An e-newsletter of THE LIVING WAY
Issue #26: "SPROUTING for Life!"

1. Scheduled meetings and events
2. Ministry update from Mary Louise;Town Jaqua, Hallelujah Acres Health Minister
3  Feature article: ''SPROUTING for Life!"
4. LIVING resources
5. Buying Tips and more
6. LIVING recipe: Cauli-Sprout Salad

1. Schedule of meetings and upcoming events:  

(Rescheduled from last month)
A testimony of healing and hope
with guest speaker, Judy Livingstone

Thursday, January 14, 2010

with guest speaker Tom Murphy of
Saturday, February 20, 2010

Our monthly HANDS-ON HEALTH meetings are
taped for later broadcast on Channel 7, Public Access TV.
DVDs are available for a modest fee. For details
contact Laura at 207-453-9895 or

Living Letter archives-


2. Ministry update  

Dear Friends,
It is winter in Maine, and as I write this newsletter the first
'mega' storm of the season is descending upon us. The
snow is falling, the wind is blowing, there is narry a car
on the road, save for plow trucks that forge their way
through the stormy blast. A classic 'Nor'easter' this is that
promises to stay around for a few days. So much for
the up-close-and-personal weather report!

Inside, healthy things are happening. We are gearing
up for our next health meetings and hope that you'll join
us for the action.

HANDS-ON HEALTH this month will feature Judy
Livingstone's testimony of triumph over MS.
Due to
bad weather last month, her talk was rescheduled
for this month. Hopefully her presentation will go on
as planned. We encourage you to attend this meeting
to hear a first-hand, first-rate testimony of how the
Hallelujah Diet resolved a serious, life-threatening disease.
Bring family and friends to meet a true overcomer who
is now ultimately healthy! For details about the meeting,

Looking ahead to February, we have our fourth annual LIVE
FOOD DINNER with guest speaker, Tom Murphy, of
The evening promises to be a festive
combination of healthy food and education. Tom will talk about
hemp as a valuable resource and what you can do to help restore
cultivation of industrial hemp on US soil. Plan on joining us for an
inspiring evening. RSVPs are encouraged, since space is limited.
For more information, visit

While the snow is flying and temperatures are in the deep
freeze, our feature article this month has a winter gardening
theme. Entitled, 'SPROUTING for Life!,' this mini-essay on
the merits and how-to's of sprouting will hopefully add a new
dimension to your lifestyle and ultimately challenge you to
healthier eating.

In section (5) Buying Tips we have posted some suggested
resources related to sprouting. While there are many approaches
to sprouting, these resources are ones we recommend as good
starters. If you are interested in purchasing organic sprouting
seeds in bulk, please contact us.

With all that is happening in the world, please take time to
investigate the news links provided further along in this newsletter.
What you learn could save your life and those whom you love.
Self-education on issues relating to health and wellness should
be a priority in your life. Considering the multifold threat/war on
personal health freedom, it behooves each one of us to be well-
armed with the truth. The massive, government healthcare 'reform'
bill plus Codex Alimentarius are not dead issues, and they will
not go away without effort on our part. Be smart and study-up,
while there is yet time. Furthermore, make healthier life-decisions
for yourself and your family now in order to avoid the prescribed,
predicted plagues. Life is a sacred trust. Take it seriously.

Happenings at The Living Way are healthy, happy, and varied as we
take advantage of our winter hibernation to accomplish tasks that
have long needed our attention. Nevertheless, the kitchen remains
the busiest room in the house. Our dehydrating marathon has
virtually ended now that most of our apples and pears are 'put
to bed' in storage. We made buckets of delicious fruit roll-ups,
bars, snacks as well as plain chips. It was fun to experiment,
waxing creative with spices and textures. Now we have many
live food treats from which to pull when our tastebuds begin to
talk! A regular also are our own dehydrated, live food crackers
that we make from a base of oat or buckwheat groats. As you
might expect, they are tastier, healthier, and more cost affective
than store-boughts. Last but not least, our winter garden is in
full swing. True to this month's feature article, I am busy tending
sprouts in jars, trays, and saucers. Our kitchen has become
home to a large-scale production of lovely, living foods! We open
cupboards and peek near radiators to see the action. Without
a doubt, living healthy is fun!

