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Saria's Cupboard
Thursday, October 2, 2008

Boy, this last week just escaped me! Already it's Thursday, and I am looking forward to the weekend. I have always loved general conference weekend. It's time for me to listen, and pray, and get answers (if I'm listening) and hope, and heal. It's a good thing.
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First thing, let's follow up from last week's goals.
Ah, yes, the sprouts. My sprouts continued to grow and we actually started eating them raw. My husband & I enjoyed them so much raw, that I had to begin another batch to have enough sprouts to cook with.
And just in case you haven't ever tried sprouting, try this one: (It really is pretty easy!)

1. Take about 3/4 cup of hot water and add 3/4 cup wheat. Allow to sit in jar, on the counter for 12 hours. (*note: the recipe I followed calls for 12 hours, but I can never remember at 12- it's always been 24 hours later when I deal with them again- and it hasn't seemed to hurt my results.)
2. Drain water. (The recipe calls for drinking the water- and I did the first time. Not bad, not terrible, just not my first choice. The water has lots of vitamins so it won't hurt you!)
3. Place wheat in plate, jar, screen frame or growing location of choice. (My best results were in a shallow plate. In the jar, I overwater and cause fermentation not sprouting!)
4. If in a plate, cover with a dish cloth. Wet dishcloth to keep wheat moist but not soaked.
5. Keep cloth and seeds moist for 2-4 more days. Watch them grow as you check them daily.

At this point, I "Harvest" my sprouts into a quart jar in the fridge to slow growth until we are ready to eat them.
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Last week I committed to including sprouts in recipes and feeding those foods to my unsuspecting family. If the sprouts hadn't been so yummy, we wouldn't have eaten the first batch in the raw! So, on this second and third batch, we are cooking! Second batch was included in a green salad that my children smothered with ranch dressing. They ate the salad with no more complaints than a salad usually generates.
And the third batch o' sprouts is baking in a loaf of bread. (Again, if I had more to use, I'd have made more loaves.)

Here's the recipe I used...
Sprout Bread Ingredients
1 c Water
1/2 c Sprouted wheat berries
2 tb Oil
3 c Flour
1 tb Honey or Sugar
3 tb Nonfat dry milk
1 1/2 ts Salt
2 ts Yeast
Instructions for Sprout BreadScott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer.
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As I prepare my home and garden for a change of season, I am grateful for the change. And just as seasons change, so do the circumstances in our lives. Perhaps our health will be lost, or perhaps our financial stability, or our ability to bring home income. All of these changes will come to us in our lives.
Preparedness is wonderful as it helps each of us get ready for and cope with the changes that will and do happen.
Embrace preparedness. It will give you confidence, peace, hope, and order in a chaotic world.
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