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Indoor Super Sprouting…We don’t need no fields!

Posted By Anthony Anderson On September 24, 2008 @ 2:04 am In Fitness/Diet,GreenChef Foodie Talk,Recipes / GreenChef Ingredients & Tools | No Comments


As more of us become aware about the large amount of nutrients found in very recently picked produce compared to the produce that is shipped for days over thousands of miles, indoor sprouting is becoming a common site in the kitchen of green foodies everywhere.
Why Sprout?

1. Keepin’ it fresh…

There is simply nothing fresher. Not only are sprouts still intact and alive, but they are FAR fresher than any organic produce bought in a grocery store…even a local farmer’s market. As soon as a plant is cut off from its life source (the roots), it begins to die. The beauty of eating sprouts is that they are usually eaten 10-15 minutes after harvesting, many times sooner. Think about it; even at a local farmer’s market, the produce you are buying has been harvested at the very earliest that morning, more likely the day before. That equates to hundreds of times longer than the freshly harvested sprouts.

2. Easy-Breezy…

Growing sprouts takes so little effort and space that its really laughable. A simple sprouting jar (glass with a wire mess screen to rinse out the sprouts twice a day) or a sprouting bag (even better) is all the equipment that we need. The more ambitious among us can move onto growing wheatgrass and sunflower sprouts in trays, but the simple sprouting tools mentioned above are all one needs.

3. Getting Eco(nomically) Wise…

Sprouting at home is without a doubt the most affordable way to get super-fresh produce. For the price of about 25 cents of seeds a day, you can feed yourself and another more sprouts that you would probably ever care to eat. Seriously. 25 cents! Just watch those little seeds grow into what would be expensive sprouts in any grocery store.

4. Going hyper-local…

We talk about minimizing our carbon footprints, and nowhere is this more important than in the miles our meals are shipped in order to get to our plate from the fields. Not only is this bad for the planet, but we are losing the fresh life-force that we so dearly need in our diets. Sprouting takes both of these issues head on, so instead of miles, we are talking mere feet. My fire escape is about 20 feet from my kitchen.

Starting out…

Simply soak the seeds for their designated time (alfalfa can be 4 hours, wheat berries can be 12) and then drain the soak water so the seeds can begin to work their magic. A quick rinse twice a day keeps things fresh, and after about 2 days, place the sprouts in the sun and keep it up with those daily rinses. The sprouts will start converting the sunshine into chlorophyll, and then its harvest time.
Sprouts…good for our pocketbook, the earth, and our health. The Do-It-Yourself ethos must be strong, but once you start doing it, the minimal daily tasks will become quite routine. Seriously, if you can brush your teeth twice a day, you can grow organic sprouts. So ironic…the freshest and cleanest food, for the lowest price, and all with such a light carbon footprint…and somehow the universe made it so easy to do. Make no mistake, they are all connected.

Keeping it fresh always,
Anthony Anderson (Rawmodel.com)


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