Sprouting Resources

Why Sprout?
Alana Mitchell in her recently released book would say that all life on the planet as we know it is at stake and shares with us the importance of allowing the earth and most critically our oceans, to heal. Eating organically in order to avoid industrial farming practises on land and at sea critical and of paramount importance. What we choose to put into our bodies is the largest contributing factor to global warming. We are the custodians of our planet. Our planet is a living entity. Only we as individuals can ensure that we pass it to our grandchildren in a means that will support life. Sprouting also reduces transportation costs which affect our environment.
http://www.alannamitchell.com/seasick.html

Dr T. Colin Campbell, author of The China Study, the most extensive nutritional study ever conducted according to the New York Times, would say that a plant-based diet is critical the our health as individuals. The amount of protein from non-plant sources recommended in the food guide is responsible for the Western diseases we observe in our society. The protein 'casein' within dairy is of great consequence so reducing one's intake of red meat or eating organic flesh doesn't begin to touch the problem.
Dr Campbell talks about the fact that although we have traditionally been taught that flesh has all the necessary amino acids to make up what we've considered 'quality' protein, it's not by any means the best means of getting our protein since our bodies need to dissasemble the amino acid chain and then reassemble these same amino acids in the specific order that we as humans require. This requires a great deal of energy in terms of digestion. Sprouts are pre-digested protein and are already broken down into amino acids; as such, they are much easier to digest.
http://www.thechinastudy.com/about.html
http://tcolincampbell.org/
http://www.youtube.com/watch?v=4XzDOGZKI68&feature=related

Sprouts are a cost-effective means of feeding ourselves live, organic food at a reasonable cost. Getting into the habit of soaking new seeds in the moment that I harvest the previous 'round' enabled me to get into a new habit that takes little time and enables us to eat organically which is something that would otherwise be extremely difficult here in The Bahamas and very costly even at home.

R and B Lalonde in The Provisioning Bible stress the importance of maintaining an alkaline environment within one's body in order to prevent the developement of health issues. Sprouts are an alkaline source of protein. They strongly believe that this is the basis of our Western degernerative diseases.

Raw/living foods ensure that we acquire the enzymes we require to digest our food and preserve the limited number of enzymes that we already have within us are preserved for other functions such as the restoration of our bodies at the cellular level.

Dr Gabriel Cousens in You Can Heal Diabetes in 21 Days refers to the Max Plank Institute in Bonne Germany in 2002 having proven that when we heat our food above 105 degrees, we coagulate 50% of the protein, 70-90% of the vitamins and minerals, and up to 100% of the phytonutrients including the all-important Resveratrol associated with anti-aging. Calorie-reduced diets have long been proven to be associated with longevity. Because we're getting more nutrition by not heating our foods above 105 degrees, we need that much less food to get the same amount of nutrition which makes this a calorie-reduced diet.

You can read about the reasons for adopting a raw living foods diet at the following site:
http://www.hippocratesinst.org/Library/Articles-.aspx
http://www.hippocratesinst.org/Library/Recordings.aspx
The Hippocrates Health Institute is a 45 minute drive from Indian Town FL so we often go for dinner there in the evenings when we're getting our boat ready in the fall or putting it away in the Spring. Call ahead to make reservations for the all-you-can eat $20 per person live food buffet.

Where to get seeds:
Darval Lumber just north of George Town has sunflower, buckwheat and pea sprouting seeds for soil sprouts that can also be grown hydroponically.
http://www.eatorganicbuffalo.com/SPROUTINGSEED.html
http://www.sprouting.com/
http://sproutman.com/
http://www.gotsprouts.com/
http://www.sproutpeople.com/

How to go about sprouting:
http://hippocratesgreenhouse.com/
http://www.sproutpeople.com/grow/sprouting.html

The photo at the top of this entry is a photo of the area we use to sprout jar sprouts in our boat. Dave had the stainless steel tray made by Stainless Outfitters, a company in Barrie Ontario that made the bow roller for our boat and then made a teak frame that he mounted in order to hold the jars in place. This year, I'm sprouting in glass jars that fit inside plastic jars that appear in the photo.

Ways to eat sprouts:
Make 'live' bread, muffins and cookies with sprouted grains such as wheat, hulless oats and buckwheat.
Use sprouted beans and lentils in salads, salad dressings, dips, soups, pates, and burgers.
Make crackers from soaked flax seed.
Make cheeze, mylk and yogurt from soaked nuts and seeds.

Links to recipes:
Use the 'search' feature within www.rawketscience.blogspot.com to find yummy recipes for any of the above. This is the blog of my friend in Toronto who is the executive chef of a very high-end raw food restaurant in the midst of opening in Yorkville.
Tomato Sauce: http://rawketscience.blogspot.com/2007/04/italian-in-thailand-who-goes-to.html
Burgers: http://rawketscience.blogspot.com/2006/12/sinterklaas-and-sunburgers.html
Crackers: http://rawketscience.blogspot.com/2007/01/flax-crackers-and-rawjuvenate-site.html
Pizza Sandwich Bread: http://rawketscience.blogspot.com/2006/10/muchas-cosas-pizza-bread-tulsi.html
Thai Vegetable Wraps with Tamarand Dipping Sauce: http://nymag.com/restaurants/articles/recipes/thaivegetablewraps.htm

Other sites where you can find raw food recipes:
http://www.rawketscience.com/flash/index.html
http://www.therawdivas.com/HHH/articles.php?articles=rfrecipes
Do a Google search for 'raw food recipes' and you'll find 80,800,000 sites!
Contact me on Siggy's Dancer on Channel 68 and I'll be glad to share my recipes with you...