Sprouting

In hard times you won't be able to have fresh fruits and vegetables-you need to learn to sprout seeds. Seeds are high in protein and vitamins, especially B complex vitamins. They are low in calories and low in cost.

Sprouts can be eaten fresh, stored in a refrigerator or frozen. They can be eaten now or put in foods, such as soups stews, vegetables and meats. They give flavor and nutrition. Sprouted mung beans and Alaska peas taste like raw fresh peas. Sprouted bean cook faster and can be prepared without cooking.

The most successful and easy seed to sprout:

• Seeds. Alfalfa, unhulled sesame, unhulled sunflowers, mustard, radishes and red clover, etc.
• Whole Grains. Wheat, rye, oats, corn, barley. Get them from the current year's crop and of the highest quality.
• Whole Dried Beans and Peas. Soybeans (most difficult to sprout), lentils, peas, lima beans, mung beans, chick peas. Kidney beans, pinto beans.
• Corn. Easy to sprout and very good to eat.
• Mung Beans. Used by the Chinese. Use raw or in Chinese dishes. Add while crunchy and before food value is lost.
• Lentils. Easy to sprout; a nutty taste; good in tossed salads.
• Soybeans. use tan variety. Excellent source of protein. Taste like nuts.

How to store seeds for sprouting:

1. Keep away from light
2. Keep in air-tight containers to keep out moisture, germs
3. Labeled glass jars are good

How to sprout:

Seeds need moisture, warmth and ventilation to sprout. If the seeds aren't sprouting, check four conditions:

Get healthy, unbroken seeds (broken seeds go moldy). Run beans through fingers to throw out the bad seeds.

1. Soak (cover completely with water) seeds for eight hours at least. over night is easiest. Wide mouth glass jars or salad dressing jars are excellent for sprouting. Allow 1/2 cup alfalfa seeds per gallon jar. Use 1/4 cup bean seeds per quart jar; 1/3 cup wheat per quart jar. The seed need room for expansion and ventilation.
2. After soaking, drain the seeds well. The jar opening should be covered with cheese cloth or nylon stocking material secured with rubber band.
3. Rinse seeds at least three times per day with warm water. Be sure to drain well after each rinsing.

The jar with sprouting seeds should be placed inside a dark and warm place. Light encourages chlorophyll which gives a strong tastes and decreases mineral vitamin content. Those that don't pick up a green color and retain the clear whitish color are better tasting and more nutritious.

Don't sprout tomato or potato seeds. They are poisonous to people. Don't sprout treated agricultural seeds. They have poisonous insecticides and aren't safe to eat.

If using sprouts in bread making, be careful because sprouts are rich in enzymes and have the ability to digest protein, so yeast action will be inhibited. If the yeast doesn't fully act in the dough, it will produce a heavy bread. In adding sprouts to yeast goods, add at the end of the mixing process. Make sure the dough is warm and working. Dough will sour if it sits too long with sprouts added.

Sprouts are ready to eat when:

• Wheat sprouts are the length of the seed
• Bean sprouts are 1 1/2-3 inches long
• Alfalfa sprouts are 1-2 inches long
• Lentil sprouts are 1 inch long
• Soybean or pea sprouts are 2 inches long

Seeds, sprouts, roots-eat them all! During the germination process, wastes in the form of gases and residues will accumulate. Ventilation and water are vital. All sprouts should be put in refrigerator to retard growth when at their peak for eating. They need to be eaten in a few days for best flavor and nutrition.

Hard wheat has more protein than any other cereal, except oats. Wheat is rich in vitamin E and has little fat in it. Vitamin C is greatly increased during sprouting.

Soybeans are the only beans with which you shouldn't save your soaking water for later use. It contains anti-digestive enzymes and must be discarded. Change and discard water three times daily. After twenty-four hours, continue to wash beans twice a day and drain each time for 1-2 days, until sprouts can be seen under the skin.

During the winter months, most fresh green vegetables go up in price. To have your green salads, so can do two things: Grow lettuce and leafy greens under growing lights and grow sprouts. Keep about twenty pounds of organic sprouting seeds which will make hundreds of pounds of green veggies packed with vitamins, minerals and fiber.

"Emergencies! and how to prepare for them" - Lana Richardson

Why Wheat

The Surgeon General, Department of Health and Human Services, Centers for Disease Control and Prevention, National Academy of Sciences, American Medical Association, American Dietetic Association all agree that diets is a major contributor to our most common health problems, which includes cancer and heart disease.

The American people have high fat diets, low fiber diets and low in eating vegetables. Meat, potatoes and gravy is what many cancer patients lived off of for many years.

Of 11, 000 American people surveyed:

• 41% didn't eat fruit.
• 82% didn't eat vegetables.
• 72% didn't eat vitamin A rich fruits and vegetables.
• 84% didn't eat high fiber grain food, like bread and cereal.

