Seems like a long time since I have posted a blog. I guess you could say I took a Holiday Sabbatical to entertain family and friends as well as keep up with the demands of my work as a psychotherapist. This can be a tough time of year for many and I am so grateful for the positive outlook on life I get from fueling myself with lots of fresh green foods! Of course the time spent exercising, meditating, practicing yoga, mindfulness and other self care activities help too. It all works together.
I was thinking about my Raw Food Journey for 2010. What an adventure it has been. Rick and I kicked off 2010 in Maui with the Raw Spirit Festival folks. I am coming on my fourth year of eating mostly live foods. I learned a lot and discovered more about the needs of my body. One of my greatest joys this year in food preparation was getting more consistent with sprouting. It is so easy and uncomplicated! You can sprout anywhere and just need a large glass jar with a mesh top or cheese cloth. You can also use a sprouting bag, but I just love the jar method.
Spouting has become an integral part of my daily life. I have anywhere from one to five kinds of sprouts going at a time. They spruce up my salads and create such a feeling of well being when I eat them. To see the food liven up right in front of me and to taste the amazing life force in the sprouts just fascinates me. They truly are a great way to maximize your health and vitality! Enzymes are activated when you sprout. They are easier for us to digest and the nutrients bring harmony and balance to our system. As you have probably heard by now, cooked foods destroy this balance because the molecular design of nutrients are broken down.
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Why Sprout? Sprouts are alive and vibrant! According to Anne Wigmore, in her book, The Sprouting Book, one of the most important nutrient compounds contained in spouts is chlorophyll. Chlorophyll is a protein compound found in green plants, including sprouts with green leaves (alfalfa, cabbage,clover, sunflower, and radish, etc). Plants create and store carbohydrate energy as a result of the sun’s effect on their leaves; a process called photosynthesis. This energy is readily available in green spouts which heals and regenerates our cells! Very exciting. Chlorophyll also helps build up the red blood cell content of the bloodstream.
Anne Wigmore further suggests that spouts are beneficial for controlling cancer, losing weight, improving your sex life, and slowing down the aging process. That is enough to sell me on them! For more details on this, I highly recommend you read her book: The Sprouting Book.
When people come over to our home they are always captivated by our sprouting area and tell me they are inspired to go home and start sprouting. They love all the ways it makes a meal come alive and tell me they feel so good after eating the sprouts.
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I used to be so intimidated by the process until I started doing it and realized how easy it was. Start small. Get some alfalfa or radish sprouts and soak a couple of tablespoons in a jar for the day. Drain that night and then rinse twice a day until they grow; place them in a dark area. Around day five, they will look almost ready. Place them in a sunny window on the last day and they will turn green. Remove from the jar and store in the fridge. Lentils, mung beans, garbanzo beans, buckwheat, quinoa, etc. take much less time to sprout.
Right now I am spouting buckwheat to make some bread, some alfalfa sprouts to go on salads and other meals, mung beans for salads, and red lentils to sprinkle on soups and salads. It is so much fun!
I hope you will take the effort to start incorporating sprouts into your weekly routine. They really do help you feel your best.