In closing, we hope each one of you is enjoying a better quality
of life as taught, encouraged, and promoted through this ministry.
While stepping out and apart from the Standard American way
of life can be challenging, leaving the dead lifestyle behind is
part of a new beginning, a healthy beginning! If big steps are not
possible onto your highroad to health, encourage yourself by
taking small ones. Nevertheless, keep your eyes on the goal.
Ultimate health is possible. Life is what you make it, so make
it a healthy one!


3) Feature Article: "SPROUTING for Life!"

Long before the Hallelujah Diet entered my life, I was introduced
to sprouting. I was enthralled with this 'garden-in-a-jar' concept
as it reminded me of the unabashed joy I felt as a child upon
discovering the wonders of gardening. Watching the seeds grow
and produce food was a delightful experience for me.Therefore
it was not suprising that I fell in love with sprouting at first sight,
if not at 'first bite!' The taste of these tender morsels of food was
refreshing, while the process was entirely entertaining. Thus
sprouting became a happy, wholesome discovery that has since
become part of my life.

Suffice to say, there is something about a seed that stirs one's
spirit. That life can emerge from a tiny speck is an age-old reality.
Passing from generation to generation, seeds hold a unique memory
and characteristic peculiar to their respective variety. Experiencing
the life force of a seed from infancy to maturity is a wonder that
captivates the best of us, whether we farm or not. The ancient art
of agriculture is a timeless tradition that begs respect, for without
food, man can not live. Thus seeds remain an integral part of our lives,
a verible treasure to mankind.

While sprouting has long, historic roots (dating back to the Chinese
thousands of years ago), the focus of this writing will be on the
practical side: exploring the nature of sprouts, their nutritional value,
and most of all, how to grow them!

SPROUTS: what are they?

While sprouting is a popular venture, especially in health circles,
many people are unaware that it exists. For the benefit of those who
have yet to discover the wonderful world of sprouting, herein is the
process in a nutshell: Sprouting
is the practice of soaking,
draining, and then rinsing seeds at regular intervals until they
germinate, or 'sprout.'
Sprouts are living, non-processed foods. No
chemicals or preservatives have been added.The essential oils have
never been exposed to the air so they are not rancid nor have their
enzymes been destroyed by cooking. Sprouts are simple, natural,
wholesome food. They can be eaten solo or in combination, added
to leafy green salads, used to top sandwiches, sprinkle over a dinner,
eaten as a side dish or used as a garnish on soups or entrees.

SPROUTS: a valuable food source
When it comes to nutrient-dense foods, sprouts enjoy a superior
rating. Studies show that sprouts are one of the most complete
and nutritional foods known to man. Eating sprouts gives you the full
nutritional value of the food. Sprouts rank as superfoods because:

they are filled with enzymes. The enzymes in sprouts are a
special protein that helps the body digest the nutrients in food and
boosts the life-giving enzyme activity in the body. Food enzymes
are only found in raw foods. Cooking destroys them.
While all
raw foods contain enzymes, the most powerful enzyme-rich food are
sprouted seeds, grains, and legumes. Sprouting increases the
enzyme content in these foods enormously, to as much as
forty-three times more than non-sprouted foods. Young, germinated
seeds (sprouts) initiate a chemical transformation in seed grains that
naturally neutralize harmful phytates or enzyme inhibitors, thereby
making more enzymatic power available to the body for digestion of
2) they are filled with proteins, complex carbohydrates,
essential fatty acids, fiber, vitamins, minerals, phytochemicals
and nutraceuticals.
Some vitamins increase during sprouting by
500%. In wheat, vitamin B-12 quadruples, other B vitamins increases
3 to 12 times, vitamin E content triples. Fiber content increases
three to four times that of whole wheat bread.
3) they are a predigested food which makes them easier to digest
and also gives them a higher biological efficiency value than whole
seeds, raw or cooked. Less food is required, yet more nutrients
reach the blood and cells.
4) they contain chlorophyll. Chlorophyll is one of the healthiest
substances known to man and plays an important role in maintaining
cell life. Chlorophyll is known to be effective in helping to resolve
multifold physical, emotional, and mental ailments, including protein
deficiency anemia.
5) they have a high concentration of RNA, DNA, protein, and
essential nutrients
which can be found only in
living cells. Therefore
sprouts have a regenerating effect on the human body that cannot be
achieved by eating a dead food diet or by taking synthetically
-prepared/chemical-laden supplements.

