EATING to LIVE
Updated: 6 days ago
It is that time of the year when I notice that "live" food is hard to come by. Even if you are buying produce from the store, it is not fresh and most of it has been picked before it was ripe or at its highest nutrient value. Most fruits are picked and ripened on a truck with gases and transported many states to make it to our stores. I find that I start to crave these foods most in the winter, which makes sense because our winters are so cold, nothing will grow. Our growing season is so short and you can put up lots of food but it is no longer "living". Our cells are living and need live food for proper and abundant health, so what do you do? sprout of course! You can buy them but they are so expensive! You can make them for pennies a day! I started some the other day and thought I would share. This can be done no matter your space, situation or climate. All you need is a counter and window.
Sprouts are a SUPERFOOD and are nutrient dense, extremely abundant in enzymes up to 1oo times higher that raw fruits and veggies. They act as a catalyst helping all processes in your body happen more efficiently and get the most nutrition from the food that you are eating.
SPROUTS contain concentrated amounts of vitamin's minerals and antioxidant's. for example: 1 cup of broccoli sprouts contains 28 micrograms of vitamin E VS. 1 cup of broccoli at 1.5 micrograms of vitamin E! In bean sprouts vitamin b2 or riboflavin increases 51% when sprouted broccoli vitamin A increase 285% sprouts in general b1 increase 208% b2 increase by 515% b3 increases 256% vitamin c and essential fats absorbed, increase. minerals like calcium increase phytic acid goes down because the enzyme inhibitors are unlocked for maximum absorption. protein increased by 30%
sprouts are alkaline to the body offsetting the effects of stress or poor diet
low calorie density so help with weight loss
radish, broccoli, alfalfa, clover sprouts can be added to salads, wraps, sandwiches, on top of omelets or I just pinch some out and eat them as I am walking by.
heartier sprouts like beans and lentils can withstand heat so they can be used in cooked foods such as stir fry's.
Overall here are some of the health benefits I found. They help with immune system, digestion, increased absorption, fiber, boosts metabolism, organ repair, skin regeneration, muscle repair, helps blood cells and circulation, nutrient dense, maintains heart health.
HOW TO DO THEM
There are a few ways you can do them. 1. you can use a jar with a "sprouting lid". These can be bought, and they just screw onto a regular canning jar, or you can also easily make these lids by just using a screen over your jar and securing it with a canning ring. 2. A sprouting tray. this is a stackable small set of trays that drain water thru. I prefer the trays as I never seem to be able to get all the water out of the jar making my sprouts not very enticing. *I also like it better because I can start a new tray every day ensuring an endless cycle without having jars taking up space and getting mixed up.
You need sprouting seeds. These are seeds specifically for sprouting as they have not been treated and are sterilized. There are many different blends or specific seeds, I love broccoli, salad blends and radish.
Start with 1 tablespoon of seeds put in your tray or jar and fill with water. leave for a few hours or overnight in a darker corner. In the morning completely drain and sit back in the corner. Every day for about 3 days rinse the seeds and pour off the excess once or twice a day. When you start to notice the seeds sprouting move to a more lighted area for a day. Any time after they have sprouted, they can be used, I like to wait until they are fully leafed out. Depending on the seed used will determine sprouting time but most are ready by 3 days.