Foundations, circular economy and food are related to zero waste. We must be aware that each act and purchase impacts both socially and ecologically.
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.
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:
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.
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.
Preparing your own sprouts is very simple:
* 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.
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:
Share this recipe so that more and more people consume live food and give us your opinion about it.
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.