Bulk Grain, part deux

Last time I talked about Rejuvelac. This time I'm going to talk about sprouting.

Sprouting is also very easy. In fact, for those who are lazy (like me), this is a great science project for your kids. The amount you'll want to start with will vary, so please don't take the numbers I give as absolutes. I've seen anywhere from 2 tablespoons (for alfalfa) to 2 cups (for buckwheat). Each grain has a different amount of water it soaks up and a different amount of sproutage (is that a word?) that will fill a quart Mason jar (my preferred container).

Also, you don't have to use a jar. There are people out there who use bags to sprout seeds (a space saver though I've never used them myself) and I've sprouted large amounts of grain in mixing bowls.

So, why would you want to sprout your grains? Sprouting the seeds changes the chemical composition of the grain. When the grain is dry, the nutrients are dormant. After all, the plant isn't growing, is it? But once the conditions tell the grain to start sprouting, a host of vitamins, minerals, enzymes, and other goodies appear to help the grain grow. Protein also increases, both in quantity and quality. Because of this, sprouted grain is more than just a good supplement to your diet, it's what we rely on during the winter months to give us "greens" when there are none. We've personally found our energy increases dramatically when we've used sprouts on a consistent basis.

Sprouts are also very versatile. You can eat them all by themselves, combine them for a salad, pile them on a sandwich (in addition to or in place of lettuce), add them to cooked foods like stir-fry or soups or casseroles and on and on and on. The more you play with them, the more you discover about your tastes and about grain itself.

And did I mention you can sprout beans? :) I recommend low-heating, steaming, or cooking them after sprouting. Some sources say it's a good idea to do this because of possible toxins but I like it just because I'm used to soft, mushy beans. Crunchy beans don't appeal to me.

Now, there are some things to keep in mind. You should never, EVER sprout seeds intended for agricultural use. They're often treated with insecticides and may make you sick.

Also, don't try sprouting tomato or potato seeds. They're poisonous to humans.

If you want more information, I highly recommend The Sprouting Book by Ann Wigmore. She has more information on sprouting in bags and trays as well as information on how long to sprout different seeds and how to use them once they're sprouted. There's also a section on sprouting in Making the Best of Basics by James Talmage Stevens. That's the book that got us started.

On to the how of sprouting.

Equipment

(Remember, this is just what I use. I list them because these things are common to most homes.)

• a quart jar (our first container was a washed out plastic peanut butter jar)
  
• a piece of cotton guaze, nylon net, or pantyhose -- any durable, mesh-like fabric
• a strong rubber band (or sealing ring if you have one)

How I Sprout My Seeds

1. Fill the jar halfway with warm water (I use tap but some recommend filtered or distilled).
   
2. Measure out an appropriate amount of seeds, beans or grain (if in doubt, start with 2 tablespoons). Pick out any foreign objects and, if you like, broken seeds (these will swell but won't sprout).
3. Put measured amount in jar. Cull "floaters" or "sinkers" ("floaters" when most of the seeds fall to the bottom of the jar -- "sinkers" when most float on the top).
4. Secure the chosen fabric onto the top of the jar with the band (or ring).
5. In general, soak 6-8 hours. If it's cold in the house, soak 8-12 hours. Quinoa only takes 4-6 hours, at most.
6. After soaking, drain them, rinse once, drain well (it's best to let the jar sit upside down at an angle for a few minutes), then set them in a dark place (or cover them if that's not available). Try to put them in a warm place since this speeds up the process.
7. Rinse and drain the seeds about 2-3 times a day until the seeds grow to the desired length (varies with seeds).
8. (optional) the last day of sprouting, put the seeds in the window to get some sun. This works beautifully with alfalfa seeds and gives them those little leaves you see in the store-bought sprouts.

For those who are curious about lengths, here's where I stop sprouting if I'm sprouting these for "veggie" use.

Wheat = seed length (I'm talking about the part that eventually becomes the blade of grass, not the rootlets that first show up).
Rice (brown, whole grain, short-grain) = seed length
Quinoa = about 1"
Alfalfa = 2"
Garbanzo/chickpea = 1/2"
Lentils = anywhere from 1/4" to 1" depending on the recipe
Buckwheat = 1" to 3" (note: this seed will need to be rinsed 4 to 5 times the first day because of the mucus-like stuff the seeds throw off... also, I wouldn't recommend eating these very often... I've heard large quantities can make some people more sensitive to light... however, they taste really good).
Radish = 1 1/2" (very spicy seed)
Mung = about 2" (great in stir-fry... won't look like stuff in stores because they use high-pressure during sprouting to get that look)
Kidney Bean = 1/2"

If you have untreated vegetable seeds, you can use those as well, but once again, do not use vegetable seeds that have been treated with chemicals. I just avoid using veggie seeds altogether except for planting in my garden. That way I avoid the issue altogether.

