A quick guide to sprouting:
Sleeping sunflower seedlings… You need to have sunflower seeds that are in their shell. Soak them for 8-14 hours. Then sow them in a flat container (a tray was used here) with mineral-rich soil. They don’t need to be pushed into the soil, just spread them loosely, but so that they are still quite close together and then gently cover them with soil. Cover with a wet towel (or old t-shirt) and then cover again with another tray. Water them about 2 or 3 times a day. Sing to them if possible… it improves the taste.
A couple of days later they grow little tails…
Keep them covered for 6-7 days and then let them absorb sunlight…
Once they have grown this tall you will need to remove their shells. If you don’t they will start to rot and so will your sprouts !
As you can see they have been absorbing a lot of sun and are now green with chlorophyl. You can harvest them when you choose to, but it is highly recommended that you wait untill they grow tall!
Harvested sunflower sprouts : great in salads or any dish you want to add something deliciously lush to… Sprouting is great for urban settings… easy to grow in small spaces and a great way to get many nutrients and chlorophyll. Chlorophyll-blood of the plants, very similar in composition to blood of the humans – which is why:
It has been seen to help in the growth and repair of tissues.
Chlorophyll helps in neutralizing the pollution that we breathe in and intake everyday – a good supplement for smokers.
It efficiently delivers magnesium and helps the blood in carrying the much needed oxygen to all cells and tissues.
It is also found to be useful in assimilating and chelating calcium and other heavy minerals.
It had been seen to have a good potential in stimulating red blood cells to improve oxygen supply.
Along with other vitamins such as A, C and E, chlorophyll has been seen to help neutralize free radicals that do damage to healthy cells.
Chlorophyll is also an effective deodorizer to reduce bad breath, urine, fecal waste, and body odor.
It may reduce the ability of carcinogens to bind with the DNA in different major organs in the body.
Just to name a few reasons why chlorophyll is important 🙂
A Pickle Tickle
I am under the sneaking suspicion that Mary started a pickle fetish in the month of April… Pickling is easy, it’s damn tasty, and if you have veggies that you would otherwise have to throw out cause they are getting soft on you, you can turn them into something delicious. Plus, the pickled veggie leads a long & happy shelf life. So it is a win, win, win situation – it just takes patience. A nice exercise for all of us who are so accustomed to instant gratification. The recipes I used for pickling were so loose that it’s almost like there is no recipe – just pickle from your heart and it will taste scrumptious. But here are some ideas…
Ravishing Radish Pickle :
Fill up a jar with thinly sliced radishes. Depending on the size of the jar, fill half of it with water, and half with apple cider vinegar, plus any herbs or spices you think would go with your veggies of choice. With the radishes I opted for a couple of different flavors like ginger and chili or garlic and a bit of olive oil. But really the world is your pickling jar… just experiment.
Red Cabbage Pickle :
1 small red cabbage shredded
1/2 cup water
1/2 cup apple cider vinegar
2 Tablespoons agave
1 Tablespoon Salt
Put all the ingredients in a glass jar and make sure that the veggie of choice is covered in liquid – shake it, label it with the date, and enjoy it in about a week! You can of course add other ingredients, for example in one of them I added some curry powder for flavor diversity.
The classic Gurkin cucumbers make a wicked pickle!