This morning dawned peaceful and quiet and my thoughts are on those in the path of the hurricane Irene.  I hope you all will gather your light and send calm thoughts eastward.  We can lesson the impact of the storm when all of us pray for calmness.  For all my clients on the East coast my prayers and thoughts are with you.

As Mercury Retrograde is moving back toward a stationary position be prepared today for all the energy to be full steam with this planet.  I have heard from so many that this retrograde has been playing havoc with their lives and I for one will be glad to send him on his way out here!

The new moon and mercury going direct will send us all rushing to start new projects I believe and we will get back on the path to new beginnings. Make sure you wait until after September 10th everyone to sign new contracts. 

There is definitely a feeling of fall in the air and it is a special time of reflection for me.  Here in the mountains the trees are spectacular in all their finery.  The first tinges of gold and red and soft yellows. I believe it is my favorite time of year.  So many things are happening in the world and we get caught up with hustle and bustle of surviving in an unstable world we forget to stop and look at the wonders spreading out before us.  This is a wondrous time although the earth changes are really frightening at times.  We are beginning the transition we have been expecting so we must lift our spirits and be willing to expect what is to come.

Sending all of you peace in your hearts, joy to share and blessings to cherish!

Rosie

As I sit on my front porch relishing the cool air this morning I was examining my gratitude list. I have been in quiet contemplation this week knowing that the "earth cleansing" that has been talked about for years by my Native American advisors and friends is indeed upon us. The floods in the Midwest and the number of our friends that just this week alone have lost their homes are staggering. I have not been able to reach many of our friends in Wisconsin, Ohio and even in parts of Illinois now because of the floodwaters that have destroyed homes, businesses and taken lives.

I know a lot of us have felt our calls on Keen diminishing a little this week and we must all know that as we speak right now 118,000 people are without homes, power and basic necessities due to the severe storms and flooding. I for one have many friends and family in the North Dakota area where flooding is destroying their homes and businesses. I am so very thankful that I am sitting on my front porch, drinking my tea and singing with my crow Henry (who really cannot sing I must add but he tries) and my little furry friends who join me. My thoughts always turn to my pets when disasters hit also for I think who would save my babies if we had to evacuate because of fire or flood.

I find myself complaining if our internet is down or lagging, if the phone goes out I complain to the high heavens but whats a few hours of down time compared to having to return to your home completely gutted by fire or flood. I am a little ashamed of my own selfishness this day.

Although I am always one to tell my customers and friends to not dwell on the negatives and to think good thoughts and not let yourself drown in "what ifs" I must say that we have to add our prayers for those who are suffering and who have lost their homes and know that we need to be grateful for our blessings this day for the day may be coming where we will need the prayers of the masses also.

There are many changes coming for us and I truly believe our world will be a better place but now on this day many people are in despair and without hope. We need to make a special effort to add them to our prayers each day and to physically do what we can to help with the plight of the ones who are left homeless and in despair. Katrina was a disaster that should of opened our eyes to how unprepared as a country (here in the United States especially) we are for major disasters. We are going to see more of this and I pray that maybe the people who are in charge of major disasters will see the light and prepare for the things to come.

We have been watching the pendulum swing and it will be a long time before it comes back to center. I have been of aware of the cleansing that was coming and have listened to those who prophesized and described over and over what is to come.

I have had personally have had many, many visions myself over the last five years. I have listened and read the documents produced by Gordon-Michael Scallion's organization, Edgar Cayce, George Shaffer, Nostradamus, the Hopi and Mayan prophecies and many more so I have been preparing mentally at least for the changes to come. Preparing mentally is one thing but I have not prepared for what these changes may do to us physically. I have not been one to store extra food and water and clothing like Gordon-Michael Scallions reports encourage nor have I even considered stockpiling food.

I am going to start a blog about this I believe and see if we can get some dialogue going about how prepared all of us are for disasters that may happen in the future and what do we intend to do.

I am a little dazed at the amount of misery I have witnessed in my psychic eye this week and I have avoided commenting about it so as not to bring doom and gloom on all of us.  It has been hard  to be positive and it has tried my faith but I think now more than ever we have to really test our strength and creative positive thought is a must.

We have to decrease the amount of damage and prepare to help those who will need us in the future. We can lesson the impact I truly believe if we are positive and I can prove that by the visions and the council I have received from the other side.

