HIYA!

I just moved into the Detroit Zen Center. We've got a cafe here where the food is mosetly raw. Lots of sprouts. We're sprouting garbanzos. I've just started helping with the sprouts and the wheatgrass.

I noticed some of the garbanzos that are still in the sprouting jar are darker than most. I don't know how many days they've been in there but the sprouts are up to 3 or so milimeters. What's that, about 1/8 inch I guess. I was thinking they are rotten but they don't smell bad and they're sprouting. So I guess they're okay, huh?

Also, I've read that the rinse water is full of nutrients. Not only from garbanzos but from sprouts in general. But I understand that one purpose of sprouting is to remove the enzyme inhibitors. So, I wonder how long it takes to remove enough enzyme inhibitors for the soak water to be fit for consumption. Is just soaking and rinsing once or twice enough? We'd like to use the rinse water instead of "throwing the baby out with the bath water."

Thanks a ton.



This way is not compatible with Zen practice. This way IS Zen practice. - Dr. Doug Graham

Nothing whatsoever should be attached to. - Buddha

cool Troy yer in Detroit now?

sorry no answer to your sprout question , i toss the water into my house plants or garden

...Jodi, the banana eating buddhist

Garbanzo sprouts go bad rather easily. So what I do is allow them to slightly ferment, then grind them up, add lemon juice & a bit o' salt, and bob's yer uncle. A fake cottage cheese.