Two eventful weeks lay behind us.
The school year has started and all three kids have to go to different places in the morning.
Sometimes, the logistic and organisation can be a little challenging.
Food for the kindergarten needs to be prepared, the bigger ones want to eat something when they come home from school, homework has to be done, parents' evenings need to be visited and and and.
Sometimes I'm wondering why the day doesn't have 48 hours :) ?
And in addition to that, we all want to have a little spare time for all our hobbies and interests.
That often requires strategic planning and organizing.
Since my new seminar at "The Glowing Gourmet" Gisela Bayer, I'm also still full of new experiences and ideas, that I didn't want to spend much time on the computer, but rather experiment in the kitchen.
In between all the hustle and bustle, I also have to eat something from time to time :).
Mostly, it needs to be something real quick, like my favorite sprout-salad version for the ultimate mineral and vitamin boost.
Apart from soaking the seeds, you just have to mix the dressing and you are ready to go.
Growing sprouts accompanies us for many years already.
Those of you who haven't had much to do with sprouts yet, we strongly recommend integrating this nutritious Super-Food into your diet.
Sprouts and seedlings provide you with huge amounts of vitamins and minerals, all year long.
And now for the best part: cultivating sprouts is easy as pie, regardless of whether you have a garden or not.
You'll certainly find a few inches space in your kitchen to set up a germination tray or sprout jars.
I find it fascinating how quickly you can bring these little seeds to life.
Several years, we cultivated only a small selection of sprouts.
Over time we have become more willing to experiment.
Meanwhile, we always grow several varieties simultaneously.
Therefore, we use simple sprout jars, a tray kitchen sprouter and a clay sprouter for cress or other slime-forming seeds.
Some varieties, such as sunflower-seed-greens and red-radish-greens we grow directly in the soil.
You can cultivate a big amount of seeds.
Our favorites are sunflower seed sprouts, mung bean sprouts and other bean sprouts, lentil sprouts, chia and cress.
The great thing about sprouts is, they come with all contained nutrients, since you harvest them right in their growth process.
They don't need long transport routes to land in your mouth and they are not chemically treated (insofar you buy organic seeds) and with good planning, you always have them on hand.
Seedlings are base-forming. Alkaline foods are urgently needed in our bodies.
Unfortunately, many people's diet today is far too much acid forming.
Sprouts can certainly help you to reach a better base balance in your body.
We eat sprouts on a daily basis.
Mostly for dinner as a side dish or as a salad like in the recipe below.
Some time ago we had a very quick dinner and I forgot to put something "green" on the table, when my son looked at me quite incredulously and asked, "Mommy, don't we have any sprouts or herbs today?"
That made me realize, that this is so integrated in our everyday life, that it has already become a matter of course for the children - at least for the two older ones.
Only our little son Needs to be caught with funny anecdotes about sweet plant-eating animals to inspire him to eat more greens - sometimes that works more, sometimes less.
If you're not already an experienced sprout grower, we hope that we could inspire you to give this little affordable and local "Super Food" some space on your windowsill or wherever you find a place to grow it.
Have a healthy week!
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