There are enough of us whose consciousness is lifting that we can prevent in some cases and decrease the severity in other cases the earth changes that are coming. We have to stop being in denial however that changes are happening. Closing our eyes because the problems have not affected us is not going to do it. We need to reach out and do what we can to lesson the despair. Begin to read what others are saying. Start being aware of what is coming, familiarize yourself with the suggestions given about how to prepare for major disasters to protect your own family, and start electing officials in our government that are looking at the earth changes and are willing to prepare for them as a nation.

I am not generally a doomsayer kind of person for I think dwelling in the negative is counter productive but...there comes a time if disaster is staring you in the face that you need to be rational and consider how you can face the fear and meet it head on, and one way is to prepare for the worst and pray it never comes your way but another way is to do nothing and take your chances. I prefer to be pro-active because I have my children and their families that may be affected.  I believe God gave us a brain to use and being prepared but not afraid is one way we can do this.

On this peaceful, hot, muggy day looking over the blue mountains that I love I wish you peace and I pray for those who have lost their homes and their loved ones in the flooding disasters that they will find some solace and hope that the day will come when the "cleansing" is over and we begin anew.

I am going to start today to help my family to prepare for the worst and to inform others about all I am learning about the survival process. We need to include articles and reports and touch as many hearts as we can and I hope you will all help do that by being grateful but acknowledge the day may come when we must truly help one another to survive these earth changes to come.

A very solemn Rosie wishes you love and peace this day.

In loving memory of all those who have given the ultimate sacrifice for our freedom.

Once again storms have taken many lives this week and my heart is heavy with the thoughts of all those people who are suffering and those that have been taken from us.  The devastation in Alabama is horrific and we need to join together to see what we can do to assist those in need in that state as well as the rest of the South.

I believe the best thing we can do of course is lend our prayers for those that have departed and those who are left homeless.  I have heard from my clients and the entire story is not even being relayed in the news.  There are stories where some areas do not have enough body bags for the dead, water shortages, food supplies, clothing, diapers etc.  Stores were destroyed, gas shortages, just to name a few of the things.

I would suggest you contact the Red Cross to make a donation even if it is a small one.  That is the quickest way that you can assist those that are in need right now.  This will be an ongoing disaster that will not end in one day.

Let us all spend time this week, bowing our heads and being grateful for our blessings, sharing our abundance by helping those in need and knowing that there is a divine plan even though things look so dismal right now for so many.

Rosie

The mosquito’s are a real problem to many this year but that problem brought me to remembering my Mother and the fact that she was a soap maker among all her many talents. Three times a year she would make her own lye from pouring spring water through wood ashes that began the soap making process. All of us would laugh when we talk about Mother’s soap. We credit her with the good skin we have though we laugh and tell everyone the reason we are the fairest skinned in all the family is that she bleached us out with her lye soap!

Every summer she would stock the bathrooms with a lovely smelling lemon soap that had creamy bubbles and left our skin feeling so soft. We loved her summer soap and it was many years before we figured out what she put in it. She had an extensive herb garden and grew her own herbs for teas and we were used to the house being filled with fragrance from one herb or the other. Lemon balm tea was a treat we always looked forward to and she would fix us a cup whenever we were feeling anxious and could not sleep. It always seemed to soothe the soul when you really needed it.

As young girls growing up we used to complain and gripe because she did not use or buy us any commercial products like moisturizers for our skin and when our friends came over of course there were the odd shaped bars of soap for my Mother never learned to cut her soap evenly. We did not know at the time that the fact she did not use commercial products was because she was of the earth and really valued it.

She would complain loudly that the big corporations were ruining the natural farmers way of life and she was way ahead of her time. The soap she would bring out in the spring was made with lemons and once again the herb Lemon Balm. It smelled lovely and we were always glad when we first started using it.

Her lemon balm soap I think saved us from many things one of them being mosquito bites. Mosquito’s and flying bugs just never bothered us when we were growing up. We never thought to realize it at the time of course but I now understand that one of the major attributes of Lemon Balm is that it keeps your kids from having to use pesticides on their skin to keep bugs away.

We all adopted the habit of using her summer soap and most of the family learned to make it after her passing. I brought my kids up using it every spring and summer also and drinking it to calm frazzled nerves.

