Sprouting, undoubtedly one
of the most fascinating subjects
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that I know of.
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We're gonna try to
teach you some of the things
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that we've
learned about sprouting
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in the next few minutes.
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So please stand by.
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Hi, and welcome
back to Let's Cook.
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We are the Riedesel's.
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This is my wife
Nancy. My name is Jeff.
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In the next few minutes
we're gonna try to impart to you
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some of the things that
we've learned about sprouting,
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different methods, some things
to do, some things not to do
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and some of the
reasons that we sprout things.
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So what is a sprout?
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Sprouts are baby
plants and what we found out
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from baby plants is that
when you soak a dry grain
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or a seed in water, soak
it over night in cold water
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and then you rinse
it off the next day
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and then you let
it set at an angle
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and then you rinse it a
couple of times during the day.
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Within a couple of
days it's going to grow.
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Sounds a little
complicated to me.
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I know. We're gonna make
it a lot simpler than that.
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You know, when we first started
sprouting which has been--
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actually many years ago now,
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we started out using
the old cold jar method.
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And we were not aware
of these fancy little tops
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that you could buy at
the health food stores.
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So we actually made our own
tops by taking a wide mouth,
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very important to
take a wide mouth jar,
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and you went
down to the hobby shop
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and you got a big whole
sheet of this mesh stuff.
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That's needle
point, plastic. Whatever.
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Something I
never got involved in.
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And we cut little
circles that fit in here
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and you actually got
a few different sizes.
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The mesh comes in
different sized holes
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for making
different kinds of crafts.
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So I found the
three different size holes
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for the different
size sprouts that we grow.
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Now this is a
sprouted lentil. Right.
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So because it's a large seed
we can use the large size holes.
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The larger holes.
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If we're doing
alfalfa or a clover
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we wouldn't use that size
because it would rush out.
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Because I guess
here's the point,
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we soak these overnight
and the amount of water
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doesn't matter
as long as it cover
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the seed or the
bean or whatever.
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We soak them overnight and then
we rinse them in the morning.
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And back fill them with
water and rinse them a few times
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to get off all the dirt
and the enzyme inhibiter
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which actually
keeps it from growing.
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Okay, the enzyme
inhibiter is something
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that God put into
seeds to keep them dormant--
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Dorman.--so they don't
grow until they have water.
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And those things also cause us
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a little gastric
distress sometimes.
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Exactly. Which
was what we learned.
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So then we drain them--after
we rinse them a few times
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we drain them at an angle.
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Now, we've gotten a
little fancy in our old age.
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But for those that can't afford
fancy let's do the simple first.
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This is the way we started out.
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The simple first is we've taken
just a plain old cookie sheet
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and we have put something
underneath it for an elevator.
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And after we have
rinsed our sprouts
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we've just set
it in at an angle.
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And if you notice at the angle
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that there are
seeds at the bottom
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but there's room
for the air on the top.
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The air can go in,
the water can come out.
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That's very important.
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So in other words, you wouldn't
want it to be like that.
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No, the reason why is
because it can't breathe.
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What would happen
if we did it like that?
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Well, it would
become like this. That.
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Which is rotten.
This is and I want--
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This is a no, no.
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This is something that happens
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when the sprouts are not rinsed
thoroughly or if they set.
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And I want them to see this
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that this is the
gooey part of the sprouts.
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Does it have an odor?
It also has an odor which--
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You know, it
doesn't smell really nice.
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Which indicates
that bad bacteria
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has started
growing in here. Okay.
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So this is no good.
We throw those away.
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Okay, so those are
sprouts are so inexpensive,
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they're just a penny.
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So, I don't think that--
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Pennies per
serving. Per serving.
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Okay, now the
colored tops that we have,
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this is something that you
can get it at health food store.
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Which is the same
thing that we've done here
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is just it's done for you.
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All right, and you can
get-- it's a three colored tops.
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Generally you can get them
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for less than $5
for the three of them.
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Yeah, they're a--they're
about a buck and half each.
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But this is the way to go.
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I think- I
prefer these kind, here.
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Yeah, that's our--
that's our favorite kind.
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Now, what have you got
here? You've got a bowl.
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Okay, this is
another way you can sprout.
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And this is
actually sprouted buckwheat.
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And the
buckwheat as you can see it
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has the nice little tails to it.
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And what I've done is
I actually soaked them
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in a jar or bowl overnight
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and then I strain
them to get the water out.
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And I've set them in
the bowl to let them grow.
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Now, if they are going to
be put into a refrigerator
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after they are sprouted then
we layer it with paper towels.
