Health Starts in the Kitchen
Eating bio-sprouts and Microgreens brings a powerhouse of nutrients to your dinner plate. Microgreens are simply greens, lettuces, and herbs that are harvested when they are quite young, generally when they are approximately an inch tall.
I receive many enquiries from people asking me how to grow their own Microgreens. Basically, you can grow any lettuce, salad green, or herb as a microgreen. It’s easy to start with a pre-packaged seed mix, and you can look for specific micro green mixes, or simply choose a mesclun mix to grow as microgreens. However for this blog I will focus more on sprouting. So easy to do, and readily affordable for everyone. My lentil sprouts below took only 4 days to be ready. In a strainer, wash the lentils with fresh water, add to the sprouter and rinse twice a day. I normally do this in the morning at breakfast then in the evening after dinner.
Time to Get Sprouting!
I have been an advocate of sprouting seeds for many decades and even during the winter months I continue to use my sprouter. Mung beans, alfalfa, broccoli seeds and lentils are all easy to sprout. Add them to just about anything from juicing, to soups, salads and grain dishes. It’s always good to remember that you are what you absorb. Enzymes are the catalyst to proper food absorption. Living Foods are loaded with live active enzymes.
For an energy boost, enzyme-rich living foods feed the cells, nourish the organs, tone the blood, regulate the bowels and support immunity. Thus, living foods can help you beat fatigue and will make your skin glow.
For Prevention, living foods in your diet on a regular basis will render you better equipped to prevent and combat the cold. There have been hundreds of research studies that support the use of living foods for optimum health.
For weight control, living foods can help you manage your weight. This is because enzymes spark metabolism (the rate at which you burn calories) It is almost impossible to have weight issues if you eat a balanced diet that includes living foods such as sprouted seeds, fresh raw fruits and vegetables (weather permitting), seeds, seaweeds, wholegrains and legumes.
For Detox – Living foods are ideal for detoxifying the system. They are also rich in fibre. Fibre helps lower blood fat levels and removes toxic metals, such as lead and cadmium from the body.
For a Calm Tummy – Many people who eat living foods are free from the stomach acid secretions that cause heartburn and indigestion, since living foods are balancing to the body’s alkalinity.
For Anti-Aging – Slow down the ageing process. Enzymes, being the catalysts to all physical processes, also help spark regeneration and healing that keeps ageing at bay.
For your Brain – Living foods help nourish brain cells, boost concentration and render clear thinking
For Nutrients – Living foods are nutrient-efficient as they are eaten raw. Sprouting seeds are thus most beneficial to the blood cells. Living foods are enzyme power-houses. By eating them, you help maintain your own enzyme reserves and can more easily eliminate toxins, rejuvenate your cells and strengthen your system. They have always been an addition to my cooked food.
I have listed below a few Living Sprouts, Living Essentials and Living Greens that I use on a regular basis.
Jade Green Zymes – Barley Grass. – Living Greens
Gram for gram, barley grass has as much protein as meat but in an easily digested form. In its sprouted form, this living green provides SOD (Superoxide dismutase) a key antioxidant enzyme helping protect cells from free radical attack. Barley grass is beneficial to all tissues and organs, especially the heart, lungs, arteries, joints and bones.
Alfalfa – Living Greens
A live plant which nourishes the blood and maintains metabolism. Contains just about every nutrient in existence, including live enzymes to metabolise fat, cellulose and starch. Alfalfa sprouts supports health of the spleen, stomach and intestines.
It has a characteristic spicy and bitter taste. It is rich in potassium and is a very good stimulator of the intestinal bacterial flora. Suitable for cases of lack of appetite and intestinal fermentation.
Dulse – Living Greens
Mineral-rich sea vegetable with particularly high levels of minerals specifically associated with enzyme activity in the body.
Essential Fatty Acids – Living Essentials
Essential fatty acids influence the function of every organ, gland and cell of the human body. Fatty acids play a role in many body processes including those of (1) the heart and circulatory systems (2) the glandular system including the adrenal and thyroid glands (3) the reproductive system, (4) skin and cell tissues.
Nori – Living Essentials
The most easily digested sea vegetable with dozens of minerals and vitamins but particularly high in Vitamins A, B1 and Niacin. Due to its elevated levels of important fatty acids, Nori may help maintain low cholesterol levels and influence the circulatory, respiratory and digestive systems.
Sprouted Quinoa – Living Sprouts
Quinoa helps support the kidneys. In its sprouted form, Quinoa contains gram for gram more calcium than milk and more useable protein than meat. It is the most nutrient-dense grain with high levels of iron, phosphorous, Vitamin E and Vitamin B Complex.
Sprouted Millet – Living Sprouts
This sprouted grain is easy to digest and is free from gluten a common allergen. Millet, especially in its sprouted form, can help nourish the spleen, the main organ responsible for extracting nutrients from food and converting it to energy. Millet is high in iron, magnesium, silicon – which builds cell tissue for healthy bones, hair, skin and nails.
Living sprouts provides useable and digestible nutrients and enzymes. Live Enzymes are responsible for (1) digesting food (2) dissolving fat (3) absorbing nutrients (4) reproduction (5) scavenging free radicals
Invest in your own sprout germinator. The sprouter I have is easy and fun to use, with three tiers so you can grow different seeds at the same time or harvest them on different days. I sprout Mung Beans, Alfalfa, Adzuki beans and lentils constantly and use them to sprinkle in soups and salads or enjoy them throughout the day as a snack.
There are over 200 delicious recipes in my book ‘Macrobiotics for all Seasons’ available world wide on amazon.
In good health