SPROUTS: their top health benefits
For all their fine nutritional qualities, sprouts are best known for
their rich amount of enzymes.
Sprouting greatly increases the
content of all enzymes, including proteolytic and amylolytic
enzymes. These enzymes digest proteins and carbohydrates
(starches). They are normally produced inside the body but are also
found in great concentration in raw sprouted foods. Enzymes found in
sprouts can take the place of some of the body’s own enzymes. This
fact is significant, since most people, due to poor diet or aging, do
not have sufficient enzymes in order to digest their food. Enzyme
deficiency is implicated in over 200 diseases including:

- cancer
- high blood pressure
- heart disease
- arthritis
- diabetes
- tuberculosis
- psoriasis
- dermatitis
- prostatitis
- cirrhosis
- pruritis
- cholecystitis
- rheumatism
- edema
- varicose veins
- sores
- pancreatitis
- thrombosis
- arteriosclerosis
- coronary heart disease
- phlebitis
- circulatory problems
- shingles
- obesity

When there are enough enzymes in our food, it spares the body from
having to manufacture concentrated digestive enzymes. This sparing
effect increases the activity of all the other enzymes in the body.
Eating enzyme-rich foods such as sprouts allows the body to
maximize its production of non-digestive enzymes, so as to produce
an adequate level of enzymes all our life. The higher the level of
enzyme activity, the healthier and biologically younger we are going
to be. Since aging is, to a large extent, caused by enzyme depletion,
slowing the aging process might be a matter of eating lots of
enzyme-rich food every day along with an adequate intake of
vitamins and minerals. Sprouted seeds, grains, and legumes are
the most powerful, enzyme-rich foods that exist

In addition to being super-enzymatic foods, sprouts are the most
reliable year-round source of vitamin C, carotenoid A, and
many B vitamins
(such as folacin), all of which are usually in short
supply in our diet. Sprouting seeds, grains, and legumes greatly
increases the content of these vitamins. For example, the vitamin A
content (per calorie) of sprouted Mung beans is two-and-a-half times
higher than the dry bean, and some beans have more than eight
times more vitamin A after being sprouted. Dry seeds, grains, and
legumes, while rich in protein and complex carbohydrates, contain
no vitamin C. But after sprouting, they contain around 20 milligrams
per 3.5 ounces, a tremendous increase.

The great advantage in obtaining vitamins from home-grown sprouts is
that you get a consistently high vitamin content without losses. In
the dead of winter, when you can’t grow anything or get fresh
produce anywhere, sprouts will provide a consistently reliable source
of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B
vitamins. This will keep your immune system strong and your health
in top condition when almost everyone else is getting sick. Many
people come down with colds and flu in the winter more than any
other time because they are not getting the vegetables and fruits
that would keep their immune systems strong.

Also, if grown in decent soil or taken from your own garden, sprouted
seeds, grains, and legumes will be high in organic minerals.

Thus your home-grown sprouts are also an excellent source of
naturally-occurring minerals.

SPROUTING: what to grow?

