Last week a friend and I are started a class on soaking and sprouting and cooking with grains. I am so excited. The diet in which grains are non existent is NOT for me, but I am willing to accept that our modern processing techniques are depleting the nutritional value–perhaps omitting it.
Here’s why I love the class so far:
1. videos. I neeeeed to see it.
2. I don’t have to start at the beginning figuring all this out for myself.
3. It’s a lifetime access set-up, in other words I watch at my own pace, again and again if I so choose.
4. recipes, recipes, recipes, recipes…
(I don’t think it’s too late to join in, do it!)
Click here to find out more, Single classes are available for purchase as well, if you’re already a grain-soaking pro–surely there’s at least one you’d like to participate in!
5 Comments
I tried sprouting broccoli seeds last year and they were soooo smelly, I had to dump them out – they smelled up the whole house. I have no idea if that's common or not, but I was using a sprouting jar and everything. Do you say anything about that problem in the class?
did you rinse them? like 2 or 3 times/day? if you're making them for sprouts to eat, like on a salad, then you have to let them sprout longer than you do if you're sprouting them for sprouted flour, so more time in the water which can lead to more stinkiness. but, we've sprouted for sprouts with a sprouter and rinsing was key…
That's awesome, Lacey! I've been sprouting/soaking for about 9 months, and I really enjoy it. It's like a constant science experiment in the kitchen. 🙂
i've heard you mention it here and there you've made me all the more curious. are you grinding too?
Not yet (grinders are pretty expensive), but I do buy most of my flour (mostly whole spelt) at Lindley Mills and freeze it so it stays fresh longer.
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