She made a soothing moisturizer for skin overexposed to the sun by using cider vinegar and heated mayonnaise. Of course she made her own mayonnaise and vinegar also. We would complain and complain but as we all are in our senior years non of us have wrinkles in our skin and we never had one problem with Acne.

She was a marvel at “making do”. Most everyone would have considered us poor by the standards of the world around us but she fed us and provided for us in abundance. We always shared the bounty of the food she canned and prepared each year. Her garden was her pride and joy and it fed more than just our family.

I think the Lemon Balm soap came back to me so strongly as I was sitting here and watching the mosquito’s swarm this evening. I wanted everyone to know that since I feel the mosquito epidemic in the world is becoming critical and so many dangerous diseases are spread because of them that everyone should grow some Lemon Balm in their gardens. It is so easy to grow and can be used many ways. If you dry the leaves and flowers they are great to put in bathing water also.

I grow great patches of Lemon Balm in the front of the house and the back and the only place I don’t have a patch growing is the side porch area and that is where I could see the mosquito’s gathering in the morning light. I grow another mosquito repellent plant also that has a lot of citronella in it and it helps also but Lemon balm is what I rely on for protection on the skin. If you want to experience growing this lovely herb you can find it online at:

http://www.johnnyseeds.com. This is a great place to purchase seeds and I have also purchased through an organization called SeedSavers and it is terrific for old varieties of vegetables and herbs.

I wish you joy in your week to come and sweet scents to fill your kitchen. Try to grow some Lemon Balm and let me know if you love this lovely herb like we do.

Rosie

May the Blessings of Easter surround everyone!

Rosie & John

The storms this weekend have devastated homes and families and it is going to take a monumental effort to clean up the debris and rebuild.  Numerous people have lost their lives and many injured. 

I heard from a friend that there was an earthquake that registered in Bermuda and it was one of the first ever recorded on the Island.  The strange weather has everyone wondering what will happen next. 

Here at home it is raining and windy but we were blessed with no severe storms but my neighbors in Kentucky and Virginia did not fair so well.

I see this spring being a long, dangerous affair for many in areas where flooding and snow melt will add to the disasters in the midwest.

I hope you will all join me today with starting a prayer chain for all the victims here in the US and across the world that are suffering from the natural disasters that have been occuring especially the unfortunate people having to endure the disaster in Japan.

Lets set aside 15 minutes a day for prayer, meditation, sending healing, asking the angels for assistance and devoting just a small part of our day for those who truly need our prayers.

In loving kindness I lift up my voice and prayers for those that are in need, all those who suffer and those that are in despair. I give grateful thanks that I have been spared this time from the ravages of the Storms.

Rosie

"In Germany, they first came for the gypsies, and I didn't speak up because I wasn't a gypsy. Then they came for the Bolsheviks, and I didn't speak up because I wasn't a Bolshevik. Then they came for the Jews, and I didn't speak up because I wasn't a Jew. Then they came for the trade unionists and I didn't speak up because I wasn't a trade unionist. Then they came for the Catholics. I didn't speak up then because I was a Protestant. Then they came for me, and there was no one left to speak up." - Martin Niemoller, A Lutheran Pastor arrested by the Gestapo in 1937

I was reading over the blogs on Keen this morning and read this quote on a blog by Pandora.  My Mother had used this quote to point out to us just what intolerance can cost us when I was growing up for she was always the teacher, at home and in her business life.  She taught school in little one room school houses early in her career and she was passionate about equality for all people as she married a Native American and was subject to prejudice for most of her life.  She was disowned by her own family and met great disfavor when seeking a job because of her choice of a life partner so she remained sensitive about prejudice and how it can shape your life. 

I find that intolerance for the plight of others, like the people in Egypt at the present time, is ever present in the world and I feel we all must battle against the oppression and take a stand against it.  We all must add our prayers with the millions of others who have suffered at the hands of the oppressors.  We are seeing so many changes coming in the world and the fight between the "dark" and the "light" is becoming fierce.  We must all get off the fence and voice our opinions and decide what side we are truly on. 

I was touched to the heart by this quote this morning and I hope it will awaken an awareness in each of us.