Most any seed can be sprouted, although some seeds germinate more easily than others. Here are a few of the more popular sprouters:
Seeds - clover, sunflower, radish, mustard, fenugreek, broccoli, salad mix, pea lettuce, chinese cabbage, alfalfa
Beans - mung, lentils, garbanzo, adzuki
Nuts - almonds, filberts (hazelnuts)
Grains - barley, wheat, rye, buckwheat, oat groats (hulled)
Remember that each seed variety has its own particular
'flavor' and arsenal of nutrients to aid the body. For example,
broccoli sprouts fight cancer, fenugreek sprouts aid digestion,
wheat and barley sprouts rejuvenate, restore, and vitalize all
body cells. Therefore choose your sprouts seeds according to
your health needs as well as your tastes!

SPROUTING: how to start

Soaking grains, nuts, seeds and beans overnight triggers the onset of
the sprouting process and deactivates the enzyme inhibitors.
Soaking them for a few hours or as long as overnight renders them
easier to sprout, eat, and digest.

Take any edible seeds, nuts, grains or beans, sand oak them in
water overnight. They should swell up. These are called "pre-sprouts."
Many of them will now be ready to eat without any cooking at all. If
not edible, then rinse them and continue soaking and rinsing for two
or three days. Letting the sprouts grow longer is optional. Putting the
sprouts in a window so they turn green is also optional. Just soak
your seeds, nuts, grains or beans for 24+ hours and then try eating
them. If you like the taste then they are ready to eat.

SPROUTING: methods
There are several approaches to sprouting. Depending on time and
circumstances, choose which method works for you.
utilizes a wide-mouth, glass canning jar with mesh- screen
lid. Soak, rinse, and drain seeds in the jar until ready to eat.
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, linen, hemp or plastic mesh. Soak seed
in bag in water, then hang up inside plastic bag (forms a little
Trays: very good for growing greens. Might need drainage system.
Clay saucer: used for mucilaginous seeds like chia, flax, and
psyllium, etc.
Commerical sprouters: wide variety available (electric and non-
electric) in various price ranges. Many do not work as well as
cloth/jar methods.

SPROUTING: a renewable resource
In this day when issues of environmental ethics and sustainability
are popular concerns, sprouting proves to be a winning resource
for the average individual as well as a commercial enterprise. This
fact is true because
1) sprouts are easy to grow
2) sprouts are economical. They can be grown with a minimum
investment of materials and/or equipment for pennies a day.
3) sprouts continue to grow slowly, and their vitamin content
even after harvesting and refrigerating them. This is in
marked contrast with store-bought fruits and vegetables which start
to lose their vitamins as soon as they’re picked and often have to be
shipped a thousand miles or more to grocery store shelves.
4) sprouts
are environmentally friendly. They eliminate the need
for cooking fuel, and reduce the generation of greenhouse gases.
5) sprouts are convenient to grow. They can be grown in a
variety of simple ways that do not even require electricity.
6) sprouts can be grown home or on the road.
When traveling, pack dried grains, seeds, nuts, beans, and peas
and produce fresh vegetables in your hotel room or campsite!
7) sprouts can be grown year around, making them an ideal
solution especially for winter eating, when availability of fresh
produce may be limited.

SPROUTING at The Living Way
For a number of years those of us at The Living Way have
incorporated sprouts into our ultimately-healthy, Hallelujah lifestyle.
Whereas we have purchased sprouts for the sake of convenience,
we prefer to grow our own sprouts. True to form, home-grown is
still the best route to take, since most commercially-grown
sprouts are sprayed with harmful preservatives and have lost most
of their nutrition in transit or on the store shelf. Therefore, fresh
sprouts from your own kitchen garden are preferable.

As the family sprouter, I enjoy sprouting mostly in the winter,
since it is the simplest, most affective alternative to gardening
during the cold months. It also affords us nutrient-dense, living
foods when we need them the most. Gardening-in-a-jar thus
becomes my winter garden. Filling jars with seed varieties,
soaking them overnight, rinsing, and draining is a process that
is both natural and entertaining. Watching the seeds 'sprout' is
fun, a healthy type of entertainment.

