats, Rice, Sunflower, Lentil, Hulled Buckwheat, and Garbanzo Beans.

Smaller seeds will not expand as much as larger seeds.  Some may soak up to 2-3 times heir dry volume in water.

Seeds need to soak 6-12 hours.   Place seeds in container or jar and cover with water.  Allow enough room to expand 3-4 times original volume.  Do not cover the container.   Drain the water and rinse seed.  Drain again.  You can use a thin cloth, cheese cloth, nylon stocking to fasten around the opening of the jar.  Secure it by using an elastic or bottle ring.  Place in a dark, warm place with the bottle upside down and elevated so excess water can drip out. Of course you need to put something under the bottle to catch the dripping water. Use a lid that permits air to move in and out of the jar. After the seeds have stopped draining, if you are sprouting very small seeds like alfalfa, cabbage or radish seeds, roll the bottle, coating the outer wall of the bottle with seeds. Leave the bottle on its side in the dark. Room temperature is best for growing sprouts, around 70 degrees F. Rinse the seeds twice a day, being sure to drain them well. (Do not neglect to rinse them. They will sour and be useless.)   

Length of time for sprouting:   Large seeds will sprout within two days and will be ready to eat.  Smaller seeds will take 3-5 days.  These bigger seeds such as beans, lentils, and wheat will have a white tail sprouting from the end of the seed.  They will be mild and tender.  Place in refrigerator to keep from maturing too quickly and preserver their flavor.  Smaller seeds such as alfalfa, radish and broccoli should be allowed to grow longer.  If the root becomes to long you may pinch it off before eating. 

For sprouts you are going to cook, let the sprout grow only as long as the seed. For sprouts you will eat raw (except wheat) let them grow up to 2-3 inches. Expose mature alfalfa, wheatgrass, buckwheat or sunflower sprouts to indirect sunlight for 4-5 hours. As they turn dark green their vitamin A content dramatically increases. (This is an important step, for if you don’t, your sprouts will have only about 1 percent of this vitamin’s RDA. Don’t expose bean sprouts to sunlight as this will give them an unpleasant bitter taste.) When your sprouts have grown to the desired length, rinse them again, and then put them in a sealed container with something to absorb the water on the bottom and store them in the refrigerator.

Sprouting adzuki and mung beans under pressure

These beans require a different method for sprouting to ensure large sprouts.  Place soaked beans in a small colander inside another container. Place several layers of burlap over the top of the seeds, and then place a 3-5 pound bag of marbles or small stones on top of this. Water every two or three hours to ensure adequate moisture (this prevents the root systems from over developing in their search for water). Keep them in the dark at all times or they will turn bitter as they begin to green. When they are 2 to 3 inches long, remove them from the colander and refrigerate.

 

Using your sprouts:

After sprouts reach their peak, they will begin to loose some of their flavor and nutrition values.  Different sprouts have different shelf life.  Storing in a refrigerator will help lengthen time.  Sprouts will last 2-6 weeks if kept cool. By growing small amounts at different times you will ensure you always have sprouts ready to use and eat.

Seeds with a fuzzy moldy appearance may only be the tiny root hairs on the stem.  Carefully look at the sprouts before discarding them.  You should not get mold unless you are not rinsing you sprouts twice a day.

Cook sprouted beans using the same recipes you normally use. Sprouted beans cook in 2/3rds the time of unsprouted beans. Heat kills a percentage of the vitamins and enzymes gained by sprouting, so simmer or steam slowly depending on your recipe, and don’t cook longer than necessary.

You can sprout a mixture of seeds to make great green salads all by themselves. You can also use raw sprouts in just about anything:

  • Blended in drinks.
  • Added to bean or lettuce salads.
  • Mixed with already cooked breakfast cereals.
  • Wrapped in tortilla or taco shells and smothered in your favorite sauce.
  • Added to soups and stews just before eating.
  • Sprout filled Won Tons.
  • Put into sandwiches.

Raw sprouts are so versatile that they can also be thrown into just about anything then cooked, such as:

  • Breads and biscuits.
  • Soups.
  • Pancakes.
  • Eggs and omelets.
  • Oatmeal or cracked wheat.
  • Sauces.
  • Mexican or Chinese foods.
  • Potato Patties.
  • Casseroles.
  • Dips.
  • Meatloaf.
  • Any vegetable.
  • Stir fried all by themselves.
  • Even desserts. Really, the sky’s the limit.

 

Helpful hints:

When cooking sprouts, it is better to steam or stir fry them than to boil them and discard the water. You only lose 20-30 percent of the vitamin C compared to 60 percent.  Black beans, pinto beans, soy beans, and other large beans are best cooked before eating.  They are hard to digest when eaten raw. Mung beans are the most popular in Chinese cooking. 

When sprouting grains some of the quickest sprouted are the hulled seeds.  Another name for hulled is groats which simply means that the seed has been hulled.    Buckwheat, barley, and oats are very popular.  Quinoa is the quickest of all sprouts as it only takes 30 minutes to loose its outer shell.  It is used in place of rice in many dishes and has great nutrition. Other grains for sprouting are wheat, rye, amaranth, and kamut.

Storing your sprout seeds:

It is suggested that if you plan to get all your vitamins from sprouts alone, that you store up to 125 lbs of a variety of seeds per year per person. If you have other sources for your vitamins, it is suggested you have 30 lbs of seeds set aside for sprouts to be eaten raw, and 30 lbs of sprouts intended to be cooked per year per person.

Many specialty companies exist that deal exclusively in sprout seed. Sometimes this proves to be more costly.  Before purchasing large amounts of storage seed intended for sprouting, purchase a small amount and test it to see if it sprouts well.

Sprouting seeds of vegetables will store up to 3-5 years if it is stored in a cool (at least 60-65 degrees F) dry place. If you are storing large seeds, it may be packed in containers to keep clear of bugs but do not nitrogen flush as they will not sprout.   Seeds may last up to 10-15 years stored in this way.  It would be helpful to ensure that you seeds are stirred occasionally to introduce oxygen back into them.  As your seeds get old they will take longer to sprout, and you will progressively get more seeds that won’t sprout. The key again is rotate, rotate, rotate.

Use several different kinds of sprouts to find what you like before purchasing a large quantity of seed. Do not purchase seeds intended for anything except human consumption. Many seeds processed by farmers and gardeners for planting have been treated with fungicide and or insecticide agents and are very poisonous. These seeds are usually, but not always dyed red. If in doubt, ask.

Other web sites with good information on sprouts include: 

www.lifesprouts.com

http://chetday.com/sprouts.html

www.sproutpeople.com

 

References: 
Information was taken from Rita Bingham’s book-Natural Meals in Minutes as well as from the website sproutpeople.com and life sprouts.com. 

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

 

           

 

Sprout Cookie

  • 1 cup raisins, dates or figs or a combination
  • 1 cup coconut
  • 1 cup sprouted wheat
  • 1 cup nuts, pecans, walnuts, or your choice

Grind the above in a food grinder.  Mix well. Shape the size of marbles.  Roll in fine coconut. Refrigerate. 

 

Recipe via Judith Kugath