So, have fun, play around with this, and next time I'll talk about some ways to use the sprouts you've grown, as well as the joys of wheatgrass.

Bag Credit?

I have never heard of this, but it makes sense considering the economy and how much stores spend on bags. In fact, I wouldn't be surprised if stores started charging people who didn't bring their own bags. I've heard they already do that in some other countries.

Anyway, apparently there are some stores that will give you credit if you bring your own bag. These include, but are not limited to:

• Target
• Albertsons
• Kroger
• Whole Foods
• Sprouts
  

Frugal Hacks: Stores that give credit for bringing your own bags

Update February 11, 2009: I found out that my local Mrs. Baird's thrift store gives a five cent discount for each bag you use. It wasn't clear if it had to be their bags or just a reusable bag in general, but I'm definitely going to find out since I still buy a small amount of bread products each week.

Bulk Grain or...

... what on earth do I do with all this wheat?!

(This, btw, is the result of my thoughts while I was composing my pancake post... which will eventually happen.)

The most common complaint I've heard when it comes to stocking up on bulk whole grains is "But I don't have a grinder". In case that sounds snarky, I used to say the exact same thing early in my marriage. However, I've found some people who have found a way around it. I offer it here so that those who have whole grains in bulk can rotate them into their diet and get used to them, and so that those who don't have any might be willing to purchase some (there's plenty of places online that sell whole grains in bulk or just go to your local granary or LDS cannery).

I'm going to use wheat as an example just because it's the grain we're most familiar with; many of these things can be done with other grains as well. A lot of the things I'm going to mention were a result of our journey through autism with our two eldest and the whole GF/CF diet thing. If you want to read more of what we are currently doing with our two eldest as we try to help them learn and grow, check out There and Back Again.

Things you can do with whole grains without using a grinder:

• Turn it into Rejuvelac (a "mild drink").
• Sprout it.
• Plant the sprouts and grow edible seedlings (like wheatgrass, barleygrass, and sunflower greens).
• Soak it, sprout it (optional though highly recommended), and cook it on the stove.
• Soak it, sprout it (again optional), and grind it in the blender for use in muffins, quick breads, and pancakes (this one is a fun trick to learn).

I'll go over all these over the next few weeks, possibly even including a few of my favorite recipes if it doesn't violate copyright.

First, Rejuvelac.

Rejuvelac is what Ann Wigmore and others call the water poured off of grain that's been left to sit and ferment for a day or two. It has a very pleasant odor and is chock full of enzymes and good bacteria for your intestines. It also makes raw foods... heck, any food, more digestible if used in a recipe. I use it mostly in "raw" soups and it really adds to the flavor. Even though it's made from fermented grain, it's non-alcoholic because the water is poured off before the grain reaches the point where the chemical change occurs that creates the alcohol.

It's also incredibly easy to make and, unlike some other processes, is pretty forgiving if you don't have the strongest sense of time. I'll show you just how easy it is to make.

Take one cup of grain... any grain. Soak the grain in filtered water overnight (or about 8-12 hours). Strain off the water and rinse the grain well.

Put it in a non-metal container (glass really works the best... we use mason jars). Then, pour about 2-3 cups of purified or distilled water over the grain, cover loosely to keep out the bugs and let it sit. Check it again in about 12-24 hours. It's done when the water is kind of bubbly and tart to the taste. Strain off the water and drink.

That's all.

If you like, you can (and I strongly recommend this) put the grain back in the container you used to let it sit and cover it again with clean water. If you do this it won't take as long for the grain to get nice and bubbly again. The grain can be used (depending on many factors) about 3 to 5 times before it becomes so fermented that it's probably best only for compost. If you really hate to "waste" grain like that, try catching the grain before it becomes too sour for your taste and turn it into Essene Bread. Ann Wigmore has the recipe in Recipes for a Longer Life as does Sue Gregg in her bread book, or you can look for recipes online. I don't make it myself because the one time I tried to make it the sour taste was just too much.

One final thing I feel I must mention: if your Rejuvelac has an off or nasty odor, don't use it or try to save it. Some bad bacteria probably got in there. Rejuvelac should always have a pleasantly fermented smell and taste to it (think yogurt or sour cream... though for some reason mine always makes me think of soda pop... probably the bubbles).