Rosie

One of our members, Madea, asked if I knew anything about sprouting Lentils and I wanted to share my reply with all of our members for I believe we need to be aware of the value of raising our own food and not depending on the local supermarket to supply all our needs. 

I have made sprouts for a very long time and if you are ill you will benefit greatly from the nutrition these little gems give your overall body.  Sprouting is an adventure that you will enjoy twicefold, the growing and the eating! 

Sprouting Lentils is like sprouting all other seeds and the process is simple. 

Lentil sprouts contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, PABA Minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, & zinc.

The method I used for sprouting lentils years ago is safe to use now also. It is very important that you sterilize your containers before using them to sprout seeds.  Be absolutely fastidious about clean vessels and use filtered water if possible.

 

Place lentils in a quart jar and cover with 2 cups water. Cover the top of the jar with cheesecloth or any thin cloth and secure with a rubber band. 

Let sit in water overnight(12 hours).

The next day drain off water.

Rinse and drain once or twice daily and keep out of sunlight.

On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2" tail on them. They are ready!

Place in glass jar or plastic jar or bag.

They shouldn't be too wet. I use the jar that I used to sprout with.

Keep in fridge.

I have shared the following article with many of my friends for I feel it is the most informative concerning sprouting that I have read.  It can be distributed openly if credit is given to the Author:

Copyright (c) 1995 by Thomas E. Billings. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).

Basics of Sprouting:
Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seed should be viable, and, to extent possible, free of chemicals.

Basic steps in sprouting are:
measure out appropriate amount of seed, visually inspect and remove stones, sticks, weed seed, broken seeds, etc.
rinse seed (if seed is small and clean, can usually skip this rinse)

soak seed in water for appropriate time
rinse soaked seed, put in sprouting environment for appropriate time
service seeds (rinse) in sprouting environment as needed
when ready, rinse seeds. Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!

Jars and Cloth: Two Suggested Sprouting Methods
Jars: use wide-mouth, glass canning jars, available at many hardware stores. You will need screen lids - cut pieces of different (plastic) mesh screens, or buy some of the special plastic screen lids designed for sprouting. Sprouting in jars is quite easy: simply put seed in jar, add soak water, put lid on. When soak is over, invert jar and drain water, then rinse again. Then prop jar up at 45 degree angle for water to drain. Keep out of direct sunlight. Rinse seed in jar 2-3 times per day until ready, always keeping it angled for drainage.

Cloth: soak seed in flat-bottom containers, in shallow water. When soak done, empty seed into strainer and rinse. Then take flat-bottom bowl or saucer, line bottom with wet 100% cotton washcloth, spread seed on wet cloth. Then take 2nd wet cloth and put on top of seed, or, if bottom washcloth is big enough, fold over wet seeds. Can add additional water to washcloths 12 hours later by a) sprinkling on top, or b) if very dry, remove seed from cloth, rinse, re-wet cloth, put seed back between wet cloths. Cloths used should be 100% cotton (terrycloth) or linen, used exclusively for sprouting, and of light colors. Cheap cotton washcloths (and cheap plastic bowls) work well and will last a long time.

Comparison: Jar vs. Cloth Methods
Jar method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. However, the jar method needs a convenient drainage system (otherwise mold can develop). The cloth method can withstand some direct sunlight (direct sunlight in early stages of sprouting can cook the seed in jars), and needs no drainage system. The methods require roughly the same time, though 2nd service of cloth is very fast. Almonds, buckwheat give better results in cloth.

Other Methods of Sprouting:
Plastic tube - variation on jar method; opens at both ends - easier to remove long sprouts like greens from tube than from jar.
Sprouting bags - cotton or linen; also plastic mesh. Soak seed in bag in water, then hang up inside plastic bag (forms a little greenhouse).
Trays: very good for growing greens. Might need drainage system.
Clay saucer: used for mucilaginous seeds like flax, psyllium, etc.
Commercial sprouters: wide variety available. Often fairly expensive; most don't work as well as cloth/jar methods!
What is the best time/length to eat sprouts?
Ultimately you will answer this question by experimenting - growing sprouts and eating them at different ages/lengths. My preference is to eat sprouts (except almonds, pumpkin seeds) when the growing root is, on average, the length of the soaked seed. Almonds and pumpkin seeds are discussed below.

