french bakery

sprouted

 

healthy sprouts

 

 

sprouted grains

 

essene bread

 

 

bread basket

 

 

organic baguette

 

ezekiel bread

 
OUR DEHYDRATED SPROUTS BEFORE MILLING
(pass the mouse on the name for bigger image please)

alfalfa   azuki   carrots   fennel   fennugreek   leeks

ALFALFA

AZUKI*

CARROTS

FENNEL*

FENUGREEK*

LEEKS

lentils   millet   mustard   quinoa   red radish  

wrs

LENTILS*

MILLET*

MUSTARD

QUINOA*

RED RADISH

WRS*


"The Sprout Your Own"

Our sprouted grains have the same nutritional qualities as the sprouted flours do. They will keep indefinitely in an airtight container in a cool dry place. We offer sprouted grains for those people that choose to grind their own. Sprouted grains should not be ground in a stone mill but rather in an impact type mill. Our sprouted grains can be rehydrated and added to breads or eaten like a cereal or side dish.

Sprouts : They belong to the group of super foods. They have the highest nutrient content of raw foods, which is also very much easily absorbed by the body. Five thousand years ago Chinese nobles ate sprouted seeds for rejuvenation and healing. Today, research seems to be confirming that sprouts are the food of the future, as well as a food of the past. During WWII, when the United States was concerned about a possible meat shortage, the scientific community advised the government that the consumption of germinated seeds was the best and the cheapest alternative to proteins in meat. Today, the increasing tendency to avoid eating meat means that sprouts are taking a serious place in modern culinary approach.

sprouting growth

The value of sprouts is becoming more and more accepted among many in the scientific community today. Sprouts are found to be a complete protein. Untampered natural sprouts assist in the building of nerves, tissue, bones and blood confirming their healing properties. Institutes have treated people for different disorders. Sprouts were found to contribute extensively to the immune system, and were shown to be excellent detoxificants.

Studies at Washington University have shown that a shortage of metabolic enzymes can jeopardize our health. Apparently, if we get digestive enzymes from our food, more metabolic enzyme is freed to prevent disease and maintain health. Unfortunately, all processed food has been heated by one of more means, and thus, all natural enzymes have been destroyed. It seems that eating raw foods is the answer as we literally wear out our enzyme making machinery by forcing our bodies to produce such a concentrated flow of digestive enzymes all of our lives. By squandering our enzyme making capacity on digestive enzymes, our body has less capacity to create and preserve the thousands of other enzymes in other systems in our body. As a consequence, enzyme activity throughout the entire body declines rapidly and the aging process accelerates at a much faster rate than it should.

Composition of Sprouts : Sprouting is a natural form of “cooking” which retains the nutrients that are lost in the refining or cooking processes. Therefore, sprouts are packed with vitamins and minerals, high protein and low fat.

•They are rich in antioxidants: vitamins A,C and E and selenium. They also contain calcium, phosphorous, magnesium, iron, zinc, folate and vitamin B. They are low in sodium but high in potassium. Sprouted legumes like peanuts, soya beans and peanuts have complete proteins.
•Sprouts have food enzymes which are needed for biochemical reactions in the body.
•There is a considerable amount of fiber and there are 10 to 100 times more enzymes in sprouted seeds than in vegetables or fruits, depending on the enzyme and the seed being sprouted. Sprouted seeds are also a great source of vitamin C, carotenoid A, B vitamins, and minerals.

The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds and inactivates aflatoxins, potent carcinogens. These inhibitors can neutralize our own precious enzymes in the digestive tract.

nature goodness

BRIEFLY....

ALFALFA : Alfalfa (Medicago sativa) is a flowering plant in the pea family Fabaceae cultivated as an important forage crop. In the UK, Australia, South Africa and New Zealand it is known as lucerne and as lucerne grass in south Asia. It resembles clover with clusters of small purple flowers.

AZUKI : It is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var. nipponensis is the progenitor. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It was cultivated in China and Korea before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the soybean.

CARROTS : The carrot (Daucus carota subsp. sativus ) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

FENNEL :(Foeniculum vulgare),It is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere (particularly, it seems, areas colonized by the Roman) and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks.

FENUGREEK: Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. Fenugreek is used both as a herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry.

LEEKS : The leek, Allium ampeloprasum var. porrum, also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Two related vegetables, the elephant garlic and kurrat, are also variant subspecies of Allium ampeloprasum, although different in their uses as food.

LENTIL : The lentil or Masoor daal or Masoor dal (Lens culinaris), considered a type of pulse, (generic translation daal or dal,) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each.

MILLET : The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments such as those at risk of drought. They have been in cultivation in East Asia for the last 10,000 years. Other varieties are also known in other places as Finger millet, Kodra, Mandia, Nachani, Kal, Tamba, eleusine coracana, Dagusa, Madua or Ragi.

MUSTARD : Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard

QUINOA : Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

RED RADISH : The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

WHEAT : Wheat (Triticum spp.) is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, alcohol, vodka, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch. Wheat is a globally important source of dietary carbohydrate (starch) and protein, but cannot be eaten by people who have an adverse immune reaction, called Celiac disease, to gluten, one of wheat's component proteins. Statistics for people in the United States) indicate that between 0.5 and 1.0 percent of the population has celiac disease

RYE : Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskies, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats.

SPELT : Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.

BARLEY : Barley is a cereal grain derived from the annual grass Hordeum vulgare. Barley serves as a major animal feed crop, with smaller amounts used for malting (mostly for beer and certain distilled beverages) and in health food. It is used in soups, stews and barley bread in various countries, such as Scotland and in Africa. In 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km²).

You can fin more infos on the UK centre for living foods : here or what we can do here


How To Sprout Your Grains & Seeds :

MUCILAGINOUS SEEDS