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To absorb some of that moisture
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so they sit there
and rot in their own way.
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Exactly. Okay.
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And if you gonna
keep them in refrigerator
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they still need to
be rinsed once a day.
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Because they
continue to grow. Exactly.
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Slower but they continue.
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Right. Okay.
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So what we have here
is the sprouted lentils.
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This is alfalfa that
has just started growing.
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And you'll see a
lot of hulls in here.
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Some people will eat the hulls
because it's full of fiber.
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I personally like
to rinse the hulls out
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and I'll put this
into a bowl, into a sieve
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and set it down
into a bowl of water
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and then the hulls
will come up to the top
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and then I'll scrape them off.
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Or they'll drop
to the bottom, too.
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Depending on-- They'll separate.
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Right. And then--okay.
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This is actually kamut.
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Kamut is a
wonderful sprouted grain
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for making breads and crackers.
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It's a nice sweet grain and
I really like to use the kamut.
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Now this is a royal grain
that came originally from Egypt
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thousands of years
ago and has more protein
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and more nutrients
than standard wheat.
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And much easier
to digest for people
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that can't handle
wheat. That's true.
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Another thing we
have is sprouted lentils.
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This is the red lentils,
these are the brown lentils.
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And we use this
sprouted lentils in salads
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and that make--that
really beefs up the protein,
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if we can say that
it beefs up the protein.
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Ooh, was that a pun or what?
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And that increases the
vitamin C and the vitamin A
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and lots of the
vitamins are increased
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mega doses in sprouts.
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Okay, now, what have you
got here, this black thing?
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Now this is
something even fancier.
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A friend of ours
made this for us.
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This is actually
a sporting board.
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This is already elevated
and when we put our jars on it
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they are already at an angle
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and they can
drain into the sink.
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This can be set
right next to the sink.
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Okay, so it just
drains over top into the sink.
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Or if you don't
have a room on your sink
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you can set a
tray underneath it.
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Okay, Now, what is
the big thing there
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with all the mung
beans coming off the top?
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This is one of
your favorite things.
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I love it 'cause
it's a no brainer.
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You just put them
in, put some water in,
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plug it in, and walk away.
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Three days, four days
later you've got mung beans
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literally coming out of their--
coming out of their roots
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just like that. Look at that.
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Now this is called
an electric sprouter.
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It's something that is a
gadget for my Mr. Gadget guy.
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I love gadgets.
Make my life easier.
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And what you do is after we get
the sprouts started in the jar
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we will put them into
the electric sprouter.
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It actually has a tray in
it and it has a whirlybird.
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The whirlybird actually twirls.
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It has water in
the bottom bucket
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and at the temperature--
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when the temperature
gets a certain temperature
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this will actually
twirl and water the sprouts.
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Then you just change the water
once a day in the bottom bucket.
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That's pretty
simple. It's pretty neat.
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And we've grown a lot of
different sprouts besides mung.
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But I like the mung because
they grow so tall and straight.
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Oh, this is so nice,
and you do something special
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to the mungs in the sprouter.
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When you put the
seeds in-- That's right.
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I put a top on to
force the mung beans down.
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And so this pressure--
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and this is kind of
an object lesson in life.
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Because when
the mung bean senses
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that there is pressure
on them they actually grow
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straighter and stronger
in their effort to push up.
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So when we encounter things
in life that are pressures,
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stresses maybe it's to make
us grow stronger and taller.
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We've been told that the trials
of life are God's workmen's
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so that they will make us
stronger for God's service.
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I like to look at it like that.
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I think there are
object lessons in everything
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that God made in food especially
and in nature that He made.
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I love it. I love to
look for those little things.
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And this is another good example
of what God said in Genesis 1:29
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that He has given us
the green herb of the field
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and this is certainly a lot
of green herbs to eat, isn't it?
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Let's see what we
can do with some sprouts.
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So let's do a
recipe with sprouts.
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Okay, The first recipe
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that we're going to do
with our sprouting is--
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we're going to make Rejuvilac.
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Now that's an interesting term.
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Okay, that sounds
like an interesting recipe.
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Let's talk about rejuvilac
and what it is briefly.
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Okay.
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This will not be a class
to instruct you on everything
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you need to
know about rejuvilac.
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Okay, this is just
a cursory look at it
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because this is really
quite an involved process.
00:09:55.55\00:09:58.66
Well, what we've done,
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we have sprouted a combination
of soft wheat and rye berries.
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And we sprouted them
to the sprouting stage
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where the tail is
about as big as the grain.
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That's where the
most nutrient is.
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Exactly. And then--and
that takes two or three days.