A note on times: the sprouting times given below are based on cloth and/or jar method, and reflect an average time. The soaking times can be increased or decreased somewhat (except for buckwheat), with little or limited impact on the results. If you are using a different method, especially one of the commercial sprouting units, the times here will not apply and you will have to monitor your sprouts to decide when they are ready.

Grains and Similar Seeds
Amaranth: Soak 2-4 hours, sprout 1-1.5 days. Method: cloth. Very tiny seeds, likely to flow through screen in jar method; line strainer with sprouting cloth to retain seeds. Sprout can be very bitter. Might be able to grow as greens, if you can get appropriate variety of amaranth.
Barley: Soak 8-14 hours, sprout 1.25-1.5 days. Method: cloth or jar. Use only unhulled barley; "whole" hulled barley and pearled barley won't sprout. Chewy, somewhat bland sprout. Hulls are tough; people with stomach or intestinal ulcers might find hulls irritating. Can be used for grass also.

Buckwheat: Soak 15-20 minutes only; sprout 1-1.5 days. Method: cloth. Use hulled, *raw* buckwheat groats. Kasha is usually toasted, won't sprout. Raw buckwheat is white/green to light brown; toasted buckwheat is medium brown. Unhulled buckwheat (black hulls) are for greens, not general sprouting. Don't soak longer than 20 minutes as it spoils readily. Monitor moistness, rinse or change cloths every 12 hours to avoid spoilage. Good sprout, mild flavor. Sprouts much faster in warm/hot weather.
Corn group:
Field corn: Soak 8-14 hours, sprout 2.0+ days. Method: jar or cloth.

Popcorn: Soak 8-14 hours, sprout 1.5+ days. Method: jar or cloth. Blue mold can be a problem, esp. with field corn. Sweet corn seeds (if you can find them) will sprout also. Field corn sprouts, if long enough, are tender but bland/starchy tasting. Popcorn sprouts are very sweet, but the hull doesn't soften much in sprouting - very hard to eat. Not worth the trouble; suggest eating raw sweet corn (including raw corn silk, which is delicious) instead.
Millet: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hulled millet - most seeds will sprout, but some ferment, producing very sharp taste. Unhulled millet best sprouter, but hull is very crunchy and sprout is rather bland. Best used in recipes.
Oats: Soak 8-14 hours, sprout 1.25-1.5 days. Method: cloth or jar. Must use unhulled oats; so-called "whole oats" or oat groats won't sprout. Good sprout, mild flavor similar to milk. Thick hull makes it difficult to eat; best used in recipes (see sprout milk recipe). Can grow as grass also.
Quinoa: Soak 2-4 hours, sprout 12 hours. Method: cloth or jar. Very fast sprouter. Must rinse seeds multiple times to get off soapy tasting saponin in seed coat. Very fast sprouter; can grow as greens. Strong flavor that many find unpleasant. Small seed, line strainer with cloth. White and black quinoa are available.

Rice: Soak 12-18 hours, sprout 1.0+ days. Method: cloth or jar. Only brown, unprocessed rice will sprout. White rice, wild rice are dead and won't sprout. Standard long grain rice doesn't sprout. Short, medium grain brown rice, also brown basmati (but not Texmati) rice will sprout. Before root appears, rice can be eaten but difficult: bland, chewy, *very* filling. Once root appears, rice sprout is very bitter. The only rice I suggest sprouting is: Lundberg Farms "Wehani" rice, a specialty rice (sprout 1.5 days). It is least bitter - less bitter than fenugreek - of possible use in recipes.

Wheat/rye group:
Rye: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Nice sprout - good flavor. Rye harvested immature or handled improperly can have strong, unpleasant flavored. If it molds, discard (ergot mold possible).
Triticale is a cross between rye and wheat; used to be available from Arrowhead Mills, but haven't seen it in market for some years.

Wheat, including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hard Winter wheat better than soft Spring wheat. Wheat can get excessively sweet at 2+ days of sprouting. Spelt has nice texture, but spelt and kamut are more expensive than ordinary wheat. Wheat, rye, kamut, spelt, triticale can be used for grass also.

