Sprouts

We've been making some changes to our overall diet - trying to stick to whole foods with minimal preparation - cutting out fat, adding even more veggies, & for me, switching to unsweetened soy milk. A book that we've had for years that I find myself going back to, especially now, is Healing Foods: Nutrition for the Mind, Body, & Spirit. I reread the section on legumes a few nights ago & a discussion on homegrown bean sprouts caught my attention - so, we're giving it a try this week.

*Sprout only organic beans. Aduki, mung and soybeans, alfalfa, sesame, and fenugreek seeds, barley and wheat grains, and garbanzo beans are all easy to sprout.

*Sort the seeds, removing any obviously damaged ones. Soak them in ample tepid water for 12 hours, then drain. Put them in the jam jar and cover with cheesecloth kept in place with an elastic band. Put your jar in a warm, dark place. Rinse the seeds with fresh water at least a couple of times a day, and make sure you dry them well. You will be ready to harvest this powerhouse of nutrition in 2 to 6 days.

*Bean sprouts are an ideal food for cancer patients and are used extensively at many clinics practising the natural approach to cancer by those anxious to boost their immune defenses, and for all conditions needing first-class nutrition.

after the 12 hour soak - rinsed & ready to cover - from left to right: wheat grains, aduki beans, mung beans

aduki & mung

covered & ready for a warm spot