00:10:11.58\00:10:14.15
Then you pour water over that.
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Than we pour water over it
which is what we've done here
00:10:15.58\00:10:17.46
and we let it
sit for three days.
00:10:17.49\00:10:21.03
And we stir it twice a day.
00:10:21.06\00:10:22.43
We stir it as
we go a little bit.
00:10:22.46\00:10:23.97
And now what we're doing,
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we're actually
encouraging a bacterial growth.
00:10:25.40\00:10:28.35
But it's a good bacteria.
00:10:28.38\00:10:29.75
It's acidophilus and it's
also lactobacillus bifidus--
00:10:29.78\00:10:34.60
Which are two bacterium
that we need in our body.
00:10:34.63\00:10:37.38
We need that in our bowels.
00:10:37.41\00:10:38.90
Lot of people have Candida
today and they--that means
00:10:38.93\00:10:41.86
that the Candida has
overtaken the good bacteria
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so we want to actually encourage
the good bacteria in the bowel.
00:10:44.39\00:10:50.12
Now it's of critical importance
00:10:50.15\00:10:51.69
that everything
you do is sanitary.
00:10:51.72\00:10:53.46
We want to have clean jars.
00:10:53.49\00:10:54.86
We want to have
clean, like distilled water.
00:10:54.89\00:10:57.83
We want--we
don't want to introduce
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a bad bacteria into this.
00:11:00.10\00:11:01.74
And how do you tell
00:11:01.77\00:11:03.14
if you're growing bad
bacteria or good bacteria?
00:11:03.17\00:11:05.27
All you have to do is sniff it.
00:11:05.30\00:11:06.84
If it smells bad
guess what folks, it's bad.
00:11:06.87\00:11:09.48
Or if you see it on the jar.
00:11:09.51\00:11:12.12
Now, how we know if
it's a good bacteria?
00:11:12.15\00:11:15.14
It has a lemony smell
and actually if we taste it,
00:11:15.17\00:11:17.47
it tastes like
lemonade that's not sweet.
00:11:17.50\00:11:19.90
It really tastes like lemonade.
Kind of a tart lemonade.
00:11:19.93\00:11:22.90
And I actually like
drinking the rejuvilac.
00:11:22.93\00:11:25.28
I drink it in the evening
just to settle my intestines
00:11:25.31\00:11:28.44
and it helps the
bacteria to balance
00:11:28.47\00:11:31.23
in my intestines overnight.
00:11:31.26\00:11:33.49
So now that we know a
little bit about rejuvilac
00:11:33.52\00:11:37.16
and just to finish this
off, so after the third day
00:11:37.19\00:11:40.45
we drain that off and
save it in a refrigerator.
00:11:40.48\00:11:43.79
And then we back
fill it again with water
00:11:43.82\00:11:46.03
and we let it go
for one more day.
00:11:46.06\00:11:47.97
This is called
second day rejuvilac.
00:11:48.00\00:11:50.66
And then we drain that
off after the end of that day
00:11:50.69\00:11:53.66
and we back fill
it one more time--
00:11:53.69\00:11:56.07
So we can actually use
that cup of seeds three times?
00:11:56.10\00:11:58.52
Exactly. And actually what I do,
I just combine it all together.
00:11:58.55\00:12:01.74
Some people keep third day--
00:12:01.77\00:12:04.06
first day, second day
and third day separate.
00:12:04.09\00:12:06.49
I combine it all together
because rejuvilac is rejuvilac.
00:12:06.52\00:12:09.87
And I like it strong.
00:12:09.90\00:12:11.27
And now what are
we gonna use rejuvilac
00:12:11.30\00:12:12.78
in besides drinking.
00:12:12.81\00:12:14.34
We're gonna make some
cheeze. Some cultured cheeze.
00:12:14.37\00:12:17.24
So I would like
you to read the recipe
00:12:17.27\00:12:18.64
and let's just get
right into making some cheese.
00:12:18.67\00:12:20.77
Okay, For our
Basic Almond Cheeze
00:12:20.80\00:12:23.87
we're gonna use--
00:12:23.90\00:12:25.27
Okay. Now
there's some tricks here.
00:12:34.94\00:12:38.95
The almonds, I want to show you
a little trick with the almonds.
00:12:38.98\00:12:42.36
You can use--you can
use the entire almond
00:12:42.39\00:12:45.95
that is the skin and the inside.
00:12:45.98\00:12:48.29
This is a lot of
fiber on that almond.
00:12:48.32\00:12:49.73
Its lot of nutritional
00:12:49.76\00:12:51.13
but if you want to
really nice white cheeze
00:12:51.16\00:12:54.25
here's a quick
way to take them off.