Other Seeds
Almonds: Soak 10-14 hours, sprout 1.0 day. Method: cloth Use only unblanched almonds. Sprout+storage time should not exceed 2 days or sprouts may turn rancid. Best to peel sprouts before eating (peeled have incredible flavor). Peeling is tedious, reduced by blanching in warm water (15-30 seconds in hot water from faucet). One of the very best sprouts!

Cabbage, Kale: Soak 6-14 hours, sprout 1+ days. Method: cloth or jar. Very strong flavor, best used as flavoring in mixtures. Can also be grown into greens. Seeds relatively expensive.
Fenugreek: Soak 8-14 hours, sprout 18 hrs or more. Method: cloth or jar. Slightly bitter, best used as flavoring additive in mixtures. Hindi name: methi. According to "The Yoga of Herbs" by Lad/Frawley, fenugreek sprouts are good digestive aid and good for the liver. Hard seeds are common in fenugreek.

Mucilaginous seeds: flax, psyllium, chia These can be sprouted as flavoring additive in mixtures (alfalfa, clover, or mustard); to sprout alone requires special clay saucer method. Sprouts are not so good tasting, not worth the trouble for most people.

Mustard: Soak 6-14 hours, sprout 1.0+ days. Method: cloth, jar, or tray. Good flavoring additive for other sprouts. Available in 3 forms: black, brown, yellow. Brown seeds are smaller and harder to handle in mixtures; yellow or black recommended for mixtures. Can grow as greens also.
Pumpkin: Soak 8-14 hours; sprout (if you must) 1.0 day. True sprouting by pumpkin seeds (developing root) is quite rare. Bacterial spoilage and rancidity are problems when you try to sprout them. Best to simply soak them, then eat. Pumpkin seeds as sold in the market are not hulled - the variety grown has no hulls on its seeds.
Radish: Soak 8-14 hours, sprout 1.0+ days. Method: cloth, jar or tray. Very hot flavor! Use sparingly in mixtures as flavoring agent. Can be used for (hot!) greens also.
Sesame: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Must use unhulled sesame seeds for sprouting; hulled seeds can be soaked to improve flavor and digestibility. A black sesame seed (considered superior to white seed in Ayurveda) is available; haven't found it in unhulled form. Sprout+storage time should not exceed 1.5 days; sprouts continue to grow in refrigerator and start to get bitter at 2.0 day mark, and can be very bitter by 2.5 days. A small bowl of sesame sprouts, with a bit of raw honey on them, is very nice.
Sunflower: Soak 8-14 hours, sprout 18 hours. Method: cloth or jar. Use hulled sunflower; unhulled are for sunflower greens only. Need to skim off seed skins at end of soak period, when rinsing. If you leave them in, they will spoil and your sprouts will spoil quickly. Has a nice, earthy flavor; very popular.

Legumes
Alfalfa, Clover:
For greens: soak 4-6 hours, sprout 6-8 days. Method: tray or jar.
For use when short: soak 4-14 hours, sprout 1-1.5 days. Method: jar or cloth.
Alfalfa and clover are most commonly grown as greens. A good non-traditional use for them is as flavoring additive in mixtures, for ex: lentil, alfalfa, radish is nice (alfalfa counteracts "heat" of radish). Alkaloid levels can be very high in alfalfa. Need alfalfa seed with very high germination rate (over 90%) to successfully grow greens in jar - else unsprouted seeds will decay and spoil greens.
Garbanzo group:
Garbanzos, standard: Soak 12-18 hours, sprout 1.5+ days. Method: cloth or jar.
Kala channa: Soak 8-14 hours, sprout 1.5 days. Method: cloth or jar.
Green channa: Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. Garbanzos, also know as chick peas or ceci, are common in commercial mixtures. They sprout easily but they also spoil easily (bacteria or mold). Kala channa is a miniature garbanzo, sold in (East) Indian food stores, that sprouts reliably - try sprouting it instead of standard garbanzos. Green channa is similar, naturally green, and sprouts very quickly. Green channa has stronger flavor; best to eat with turmeric or ginger.
Large beans: Anasazi, Black, Fava, Kidney, Lima, Navy, Pinto, Soy, etc. Except for soy, these are irrelevant to the sprouter - raw flavor is truly horrible. Also, serious toxicity/allergy/digestibility issues with these raw beans. Except for soy (edible raw if grown long enough), these beans must be cooked to be digestible, hence are not of interest to the raw-fooder.
Lentils, brown/green and red. Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. The brown/green lentils come in a variety of sizes; the smallest sizes generally sprout faster than the larger. Red lentils are usually sold in split "dahl" form; for sprouting you must buy whole red lentils. Red lentils are red inside and brown outside; their Hindi name is masoor (brown masoor). Lentil sprouts have a spicy flavor and are very popular. Might find hard seeds in lentils from India.

