Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 I have tried sprouting garbanzo beans (organic) so many times now but it never seems to work...they turn sour most of the time. Does anybody have a good tip? Ulli ericscottfarris <EricScottFarris wrote:--- In RawSeattle , Martha Burton <mburtonakod@e...> wrote: > Any idea of what's in the dried tomato hummus, for those of us who can't > get MM products? Livin' Spoonful " Hallelujah Hummus " -- Sundried tomato: sprouted organic garbanzos, organic extra virgin olive oil, organic lemon juice, organic sesame seeds, water, organic sundried tomatoes, organic cilantro, organic garlic, organic jalapeño, oganic onion, organic cumin, celtic sea salt. Sweet pepper & basil: sprouted organic garbanzo beans, organic extra virgin olive oil, organic fresh lemon juice, organic red bell pepper, organic sesame seeds, water, organic fresh basil, organic fresh garlic, organic fresh jalapeño, celtic sea salt, organic fresh dates. Original: sprouted organic garbanzos, organic extra virgin olive oil, organic fresh lemon juice, organic sesame seeds, water, nama shoyu (organic soybeans, water, organic wheat, sea salt, koji), organic parsley, organic garlic, organic jalapeño, celtic sea salt. SmartMonkey Foods " Italian Cheeze " : organic sunflower seeds, organic lemon, organic garlic, celtic sea salt, organic herbs & spices. True Nature " Spicy Guacamole " : organic avocados; organic tomatoes; organic onions, organic cilantro, organic fresh squeezed lime juice, one or more of following: organic jalapeño, serrano, habañero and/or other organic hot peppers; organic garlic; sea salt. Buddha Belly Bakery " Raw Energy Power Balls " : organic hazelnuts, organic dates, organic spirulina, carob, organic flax, organic oats, organic coconut. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 > I have tried sprouting garbanzo beans (organic) so many times > now but it never seems to work...they turn sour most of the > time. Does anybody have a good tip? Ulli I try to avoid sprouting garbanzos in areas of high humidity or high heat. If you have a room with a dehumidifier it might be an idea to try it out there. Also, make sure you rinse the garbanzo beans at least once every twelve hours, better still, every eight. Leave your jar or whatever you're sprouting in in an area where excess water can drain away - even the tiniest bit of water at the bottom of a bowl can cause mold. Also ensure there is room in the lid of your jar for airflow. Good luck. I like to use the garbanzo beans when the root is about 1/4 to 1/2 inch long. Graham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2004 Report Share Posted February 18, 2004 Rinse, rinse, rinse, and rinse again and when you are done with that -- start over. I was told the key to good garbanzo sprouts is many rinsings during the day. I've followed that advice and seem to always come out with good sprouts. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2004 Report Share Posted February 18, 2004 Perhaps this is a matter of taste, but does the bean part of the sprout always taste so chalky? After sprouting two batches of them I am getting discouraged at the chalk factor. Is there a trick to avoiding this part? -Heather Shari Viger <shavig wrote: Rinse, rinse, rinse, and rinse again and when you are done with that -- start over. I was told the key to good garbanzo sprouts is many rinsings during the day. I've followed that advice and seem to always come out with good sprouts. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2004 Report Share Posted February 18, 2004 I think the key is rinsing, good draining and lots of AIR. I have sprouted them very sucessfully in my GreenLife sprouter. But then everything sprouts in there, I think I could put dimes in there and nickles would sprout! Richard In a message dated 2/17/2004 12:02:42 PM Eastern Standard Time, ulliall writes: > I have tried sprouting garbanzo beans (organic) so many times now but it never seems to work...they turn sour most of > the time. Does anybody have a good tip? Ulli Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2004 Report Share Posted February 22, 2004 Right, I meant the EasyGreen sprouter. We used to have a FreshLife Sprouter, but I didn't like it very much because the water in it got turbid so quickly and it was difficult to control the rinsing cycles. The EasyGreen is a much better unit. And yes, the GreenLife is a great juicer too (I think it is called the " Green Star " now though). I got all my " greens " , " freshes " and so on mixed up! Richard .. In a message dated 2/22/2004 9:57:53 AM Pacific Standard Time, qrhythm writes: Did you mean EasyGreen sprouter or FreshLife sprouter? I think GreenLife is a juicer. Just curious about a good recommendation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2004 Report Share Posted February 22, 2004 Did you mean EasyGreen sprouter or FreshLife sprouter? I think GreenLife is a juicer. Just curious about a good recommendation. RawSeattle , ZaphodB4@a... wrote: > I think the key is rinsing, good draining and lots of AIR. I have sprouted them very sucessfully in my GreenLife sprouter. But then everything sprouts in there, I think I could put dimes in there and nickles would sprout! > > Richard > > In a message dated 2/17/2004 12:02:42 PM Eastern Standard Time, ulliall writes: > > > I have tried sprouting garbanzo beans (organic) so many times now but it never seems to work...they turn sour most of > > the time. Does anybody have a good tip? Ulli Quote Link to comment Share on other sites More sharing options...
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