I've seen some raw vegan sites about soaking millet overnite. This completely safe? Also, its probably been thru heat already? Eden organics brand of yellow millet.

Need to get the whole millet. Soaking for about 8 hours is good, but during winter outside perhaps 12 hours is o.k too.

Fermented sprouted millet is also good, but needs a high phytase starter to overpower the tannins so the fermentation takes hold properly.

www.thesproutarian.com

The Sproutarian Man Wrote:
-------------------------------------------------------

> Fermented sprouted millet is also good, but needs
> a high phytase starter to overpower the tannins so
> the fermentation takes hold properly.

Why do you say this? It doesn't make sense to me. In the past I've fermented VERY high tannin containing beans (which have way more tannin than millet) as easily as those which have had their tannin containing skins removed.

MILLET him

In my decade raw I can safely say I have never worked with millet.

How do I use it?

basic basic please.

I soak and use it like wheat berries?

SueZ Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
>
> > Fermented sprouted millet is also good, but
> needs
> > a high phytase starter to overpower the tannins
> so
> > the fermentation takes hold properly.
>
> Why do you say this? It doesn't make sense to me.
> In the past I've fermented VERY high tannin
> containing beans (which have way more tannin than
> millet) as easily as those which have had their
> tannin containing skins removed.


The peer reviwed science clearly shows that a certain level of tannins can disrupt the fermentation process. It will not neccessarily stop it, but the full effects won't be there. I will find the study later and make further comments.

Quote

MILLET him

In my decade raw I can safely say I have never worked with millet.

How do I use it?

basic basic please.

I soak and use it like wheat berries?

Soak, sprout, and eat however you want. You could even ferment them after sprouting and blend them up into a fairly nice tasting drink.

THeSt0rm Wrote:
-------------------------------------------------------
> Im not sure of the difference between hulled and
> unhulled millet esp. as their seems to be many
> varities of millet, plus the sprouted millet
> pictures seem mixed of hulled or unhulled. You
> also can't specifically find unhulled millet on
> the internet since it seems mixed. Even the pics
> on the sproutarian website seems to show hulled
> sprouts.
>
> Im not sure what's the difference.
>
> Its a weird seed, people talk about eating them
> raw which seems odd because they're too hard to
> eat raw. One would need to blend them but..
> they're not blending them?

Here's sproutable millet...


[www.amazon.com]



> Its like, garbanzos/chickpeas too. NOne of them
> I've gotten are sprouting quality yet people all
> over the world xcept for me has access to
> sprouting quality chikpeas.


Have you tried black chickpeas from an Indian grocery store? I used to get almost 100% viability from them and they taste a lot better than the yellow ones. I never got one chickpea, ever, from a Mexican grocery store that sprouted. They must have been killed before shipping.

Here is where I used to buy my sproutable chickpeas ...

[www.indianblend.com]

I see they also sell whole dried peas. It might be worth your while to see if those will sprout for you, too. They are also very inexpensive ...

[www.indianblend.com]

I tried sprouting hulled millett and surprisingly it did sprout. I then process it in high speed blender with olive oil, salt, and paper (no need to add water). I liked it very much! Will do it again soon.