There are many different ways to sprout, but they are all VERY easy. I got my sprouter at the HFS for about $30.00. Some sprouters are quite expensive, but you don't need anything elaborate. They also sell a variety of different seeds. The first seeds I got were a sandwich mix (radish, clover and alfalfa sprouts), however I'm going to stick with alfalfa only in the future as they are my favorite. And yes, Dragonfly, you can do bean sprouts. My sprouter is kind of like a tray on top of another tray. I spread 1 tablespoon of sprouts on top tray and pour water over 2 times per day. The water runs down to tray below. About five days you have a full tray of beautiful sprouts. I wash and put in refrig....have found they stay fresh for maybe 4 days. In the meantime I'm sprouting a new batch. If you were to buy one, I would first go to your local HFS to see if they carry. If they do, they can take out of box and show you how it works. Some people sprout things in jars with filtered covers. The real hassel with jars is that you have to take the sprouts out 2 times per day and wash. When you use the jar method you should wash with citric acid to keep out bacteria. I like the tray concept much better...no washing...just pouring water over them. Also make sure you get good organic seed from HFS or they may not sprout good. Here are a couple of websites just for some ideas:
nextag.com/sprouter
wheatgrasskits.com/sproutingkits.htm
All sprouters come with instructions.
As for beans in a crockpot I do it the easy way by using all canned. These always go over as a big hit.
In a frypan with a little olive oil I fry one chopped up onion and a couple cloves of diced garlic. Transfer to crockpot.
In crockpot I then add 2 large cans (30-32 oz) Bushs baked beans, a couple cans (14 oz) of kidney beans, couple cans (14 oz) of chili beans, couple cans (14 oz) of butter beans and a couple can of pinto beans. If there is still room in the crock pot I throw in a few more cans of whatever I have. However, always drain the cans or it will be too soupy. I then put in about 1/3 cup ketchup, 1/3 cup brown sugar and 1/3 cup BBQ sauce (you can adjust ketchup, sugar and bbq sauce to your own personal taste adding more or less).
Mix everything up and cook on low all day. Then I stick in fridge and just take a scoop out whenever. It gets better and better every day as it sits there. Doesn't last too long around here because my DH loves it and eats it like candy.
I'll tell you Jordy, I followed the EFI diet diligently for months and was just not doing better so I had to make some changes. At first I didn't stray far from the diet but did just little things to see how I felt. I just continued to experiment in small stages. I still pretty much keep a SF base. I haven't experimented with spicy foods yet...way too afraid to try that yet. I had not had dairy for months and months...I am now eating about 1/3 cup Stonyfield Farm plain yogurt in my smoothie and I sprinkle a small amount of parmasean cheese on pasta. When you experiment, just do it in very small amounts. Two things I never do is let myself get hungry or never overeat...I eat every 2.5 hours or so.
Best wishes,
Sharon
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Re: sprouting
