There is one activity that you can try both in winter and throughout the year that will give you a supply of fresh, nutritious and cheap salads in as few as four days. I am talking, of course, about sprouting seeds. Many varieties of vegetables and grasses can be used including alfafa, broccoli, fenugreek and mung beans which produce the familiar chinese beansprouts. What equipment do you need to get started? Seeds can be sprouted in glass jars or trays, so for your first attempt, you can use any jar that you have to hand. Purpose made equipment is available from nurseries and other merchants if you decide to sprout seeds on a regular basis. How do you grow them? First soak the seeds in water overnight, then drain off the water and place the seeds in your jar or tray. Since the seeds will expand up to 30 times their volume, do not overfill your jar. Keep the container at about room temperature (20c). The only extra care required is regular rinsing which involves running the trays under a tap for a few seconds or filling the jar and then allowing the water to drain away. Do this two or three times a day, but at least every twelve hours. Make sure that the jars and trays are drained fully since too much water will encourage mould and the seeds to rot. After a few days mini roots and shoots will develop. Harvest sprouts carefully by gently pulling ripe ones out from the rest. This allows less developed ones to continue growing so you get several harvests of perfect sprouts. Why are they so good for you? When seeds have just sprouted there is an increase in proteins, enzymes and vitamins. They are also fresh, not having lost goodness in transit from the shop. Broccoli sprouts are rich in sulforaphanes, the anti-cancer agents which stimulate our body's natural resources. Adzuki beans are high in fibre, minerals and vitamin B and are good for weight loss. Any recipe suggestions? Add them to your salads, use for stir fries and include some in your sandwiches. Scatter a few on your bowl of soup instead of croutons. Try adding some to your baked potato filling or include them in an omlette. After the excesses of the Christmas holiday they are perfect for lightening the load. |
