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Sprouting Grains

There was a period of time in our household, when we had three kids ages 3 and under.  To put it simply, our house was crazy.  We decided that we couldn’t control everything, but we wanted to make a big effort around giving our kids the nutrition that would allow them to thrive physically and mentally.  We did all the research.  We watched the childhood obesity epidemic continue to sweep our country, and more studies showed how the intake of gluten and sugar was the trigger for obesity in our youth, and responsible for many of the learning disabilities and inability to focus that we were watching in our classrooms.   We decided to do an experiment in our family.  For 12 months we removed all grains and limited sugar.  We noticed changes in our kids right away.  Changes in body composition, and in behavior.  We have for the most part stuck with this lifestyle and are pleased with what we have gleaned from it. 

However, we can’t always stick to what seems to be in stark contrast to what the rest of the world is eating.  We have developed a few work arounds that seem to work well for us.  One of my favorites is soaking grains.  It’s actually simple and it allows us to enjoy something that we typically wouldn’t be able to eat.  The process of soaking grains helps to pull out phytates that are in all grains.  Phytates are a protein in grains that are very difficult to digest and block the uptake of vitamins and minerals that are often present in the grain themselves.   The presence of phytates in grains makes it almost impossible for us to get any nutritional value from the grain itself.  Keep in mind, the soaking process does not rid the grain of gluten, which is another protein that can cause the gut to react poorly in many people. 

The soaking process is a very traditional.  I remember watching my mom soak grains as a kid.  She learned the process from her mom, who was of Polish decent and would soak and sprout barely for a barely soup that my mom still makes to this day.  I love to make a soaked brown rice bread that is wonderfully delicious.  It’s simple.  Here is how I soak most every grain including the brown rice:


  1. Rinse the brown rice for thoroughly about 10-15 times.
  2. Take about ½ cup of the brown rice and place in a jar with a screen cover or cheesecloth cover.
  3. Fill the jar with water and soak for about 12-24 hours.
  4. Turn the jar upside down at an angle in a bowl so it will drain and still allow air to flow.
  5. Repeat rinsing and draining a couple times each day.  After 2-3 days sprouts will form.  Then you can drain the rice, rinse and prepare however you like.

Here is the recipe I use for the sprouted brown rice bread:

  1. 3 cups sprouted brown rice flour (just take your sprouted rice and put it in the food processor until it is flour). ¾ cup arrowroot powder. 1 ½ teaspoons baking powder. ¾ teaspoon baking soda. ¾ teaspoon sea salt.
  2. 2 cups plain organic kefir (cow, goat –warning if use goat…it’ll taste like goat, or coconut) 3 large organic eggs. 1 tablespoon maple syrup (optional) Preheat oven to 350 degrees.


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