The health of the physical body should be the concern of every aspirant to
the higher life. Spiritual evolution requires refinement of man's vehicles. In
order to attain purification of the physical organism, the body must be
provided with proper nutrition.
More and more people are discovering the benefits that can be received by
adding to the diet the condensed energy hidden within the seed and released in
the form of sprouts. The Western Wisdom Teachings stress the importance of
nutrition, not only for the health of the physical body, but also as an aid to
one's spiritual sensitivity. Therefore, anyone aspiring to the higher life
should be aware of the healthful benefits to be obtained by the use of
sprouts.
The sprouting of seeds is rapidly taking its place in the home as the
housewife learns that the sprouted seeds contain vital nourishment needed by
our bodies. Sprouts are very nutritious because they contain all elements a
plant needs for life and growth. The endosperm of the seed is the storehouse
of carbohydrates, protein, and oil. When the seed germinates, these become
predigested amino acids and natural sugars upon which the plant embryo feeds
as it grows to maturity. When used as food, the life force is released and
supplies the energy which is capable of generating healthy cells in the body
and supplying us with new vigor and life. Used as an adjunct to the diet,
sprouts can retard the aging process, since they contain ample amounts of male
and female hormones, available in their most assimilable form. Processed foods
often lack the vitamins and minerals necessary to a balanced diet. Research
shows that, in sprouts, one finds one of the foods highest in vitamin and
mineral content. Sprouts should, therefore, occupy a prominent place in the
diet. Among their other virtues is the fact that the seeds are low in cost,
can be stored indefinitely, and are easy to grow, and, when sprouted, increase
their nutritional value many times.
Equipment Needed
Very little is needed in the way of equipment for sprouting seeds: several
two-quart wide-mouth jars and enough cheesecloth or nylon to serve as covers
for the jars. Rubber bands may be used to attach the cloth to the open end of
the jar. The number of jars needed will be determined by the amount and
frequency of the fresh sprouts desired. Only one kind of seed should be
sprouted in a jar at a time.
With the equipment at hand, we now consider the sprouting procedures
required for the three major classifications of sprouts: seeds, grains, and
legumes.
How to Sprout
1. Seeds include alfalfa, celery, clover, oats, radish, fenugreek, and
sunflower. Soak the desired amount of seeds, about one to two tablespoonsful,
in a two-quart jar by filling the jar half-way with tepid water and covering
it with cheese-cloth or nylon, securing the cloth with a rubber band. Place
the jar in a dark area, at about room temperature, for about five hours. After
five hours, drain, rinse, and let the seeds stand without water for about
eight to twelve hours. Rinse again and drain well to prevent rotting. For the
next six days, the seeds should be rinsed and drained twice a day using
lukewarm water. They should be kept at room temperature in a dark place. After
the sixth day, place them in the light for one more day to increase their
chlorophyll content. When determining the desired amount of seeds for each
container, consider that seeds will expand about eight times the original
amount. One jar may be used as a starter and others added as the need arises.
2. Grains include rye, wheat, buckwheat, barley, millet, and rice. Their
preparation is the same as for the seeds.
3. Legumes include lentils, mung beans, and soy beans. Due to their
hardness, they require an initial soaking of about fifteen hours. They should
be rinsed twice a day and given three days for adequate germination. One cup
of beans may be used for each two-quart jar, since expansion in their case is
not so great as in the case of seeds and grains.
It should be noted that sunflower and lentil sprouts should not be larger
than the seed itself in order to be palatable. The time required for these
seeds to sprout is about two or three days.
How to Obtain Seeds
Seeds, grains, and lentils for sprouting may be obtained in most natural
food stores or grain outlets and provide an inexpensive, as well as healthful
way to provide food for the family table. Caution should be used so that only
untreated seeds are purchased. In case of a drastic food shortage, war, or
natural catastrophe, a quantity of them stored away could be utilized as a
survival food.
Nutritional Value
One of the many benefits of sprouts is their high energy content. The
following is a brief outline of the nutritional value of some of the more
popular sprouts.
1. All legumes such as those mentioned above are highly concentrated in
both protein and starch and are acid-forming unless sprouted.
When a proper diet of greens, seeds, nuts, vegetables, and fruit is
followed, a proper balance of acid vs. alkaline foods is maintained. When the
diet is heavy on the protein side, acidity results and then it is necessary to
eliminate as many acid-forming foods as possible. Sprouting helps to reduce
the acid-alkaline imbalance which might occur when grains, legumes, and other
proteins are used.
