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Sprouted Wheatberries

-Soak wheat for 24 hours (as much as you want of any variety)
-Rinse and drain well, then rinse 2 to 3 times during the next 24 hours.
-Add to dressing, applesauce, or other sauces and use to top salads and other vegetables.

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Comment by James Simmons on June 30, 2010 at 9:53pm: This is a simple and straightforward use of soaked and sprouted wheat. We love to add this to applesauce and then to laddle the applesauce and wheatberries over a large leafy-green salad and enjoy. It is so simple, yet so delightful. By adding sprouted wheatberries to salad dressings, applesauce, or other sauces, it does not continue to grow or sour and holds up well refrigerated for extended periods of time. You can make a large batch and if kept in a dressing or sauce refrigerated it holds up well and add some healthful calories and flavor to your greens and other vegetables. Best!

Comment by Dianne Grande Hughes on July 10, 2010 at 9:12am: What happens if I don't add some of the sprouted wheat to a sauce or dressing? Can I keep it in the refrigerator for later use, or will it sour?

Dianne

Comment by Jinger Cloward on October 27, 2010 at 9:57pm: I know that by sprouting you unlock a lot of nutrients that otherwise you wouldn't absorb, but I was wondering, are there any positives (nutrient wise) for not sprouting?