"Sprouting" Information

Prep Time:
Cooking Time:
Serves: 1 Servings

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"Sprouting" Information

Recipe Submitted by ADMIN on 09/26/2007

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Category: Breads

Ingredients List

~-----------------------MMMM-------------------SPROU-----------------------
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~-----------------------INFORMATION----------------------------------------
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You can purchase a sprouting jar (available at most health food
stores) or you can make your own. To make your own get a 1/2 gallon clear
glass container. Be sure to wash it out well. Cover the mouth with a fine
screen and use a rubber band to keep it on. That's it. Really though, the
purchased jars are inexpensive and are made just for the purpose.
** How to sprout seeds
1.) Place measured amount of seed, beans, or grain into sprouting jar. Add
water and soak overnight following chart recommendations below.
2.) Pour off soak water and place jar mouth down at 45 degree angle for
drainage and ventilation between rinsings, then rinse twice a day with
fresh cool water.
3.) After sprouts have matured (see chart below) place them in a bowl of
water. Seed hulls will float to the top and dprouts will sink. Skim hulls
off with your hand and discard them. Gently remove sprouts from bowl and
drip drain before storing them in a glass or plastic (closed) container or
bag in the refridgerator.
4.) Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect light
for two days before harvesting to develop chlorophyll. Use the sprouts in
preparing your next meal, in salads and sandwiches.
** Sprouting tip
The ideal sprouting temperature is between 65~ and 75~. Sprouts grow
best in darkness or indirect light. When sprouted too long some seeds and
beans may become bitter. Grains become sweeter on the fourth and fifth day
of sprouting. Start new seeds every 3 days for a continuous suppy.
** Sprouting Chart
Variety Soaking Time Dry Measure
Ready in
(hours) QT. 1/2 gal
(days)
Alfalfa 8 3 TB 6 TB
4-5 Clover 8 4 TB 8 TB
4-5 Mustard 8 1/4 cup 1/2 cup
4-5 Sesame 8 1/2 cup 3 cups
2-3 Sunflower 8 2 cups 4 cups
2-3 Lentils 12 1/2 cup 1 cup
2-5 Mung 12 1/2 cup 2 cups
3-5 Green Peas 12 1 cup 2 cups
2-3 Wheat & Rye 12 1 cup 2 cups 2-3
Sprouting info and chart From: Rainbow Acres Natural Foods 13208 Washington
Boulevard
Los Angeles, CA 90066
(Manufacturers of great sprouting jars) Formatted by: Dorie
Villarreal

Directions

Recipe via Meal-Master (tm) v8.05

Title: "Stained Glass" Cookie Pops for Chanukah
Categories: None
Yield: 12 Servings

1/3 c Vegetable shortening
1/3 c Sugar
1 Egg
3 c Flour (mixed with 1/2 tsp
-baking soda)
1/2 ts Salt, optional
2/3 c Honey
Lollipops or hard candies,
-several colors, crushed
12 Craft sticks

OVEN: 375 Foil lined cookie sheets

Measure first 6 ingredients into the bowl.

Mix til a soft dough is formed. Divide dough into 12 pieces.

OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes
about 1/4- inch thick. Place rope on prepared cookie sheet and form into a
design. (Shapes like dreidles, Jewish stars, etc...)

NOTE: Be sure dough ends are completely pinched together as these will form
the outline of the stained glass picture.

Sprinkle the crushed candies inside the dough outlines, filling the spaces
completely and heaping slightly.

Carefully insert a craft stick into cookie, forming a "lollipop."

Bake in oven for 8 to 10 minutes, watching carefully. Remove cookie sheets
from oven and place on counter to cool.

When cooled, gently peel off foil from each cookie pop. You will have
created a beautiful created a stained glass effect!

Wrap each cookie pop in plastic wrap.

For gift giving, tie with a colorful ribbon.

These cookies can easily be made by children (with careful supervision.)

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"Sprouting" Information

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