Live food to feel alive

Foundations, circular economy and food are related to zero waste. We must be aware that each act and purchase impacts both socially and ecologically.

Share on facebook
Share on google
Share on twitter
Share on pinterest

I was thinking of buying a colander to make sprouts – I have been living for 7 years without a colander – to make them grow bigger because leaving them in the jar limits their size. But acquiring a product only for a specific use like that did not convince me.

It is amazing how your thoughts attract events or actions. Thanks to the Brisbane Tool Library, where we are volunteers, we were able to attend a macro sale of second-hand things. We could not believe that in such a small city (2 million inhabitants) so many products were discarded, and of course to greater spending power more waste … but that is already another story.

This annual macro sale is organized by foundations where what is sold is donated to different causes. Putting our grain of help fills us with satisfaction, because now we have not one, but three super useful colanders that we have avoided going to the dumpster, since everything that is not sold is thrown away.

Maybe you will say what foundations and circular economy have to do with sprouts. For me it has a lot to do with zero waste. We must be aware that each act and purchase impacts both socially and ecologically.

The magic of the sprouts

I have always eaten wheat germ. My mother sent me lunch with lemon and chili. When I stopped eating meat and everybody questioned me about proteins and other nutrients, I decided I had to eat lentils. I have never eaten them in my life and I do not like them cooked. That is how I came to the idea of growing our own sprouts.

Amazing how feeding us with live food favors our health:

  • Complex proteins are transformed into simple amino acids.
  • The chlorophyll that is produced oxygenates the cells. Also recommended for people with anemia.
  • Anti-carcinogenic.
  • Its properties are multiplied, vitamins C and E and minerals: calcium, iron, magnesium, phosphorus.
  • Fats are transformed into fatty acids.
  • They delay aging.

Globalisation, buy cheap pay dear

Globalisation, buy cheap pay dear When we hear the word Globalisation, many people associate it with ease, immediacy or brotherhood. Reality can be very different.

Leer+

Live food to feel alive

Live food to feel alive Foundations, circular economy and food are related to zero waste. We must be aware that each act and purchase impacts

Leer+

My favourite Christmas Tree

My favourite Christmas Tree We are in the countdown of the lovely Christmas season, the ornaments, the lights, the Christmas carols surround us in that

Leer+

Do not mix them

Sprouts are like everything, each species has its process depending also on the temperature. That is why it is not advisable to mix different kind of seeds.

In hot and humid climates the process is faster. Keep them cool and rinse more frequently if necessary.

Soaking time:

Alfalfa: 8 hours.
Buckwheat or Saracen Wheat: 15 minutes.
Almonds: 10 hours.
Rice: 9 hours.
Oatmeal: 8 hours.
Azukis: 6 hours.
Barley: 7 hours.
Rye: 8 hours.
Chickpeas: 12 hours.
Lentils: 8 hours.
Corn: 12 hours.
Millet: 8 hours.
Quinoa: 2 hours.
Pumpkin seeds: 8 hours.
Sunflower Seeds: 2 hours.
Sesame seeds: 8 hours.
Kamut wheat: 7 hours.
Wheat: 7 hours.

Obviously we will always prefer seeds, legumes or organic grains.

Let’s do it

Preparing your own sprouts is very simple:

  1. Soak seeds, legumes or grains in a dry, dark place.
  2. After the necessary time, they are rinsed and drained and left sloping in a jar with a mesh or put directly in a colander, preferably flat.

    * It is important that the bottle is large enough for the germ to grow and have air; otherwise they will have mold or excess water fungi.

  3. They are rinsed in the morning and at night and approximately the third day – depending on whether they are lentils, peas, etc. – they will be clearly seen as they start to grow small leaves.
  4. In order to help the production of chlorophyll they are left taking indirect sunlight, which increases the amount of vitamin C.
  5. They can be stored drained and dry in the refrigerator, I prefer to keep them growing outdoors.

How to consume them

Another highly recommended option is to prepare a sprouted hummus:

2 cups of sprouted lentils.
One lemon’s juice.
½ teaspoon cumin powder.
¼ teaspoon of paprika powder.
¼ teaspoon onion powder.
½ teaspoon of salt (always avoid refined).
1 tablespoon of tahini (optional).

 

Otra opción muy recomendable es preparar un hummus de germinados:

  • 2 tazas de lentejas germinadas.
  • El jugo de un limón.
  • ½ cucharadita de comino en polvo.
  • ¼ cucharadita de pimentón en polvo.
  • ¼ cucharadita de cebolla en polvo.
  • ½ cucharadita de sal (siempre evitar refinados).
  • 1 cucharada de tahini (opcional).                                                                                                              

Share this recipe so that more and more people consume live food and give us your opinion about it.

Join the change!

This blog is written based on our experiences and knowledge we have got through the years.

Remember each body and home is unique and requires different times and solutions.

Beat the waste is a path of holistic transformation towards a minimalist and healthy life.