I've sprouted anything from alfalfa to clover (my personal favorite), to beans, to wheat, to quinoa. YUM.
I learned something at the Holistic Living Conference I went to a couple weeks ago. Green Smoothie Girl (one of my favorite websites!) taught a class on plant based meals, & we were taught this:
If you eat sprouts & they taste sweet, then your body is alkaline (a good thing).
If you eat sprouts & they taste bitter, then your body is acidic (NOT A GOOD THING).
*If your body is acidic, then it's a breeding ground for disease & illness. Cancer THRIVES in acidic environments & cannot in fact live in alkaline environments. So if you don't have access to pH strips to test yourself, try eating a handful of sprouts & see how they taste.
If you're acidic, make sure to drink lots & lots of good clean filtered water & eat a bunch of alkaline foods to bring your pH levels down. (I'll do a post with a list of acidic/alkaline foods soon, but there are also lists online).
So anyway... I was taught that when you sprout seeds, it boosts the nutrition content by up to 600%! They're perfect for 'food storage' & your preparedness efforts, because if you're not able to get fresh produce in hard times or emergency, these little wonders will take care of that for you. Just a few seeds & some water is all you need... (Make sure you have water stored. That's more important than anything else, actually)
Like I said, clover sprouts are my current favorite. I think they have a sweeter taste & last longer in the fridge. My local grocery store use to sell a little sparse pint of clover sprouts for nearly $2. I finally decided to buy seeds & do it myself. Look what less than 2 Tbs. of clover seeds produced in 3 days. They're sooo yummy on sandwiches, wraps, salads, etc.
This amount of sprouts would have cost me around $4.00 at the store. But my big bag of seeds cost less than $7, & 5 large batches only takes me about 1/3 of the way through the bag. Much cheaper!
My favorite way to use wheat grass is in juicing or in smoothies. (It's also the easiest). You can also dehydrate it on low (below 115) & grind it into powder - then store it in the fridge/freezer to add to dishes, spice mixes, sauces, etc. (Or fill empty gel-caps & give yourself a daily boost of nutrition).
My understanding through researching is that the grass does not contain gluten, so if you have issues with gluten, you *should* be ok. However, you will want to do your own research & decide for yourself. I have seen conflicting reports & opinions (as usual)... So please don't take my word for it.
One pound of fresh wheatgrass is equivalent in nutritional value to 23 pounds of choice garden vegetables.
This nutrient-rich grass contains 17 amino acids which are the building blocks of proteins.
Wheat grass retains 92 of the 102 minerals found in the soil. These minerals include calcium, phosphorus, iron magnesium and potassium. It is a rich natural source of vitamins A and C. Wheat grass has more vitamin C than oranges and twice the vitamin A as carrots. It is exceptionally rich in vitamins E, K, and B-complex.
* Wheatgrass juice is immediately absorbed into the bloodstream and gives immediate energy.
* Wheatgrass energizes and reduces fatigue.
* Wheatgrass is a appetite suppressant.
* Wheatgrass juice improves metabolism.
* Wheatgrass improves digestion.
* Wheatgrass juice enriches the blood, removes blood disorders, & lowers blood pressure
* Wheatgrass juice is antibacterial
* Wheatgrass juice helps cleanse the liver
* Wheatgrass juice helps prevent tooth decay
* Wheatgrass juice is good for skin problems. It improves complexion, helps acne, and can remove acne scars.
* Wheatgrass juice keeps hair from graying & removes dandruff
* Wheatgrass boosts the immune system
* Wheatgrass is calming to the nervous system
* Wheatgrass promotes regularity & helps fight constipation
* The chlorophyll present in wheatgrass will wash drug deposits from the body, neutralize toxins in the body, help purify the liver, and prevent ageing. The chlorophyll also stabilizes blood sugar levels.
I use a sprouter as shown above, but to make your own wheat grass with a canning jar, just do the following:
Pour 1/4 cup of fresh whole wheat into a jar.
Cover with water (about 2" above top of wheat) & let soak overnight.
The next day, rinse wheat (with cool water), then drain well. Do this AT LEAST 3 times a day.
Cover jar opening with cheesecloth or paper towel, etc... & secure with rubberband.
Keep in warm area, & expose to light (a window or small lamp work great)
In a day or 2 you'll notice little tails on your wheat. Within 4-5 days, beautiful green grass will fill your jar! Gently pull out the wheat sprouts & grass with tongs or your fingers... (The first photo below is wheat grass grown in a jar. It works great, but it is thicker when you use a sprouter)
If you're using wheat grass in a dish that you're baking/cooking, make sure you finely chop sprigs of the grass before using them, as they're not really digestible when they're whole. If you're making a smoothie, it's fine to throw the whole bunch of grass blades in.