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Sprouts! Specialty Culinary Ingredient & Superfood

Sprouts! TAND CEU event

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Sprouts!Specialty Culinary Ingredient & Superfood

Hello and Welcome to our HOME!Chef Sean Danahy RD.

LDN.I am a Culinary Nutrition Specialist• The Culinary Institute of America• University of Maryland Eastern

Shore (UMES)• University of Maryland• Sodexo Dietetic Internship Program

Next: Johns Hopkins University Masters program- Food Safety & Regulation

Sprout Event Objectives:• Review the basics of seed physiology • Introduce the concept of sprouting• Identify various seeds that can be sprouted • Outline the methodology of home sprouting• Connect the act of sprouting to various culinary applications and trends• Discuss the potential use in dietary management and nutritional counseling• Highlight the change of nutritional composition sprouting• Consume a variety of sprouts!!!• Provide resources for further learning and sourcing of sprouts so you may go

out and sprout!

Sprouting Basics• Seeds = an embryonic plant enclosed in a seed coat

• Seeds contain the foundation for plant reproduction by encapsulating stored energy.

• Germination is the phase by which the seed response to environmental conditions (temperature + hydration), and through a series of enzymatic reactions, growth begins.

• Sprouting- hydrating a seed, nut, legume in controlled conditions to allow for the start of germination.

Seed physiology:

• 3 parts to a whole grain:• Bran- fiber, B-Vitamins, antioxidants• Endosperm- Starch (stored energy)

& protein• Germ- proteins/fats

• According to the whole grain counsel: “Without the bran and germ, about 25% of a grain’s protein is lost, and are greatly reduced in at least seventeen key nutrients.” 

http://wholegrainscouncil.org/what-whole-grain

Seeds contai

n: Fiber,

Starch, Vitamin

s, Minerals, Fats

and Protein

The Concept

• Sprouting seeds from various plants is not new, but home sprouting is increasing in popularity.

• The culinary Industry has been using microgreens for decades as a gourmet presentation• Why: Color, flavor, texture, dimension and the ever

important: “cuteness factor”,

But again- Not New• Fermentation enthusiast know that malted barely is a preferred

source of energy for the fermentative reaction of numerous beer variations.

• Malt- as in the disaccharide Maltose (glucose + glucose)• Malted barely is a cereal grain allowed to partially germinate and

then dried to halt germination/sprouting.

• Why?: Germination activates the enzymes that begin to break the bounds of stored starch within the grain and allows for more readily accessible small chains of disaccharides to become available.• In beer fermentation this becomes the fuel source for the yeast to produce

ethanol and CO2

So what can be sprouted?• Pretty much anything:

• Edible grains/grasses: Wheat grass, barely, wheat, triticole, amaranth, quinoa, spelt, kamut, oats, millet, rye, rice, etc

• Nuts: Almonds

• Peas and Legumes: Lentils, adzuki, garbanzo, soy and mung bean

• Microgreens: alfalfa, broccoli, brussel, fenugreek, clover, corn, garlic, onion, sesame, chia, radish's, arugula, cabbage, cress, mustard, hemp

Home sprouting is becoming more popular because:

• It’s fun & quick- kids enjoy seeing the stages of plant growth (2-5 days)

• Requires very little equipment- water, a jar, and a screened lid for draining

• Wide application- it conforms to the needs of the most restrictive dietary pattern

• Ie: Raw Vegan aka the most crunchy of the crunchy diets (nothing cooked above 118)

• Shelf stable- dehydrated seeds can last 10+ years

• Nutritional value- Composition of nutrients transform through germination and

increase bioavailability

SproutPeople.org

• I came upon SproutPeople.org while researching nutritional supplements.• The website spoke to both specialty diets and health/nutrition, but

also featured unique seed mixes for culinary focused application, as well as equipment.

• Instructions and resources abound!• Recipes, tools, suggestions, and numerous varieties of products

• Certified Organic• Sprouting Seeds + Water + Time = LUNCH

Amber Waves of Grain Sprout Mix

$9.72 Lb.Wheat, Rye, Barley, Triticale, Oats, Spelt, Kamut, Quinoa, Sesame, Millet and Amaranth

A beautiful, sweet, delicious and, nutritious mix of 11 sprouting Grains 

• Soak 6 - 12 hours  Rinse / Drain2 times per day   Harvest 2 - 3 days

Beanie's Awesome Sprout Mix

$11.01 Lb.

Green, Crimson & Red Chief Lentils, Green, Marrowfat & Yellow Peas, Beige Garbanzos and AdzukisThe most beautiful pastel bean blend ever. Great as a snack or in recipes both raw and cooked!

• Soak 8 - 12 hours  Rinse / Drain 2 - 3 times per day  Harvest 2 - 3 days

French Garden Sprout Mix

$14.32 Lb.

Clover, Arugula, Cress, Radish, Fenugreek, Dill

The greatest thing ever to happen to Leafy Sprouts! Bringing the flavors of French cuisine to your kitchen!

• Soak 8 - 12 hours   Rinse / Drain 2 - 3 times per day   Harvest5 - 6 days

Italian Blend Sprout Mix• Soak 8 - 12 hours  Rinse / Drain2 - 3 times per day  Harvest 5 - 6 days $14.92 Lb.

Clover, Garlic and Cress

Leafy Sprout Mix ever! Italian Blend is a great way to enjoy Garlic Sprout flavor.

