The Sprout Book by Doug Evans

Note: As a former co-owner of a wholesale sprouting operation, I own several sprout books and even wrote a small book on sprouting for the Mary Knoll Sisters. I did a sprout workshop and they asked me for a book of instructions and recipes, which I provided. I called it The Johnny Alfalfa Handbook.

Doug Evans’ The Sprout Book is my latest addition to my sprout books, and I think it is probably the most comprehensive I have read. He teaches the reader how to sprout in jars, in soil, or on fabric for mucilaginous-forming seeds.

As Doug Evan’s subtitle notes, growing sprouts allows us to “Tap into the Power of the Planet’s Most Nutritious Food.” I agree! And after reading his book, I feel even more confident about expanding my sprouting expertise, especially microgreens that are grown in soil or on cloth.

Because this book is so comprehensive, including interviews with doctors write about their use of sprouts as a healthy addition to all meals (and diets). I am listing the contents because it shows the broad coverage of this topic by the author, who is a “live food” enthusiast.

 

Foreword by Joel Furhrman, MD

Super Sprouts: Back to the Seed

Super Sprouts: A Seismic Shift in Nutrition with the Healthiest Food on the Planet

A Sprout Primer: From Adzuki to Broccoli, Chia, Mung, Mustard, Onion,

Radish, Sunflower, and More

Your Sprout Garden: A Radically Simple Set up to Eat Locally in Any Season on Any Budget

The Recipes: Sprouts as a Side Dish, A Meal, and Supplement All in One Neat Little Package

 

As you read above, the book is very comprehensive. In addition, there are some pages of resources, a generous bibliography and index. More photos of sprout dishes would be helpful, especially for beginners.

According to the author, and I quote: In fact, there is literally no food on earth more nutritious than spouts.” And we all know that almost every sensible food plan/diet/weight loss program emphasizes eating more greens. And what could be more local and organic than growing on your windowsill your own greens from organic seeds.

Even though I have been sprouting for more than 40 years, I Iearned a great deal about sprouts, grasses, and microgreens and am planning to span my growing space and having these power-packed foods be an ever-increasing part of my daily eating.

Here is a sample of one of Doug Evans’ recipes. (60 pages of recipes )

I chose this smoothie because it sounds perfect for the warm days ahead and (organic) berries are in season. (The author does recommend buying all fruits & green organically, even though he doesn’t use organic in the ingredients.) St. Martin’s Press is the publisher.

 

Creamy Cacao Smoothie

 

For those who like their smoothies slightly sweet but still boasting superfood status. Feel free to swap another seasonal berry, such as blackberries or blueberries, for the raspberries.

Serves 1

 ½ cup unsweetened almond milk, preferably Sprouted Almond Milk (page 169)*

¼ cup (about 1 ounce) green pea shoots

½ cup (about ½ ounce) broccoli sprouts or other mild salad sprout

1 dried Madjool date, pitted

½ cup frozen raspberries

½ frozen banana

1 ½ tablespoons raw cacao powder

1/8 teaspoon ground cinnamon

Dash of almond extract (optional)

Pinch of sea salt

1 teaspoon fresh lemon juice, or to taste

Handful of ice cubes

In a high speed blender, combine all the ingredients in the order listed and blend, starting on low speed and working your way up to high, until smooth, about 2 minutes. Add a little water or more almond milk if the smoothies is too thick. Pour into a glass and enjoy immediately.

Recipe from The Sprout Book by Doug Evans. Copyright © 2020 by the author and reprinted by permission from St. Martin’s Publishing Group. This book is available online and in stores. Great book to learn sprouting & micro-green gardening!

 

 

 

 

 

 

 

 

 

Healthy Bytes from Well-Being Journal #1

This is an excerpt on “Dental Health, Nutrition and Phytic Acid” from the March/April 2015 issue of Well-Being Journal, one of my favorite health magazines and also info from the Internet. I chose this “byte” because of the relationship between phytic acid and sprouted grains, beans, etc. (Pages 13-14) and the relationship between phytic acid and osteoporosis, especially after menopause.  And September is Menopause Awareness Month, so everything is connected!

 

As the piece explains, there are four main items that contribute to tooth decay, taken from the insights of Mellanby and Weston Price, DDS.

  1. Lack of minerals in the diet, especially calcium, magnesium, and phosphorous.
  2. Lack of fat-soluble vitamins (A, D, E, and K with an emphasis on D.)
  3. Too much consumption of phytic acid-rich foods.*
  4. Too much consumption of processed sugar.* Phytic acid is a mineral blocker and enzyme inhibitor found in (unsprouted) grains, beans, and seeds. Sprouting or grain fermentation nullifies the phytic acid.Additionally, the article in Well Being Journal states even more strongly: According to research published in The Lancet, a diet high in phytic acid will create mineral deficiencies and cause osteoporosis.Now, consider the fact that we are told to eat more whole grains and beans, without realizing  the phytic acid coating these “health foods” blocks the absorption of the minerals found in  all   these foods.So sprouting, which I have been writing about since I started blogging in 2003, is  an important step to consider before stocking up on grains and beans.Incidentally, I have found sprouted red rice, sprouted quinoa, sprouted oats,  and sprouted almond butter at the health food store, a rather recent phenomenon and not available when I co-owned a sprouting operation.

    From another source: September is Menopause Awareness Month  (https://www.healthywomen.org/content/article/september-menopause-awareness-month) and on the website for healthy women is very important information, including this:”It’s during this time, and continuing on to and beyond menopause, that our health changes, and many of these changes are silent ones. Declining estrogen levels cause a loss of bone, increasing your risk of osteoporosis. These declining levels may also lead to an increased risk of heart disease, heart attack and stroke.”

 

 

 

I have many postings on sprouting (Put sprouting in the Search box or click on this link, “Sprout Heaven!” (https://www.menupause.info/sprout-heaven/)  I also wrote a book called The Johnny Alfalfa Handbook, available from me. You can  order it through my email: menupause.info@gmail.com.  The price is about $10.00.

More importantly, look for sprouted grains and beans in your health food store and also consider buying dry beans, sprouting them and then putting them in the freezer until you need a handful. (Tru Roots is one of the brands I buy.)

A few days ago, I posted a dish that my grandson Max created, called Beanoa (rhymes with quinoa, pronounced keen-wha.) He made sprouted pinto beans with quinoa and here is the link: https://www.menupause.info/maxs-beanoa-bowl/.

So, what started as a dental tip ends up being information on the link between menopause,  osteoporosis, and phytic acid, nullified by sprouting. More “bytes” coming while I am away in Nova Scotia.

Happy Sprouting!

 

 

 

 

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