the raw ingredient: organic sweet brown rice
These took about two days to grow sprouts that are about as long as the original grain. This was the highlight of last night’s dinner. We keep uncooked sprouted rice in the fridge. It cooked super quick, in lightly salted water and paired nicely with scrambled egg, green beans and garlic. They tasted like part grain and part vegetable, because once it sprouts, it’s a plant, right?
This is rice like you’ve never experienced rice before! #sproutlife
This is our favorite sprout scripture describing the twofold purpose for which God invented sprouts:
1. To grow new plants
2. To eat
“For as the rain and the snow come down from heaven and do not return there but water the earth, making it bring forth and sprout, giving seed to the sower and bread to the eater,”
Isaiah 55:10 ESV
Thanks God, you’re awesome!
See my mung bean article for instructions on how to sprout your own grains.
Here at Really Nourish, we are new to sprouting, and the experimentation stage has been a great learning experience. Last week, we sprouted some brown rice and had that with carrots and roast chicken. The kids ate that up!
Our latest experiment was mung beans and we are pleased to report success! We got the dry beans in the bulk section of Whole Foods in Manhattan.
- 1 quart canning jar, with the two-piece lid (Ball or Kerr’s makes nice ones) or a similar glass or ceramic jar
- Cheese Cloth
- A rubber band (if you don’t have the two-piece lid on your jar)
- Soak mung beans in a 1:3 bean to water ratio overnight. We measured 1 Cup of beans into the empty, dry jar and poured 3 Cups of cool tap water over it.
- Stretch a double layer of cheesecloth over the top and use only the ring part of the jar lid to hold it in place. If you don’t have the two part lid, you can just secure it with a rubber band or some kitchen string tied tightly.
- In the morning, drain the water out, and set the jar upended in an empty bowl with a
tilt so the beans can spread down one side of the jar and any excess water can drip out into the bowl. Store away from excessive heat or direct sunlight.
- Later that evening, you might see some sprouts beginning to break out already! Run some water through the jar to rinse the beans, drain, and re-establish the jar upended and tilted again in the bowl to sit overnight.
They took about two (cool summer) days and they are good to use raw or slightly cooked when you see the sprouts are a bit longer than the original beans but you still see the green bran in tact and the bean still looks otherwise whole. They are so cute, like little tadpoles!
Here’s the Nutrient Report from Superfoods for Superhealth:
Mung bean sprouts contain about 20% protein and are particularly high in Vitamin K, Vitamin C, Folate and Choline. Mung beans are low in saturated fat and are a good source of dietary fiber.
Other bio-available nutrients include:
- Amino Acids
- Vitamin B6
- Pantothenic Acid
- Vitamin E
See more details here.
With so many mentions in The Bible, one would come to the conclusion that indeed bread should rightly be the cornerstone of man’s food supply.
Trouble is the bread referred to back then, used even as a symbol of the body of Christ at The Last Supper, is definitely NOT the bread we have available today. Pound for pound, it’s the least expensive thing in the supermarket. Even whole wheat bread is relatively inexpensive and very often on sale, but that too is a deception. The grain used to make bread is refined,
redesigned and redefined to suit not the nutrient needs of the consumer, but the financial needs of the producer. That is definitely NOT what God intended!
From an article on AmazingDiscoveries.org:
Bread has been called the “staff of life.” But because most folks consume grain in its refined state, this staple contains virtually no nutritive properties and cannot support animal or human life. “Fortified” grain products are also useless and deceptive.
Wheat is the key ingredient in the American diet. But after being milled, it is seldom utilized in its whole form with its components intact. Invariably, when we eat wheat, we get it in the form of bread, pies, cakes, cookies, biscuits, spaghetti, cream of wheat, cereals, and other forms that have been treated, heated, fractioned, and fragmented until it is next to impossible to recognize it for what it was originally.
A refined grain, or its product, is made by processing a natural, whole grain so that some or most of the nutrients are lost. Almost all grain products have been refined in some way or another.
White rice, cream of wheat, cookies, and bowls of snap-crackle-and-pop each morning are all examples of refined grain products.
Read the full article here.
Please post your suggestions for bread that actually provides nutrition and not just simple sugar with no health benefits. Thanks!
Great news for fellow egg-ophiles from ScienceDaily.com:
“Americans under consume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” said Wayne Campbell, Ph.D., Professor of Nutrition Science, Purdue University.
Campbell, working with postdoc fellow Jung Eun Kim, Ph.D., R.D., conducted a study to assess the effects of egg consumption on carotenoid absorption from a raw mixed-vegetable salad. Sixteen healthy young men ate three versions of the salad — one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs. Those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids 3-9 fold. This is a very significant effect, said Campbell. The carotenoids found in the salad include beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin, the latter two being found in egg yolk as well.
A passage from Wikipedia entry for Carotenoids that was sourced from the British Journal of Nutrition 1998 says that those of us who eat diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses.
Think orange: Carotenoids are found in orange and yellow foods, and a few red foods too (there are some red foods, like beets and grapes, that are red for other reasons). These include carrots, of course, and also pumpkin, sweet potato, avocado, tomato, red pepper and pink grapefruit to name a few others.
See the whole article here.
One way you can communicate with the powers that control what’s available to eat is cast your vote at the check out. We all know the C.R.E.A.M. reality in this world thanks to the Wu right?
If we keep spending our grocery and restaurant dollars on the very “food” products that we know are bad for our health and the health of our children and our environment, they will keep making them and selling them, because spending our money on them communicates that we want them.
Every time you go to a cash register, you are casting your vote. And every vote counts. Vote for better food, fruits and vegetables, Organic and Non-GMO food, and meat, eggs and dairy produced without growth hormones and antibiotics and raised the way God intended.
any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
provide with the food or other substances necessary for growth, health, and good condition.nu·tri·tionn(y)o͞oˈtriSH(ə)n/noun