Mung bean group:
Mung beans: Soak 8-14 hours, sprout 18 hrs - 1 day. Method: cloth or jar.
Urid/urad: Soak 8-14 hours, sprout 18 hrs - 1 day. Method: cloth or jar.
Adzuki beans: Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar.
Moth beans: Soak 8-14 hours, sprout 12 -18 hrs. Method: cloth or jar. Urid (also spelled urad) is a black shelled mung bean, available in Indian stores. Stronger flavor than regular mung. Hard seeds common in mung and urid. Moth is a brownish bean, similar to mung, available in Indian stores. Very fast, reliable sprouter, with mild flavor - similar to mung. Discard "floaters" when sprouting moth. P.S. there is a mung bean that is yellow inside, in Indian stores, but so far have only found split (dahl) form.
Peanuts: Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Must use unblanched peanuts; recommend removing skins to improve digestibility. Spanish variety peanuts have loose skin, can remove most before soaking. Other peanuts - soak 1-2 hours then peel off skins, return to soaking in new, clean water. With peanut peeled you will probably observe high incidence of (bright) yellow mold - possible aflatoxin.

Peas, Blackeye: Soak 12-14 hours, sprout 1 day. Method: cloth or jar. Flavor is too strong to be eaten alone. Makes good flavoring additive for mixtures, if used sparingly.
Peas, (Field): Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Be sure to buy whole peas, not split peas (split won't sprout). Yellow peas are slower to sprout, and have stronger flavor than green peas. Flavor too strong when raw for many people. Insect problems common with peas in storage (beetle infestation); store in bug-proof containers. Can be grown as greens also.

Note: if purchasing kala channa, green channa, urid/urad, red lentils, etc. from Indian store, be sure to obtain the whole seeds, and not the split (dahl) or oiled form of the seeds.

Some Sprouting Seed Mixtures of Interest:
mung/adzuki, fenugreek
mung/adzuki, urid, dill seed
lentils, blackeye peas, alfalfa, radish
sunflower seed, moth, fenugreek
alfalfa/clover, radish/mustard (for greens)
Experiment and develop your own favorite mixtures!

Soak Instead of Sprouting:
Herb seeds: fennel, celery, caraway, cardamom, poppy, etc.
Filberts: soak 12 hours; makes crisper, improves flavor.
Pecans: soak 8 hours; long soaks can make mushy.
Walnuts: soak 12 hours; flavor changes - you might like or dislike.
High fat nuts (brazil nuts, macadamias) may benefit some from soaking, but difference (soaked vs. unsoaked) is small.
Staple Foods for Sprouting:
(first tier) wheat, almonds, sunflower, sesame, mung/adzuki, rye
(2nd tier, obstacles) oats, barley, buckwheat, rice, lentils*, other legumes*
(flavoring) fenugreek, mustard, radish, kale, cabbage * see question on legumes below
Easy for Beginners:
wheat, sunflower, almonds, lentil, mung

Indoor Gardening (grown indoors, in soil):
Grasses: wheat, barley, oats, rye, kamut, spelt, triticale, and others.
Vegetables: amaranth, mustard/mizuna, fennel, kale, cabbage, etc.
Legumes: peas, snow peas
Other greens: buckwheat, sunflower
What are hard seeds?

Seeds that are hard, like rocks, and they stay that way during soaking and sprouting. Hard seeds are a sort of natural insurance in the sense that if planted in soil they will eventually sprout - late in the season or next season. Hard seeds may be a threat to certain types of dental work, esp. porcelain crowns (porcelain on gold crowns are stronger and hard seeds are less risk; metal crowns are stronger than natural enamel). To minimize hard seeds, suggest you soak seeds as in the cloth method: in shallow water, in a large container with a flat bottom. Then at the end of the soak stage, you can visually inspect the soaked seeds and remove those that are still hard. This technique is not 100% foolproof, but if done carefully, will substantially reduce the number of hard seeds. The method will work with any seed, but fenugreek seeds are so small that picking out the hard ones is quite difficult.

