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Tiny yet Powerful

Updated: Feb 14

  • You can start the day with sprouts in oatmeal or yogurt, they go well in soups and stews, they are stuffed into minced meat dishes, as well as fried, they partially replace onions and mushrooms.

  • There is a legend that in the 18th century, sailors led by Jameson Cook who suffered from scurvy, a disease caused by a lack of vitamin C, found salvation in a diet rich in various germs. They grew them themselves and thus provided them with a constant source of this important vitamin.

  • Although tiny like grasses, sprouts are rich in vitamins and enzymes. They give the body energy and much-needed nutrients because they are valid for plants at their peak of strength and vitality. All substances that are in the seed during germination are activated and change from a complex to a simpler form, starch to simple sugars, proteins and amino acids. Experts recommend them fresh, although they can be thermally processed, especially the seeds of lentils, corn, peas, soybeans, and wheat.

  • During spring and summer, they are especially welcome because they cool the body, so sprouts should be added to the daily menu. They mix well in different dishes. You can start the day with them, for example, with a healthy breakfast of oatmeal or yogurt. Sprouts go well in soups and stews, fillings in minced meat dishes as well as fried ones where they partially replace onions and mushrooms. They are also compatible with omelets, especially vegetable dishes, salads, and are added to ground products.

  • They are used as a substitute for other salads, they are used in sandwiches or savory pancakes, in bread dough and in increasingly popular Chinese dishes.

  • Sprouts can also be made at home, but it takes "a little time to get into the trick." First, healthy organic seeds must be obtained. You should soak them and leave them at room temperature around 20 °C. Depending on the species, they should stand for one to seven days. The highest nutritional value of seeds and legumes is about seventy hours after the beginning of germination, after which that value decreases. Among the legumes are: beans, soybeans, chickpeas, peas, lentils, and among the cereals: wheat, corn, oats, sesame, rye, and barley. Broccoli, radishes, mustard, onions, and chives are no less tasty and nutritious. The sprouts of most plants are tasty, some are a little bitter or germinate too slowly, and only a few are harmful, such as potato sprouts. If grown at home, they must be washed well to remove potentially harmful microorganisms and always stored in the refrigerator. With all precautions, you should rely on sight, smell, and taste when evaluating freshness. And the first alarm is the smell of mold. As an additional precaution, heat treatment is advised, and darkness, heat and not too much moisture are the most important elements of cultivation. And advice: you should not overdo it with sprouts in your diet.

Wheat Germ

  • Put the washed wheat in a glass jar and cover it with lukewarm water, two fingers of seeds and three fingers of water, and let it stand for 12 hours. Then strain the grains and do not throw away the water but drink it because it is full of minerals and vitamins. Cover the jar with cotton gauze and secure it with a rubber band. Until the sprouts grow from 1.5 cm to 2 cm, rinse them once or twice a day with cold water. They must always be moist, but never wet. Place the sprouts in the sun for a few hours before use. Unused ones can be stored for several days in the refrigerator, sealed in a glass container, but they should also be rinsed daily with cold water.

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