Female Focus .......... continued from previous page
Put the seeds in a jar and cover the jar opening with a square of mosquito screening (pop socks also work well!) and attach with rubber band. Fill the jar ¾ full with water and allow the seeds to soak for 12 to 24 hours. Put the jars on a shelf or window out of direct sunshine in a room that is well ventilated. After 12 to 24 hours, tip the jar upside down and allow the water to drain out. Then refill the jar with fresh water and drain again. Do this until the colour of the water is totally clear. You may have to do this 4 or 5 times.
The next stage is the sprouting stage where you need to place the jar containing the washed and drained seeds upside down at a 45 degree angle. This allows the water to drip out through the screening. Place the jar over a sink, large bowl or somewhere where the seeds can drain while they are sprouting – this will also serve as something to rest your jar on so it stays at a good angle. You then just need to wash and drain the seeds thoroughly at least two or three times each day for about 3 days (just fill the jar with water each time, gently swirl it around and then pour the water out. Each time you need to ensure the jar is put upside down at 45 degrees so the residual water drains out and the sprouts to do not drown. When the seeds have developed little “tails” which are the rootlets then they are ready to eat – you can let them grow to a couple of centimetres in length or you may choose to eat them whilst they are smaller. Simply sprinkle them over salads or add to sandwiches for a nice crunchy addition to your meals.
For those looking for more help then I find these websites really useful for specific instructions regarding how to sprout just about anything. Have fun!
http://www.primalseeds.org/sprouting.htm and www.
http://sproutpeople.org/
Recipe
Crunchy Sprout Salad with Parsley and Garlic Dressing For the salad: 1 diced red bell pepper, 1 grated carrot 1 cup each of the following: • Chinese bean sprouts • Alfalfa sprouts • Broccoli sprouts
One-half cup of sunflower seed sprouts 3-4 tbsp fresh, chopped parsley 1 small clove of garlic Two-thirds cup water 2 tsp. lemon juice
1 tsp. tamari or soy sauce Blend all ingredients together at high speed, until creamy.
Suzanne Laurie Bsc (Hons) NT MBANT is a qualified Nutritional Therapist and is running healthy 1 day cooking classes from Finca Mariola in the Costa Blanca mountains - courses include favourite food makeovers, wheat and dairy free cooking, healthy Mediterranean, gourmet vegetarian (meat eaters welcome, you may be surprised!), healthy Thai and Indian cooking, cooking for weight loss, diabetes, heart health and more. She is also available for 1 to 1 consultations to help manage conditions such as IBS and digestive issues, blood sugar imbalances, arthritis, cardiovascular disease, hormonal imbalances, allergies and intolerances. Please see
www.fincamariola.com for more information or ring 615 536 994.
One-half cup each: • Sunflower seed sprouts • Lentil sprouts • Soy bean sprouts
Gently toss all ingredients. Serve with the dressing below or your own favorite dressing. For the dressing:
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Over 1000 distribution points!
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