Anything wrong with sprouted legumes?
If you can digest them without the production of a lot of gas (flatulence), there's nothing wrong with them. Legumes are very high in protein, hard to digest, and cause gas for many people. Gabriel Cousens (Conscious Eating, pgs. 70, 372, 490) recommends that consumption of sprouted legumes (except alfalfa, next question) be minimized. Ann Wigmore (Rebuild Your Health, pg. 73) tells us that flatulence gas is toxic and harms your entire system. From an Ayurvedic viewpoint, legumes aggravate the vata dosha; individuals with vata body type or a vata disorder should minimize legumes. Ayurveda suggests eating turmeric or ginger with proteins (legume sprouts) as a digestive aid. A number of other herbs/spices can serve as digestive aids and/or counteract the vata effect of legumes. Among legumes, mung and adzuki beans are considered easiest to digest.

What about toxins in alfalfa sprouts?
Alfalfa sprouts contain saponins, a class of alkaloids (7.93% on dry weight basis, sprouts from commercial sources) and L-canavanine sulfate, an amino acid analog. Saponin levels are at their maximum when sprouts are 6-8 days old (most common time for eating); L-canavanine sulfate is present in the seed and decreases as the sprout grows. The issue of whether these factors are significant is subject to debate.

Livingston et al. (Nutritional and Toxicological Aspects of Food Safety, pgs. 253-268), citing research by Malinow, report negative health effects in animals and humans from consumption of alfalfa sprouts. They believe that consuming large amounts of alfalfa sprouts is risky.
Cousens (Conscious Eating, pg. 372) , citing relevant client cases, reports no harmful effects from consumption of moderate amounts of raw alfalfa sprouts.

Readers are encouraged to check the above references and decide for themselves on this issue. An alternate, experimental approach is to hold your diet constant for a few days, then add alfalfa sprouts to your diet, and observe the effects (if any) of the alfalfa - that is, listen to your body.

Don't Sprout: Sorghum (potentially toxic levels of cyanide in seed coat)

Oat Sprout Milk - Special Version
The following makes around 3 cups of delicious oat/almond milk.

Start with: a little more than 1/4 cup dry sprouting oats, and, optionally, 1/8 cup Lundberg Farms Wehani rice. Soak 12 hours, then sprout for 1.5 days. Separately, soak 15-20 almonds for 12 hours, then sprout for 1.0 days (should be ready about same time as oat sprouts).

Rinse oat(/rice) sprouts, put in blender with 2 cups good quality water, blend. Best to add 1 cup water, blend on medium for 30 seconds or so, then add second cup of water and blend on high for another 30-45 seconds. Now strain the blended liquid through a steel mesh strainer and/or cheesecloth (or similar).Discard hull pulp, rinse blender clean, put base milk back in blender. **

Peel the sprouted almonds (might blanch first with warm water), rinse, put almonds in blender. Add 1 tablespoon of raw honey (or other sweetener, optional) to blender. Now add flavoring, one of: vanilla bean (about 1/2 inch or so), cardamom seed (decorticated or powder, 1/4 tsp), or cinnamon (1 rounded tsp). Run blender on medium speed for a few seconds to mix/grind, then turn down to low speed and let blender run for 5+ minutes to homogenize. (The almonds are not strained out but retained in the milk for full flavor and nutrition.)

Note that the recipe up to ** is the basic milk recipe; can use recipe, substituting other types of grains, seeds, or nuts for the rice, to yield other types of oat sprout milk. Sprouting/soaking details will vary with grain, seed, or nut used in place of the rice.

Author contact: T. Billings, 2125 Delaware St; #F; Berkeley, CA 94709

I hope you will all learn to sprout seeds and enjoy the harvest.  They are wonderfully nutritious. NOTE:  There are wonderful kits now available on the market that will help you get started sprouting and most will supply, in addition to the sprouting vessels, a complete line of seeds to begin with.  I have noticed some are pricier than others but some are very nice with separate compartments for sprouting different seeds at the same time.  I suggest you "google" sprouting equipment and you will find numerous ads promoting various types of sprouting supplies.

Blessings of joy and abundance this winter day!

Rosie