00:12:54.28\00:12:56.21
I just poured
some very hot water
00:12:56.24\00:12:58.10
for a few
minutes over the almonds
00:12:58.13\00:13:01.09
and see the... Its
skin just comes off.
00:13:01.12\00:13:03.88
It's literally when you
get a little rhythm going here
00:13:03.91\00:13:06.22
and when you're hands
aren't really slippery
00:13:06.25\00:13:09.23
you can just pop the
little shells right off so--
00:13:09.26\00:13:11.73
And this takes a
few minutes to do.
00:13:11.76\00:13:14.64
And if you want
a real white cheeze
00:13:14.67\00:13:16.88
this is what we do to
make a nice white cheeze.
00:13:16.91\00:13:19.92
It's not what
you call fast food.
00:13:19.95\00:13:21.48
No, but another thing can do too
00:13:21.51\00:13:23.56
if you want to
have almonds ready
00:13:23.59\00:13:25.44
so that you can make a
nice white cheeze all the time.
00:13:25.47\00:13:27.93
As you can make up a
bunch of these at one time
00:13:27.96\00:13:30.86
put then in a Ziploc bag
and stick them in your freezer.
00:13:30.89\00:13:32.97
Get the grandkids over
and have them do this thing.
00:13:33.00\00:13:34.92
Make it a game,
okay. So here's a deal.
00:13:34.95\00:13:38.05
We've done this already
with a bunch of the almonds
00:13:38.08\00:13:42.61
and I've put the
almonds in the blender
00:13:42.64\00:13:44.58
with the
prescribed amount of rejuvilac
00:13:44.61\00:13:46.81
and little bit of sea
salt and I've whizzed them up.
00:13:46.84\00:13:49.66
Okay. Okay, so...
00:13:49.69\00:13:51.34
Looks like some strange
almonds in that blender to me.
00:13:51.37\00:13:53.70
Yeah, Then what we
did, we poured the mixture
00:13:53.73\00:13:57.59
which was now
liquid more like cream.
00:13:57.62\00:14:00.39
We poured the
mixture. Into a cheeze bag.
00:14:00.42\00:14:04.11
In a cheeze or a nut
milk bag it's called.
00:14:04.14\00:14:07.45
And also I just want to show you
00:14:07.48\00:14:08.94
what has drained off
of the cheeze is the whey.
00:14:08.97\00:14:11.83
So we literally made
cheeze the old fashion way
00:14:11.86\00:14:14.46
and separated the
curd from the whey.
00:14:14.49\00:14:15.96
These are the curds
and this is the whey.
00:14:15.99\00:14:18.47
Now the whey can be used to make
mayonnaise and things with it.
00:14:18.50\00:14:21.11
So I never throw this out.
00:14:21.14\00:14:22.51
Oh, it's got all kinds of uses
00:14:22.54\00:14:23.91
and it's great
beneficial effects
00:14:23.94\00:14:26.03
with the nutrients in there.
00:14:26.06\00:14:27.43
And the cheeze of course--
now this is a basic cheeze
00:14:27.46\00:14:31.35
and we can do anything with it
00:14:31.38\00:14:32.75
and as a matter of fact
I'm gonna put this back in here
00:14:32.78\00:14:36.26
so we don't really
need to turn that out.
00:14:36.29\00:14:38.56
But I'm gonna show what
we did which is right here.
00:14:38.59\00:14:42.42
I took that very same
cheeze, this is almond,
00:14:42.45\00:14:44.92
this is a basic almond cheeze
and I diced up some herbs.
00:14:44.95\00:14:49.03
There's some little
bits of sun dried tomatoes,
00:14:49.06\00:14:51.99
there was a little parsley,
little oregano, little basil.
00:14:52.02\00:14:54.69
Cilantro. Some cilantro.
00:14:54.72\00:14:56.38
Green onion. Little bit of salt.
00:14:56.41\00:14:57.78
Some onion and I made a
really delicious herb cheeze.
00:14:57.81\00:15:00.97
So you can use any kind of herbs
in your cheeze that you like?
00:15:01.00\00:15:04.25
Sure. Okay.
00:15:04.28\00:15:05.65
Sure. And so this is pipeable.
00:15:05.68\00:15:07.60
In other words you can put this
00:15:07.63\00:15:09.00
in a pastry bag
with a decorative tip.
00:15:09.03\00:15:11.29
A fairly large decorative tip
00:15:11.32\00:15:12.69
and you can actually pipe
it on to crackers and things.
