soaking & sprouting chart

Soaking and Sprouting Times

Nut / SeedDry AmountSoak TimeSprout TimeSprout LengthYield
Alfalfa Seed3 Tbsp12 Hours3-5 Days1-2 Inches4 Cups
Almonds3 Cups8-12 Hours1-3 Days1/8 Inch4 Cups
Amaranth1 Cup3-5 Hours2-3 Days1/4 Inch3 Cups
Barley, Hulless1 Cup6 Hours12-24 Hours1/4 Inch2 Cups
Broccoli Seed2 Tbsp8 Hours3-4 Days1-2 Inches2 Cups
Buckwheat, Hulled1 Cup6 Hours1-2 Days1/8-1/2 Inch2 Cups
Cabbage Seed1 Tbsp4-6 Hours4-5 Days1-2 Inches1 1/2 Cups
Cashews3 Cups2-3 Hours  4 Cups
Clover3 Tbsp5 Hours4-6 Days1-2 Inches4 Cups
Fenugreek4 Tbsp6 Hours2-5 Days1-2 Inches3 Cups
Flax Seeds1 Cup6 Hours  2 Cups
Garbanzo Beans
(Chick Pea)
1 Cup12-48 Hours2-4 Days1/2-1 Inch4 Cups
Kale Seed4 Tbsp4-6 Hours4-6 Days3/4-1 Inch3-4 Cups
Lentil3/4 Cup8 Hours2-3 Days1/2-1 Inch4 Cups
Millet1 Cup5 Hours12 Hours1/16 Inch3 Cups
Mung Beans1/3 Cup8 Hours4-5 Days1/4-3 Inches4 Cups
Mustard Seed3 Tbsp5 Hours3-5 Days1/2-1 1/2 Inches3 Cups
Oats, Hulled1 Cup8 Hours1-2 Days1/8 Inch1 Cup
Onion Seed1 Tbsp4-6 Hours4-5 Days1-2 Inches1 1/2-2 Cups
Pea1 Cup8 Hours2-3 Days1/2-1 Inch3 Cups
Pinto Bean1 Cup12 Hours3-4 Days1/2-1 Inch3-4 Cups
Pumpkin1 Cup6 Hours1-2 Days1/8 Inch2 Cups
Quinoa1 Cup3-4 Hours2-3 Days1/2 Inch3 Cups
Radish3 Tbsp6 Hours3-5 Days3/4-2 Inches4 Cups
Rye1 Cup6-8 Hours2-3 Days1/2-3/4 Inch3 Cups
Sesame Seed,
1 Cup8 Hours  1 1/2 Cups
Sesame Seed,
1 Cup4-6 Hours1-2 Days1/8 Inch1 Cup
Spelt1 Cup6 Hours1-2 Days1/4 Inch3 Cups
Sunflower, Hulled1 Cup6-8 Hours1 Day1/4-1/2 Inch2 Cups
Teff1 Cup3-4 Hours1-2 Days1/8 Inch3 Cups
Walnuts3 Cups4 Hours  4 Cups
Wheat1 Cup8-10 Hours2-3 Days1/4-3/4 Inch3 Cups
Wild Rice1 Cup12 Hours2-3 DaysRice Splits3 Cups

alive to tell....

As you know I have a deep love and passion for food!
The 1 day juice  cleanse wasn't as hard as I thought it would be.

I drank 16 oz of green juice early morning
& another one around 10am.
For lunch I had 1/2 of the almond milk which was delicious!!
I had another green around 3 the rest of the mylk at 5 and then 1/2 of a green before I ate a light dinner.

Ultimately I would have had a juice for dinner but I didn't want to go to bed with that empty feeling.....g-d forbid!!

My goal is to do this every 2 weeks.....making my own juice so I don't have to get another job!
Josh wants to partake as well....pretty cool.

Green juice recipe:

leafy greens (kale, romaine, spinach)

Almond "mylk" recipe:

 sea salt

* learn how to make nut milk in recipe section, each nut has a different soak time*

Doing a one day cleanse definitely helped my digestion.....I was a little tired but would have felt differently if I would have continued longer.

Start with a one day juice feast....let me know how it goes for you!!




In the last decade I have grown fond of a few foods that some people may see as less than savory! I tend to eat foods not only because they taste good but because they offer my body an extra dose of healthy.


Tomato "sausage" Stew

Valentines Day has welcomed a new tradition in our family.
For the past two years Josh and I have spent this holiday of LOVE with our siblings.
I think it is the perfect way to celebrate some of the most important people in our lives.

Last night I made dinner and was inspired by a blog that I follow.

It turned out to be a very tasty evening!!

Tomato "sausage" Stew


28 oz can fire roasted tomatoes
3 cups veggie broth ( I used low sodium and an extra cup )
1/2 cup nutritional yeast
1 bunch kale
1 1/2 cups cooked brown rice
3/4 cup frozen peas
2 bay leaves
 1 heaping Tbsp chili powder
salt & pepper to taste
3 pinches cayenne pepper
3 Tofurky Italian Sausage links sliced into 1/4 in slices
fresh parsley to garnish

* organic when possible *


-place tomatoes and 1 cup veggie broth in blender until smooth

-put mixture into large pot with the rest of the veg stock and bring to a boil

-add in spices, bay leaves, frozen peas, and reduce to simmer

-simmer for about 5 mins until frozen peas are soft

-add remaining ingredients

-add more spices, salt, pepper, to taste

-simmer on low until ready to serve at least 15 mins

-top with fresh parsley when ready to serve

The easy way to clean and cut kale....

de-stem by peeling off each side a little and sliding your fingers down the stem to remove the leaf
( juice the stems! )

fold the leaf in half and roll

thinly slice to chiffonade

serve with a salad

and of course a crazy decadent dessert plate!!

Love Love