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CULTIVATE your sprouts

CULTIVATE your sprouts

They are called the elixir of health. And rightly so. Sprouts are an amazing vitamin bomb. Thanks to them, you can diversify your diet very cheaply.

In winter, we need to supply our bodies with vitamins and minerals. But where can we get them when nature is asleep? We can wake up by sprouting seeds. It's the sprouts that are the source of incredible strength.

Under the right conditions, a seed can nourish an entire plant. With just a little water, it will sprout in just a few hours. The transformation of the seed into a sprout and shoot is a superfood, literally a vitamin bomb.

More than just goodness

The ancient Chinese were already taking advantage of their beneficial effects thousands of years ago. Even our grandmothers enjoyed them. Perhaps your grandmother made your favourite pea soup from sprouted peas. In the sprouts we find everything our body needs - protein, full of vitamins, minerals. Among the most important ones, we must mention vitamin C, which has a crucial effect on our immunity. What vegetarians appreciate are the B vitamins. Of the minerals, calcium, so important for our bones, is essential. Iron is also essential and you will appreciate chlorophyll, which is a powerful antioxidant. Last but not least, we must not forget the amino acids.

Own production

Grow them at home, it's not difficult. You can buy sprouting jars directly, but what you find in your kitchen will also suffice. What to sprout? Legumes, cereals, but also oilseeds. The easiest is watercress, which you can just put on damp cotton wool, moisten regularly and in a few days it can be added to salads or sprinkled on bread with butter. Alfalfa, radish or mustard work similarly.

Mung beans, lentils, chickpeas and peas also germinate very well. Oats, spelt, buckwheat, barley or rye are suitable cereals. Sunflower seeds are excellent. But what to watch out for are the classic beans. These can only be eaten cooked.

How to do it?

The right choice is important. The seeds must be healthy, preferably organic. Rinse them thoroughly, cover them with water and leave them to swell overnight. In the morning, rinse again and place in a smaller layer in a bowl. Be really careful with this, otherwise the sprouts will rot. Rinse them twice a day - morning and evening. Once they have reached the right size, they can be eaten. Store in the fridge, but only for two or three days.

With sprouts, you take your food up a level. Good taste.

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