00:15:12.72\00:15:15.68
Oh, and it is so good.
It smells so delectable.
00:15:15.71\00:15:19.07
This-- Plus it's good for you.
00:15:19.10\00:15:20.52
Because it has a culture in it.
00:15:20.55\00:15:22.03
And it's low fat.
00:15:22.06\00:15:23.43
We can say our
cheeze has culture.
00:15:23.46\00:15:25.55
There you go. Kind of.
00:15:25.58\00:15:27.76
So that's, that's it and
we can do this with cashews.
00:15:27.79\00:15:31.13
Now cashews are
a little different
00:15:31.16\00:15:32.76
because cashews will actually go
through the mesh in our nut bag.
00:15:32.79\00:15:37.10
So for cashews I
just let it sit overnight
00:15:37.13\00:15:40.40
and also, it's
also very important
00:15:40.43\00:15:41.93
we leave this out
the first day so that
00:15:41.96\00:15:44.22
it continues to
bacterialize, a good bacteria.
00:15:44.25\00:15:48.47
And it also it gets
all the water out of it.
00:15:48.50\00:15:50.26
So-- Definitely so.
00:15:50.29\00:15:52.03
It will form into a
cheeze and this can be molded.
00:15:52.06\00:15:54.90
Molded, that's a bad word.
00:15:54.93\00:15:56.48
Okay, it's
moldable. That's a bad word.
00:15:56.51\00:16:00.38
Can be shaped. Oh,
that's a good word.
00:16:00.41\00:16:02.58
Okay. Okay.
00:16:02.61\00:16:03.98
But this is a phenomenal cheeze.
00:16:04.01\00:16:05.38
This will really
amaze your friends
00:16:05.41\00:16:06.78
and this is a cut above
the standard cashew cheezes
00:16:06.81\00:16:09.89
that we've made before
than lot of people make. Right.
00:16:09.92\00:16:12.92
Because it has--
00:16:12.95\00:16:14.32
it has an honest cheesy
flavor because of the bacteria.
00:16:14.35\00:16:18.10
Okay. So--
00:16:18.13\00:16:19.57
Well that sounds
great for the rejuvilac
00:16:19.60\00:16:22.06
and now we've got some other
things we can do with sprouts.
00:16:22.09\00:16:24.89
Let's make another
recipe with our sprouts.
00:16:24.92\00:16:27.00
Let's get right to it. Okay.
00:16:27.03\00:16:28.76
Next on our list
is Quinoa Tabbouleh.
00:16:28.79\00:16:32.21
Okay, this is a
dump and pour recipe.
00:17:14.86\00:17:19.34
Chop up a little
bit and dump it in.
00:17:19.37\00:17:21.55
First of all let me bring
00:17:21.58\00:17:22.95
to the attention of our
viewers this Quinoa Tabbouleh.
00:17:22.98\00:17:26.72
This tabbouleh is so yummy.
00:17:26.75\00:17:29.50
It is the quickest of
any of the sprouting seeds.
00:17:29.53\00:17:32.78
It even sprouted while it
was still being soaked in water.
00:17:32.81\00:17:34.87
It started to-- yeah,
00:17:34.90\00:17:36.27
I still soak it overnight
and the next day rinse it off
00:17:36.30\00:17:39.75
and it starts
sprouting the next day.
00:17:39.78\00:17:42.03
So you can
actually use the tabbouleh
00:17:42.06\00:17:44.02
on the following
evening after you soaked it.
00:17:44.05\00:17:46.34
And it is very, very tasty.
00:17:46.37\00:17:48.75
Amaranth is another one
that will sprout that quickly.
00:17:48.78\00:17:51.70
Most of your grains
will take two days to sprout
00:17:51.73\00:17:55.37
and then they are
ready, nutritionally dense.
00:17:55.40\00:17:58.31
So what we're doing with this is
00:17:58.34\00:18:00.25
just going to pour in
all of the vegetables.
00:18:00.28\00:18:03.37
You wanted to do something
different with this here.
00:18:03.40\00:18:05.26
What did you want to do?
00:18:05.29\00:18:06.66
I'm going to mix up
the oil and the lemon juice
00:18:06.69\00:18:09.67
for the dressing along
with the ginger and the garlic.
00:18:09.70\00:18:13.34
Okay. And get that going and--
00:18:13.37\00:18:15.13
Then the rest of
these you just dump in.
00:18:15.16\00:18:16.53
Everything else just
dumps right in there.
00:18:16.56\00:18:17.93
So we've got some
green onions that I diced up
00:18:17.96\00:18:22.31
and we've got some
tomatoes that halved--
00:18:22.34\00:18:24.50
but actually I halved them again
because they were kind of big.