Mung bean sprouts growing in a jar

I have sprouted a number of varieties of seeds, grains, and nuts
with great culinary success. For the most part, I use the jar method.
Our favorite sprouts are a basic salad mix, fenugreek, broccoli, and
radish. I also sprout buckwheat and oat groats for making raw
crackers and what I call, Grain-ola, a vegetable-style version of the
popular granolas. Since I am not fond of beans, I sprout mung beans
only on occasion. Recently I sprouted garbanzo beans and made
a tasty entree and dip with them. Both mung and garbanzos are
easy to grow. Presently I am sprouting chia seeds in a saucer near
one of our radiators. My sprout jars I keep in a kitchen cupboard
near a heating pipe. As you might guess, seeds like a warm, dark
place to germinate. Some varieties I place in indirect sunlight so
that they can 'green up' before eating.

I have also sprouted buckwheat in trays on a growing rack in our
kitchen. We enjoy adding the buckwheat sprouts to raw soups or
salads and juicing it along with our other greens and root vegetables.
Using the soil method in the house, however, is not my preference,
since it can be messy and more labor intensive. I prefer to sprout
grains (wheat, barley, buckwheat) and some seeds (pea lettuce,
lentils) in our backyard garden during the summer. This tactic has
proven to be more practical and successful for us.

In recent years we invested in a Freshlife sprouter to give us the option
of growing larger quantities of sprouts. We have a two-tier unit that
is a good producer. We have sprouted many varieties in the Freshlife
with success. However, our lifestyle makes using the Freshlife more
difficult in that the unit requires a fairly good amount of water to run.
Since we import all our drinking/kitchen water from a local spring, it
is difficult to keep the Freshlife in water supply. Nevertheless, we
recommend the Freshlife as a good investment for indoor sprouting.


When all is said and done, we believe that sprouting is a wholesome
experience that deserves a place in everyone's life. Engaging the
growing process for the sake of one's health is a winning combination
that is well worth the effort. In light of the many excellent health
benefits associated with sprouting, it makes sense to simplify one's
life 'down to seed level' in order to experience a quality of life that is
genuinely wonderful. When times grow tough and budgets crunch,
sprouts prove to be a welcomed survival food. A humble meal of fresh
sprouts will suffice in times of want. Likewise a handful of sprouts far
surpasses the nutritional value of a handful of potato chips, french
fries or pizza.

Therefore learn to eat what is good for you. Eat to LIVE. Learn what
life is all about by investigating the power contained in a lowly seed.
See what it can and will do for you. SPROUT your way to ultimate

Further references:
Ten Reasons to Sprout:
Sprouting basics:
Sprouting resource:
Broccoli Sprouts fight cancer:
The Sprout Garden
- Mark M. Braunstein
Sprouts: The Miracle Food: The Complete Guide to Sprouting
Steve Meyerowitz

The Sprouting Book- Ann Wigmore
Super Nutrition Gardening- Dr. William S. Peavy and Warren Peary


4) LIVING Resources  

Hallelujah Acres You Tube Channel
Better and healthier than TV is Hallelujah AcresYouTube
Channel! It is an excellent resource for a closer look at the
live food lifestyle. View up-close-and-personal George Malkmus'
'God's Way to Ultimate Health' seminar, testimonies, food
demonstrations, HA news, product info, and more. Educate
yourself on vital issues of health that affect you and your family.
Consider HA's YouTube Channel to be your personal window
into a healthier world! Tune them in at

Good Heart Recipe Book
Here is a fun, unique recipe book that will warm your heart
as well as your pallette. I discovered this artistic, culinary
combination on one of my rare, on-line recipe searches and
felt it worthy to pass along. The presentation is simple, homespun,
and the contents genuinely healthy. Be inspired! Have some
good-hearted, wholesome fun with the recipes!

Healthy news sources
There are many excellent health news sources that offer a wide
variety of information. We recommend that you consider subscribing
to some of these free e-newsletters. A few trusted sources are:

For important information on Health Freedom issues-
sign up for email blasts...