Mung beans, similar in composition to fruits, are rich in vitamins A, C,
and B complex.
2. Most seeds contain a great deal of phosphorous, an important mineral for spiritual aspirants, who want to increase their alertness and mental abilities. Phosphorous is also necessary for healthy bones and teeth, a fact which makes sprouted seeds desirable for babies and children.
Sunflower seeds are rich in vitamins B and D and all the essential amino
acids.
Sesame seeds are a rich source of calcium, iron, phosphorous, niacin, and
protein.
Alfalfa, probably the most popular sprouted seed, contains much
chlorophyll, as well as vitamins A, B complex, C, D, E, G. K, and U. It also
has large amounts of iron, calcium, phosphorous, and sulphur.
3. Grains. Sprouted wheat has become a favorite with many who try to
follow a natural diet. These sprouts contain vitamins C, E, B complex,
magnesium, caldum, phosphorous, sodium, potassium, protein, enzymes,
chlorophyll, and possibly B-17. In its cooked form, wheat is unacceptable to
some individuals, causing mucus congestion, allergic reaction, and
constipation. In its sprouted form, a large portion of starch is converted to
simple sugars, making it a wholesome food acceptable to many who would
otherwise need to eliminate wheat as a food source.
Another way to use wheat is to grow the whole wheat berries as grass. The
chlorophyll and laetrile content of wheat grass is very high. The wheat grass
should be chewed to obtain the juice, discarding the pulp. Special juicers for
wheat grass are now on the market.
Another grain we may mention is buckwheat, a food rich in lecithin and
rutin.
Sprouts in the Diet
For most people, sprouts would be an excellent addition to their diet.
However, as no set dietary rules can be established to encompass the case of
every individual, we suggest that the reader use proper discretion in their
use.
Sprouts are best when eaten raw, because cooking always destroys a large
part of the nutritional content. The entire sprout is eaten, including leaves
and roots. Sprouts are good eaten by themselves but can also be added to
salads, sandwiches, or soups. They can also be blended for baby food, sauces,
and dressings. They can be stored in the refrigerator in a jar or plastic bag
for up to two weeks. It is preferable, however, to make small amounts at
frequent intervals since seeds and sprouts tend to become rancid when held for
too long a time. Since harmful chemicals are created when foods become rancid,
every effort should be made to provide fresh foods in the diet.
Recipes
The following represent sample recipes. Most dished can be enhanced by the
addition of sprouts. The cook can use creativity in serving sprouts with
favorite dishes.
1 1/2 cu sprouted wheat seeds (2-day)
1 1/2 cup water
dates or figs
Place wheat and water in blender and blend until thick. Add chopped dates
to taste and blend until creamy. Figs may be used instead of dates.
A variation of the above is to strain the pulp and sweeten with honey or
maple syrup. Carob or malt powder may be added. If allowed to stand at least
24 hours, it will taste like buttermilk and be very beneficial for the
digestion.
1/2 cup water
1/2 cup pineapple chunks
1/2 cup alfalfa sprouts
2 tablespoons sesame seed
Place pineapple and water in blender and blend to the consistency of sauce.
Pour the sauce over alfalfa sprouts. Sprinkle ground sesame seeds over the
salad.
1/2 cup mung bean sprouts
1/2 cup alfalfa sprouts
1/2 cup buckwheat lettuce
1/8 cup fenugreek sprouts
1/2 cup sunflower greens
cold pressed oil to taste
Add the chopped buckwheat lettuce and sunflower greens to the sprouts,
toss, and serve.
After rinsing wheat berries, soak them in water 24 hours. Pour out the
enzyme-rich soak water and drink, or use in preparing other dishes.
1/2 cup 2-day chick pea sprouts
1/2 cup water
1/8 cup lemon
vegetable powder
Blend water and chickpeas until thick. Add lemon juice and vegetable
powder. The taste is similar to cottage cheese.
There are both physical and spiritual benefits when we try to purify our
bodies by providing them with wholesome foods. Sprouts are an excellent
adjunct to other pure foods in their natural state. Proper diet can help us in
our efforts to raise our sensitivity to higher vibrations. As we become more
sensitive individuals, we become better enabled to use our purified bodies in
the service of humanity.
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