00:18:24.53\00:18:26.71
So these are really
quartered but you know what
00:18:26.74\00:18:28.48
it doesn't make
that much difference. No.
00:18:28.51\00:18:30.56
We're just wanting
color here and flavor.
00:18:30.59\00:18:33.09
Got some diced up cucumbers.
00:18:33.12\00:18:35.34
You can put anything
in this that you like.
00:18:35.37\00:18:38.09
Some jicama
that's been marinated.
00:18:38.12\00:18:41.03
And-- A little bit of jalapeno.
00:18:41.06\00:18:43.81
Just a little bit.
00:18:43.84\00:18:45.21
A jalapeno gives it just
that nice full body bite to it.
00:18:45.24\00:18:48.89
And it's not that
much to keep it hot.
00:18:48.92\00:18:52.05
Then we're using
parsley that we've chopped up
00:18:52.08\00:18:55.73
and some black olives.
00:18:55.76\00:18:58.70
Now, do you want this tossed?
00:18:58.73\00:19:00.10
You can toss it and then we'll
toss it in with our dressing.
00:19:00.13\00:19:04.62
This is a beautiful, simple
and very nutrient dense salad.
00:19:04.65\00:19:12.10
It's very pretty,
look at all the colors.
00:19:12.13\00:19:13.91
Colors are very appetizing
and that quinoa is actually
00:19:13.94\00:19:17.10
a sweet grain
that has been sprouted.
00:19:17.13\00:19:21.50
And then we just
dump in part of that.
00:19:21.53\00:19:23.71
I don't we'll need
the whole thing. Try that.
00:19:23.74\00:19:28.92
For those of you
on an oil free diet
00:19:28.96\00:19:32.78
or a low fat diet you
can just cut back on the oil
00:19:32.81\00:19:37.47
and use the lemon juice
with your ginger and garlic.
00:19:37.50\00:19:43.52
It's wonderful that way.
00:19:43.55\00:19:45.68
Okay, that's ready to go.
00:19:45.71\00:19:48.13
And that is a
very, very healthy salad.
00:19:48.16\00:19:51.09
We've one more salad to make.
00:19:51.12\00:19:52.55
Why don't you read the recipe?
00:19:52.58\00:19:53.95
Okay, let's do one more recipe
00:19:53.98\00:19:55.71
and we're gonna
make a Sprout Salad
00:19:55.74\00:19:58.07
using some of the
sprouts that we've grown.
00:19:58.10\00:20:00.46
Okay, this is going to be
a really good quick recipe.
00:20:09.56\00:20:13.08
We're gonna take our mung beans
00:20:13.11\00:20:15.31
which I have already cut into
little slices, little pieces.
00:20:15.34\00:20:20.24
Just layer it on
the bottom of the bowl.
00:20:20.27\00:20:23.06
Now you're leaving
the shells and all on?
00:20:23.09\00:20:25.02
You know, there's
not have many shells.
00:20:25.05\00:20:26.88
You're making no
special effort to get them off?
00:20:26.91\00:20:29.02
No, and then
our alfalfa sprouts.
00:20:29.05\00:20:31.67
And they turned out so nice.
00:20:31.70\00:20:34.03
I just love
homemade alfalfa sprouts.
00:20:34.06\00:20:36.31
And then we have some clover
00:20:36.34\00:20:38.54
and the clover still
has a lot of the hulls
00:20:38.57\00:20:41.80
on which I like for the fiber.
00:20:41.83\00:20:44.25
And then we take the avocados.
00:20:44.28\00:20:47.61
Sprinkle that on. And tomatoes.
00:20:47.64\00:20:51.31
That looks good
enough just like that.
00:20:51.34\00:20:52.95
Yeah, that's--very good
00:20:52.98\00:20:54.73
then we're gonna toss
it with our salad dressing.
00:20:54.76\00:20:57.68
And if you like we can even add
00:20:57.71\00:20:59.61
a little bit of
our sprouted lentils
00:20:59.64\00:21:04.51
to add up some more
of the protein in it.
00:21:04.54\00:21:08.20
But let's see what kind of salad
dressing we're gonna put on.
00:21:08.23\00:21:10.80
We're gonna read that
ingredients on the screen.
00:21:10.83\00:21:13.63
Okay, let's get all
the stuff in the blender
00:21:28.97\00:21:31.34
and see what we
have for melded flavors.
00:21:31.37\00:21:34.85
Now they tell me that
water and oil don't mix.
