WARNING: this is probably not a post for beginners.
All this would have freaked me out early on. If you feel yourself becoming overwhelmed, just head over to the Rookie Tips and implement one at a time as you can. You can come back to this later. Remember, it’s all a process! I know I say that a lot, but I remember how it felt early in my journey toward healthier eating, and I want those readers to know they are not alone! Just think – I’ve been a freak about what we eat for almost 5 years, and I’m JUST now sprouting grains for the first time… But if you’ve been at all this a while, or if you’re just curious, keep reading…
Part 1: Today I’ll cover WHY you may want to sprout your grains (it’s worth it!)
Part 2: Next you can read about HOW to sprout your grains (But if you just don’t want to go there, here’s where you can buy sprouted flour here.)
Why should I mess with sprouting grains?
A previous post explained why properly preparing your grains by soaking or fermenting is so important. But what can you do when you haven’t thought ahead to soak your grains (happens to me often) and you need flour for various last minute recipes, or for those recipes that don’t come out well with soaking? In those cases you can sprout your grains, then grind into flour to have on hand – I keep it in the freezer so it retains more nutrients, and try not to grind too much at once. Or you can buy sprouted grain flour, but it’s very expensive – it’s much more economical to do it yourself, and it won’t take long to recover the cost of a quality grain mill.
Why are sprouted grains healthier?
Sprouting radically changes grains by:
- Changing the composition of starch molecules, converting them into vegetable sugars, so the body recognizes and digests sprouted grains as a vegetable.
- Enzymes are created that aid digestion, complex sugars are broken down which can eliminate painful gas, and vitamin and mineral levels increase.
- Sprouting neutralizes potent carcinogens and enzyme inhibitors, as well as an acid that inhibits absorption of calcium, magnesium, iron, copper and zinc.
Just learning all that was enough for me. I’d love to hear your thoughts. Do you sprout your grains? Do you think it’s easier to sprout your grains or soak your grains?
Now jump over and read about HOW to sprout your grains.
- Pancake/waffle recipe using sprouted grains
- Experimenting with 100% whole grain recipes – blender batter pancakes (this is one of those recipes you do need to think ahead for)
- Check out the update to this Crème Brule recipe – I simplified it big time!
- I also simplified my cinnamon roll recipe
- Making 6 loaves of bread AT ONCE in my Bosch
- Why cod liver oil & coconut are SO beneficial in our diets!
- Find out how all these readers use coconut oil
- 4 tiny tips for beginning runners