Creating Your Own Frozen Convenience Foods
How can we adapt seed foods (and sprouting!) to modern, busy lifestyles? That question was answered through my efforts to modify sprouts for use by our two young children. It led to the discovery of a fast, simple way to sprout, preserve and process a diverse variety of live, germinated seeds, grains and nuts. What began as a solution to a "baby food problem," evolved into delicious, do-it-your-self high-vitality, frozen convenience foods - breakfast & snack bars, gourmet sandwhich fillings & cracker spreads, dips, no-bake cakes etc.
The NO RINSE SPROUTINGtm method, precise soaking and shorter sprouting cycles followed by prompt refrigeration and freezing are essential. We should soak long enough to soften the seeds, activate enzymes and neutralize inhibitors. This occurs prior to maximum saturation for each seed variety. Oversoaking makes it difficult for water clinging to the seeds to be absorbed in a timely fashion, after draining. The resulting wetness complicates germination. We end up with sour sprouts and a needless waste of seed energy. Even our ability to store and use fresh/frozen sprouts is compromised.
To get started: Soak unhulled Sesame seeds & hulled Sunflower one hour (two hours if combined with hulled grains). Soak hulled Barley, Millet & Oats 2-3 hours. Longer soak cycles (6-12 hours) are fine for whole grains (Kamut, Rye, Triticale, Wheat, etc.) and nuts (Almonds, Brazils, Filberts).
After soaking, use short (12 hours or less) sprout cycles with Sesame, Sunflower, hulled Barley, Millet, Oats & nuts. You won't get roots on hulled grains or nuts & you don't want them on Sesame & Sunflower. There is more flexibility with the sproutable grains, but to avoid a "grassy" flavor I prefer the roots under 1/4" (12-36 hrs.). Refrigerate sprouter with the Dome. When seeds are cool, they can be transferred to tough plastic bags for freezing.
Pound batches of frozen sprouts can be ground in a VITA MIXERtm (high speed) without destroying the heat sensitive enzymes. For efficient processing keep sprouts frozen. Since I use the V-M primarily for grinding frozen germinated seeds, grains & nuts - without liquid, I ordered an extra container, without the spigot. I grind many batches in rapid succession. Each batch requires about a minute - with several blade reversals in the last 30 seconds. For me it's an nuisance to use the "action dome" - but I'm very careful when I move any ingredients toward the blades with the handle of my big wooden spoon. For small test batches (3/4 cup) an Osterizer Mini-blend jar is ideal.
Simply by varying the use of sesame, sunflower, nuts, grains, natural sweeteners (date fines, raisins, etc.) and various flavorings (cocoa, carob, coconut, peanut butter, dijon mustard, onion, etc.) we're able to create and keep on hand in the freezer an endless variety of convenience foods - breakfast & snack bars, dips, spreads, no-bake cakes, sandwich fillings, etc. - our own convenient supply of fast food, with the freshness & vitality still intact.
This nutritionally and environmentally benign approach to the use of seeds, grains and nuts offers an exciting new direction in the realm of food. With minimal effort we can make wholesome, enzyme-rich, earth-friendly meals and snacks everyone can enjoy!
