1 × $36.00
Benefits include larger batches, less time to harvest (8-48 hours!), minimal sprout disturbance, longer storage life, and the ability to grow many sprouts with NO RINSING!
THIS SPROUTING SYSTEM USES HEAT GENERATED BY THE SPROUTS TO PROVIDE A CONTINUOUS FLOW OF FRESH AIR
FREIGHT COST: Please ignore freight figures that appear on your invoice, as we manually adjust and change it to $12.50 for 1 unit and for up to 2 units $15 and 3 or more would be $20
|NOTE: On June 1, 2000, Sproutamo began shipping Sprouters that include two significant changes.
The new units include a sixth part – a Snap-On Vented Lid that is ideal for “travel sprouting” and for extended refrigerated storage of fresh sprouts.
SIX PARTS (Three in Sprout Keeper model) made from durable food grade plastic (high density polyethylene) simplify all aspects of sprouting from pre-washing seeds (if needed) to storing sprouts. (An added plus – non-sprouting uses such as washing grapes & berries or “crisping” limp celery, carrots, etc.!)
EASY-SPROUT™ is always used with the Inner Container nesting in the Outer Container when soaking, sprouting, storing and serving.
|An Alfalfa Insert snaps inside the Inner Container.
It reduces drainage slits for tiny seeds. (Use only when necessary.)The INNER CONTAINER rests above or level with the OUTER CONTAINER.
Both positions maintain air flow and retain moisture when used with the combination measuring cup / DOME or VENTED LID. The Solid LID provides a tighter seal of the sprouter contents (for use when airflow isn’t necessary or wanted.)
With proper soaking, draining and warmth most viable seeds sprout rapidly.
The process generates heat that results in the flow of fresh, humidified air that protects the sprouts from suffocation & dehydration.
And traditional problems (fermentation, mold formation or rotting of “dead” seeds) can be minimized or eliminated.
|A 1 1/2 cup capacity Dome rests above the Inner Container.
It permits air circulation yet retains moisture.
With graduated markings, it doubles as a measuring cup for use with fresh sprouts or most dry seeds.
To Soak/Rinse – Cover seeds/sprouts with warm/tepid water.
Lift out the inner Container to drain, empty the Outer Container & replace Inner Container.
Sprouts do best if they are well-drained after soaking or rinsing.
Important Note: Small seeds can be water-logged for hours after soaking.
Use centrifugal force to remove water from seed mass, then rock sprouter back & forth. .
|EASY-SPROUT CARE – Clean with dish brush. To remove stains, fill with water and add a Tablespoon of bleach.
The same bleach water can be used repeatedly. (If placed in a Dishwasher, Top Rack Only.)
Use untreated, whole dry seeds, beans, grains or nuts. Viability is the main criteria.
A good variety can be found at health and natural food stores, food co-ops, grocery stores and from direct mail sources. Remember – viable seeds will be sprouted in 8-48 hours in EASY-SPROUT™
• Seed Quantity – Use ½ to 2 cups of grains, hulled sunflower, whole sesame & nuts.
Use ½ to 1 ½ cups of hulled buckwheat & beans.
Use 4 T. to ½ cup of salad types including alfalfa, broccoli, cabbage, clover, radish. Don’t use chia, cress & flax.
• Soaking/Rinsing – Warm soak water (bathing temperature) is best, especially for beans & alfalfa.
For soaking time, 8-12 hours is fine for most types. Hulled sunflower, buckwheat & whole sesame need only an hour. Use room temperature rinse water.
• Special handling needs – Alfalfa & Salad Types – Most seeds need 1-12 hours of soaking & no rinsing.
Salad types like alfalfa, broccoli, clover, radish, etc., are usually grown to leaf stage.
Water keeps sprouts from growing into a tight, compacted mass, simplifies dehulling & rearranges sprouts for uniform greening. (At each rinse, fill sprouter with room temperature water, loosen sprouts with a fork, stir, skim hulls, drain well & loosen.)
See Sprouting Notes. Sample sprouts as they grow. When sprouts are the way you like them, eat or refrigerate. Remember – readiness is relative to variety, temperature, usage and preference.