00:21:34.88\00:21:36.80
It homogenizes when you
put it in a high speed blender.
00:21:36.83\00:21:40.43
You know, if we put
a little lesser thin in
00:21:40.46\00:21:42.42
it would make it emulsify.
00:21:42.45\00:21:44.29
Yeah, so it would
00:21:44.32\00:21:45.69
and it actually adds a
lot of flavor to it and--
00:21:45.72\00:21:48.16
We'll try that next time. Okay.
00:21:48.19\00:21:49.73
The liquid lesser thin
or the powder, either one.
00:21:49.76\00:21:52.26
But for now I
think the lemon juice
00:21:52.29\00:21:54.13
will maybe
accomplish the same thing.
00:21:54.16\00:21:56.08
It's a type of emulsify
because it breaks the oil down.
00:21:56.11\00:21:59.86
And the Bragg's liquid aminos
00:21:59.89\00:22:01.30
it's just really adds
a lot of flavor to it.
00:22:01.33\00:22:03.58
And also the ginger and garlic.
00:22:03.61\00:22:04.98
The ginger and garlic
is wonderful in there.
00:22:05.01\00:22:07.11
This is my favorite salad
dressing that I make a lot.
00:22:07.14\00:22:11.09
We travel a lot and we
used to travel a lot anyway
00:22:11.12\00:22:13.93
and this was--this was
really one of your favorites.
00:22:13.96\00:22:17.43
Okay. We just
whiz this up quickly.
00:22:17.46\00:22:20.67
Stop. Okay.
00:22:30.47\00:22:32.58
That looks like a nice
pretty creamy dressing.
00:22:32.61\00:22:35.67
That's right. It's very thin.
00:22:35.70\00:22:38.20
If we wanted it
thicker we would hold
00:22:38.23\00:22:39.98
some of the liquid
back, the water back.
00:22:40.01\00:22:41.72
But the taste is really good.
00:22:41.75\00:22:44.22
I'm gonna pour it in here
00:22:44.25\00:22:45.62
and then let you just
pour as much as you want.
00:22:45.65\00:22:47.17
Yeah, because we're not gonna
using all of that on the salad.
00:22:47.20\00:22:49.38
Really. That's just
a good basic dressing
00:22:49.41\00:22:52.72
that you can keep
in your refrigerator.
00:22:52.75\00:22:54.12
That's enough for a
bucket of salad. Absolutely.
00:22:54.15\00:22:56.68
So we've got our
beautiful salad here
00:22:56.71\00:22:59.21
and we're gonna pour a little
bit of the dressing over it
00:22:59.24\00:23:01.83
and then this
will meld together.
00:23:01.86\00:23:04.74
You notice we didn't put
any onions in this salad.
00:23:04.77\00:23:07.62
That's good. This-- you
don't have to have onion.
00:23:07.65\00:23:11.64
You can put onions.
00:23:11.67\00:23:13.04
You can put anything
in here that you want.
00:23:13.07\00:23:15.84
But just these nice
simple salads with the dressing
00:23:15.87\00:23:21.36
and you let it sit
for a little while.
00:23:21.39\00:23:23.91
It will just be flavorful.
00:23:23.94\00:23:27.06
You can put
whatever sprouts in you want.
00:23:27.09\00:23:29.44
You have a
complete meal right here.
00:23:29.47\00:23:32.76
The sprouted lentils actually
add a lot of protein to it
00:23:32.79\00:23:37.39
and gives it a
full bodied effect,
00:23:37.42\00:23:39.51
gives you more satisfaction.
00:23:39.54\00:23:40.92
Satiety comes when you have a
lot of nutrients in your food.
00:23:40.95\00:23:44.03
Plus a lot of chewing.
00:23:44.06\00:23:45.43
We should have a
lot of chewing there.
00:23:45.46\00:23:46.83
Lot's of chewing in this one.
00:23:46.86\00:23:48.66
You can--oh, some black olives
00:23:48.69\00:23:50.08
will be really
pretty in this too.
00:23:50.11\00:23:51.48
Or just garnished on top.
00:23:51.51\00:23:53.47
So, when--what we found
out with the sprouting is that
00:23:53.50\00:23:57.97
we don't have to eat as much
food when we have sprouted food.
00:23:58.00\00:24:02.69
When we have sprouted
foods our nutrients are dense.
00:24:02.72\00:24:06.36
We get more bang for
the buck, so to speak.
00:24:06.39\00:24:10.05
And you can have a
smaller amount of food
00:24:10.08\00:24:12.61
and get greater
satiety because you've got
00:24:12.64\00:24:14.99
so many vitamins
and minerals and enzymes
00:24:15.02\00:24:18.09
that are just compacted in here
00:24:18.12\00:24:20.19
and when your cells are
saying, "Yes, thank you.