Hallelujah Acres Publications

Hallelujah Acres sends out a free bi- monthly magazine that is now
called, The Hallelujah Diet News. George Malkmus, founder of
Hallelujah Acres, also sends out a free, weekly e-newsletter,
Hallelujah Acres Health Tip. Both publications are excellent sources
of inspiring information. Subscribe by visiting

News worth noting:

Food crisis for dummies:

Light bulb alert:

Maine considering cell phone warning:

Convenient connections:

Mattress alert:

GM wheat...coming your way:

Cashing in on children...

Flurry over flouride...

Vaccine Police:

CT scans cause cancer:


5) Buying tips and order info

FreshLife Sprouter

A fun, easy way to sprout is with the Freshlife sprouter.
This simple growing system can produce a variety of
sprouts in ample quantity, utilizing a 'double-barrel' approach.
Fun to watch as a mini-countertop garden, the Freshlife
sprouter is a healthy addition to a natural kitchen. Electricity
required. Available through our website at
or through Hallelujah Acres directly. Use PIN#407

Half Moon Gardens

Those in the area who are looking to purchase organic greens and
grasses this winter will be happy to learn of Half Moon Gardens in
Thorndike. Available from their sunny greenhouses are trays or
bunches of wheat and barley grass plus baby greens and herbs.
These locally-grown organics are a ray of warmth and health during
these cold months. Call Half Moon Gardens at 568-3738 or visit their
website for more information.

Hallelujah Acres products
If you are interested in purchasing Hallelujah Acres products, we
encourage you to contact HA directly and order using our health
ministry PIN# 407. Since we do not stock their full product line, it is
easier and faster to purchase directly through HA. Kindly know that
we appreciate your support of our ministry through your purchases.
HA occasionally has specials on products and shipping. Quantity
pricing is available through our ministry. Contact us for details.

Equipment purchases
If you want to purchase a juicer, dehydrator,  VitaMix, etc., please
order directly through us. Your order can be drop-shipped in a matter
of days. Other materials and products exclusive of HA can be
purchased from us by appointment. Call us to make arrangements.

Life Enthusiast Co-Op
For maximum magnesium supplementation, we recommend
TransDerma Magnesium Oil, Precious Prills Beads. Order these
and other Twilight America products from Life Enthusiast Co-Op,
When purchasing, please use our Affilitate #10472. A portion
of your purchase will help support this ministry. Call 1-866-543-3388
or visit Life Enthusiast on the web:


6) LIVING Recipe: Cauli-Sprout Salad

Cauliflower is one of my 'favoritist' foods, and I have been know to
eat it like one would eat an apple. Many years ago my taste for
cauliflower was heightened after we made the conscious decision to
eat only organic foods. Happily, I discovered that organic cauliflower
is more tender, sweeter, and more flavorful than its conventional
counterpart. To celebrate this snowy-white brassica in this snowy
season called 'winter', here is one of my favorite cauliflower recipes.
Besides being healthy and nutrient-rich, I like this salad because it is
simple, the texture is palette-pleasing, and the taste is tailored to my
tastebuds. I hope you like it!

2-3 large cauliflower florets
1 stalk tender celery (inner part the celery bunch)
Couple handfuls of bite-sized greens ( I like to use small,
tender Romaine hearts)
1 small carrot, shredded
1 cup shredded zucchini
couple handfuls of fresh sprouts ( I like to use a combination
of broccoli and salad mix)
2-3 scallions or thin onion slices
2-3 Tbsp hemp seeds
2 Tbsp dulse flakes

Food process cauliflower and celery. Place in mixing bowl.
Add remaining ingredients. Toss well. Transfer to a
serving bowl. For variety, add 1/2 ripe avocado (diced),
a few (presoaked, rinsed) raw nuts/seeds or a some raw olives.

Organic ingredients recommended.

View more LIVING Recipes at


This LIVING Letter comes to you in Messiah's love to encourage you
toward achieving superior health.  Healing of the whole man is the
promise of our Heavenly Father. Begin now to receive your new
life...naturally and spiritually. YHVH is able to do great and wondrous
works, if we will but trust and obey Him. YHVH bless you!

For your excellent health and His glory,

A mung bean garden in a bag...
Sprout your way to optimum health!