Are You Feeling Bloated or Constipated?
It may be because you are not eating sprouted grains.
Historically, many of our grains were sprouted accidentally, a coincidence that modern techniques have largely eradicated. Now, however, we’re learning that we may be missing out by turning our back on sprouting. Phytic acid in grains, nuts, seeds and beans represents a serious problem in our diets. This problem exists because we have lost touch with our ancestral heritage of food preparation.
More and more people are finding out that the only way to unlock the vital benefits we expect from grains is to sprout them first. Here are some benefits you’ll get from sprouted grains:
- Increased Digestibility – Sprouting breaks down starches in grains into simple sugars so your body can digest them easily.
- Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily adsorb calcium, magnesium, iron, copper and zinc.
- Increased Antioxidants – Sprouting releases more antioxidants that are naturally stored in the grains and seeds.
- Increased Vitamin C – Sprouting produces vitamin C.
- Increased Vitamin B – Sprouting increases the vitamin B2, B5 & B6
How to Sprout Grains
1. Measure out a quantity of grain equal to about half the amount you would normally cook for yourself or your family. Keep in mind that the grain will nearly double in bulk after soaking and sprouting, so don’t prepare more than you can consume or store.
2. Rinse the grain thoroughly, being sure to remove any rotten grains, stones, or other debris.
3. Place the clean grain in a pot. Cover the grain completely with water, adding another 3/4 inch (2 cm) above the grain.
4. Cover the pot with a lid or a clean cloth. Leave the covered pot in a warm location overnight.
5. Drain the excess water from the grain.
6. Lay a clean cloth in a shallow pot or basket and pour the soaked grain into it. Fold each of the corners of the cloth over the grain to cover it. Either tie the corners of the cloth together to form a loose bundle or place a weight on top of the cloth to hold the edges closed. Leave the covered grain in a warm place for 24 hours. Be sure to keep the cloth covering the grain moist, but not wet.
7. Open the cloth and check the grain to see if it has sprouted. Sprouts are ready to eat once they reach .04 to .08 inches (1 to 2 mm) long.
1 1/2 cups sprouted buckwheat groats
1/2 cup chopped dates – soaked in filtered water the day before
1 tsp vanilla essence
1/4 tsp sea salt
1 heaped tbs tahini
1 heaped tbs coconut oil
1/4 cup chopped nuts of choice (I mixed almond and cashew together)
1/4 tsp cinnamon
1/4 cup Crucial FOUR’s mBreakfast Blend
1) Soak the dates in enough water to cover them. If you’re short on time soak for about 20 mins in warm water, until they soften.
2) Remove the dates from their water but save it in case you need some of the liquid.
3) Use a food processor to blend the dates, vanilla, sea salt, tahini, coconut oil, cacao powder and cinnamon until a paste forms.
4) Turn off the food processor and mix in the sprouted buckwheat and chopped nuts until well combined. Add some date soaking water if necessary, working slowly and bit by bit.
5) Scoop out mixture into a pan or baking tray, flatten with a spatula or back of a spoon. You can also shape into balls if you prefer.
6) Freeze for at least 30 minutes to allow it to firm. Cut into slices with a sharp knife. Store the bars in the freezer for extra crunch