00:24:20.22\00:24:22.67
Thank you for
nourishing my body."
00:24:22.70\00:24:24.40
So the reasons
for sprouting then,
00:24:24.43\00:24:25.91
just very quickly are, economy,
00:24:25.94\00:24:27.80
because they
are very inexpensive
00:24:27.83\00:24:29.20
and we can have
greens year around.
00:24:29.23\00:24:30.69
And anybody can sprout.
00:24:30.72\00:24:32.09
And we feel that there
is more nutrition in them.
00:24:32.12\00:24:34.55
It's a mega nutrition for
such a small amount of space.
00:24:34.58\00:24:38.71
They're versatile.
00:24:38.74\00:24:41.25
There is almost no
reason not to sprout,
00:24:41.28\00:24:43.88
they are simple to sprout.
00:24:43.91\00:24:45.28
Our grandchildren
can sprout and do.
00:24:45.31\00:24:47.47
And you can make
anything with sprouts.
00:24:47.50\00:24:49.08
So there's lots of
reasons to do this in our mind.
00:24:49.11\00:24:52.83
And there is. Okay.
00:24:52.86\00:24:54.25
Well, stay tuned
we're going to be right back
00:24:54.28\00:24:56.66
and show you a display
of all the beautiful foods
00:24:56.69\00:24:59.17
that have been
created out of sprouting.
00:24:59.20\00:25:02.27
We hope you've
enjoyed "Let's Cook"
00:25:04.14\00:25:05.70
with Jeff and Nancy Riedesel.
00:25:05.73\00:25:07.30
Now let's take a moment
00:25:07.33\00:25:08.70
to review our
sprouting menu recipes.
00:25:08.73\00:25:10.89
For the
Rejuvilac you will need--
00:25:10.92\00:25:12.67
For the Basic Almond
Cheeze you will need--
00:25:23.11\00:25:25.57
For the Quinoa
Tabbouleh you will need--
00:25:35.09\00:25:37.46
For a Sprout
Salad you will need--
00:26:15.50\00:26:17.11
If you would
like more information
00:26:38.73\00:26:40.22
or if you would like to
contact Jeff and Nancy Riedesel
00:26:40.25\00:26:43.11
you may write to 3ABN.
00:26:43.14\00:26:45.05
PO Box 220, West
Frankfort, Il, 62896.
00:26:45.08\00:26:50.72
Or call 1 (800) 752-3226.
00:26:50.75\00:26:56.01
Now let's join Jeff and Nancy
00:26:56.04\00:26:57.78
and take a look at
our finished recipes.
00:26:57.81\00:27:02.48
Hi, and welcome
back to "Let's Cook."
00:27:04.29\00:27:06.66
Wow, I would say we
have a lot of food here
00:27:06.69\00:27:09.42
but actually we have
some nutrient dense food
00:27:09.45\00:27:12.00
which makes up for
the volume of food.
00:27:12.03\00:27:14.26
Very satisfying
and very filling.
00:27:14.29\00:27:16.15
Let's look at what we have here.
00:27:16.18\00:27:18.66
I see a wonderful,
what do you call that salad?
00:27:18.69\00:27:23.15
Oh, it's a tabbouleh,
it's a Quinoa Tabbouleh salad.
00:27:23.18\00:27:25.89
That's what I made
and that is just so good
00:27:25.92\00:27:28.50
the sweet grains and
all the veggies and things.
00:27:28.53\00:27:31.50
And then we have
our famous cheeze mould
00:27:31.53\00:27:34.98
with some sun dried crackers
00:27:35.01\00:27:37.17
and a little
tomato rose in the middle.
00:27:37.20\00:27:39.80
Beautiful tomato
rose. You did a nice job.
00:27:39.83\00:27:41.79
And then we have our
famous Sprouts Salad.
00:27:41.82\00:27:44.93
That's a just a multi
blend of different sprouts
00:27:44.96\00:27:48.18
and herbs and things.
00:27:48.21\00:27:50.10
And its got a
delicious dressing on top.
00:27:50.13\00:27:53.98
So we have
showed you a few things
00:27:54.01\00:27:55.99
about how to make sprouts
00:27:56.02\00:27:57.39
and how anybody can use sprouts.
00:27:57.42\00:27:59.26
I hope that you'll
enjoy them and try it at home.
00:27:59.29\00:28:02.33
You will enjoy it.
00:28:02.36\00:28:04.30