Ep 3 - The Farmizen Show - Sprouting 101 - converting seeds to superfood - w/ Ganesh

CHAPTERS
02:56 Personal Experience with Sprouted Grains
09:09 The Evolutionary Purpose of Sprouting
14:31 Sprouting vs. Soaking
22:27 Sprouted Ingredients in Baking and Cooking
23:34 Dosa Batter: A Healthy Option
26:49 Sprouts: A Good Source of Protein and Fiber
27:29 Cooking and Steaming Sprouts
30:13 Innovative Uses of Sprouts
Summary
In this episode of The Farmizen Show, Ganesh from Sprout OG discusses the transformative power of sprouting. Sprouting is the process of unlocking nutrients and making grains, legumes, and seeds more digestible. Ganesh started sprouting after experiencing stomach problems and found that sprouted grains helped alleviate his symptoms.
Sprouting increases the nutrition density of the food and reduces anti-nutrients. It is recommended to soak grains, legumes, and seeds overnight before sprouting them. Sprouting improves taste, but it may take some time to adjust to the new flavors. In this conversation, Ganesh discusses the use of sprouted ingredients in baking and cooking. He explains that sprouting ancient grains can make bread and cookies denser but also more nutritious. He shares his favorite product, dosa batter made from sprouted green moong, and suggests adding sprouts to salads and other dishes. Ganesh also talks about the benefits of sprouts for protein and fiber, and the importance of cooking sprouts for older individuals. He mentions the difficulty of sprouting flax seeds and rajma, and advises starting with easier sprouts like green moong. The conversation concludes with a discussion on soaking white rice and the future exploration of stone grounding and cold pressing.
P.S. You can buy Ganesh's products listed under seller as Sprout OG, on the Farmizen app if you are in Bangalore - shop.farmizen.com
Keywords
sprouting, nutrients, digestion, stomach problems, nutrition density, anti-nutrients, soaking, taste, sprouted ingredients, baking, cooking, ancient grains, dosa batter, protein, fiber, flax seeds, rajma, soaking white rice, stone grounding, cold pressing
Takeaways
Sprouting unlocks nutrients and makes grains, legumes, and seeds more digestible.
Sprouted grains can help alleviate stomach problems and improve digestion.
Sprouting increases the nutrition density of food and reduces anti-nutrients.
Soak grains, legumes, and seeds overnight before sprouting them.
Sprouting improves taste, but it may take time to adjust to the new flavors. Sprouting ancient grains can make bread and cookies denser but more nutritious.
Dosa batter made from sprouted green moong is a healthy option.
Sprouts are a good source of protein and fiber.
Some seeds, like flax seeds and rajma, are difficult to sprout.
Soaking white rice before cooking can have benefits.
Sound Bites
"I always had stomach aches. My GI tract was very unhealthy, right? And when I used to eat only sprouted grains, as one of the remedies, right? A natural remedy, all my stomach problems disappeared."
"Grains, legumes, seeds, they all evolved to not be digested by animals or human beings, right? That's their way of reproduction, plant's way of reproduction."
"You don't need to... only that's not the only way to make it healthy. You can just soak it. For example, you said let's say rice, right? Or even let's pick toor dal for example. Right? Toor dal is cut, it's polished or even if it's not polished, it's shaved so that all the skin and everything is gone. It won't sprout. It's a little... dead seed so to speak, right? It won't, it will never become a plant. But it does have some anti-nutrients in it still, because that's the nature of it, right? You can still soak it, soak it overnight and use it the next day, throw the water that it was soaked in and you can use it the next day and you'll have a lot of the reduction of your anti-nutrients just by doing that one thing."
"I try to use as many ancient grains as possible and using ancient grains some of the advantages, disadvantages is there's not enough gluten in it. So bread is a lot denser, cookies are a lot denser."
"Batters like Idli and Dosa batters are far healthier."
"Dosa batter man, it's magical."