KEY ELEMENTS OF NO RINSE SPROUTING – A larger seed mass (to increase warmth) – Warm soak water (90-120° F., initial temperature.) – A well-drained, non-compacted seed mass. (See Small Seeds – use of centrifugal force.)
|EASY-SPROUTING™ CHART (05-2009)|
|Seed Types||(Cups) Seed||(Y/N)‡ Rinse?||(Hours) Soak||(Hours) Sprout||(Y/N) Freeze?|
|BEANS**||½ – 1½||Y/N||8-12||16-36||Y/N|
|Garbonzo (see notes)||½ – 1½||N||8-12||16-36||Y|
|Lentil||½ – 1½||Y/N||6-8||16-36||N|
|Mung Bean||½ – 1½||Y/N||8-12||16-36||N|
|Peas||½ – 1½||Y/N||8-12||24-36||Y|
|GRAINS||½ – 2||Y/N||2-12||4-36||Y|
|Barley, Millet, Oat – hulled||½ – 2||N||2-4||4-18||Y|
|Kamut, Spelt, Wheat||½ – 2||Y/N||8-12||12-36||Y|
|Quinoa||½ – 2||Y/N||2-4||12-24||Y|
|Short Grain Rice||1 – 2||N||8||24||Y|
|Rye, hulless Barley & Oat||½ – 2||N||4-8||16-36||Y|
|Buckwheat – hulled||½ – 1½||N||½-1||8-24||Y|
|Sesame – unhulled||½ – 2||N||1-2||8-18||Y|
|Sunflower – hulled||½ – 2||N||1-2||0-18||Y|
|Almond, Brazil, Filbert||½ – 2||N||8-12||0-18||Y|
|Peanut (legume, actually)||½ – 2||N||8-12||0-24||Y|
|Pecan, Walnut||½ – 2||N||2-4||0-8||Y|
|Salad Types (See Notes)||¼ – ½||Y||6-8||36-96||N|
|Alfalfa, Broccoli, etc.*||¼ – ½||Y||6-8||36-96||N|
|*+Cabbage, Clover, Fenugreek, Black Mustard, Radish, etc.|
|**Beans lick Black Eye, Pinto, Soy, etc.|
|‡Any seeds can be rinsed (& must be with older methods) Non-salad types grow, taste & store better (fresh or frozen) with a No Rinse technique.|
HAVE YOU HAD YOUR SPROUTS TODAY?
“Find the shortest, simplest way between the earth, the hands and the mouth.” – Lanza Del Vasto (The Unsettling of America: Culture & Agriculture by Wendell Berry)
We’re talking about point-of-consumption food production.
EASY-SPROUTERS simplify and enhance germination, enabling us to easily turn economical commodities (seeds, beans & grains) & nuts into value-added, fresh food.
We’re not talking about a radical new diet or abrupt changes in eating habits, but simply add We’re talking about point-of-consumption food production.
EASY-SPROUTERS simplify and enhance germination, enabling us to easily turn economical commodities (seeds, beans & grains) & nuts into value-added, fresh food. We’re not talking about a radical new diet or abrupt changes in eating habits, but simply ing sprouts to what we’re already eating.
Why grow and eat sprouts every day?
Nutritionist Dr. Frances Grba said it best: “Sprouts become sources of complete protein, able to sustain human life without recourse to other foods.
They contain the most assimilable vitamins available because they come wrapped with all the minerals, enzymes and still-unknown factors so necessary to the full utilization of our food.
When they are added to other foods, they make the nutrients in these foods more useable to the body.
“ When a Seed Sprouts… – Stored food & enzymes needed for growth of the mature plant are mobilized. Protein, carbohydrate & fat is broken down (pre-digested) to free amino acids, simple sugars & soluble compounds.
Vitamins, including A, B-complex (B-12), C, E & K, increase to meet the growth needs of a young plant. (For example, B-complex in wheat increases 600 percent, vitamin E triples & vitamin C increases six-fold. Vitamin C in a 100 gram serving of peas goes from 0 to 69 mg. in 48 hours!)
Essential minerals – calcium, magnesium, iron & zinc are supplied in organic form, “chelated” for better assimilation. Nutrient-density is enhanced at the expense of calories!
• Most seeds, beans, grains & nuts are useable even if not specifically for sprouting.
They must be untreated. Don’t use garden seeds.
• Seeds are natural. Quality varies. Test. If OK, buy extra.
Keep seeds cool & dry. Store nuts & hulled sunflower in refrigerator/freezer.
• Don’t expect (or wait for) roots on hulled barley, millet, oats or nuts.
Use short sprout cycle & refrigerate. Use in 48 hours or freeze.
• For Combinations, use seeds with similar soak/sprout times, storage life, uses.
• There are 10 to 100 times more enzymes in germinated grains & beans than in raw fruits and vegetables.
• According to Dr. Edward Howell, enzymes are at a peak when the root is merely 6 mm long!