Ann Wigmore recommends floating a small bundle of wheatgrass on top as an extra filter for impurities. We've done that and it does make the Rejuvelac taste better, though not dramatically so. (I'll mention some of the interesting things we've done with wheatgrass in a separate post.)

Next in the series: having fun with sprouts. :)

Freecycle: the Good, the Bad, and the Trash

I first heard about Freecycle through FlyLady. I didn't think much of it at first. Then I started seeing it mentioned on various frugality blogs/sites. I became intrigued and, once my curiosity regarding privacy was satisfied, signed up. I've been using it long enough now that I'd like to give my thoughts on it.

Overview

Freecycle is actually one group encompassing a group of smaller organizations joined by email and the idea that "one man's junk is another man's treasure". You post to your local group (found through the main website though you post through a different medium) if you want to give something away. Emails come back from people (also members of the group) who want what you want to give away. Y'all decide on a method of exchange and hopefully everyone walks away happy.

The Good

Freecycle's biggest awesomeness is the porch pick-up. In our suburban neighborhood it works beautifully: I give a list of items to Mr. Vinca and he picks them up on the way home.

You can find some really odd things that you wouldn't find anywhere else, perhaps not even at a thrift store. And then there are those odds and ends, bits and pieces that would ordinarily just get thrown away but that are good enough to repair/replace items you may already have.

We've gotten a pretty nice desk, material, sheets, and lots of clothes through Freecycle.

The Bad

Although it seems to work for those in rural areas, it sounds like it's more difficult. People aren't as willing to drive and that means the porch pick-up is out. Those who live in rural areas sometimes have to meet face-to-face to exchange or have a "drop-off" (not recommended because of "no-shows"). Also, the porch pick-up would probably not work in a more urban environment.

The "no-show". This is one of the big drawbacks but only if you are desperate to get rid of stuff. A "no-show" is someone who says they'll pick up and never shows up. You email and either the person doesn't respond or sends back excuses. I've given second and third and fourth chances to some "no-shows" and I've learned that if a person doesn't show up the first time to pick up an item, and doesn't send an email explaining why, then it's better to just move on to the next person who asked.

Perhaps this is specific to my area, but time is a big drawback from what I see. If you haven't responded to an email for an item within the first hour it was sent (sometimes within the first couple of minutes) chances are good you won't get it. It depends on the item and it depends on the demand... something you can't guage through watching emails. I've found I have to check email four or five times a day just to have a chance at getting items. And fifty percent of the time there's no payoff.

The Trash

This is perhaps the biggest drawback and might be specific to my area. The better group members describe items in detail, including any damage. A few amazing people will offer photos, especially if it's furniture. Sometimes I'll see an item I want that has very little description. I've learned not to ask for items that don't have much of a description. It may be perfectly fine, or it may not, but either way I'll be spending gas money and time trying to find out. And it's very, VERY bad form to ask for something and then turn around and tell the person giving it away that you don't want it after all.

The worst, of course, is when I misunderstand an email.

Once, there was an entertainment center listed. I misunderstood the description regarding its complete state (it was taken apart by the person giving it away) and thought it was more narrow than it actually was. It is now sitting, unused, in our garage, only because we think we may have a use for the glass doors (cold frame?).

Finally, perhaps other groups are different, but in my group the volume of emails are huge. If I don't check my email at least once a day, I end up spending far more time than I'd like just deleting emails.

Summary

Freecycle is great for those in a suburban neighborhood who have time to check their email several times a day. It also works for those who can't check email as often but primarily want to use Freecycle to get rid of items without filling up the landfill or loading up their car to take stuff to the thrift store.

On Taking Pride in Homemaking

Good, though long, post about worries others have toward those who choose to stay at home with suggestions on how to deal with it. I especially enjoyed the point about complaining. It's too easy, both to do and for others to misinterpret.

Homemaking Without Worry

FYI re: flu

Good information to have regarding this year's flu. I hope no one out there expects to rely on Tamiflu or similar treatments. I firmly believe the flu, due to variety and adaptability, can't be fought by our current medical system. Prevention is key, and if you're herbally-minded, hit it with the strongest stuff your common sense will allow. Most "treatments" in magazines are so weak and watered down they don't do much. I know because I've tried some of those "tips"; I only found relief when I began researching treatments on my own.

I'd better stop now before I begin to rant on a large-scale. Not enough time for that. ;)

Beautiful, easy book

When I saw this I knew I had to link to it here. I've seen other homemade books but none looked as beautiful to me as this method. Enjoy.

Lady Lydia: Book From a Box.