NOT suitable for a fruit smoothie FYI- garlic can really pack a punch

Long Life Sprout Mix Soak 6 - 12 hours Rinse / Drain 2 - 3 times per day Harvest 3 - 6 days $23.32 1/2 lb.

Broccoli, Red & Green Cabbage, Radish, Mustard, Arugula, Cress, Mizuna & Tatsoi“Research has shown that antioxidant content can increase when certain sprouts grow together. We base our mixes on taste, texture and growth rate for the most part, but we considered "science" too, when we made this mix up.”

Are YOU beginning to think about seeds differently?????

Culinary Applications:• Salads – mix up any sprout blend with a vinaigrette and you have

a nutritionally dense meal• Stir fry- fortify your fry with flavor, add to the pan or top the

plate with a garnish (+$5 in the industry)• Smoothie or Juicer• Add into dips like Hummus, or top a sandwich or wrap• Homemade Granola or trail mix• Hot or cold cereal – as the base or an addition

Nutritional Transformation

• Of course this is nutritious- it’s plant based!

• Please see your handout- 5 research studies conducted on the impact of sprouting and seed germination on the nutritional composition.

• Lets take a moment to review these 5 abstracts and discuss some of the highlights suggested by the researchers while the Chef prepares a couple treats….

Benefits:

• “When sprouting seeds, nuts, beans, and grains you get:

• Higher vitamin content. In some seeds, the vitamin content is increased by as much as 20 times during the sprouting process. Some go even higher. The B1 in mung beans, for example, increases by 285 percent when sprouted; B2 go up by 515 percent; and B3 (niacin) by 256 percent.4• Higher enzyme content. Sprouts contain an estimated 100

times more enzymes than fresh fruits and vegetables. These enzymes allow your body to extract higher levels of vitamins, minerals, and other nutrients from other foods you eat in conjunction with the sprouts as well.

• Sourced from: http://articles.mercola.com/sites/articles/achive/2015/02/09/sprouts-nutrition.aspx

Benefits:

• “When sprouting seeds, nuts, beans, and grains you get:

• Increased essential fatty acid and fiber content. The essential fatty acid and fiber content also increases dramatically during the sprouting process. Most people do not get enough fiber or healthy fats in their diet for optimal health, and sprouts can be a great source of both.• Increased bioavailability of minerals and protein.

When the seed starts to sprout, minerals such as calcium and magnesium bind to proteins in the seed, which makes both the minerals and the protein more readily available and usable in your body.”

• Sourced from: http://articles.mercola.com/sites/articles/archive/2015/02/09/sprouts-

Discussion:

• How can you incorporate sprouts into your life?• Into your practice?

• What favorite foods can you imagine fortifying with sprouts?

• There is a lot of education in this room, so I know there is much to be discussed- I hope you are prompted to research more for yourself in the future!

Thank You for Attending the Sprout Event

• I hope the topic was stimulating

•Questions?

• Something to keep in mind- sprouting is a living changing process, so nutritional value will evolve and the composition of nutrients does change to varying degrees. All living foods do this, and each variety is different.

• I advise sterile containers and filtered water for sprouting- remember to adhere to sanitation practices.

References:• Sprout People- sproutpeople.org • The Whole Grain Council: http://wholegrainscouncil.org/what-whole-grain • National Institute of Health (NIH) PubMed.gov• J Food Sci Technol. 2016 Apr;53(4):1929-38. doi: 10.1007/s13197-016-2188-x. Epub 2016 Apr 18.• 1) Malting process optimization for protein digestibility enhancement in finger millet grain. Hejazi SN1, Orsat V

1.• 2) Nutritional improvement of cereals by sprouting.Chavan JK1, Kadam SS.Crit Rev Food Sci Nutr. 1989;28(5):401-

37. (https://www.ncbi.nlm.nih.gov/pubmed/2692609) • 3) Microgreens: Production, shelf life and bioactive components. "Mir SA1,2, Shah MA2, Mir MM3. Crit Rev Food Sci

Nutr. 2016 Feb 8:0. (https://www.ncbi.nlm.nih.gov/pubmed/26857557) • 4) Cereal sprouts: composition, nutritive value, food applications. Lorenz K. Crit Rev Food Sci Nutr.

 1980;13(4):353-85. (https://www.ncbi.nlm.nih.gov/pubmed/7002472) • 5) The influence of germination on the nutritional value of wheat, mung beans and chickpeas.Harmuth-Hoene AE

1, Bognar AE, Kornemann U, Diehl JF. Z Lebensm Unters Forsch. 1987 Nov;185(5):386-93. (https://www.ncbi.nlm.nih.gov/pubmed/3433953)

• 6) Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds. Hahm TS1, Park SJ, Martin Lo Y. Bioresour Technol. 2009 Feb;100(4):1643-7. doi: 10.1016/j.biortech.2008.09.034. Epub 2008 Oct 30.

• NIH U.S. National Library of Medicine: https://medlineplus.gov/ency/patientinstructions/000730.htm • The Sproutatarians: (https://www.ncbi.nlm.nih.gov/pubmed/18976903) • http://www.thesproutarian.com/othersproutarianfoods.htm • Mercola.com: http://articles.mercola.com/sites/articles/archive/2015/02/09/sprouts-nutrition.aspx