Sprouts
As we come to the end of Summer it can get a little difficult growing our crops with such a lack of rainfall and the constant watering can be such a chore and can leave feelings of guilt using up such a precious commodity.
There is however, something nutrient rich that we can grow that will:
· Grow in any climate at any time of the year
· Require neither soil or sunshine, but is still rich in vitamins and minerals
· Has not been subject to chemical sprays while growing
· Is extremely economical and in preparation has no waste
· Rivals meat in nutritive value
· Can be grown indoors within a minimum amount of space
· Multiplies 400% or more in 5 days
· Matures in 3-5 days
The answer……………… sprouts!!
Sprouted seeds and grains are the finest source you will find anywhere of living enzymes and of vitamins, minerals and easily assimilated amino acids needed for optimum health.
Sprouts are one of the essential ingredients in the diet of the Hunzas, who are noted for their extreme long life and unsurpassed health. The seed is a storehouse of food energy intended for early growth and development of the new plant. The dry seed is characterized by remarkably low metabolic rate. When moistened, the seed starts transforming the stable nutrients into life components.
The chemical changes which occur in the sprouting seed activate a powerful
enzyme factory which is never surpassed at any later stage of growth. The
vitamin content of the seed increases tremendously when sprouted.
How to Sprout
There are commercially made sprouters that work well but it is easy and
inexpensive to grow them in jars.
To begin:
· Put the seeds/grain/pulse of your choice in a large sieve. Remove any small stones, broken seeds or loose husks and rinse your sprouts well
· Put seeds in a jar and cover with a few centimetres of water. Rinsing can be done by tap water, but the initial soak, where the seeds absorb a lot of water to set their enzymes in action, is ideally done in spring, filtered or boiled and then cooled water.
· Leave your sprouts to soak overnight.
· Pour off the soak water and rinse the seeds
· Place seeds into the jar and put in a warm place.
· After about 3-5 days your sprouts will be ready for a dose of chlorophyll so they can be placed in the sunshine- a sunny windowsill is ideal. Soon they develop little green leaves
· They are then ready to eat. Optimum vitamin content occurs 50-96 hours after germination. They can be rinsed and put in the fridge in an air tight container.
The soak water can be used to water plants but some people use this in sauces and soups. The water used to soak wheat grass (called rejuvelac) can be drunk straight- it contains eight B vitamins as well as vitamins E and K. Its protein and carbohydrates are broken down into component amino acids and simple sugars respectively, so its nutrients are readily assimilated.
The sprouts can be juiced and are amazing in salads and there are so many seeds, grains and pulses that can be used with so many different flavours. Common seeds used for sprouting are alfalfa, fenugreek, wheat, mung beans, radish, mustardseed, sunflowers and so many more.
So we can all have our own little garden in our kitchen, growing tasty, life giving sprouts with minimal space, time and expense. It actually is a bit of fun having your own little “sprout farm” and you get the extra reward of amazing health benefits.