Malnutrition starts slow. First comes chronic fatigue, constipation, mood swings, poor wound recover and frequent colds. Also struggling with incontinence, poor memory, pain in the chest, poor digestion and visual problems.

Harvard University did a Framingham study on the American way of life and found that many Americans overeat but the majority are poorly nourished.

The typical American is:

• Overweight
• Has six colds a year
• Plagues with lethargy, mild depression, and constipation
• Gets dentures at 45
• By age 50 has a big decline in function and vitality
• Dies at age 60 or 70 from heart disease or cancer

As a people, we don't get enough fiber in our diets. We need more grains and seeds to be in our food every day. White flour has the same nutrition for us as Elmer's glue. Wheat has all the nutrients we need in our diet except for vitamin C and when we sprout the wheat, we get the vitamin C we need.

Many people are afraid to use wheat. Dough enhancer is the best thing that has every happened in making bread. Besides being healthful, it helps the texture of the bread so it doesn't crumble. Gluten can be added to lighten the bread also. The key to good and light whole wheat bread is the high protein content of the wheat. There are several types of wheat available on the market.

The different types of wheat are:

• Turkey red hard wheat-Winter or Spring-depends on growing season.
• Soft white wheat, great for cakes and cookies. Easier to digest than other wheat.
• Prairie Gold-17% protein.
• Triticale-good for cereal, not for bread.

All of these are good, but for the best bread, you need 17% protein wheat. The turkey read hard and white heat are high in protein so be sure to check the labels. Prairie Gold white heat from Montana and Bronze Chief turkey red hard wheat are the best wheat for bread.

1. The best bread is made with wheat that has 17% protein, which will make it lighter.
2. Use gluten if protein isn't 17%.
3. Three-fourths cup of wheat kernels makes 1 cup flour.
4. Once you grind your wheat, you need to store the flour in the freezer.
5. Storing whole wheat bread in the refrigerator makes bread go stale and dry out quicker.
6. Whole wheat dough needs to be sticky. Never add flour to kneaded dough, use oil or water to counter and hands. if you have to add more flour, use white flour.
7. Tofu is ground up soybeans. It's good to add to bread as it makes the bread lighter. use about one cup for four loaves of bread.
8. Tofu is a cancer inhibitor. It stops hot flashed, prostate cancer, and breast cancer. It's also a milk replacement.
9. Dough enhancer is the key to good bread. It has lecithin, whey, soy, and vitamin C in it. Use about 1 1/2 T for four loaves of bread.
10. Whole bread has all the nutrients we need to live off, except vitamin C. When we sprout wheat, we get vitamin C.
11. You have to have a wheat grinder if you store wheat. A hand wheat grinder is vital.
12. Dough enhancer makes bread lighter and not crumbly.
13. Honey is better for us than sugar and it is twice as sweet as sugar. Use half the amount of honey as you would sugar.
14. Adding gluten to the dough will increase the protein level. Use about 3T for four loaves.
15. We need to store 300 lbs. per person for one year.
16. A 50 lb. bag of wheat needs one package of yeast and one container of dough enhancer.
17. If we have whole grain cereal for breakfast, it helps out metabolism to be strong.
18. Store wheat on wood slats or cement floors, but not touching each other.
19. Too much heat, moisture and air getting into wheat will cause weevil. So store in cool, dry and dark area in an airtight container.
20. Yeast only last for 2-3 years.
21. Dough enhancer can store for several years.
22. After several years, wheat stored in metal containers will get a metallic taste to it. Use part old wheat and part new wheat and the metallic taste will leave. Put old wheat into plastic buckets.
23. Yellow popcorn makes wonderful cornmeal when ground up. Grind it on the "coarse' dot of the grinder.
24. If you see little blisters or bubbles under the skin of the dough, then the dough has had enough kneading and is ready to bake. It takes about 10-20 minutes with a Bosch mixer.

Lana Richardson, "Emergencies and How to Prepare for Them"

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Draper Temple Open House

The Church of Jesus Christ of Latter-day Saints has announced an open house and public tours of the Draper Utah Temple. The open house will extend from 15 January 2009 until 14 March 2009. Unlike chapels of the Church, temples are normally closed to all but worthy members of the Church. The completion of a new temple provides a rare opportunity for the general public to view the interior of these buildings, each revered by Church members as the House of the Lord. The Draper Utah Temple will be just the 129th operating temple of the Church worldwide. Open house tours are free but require tickets, and convenient times may be scooped up quickly. Tickets may be obtained starting Monday, 1 December 2008 at 10:00 AM MST by contacting 1-800-537-6181 (toll-free), 1-801-240-7932 (toll) or online.

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