Magnesium-Rich Hippy Hippy Shake

(It has hemp seeds in it – Hippy? Get it? 😉)

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This shake is like a medicine chest in a glass: rich in magnesium as well as calcium, potassium, omega oils, protein, vitamins and healthy bacteria. It tastes good too! 

Many people are very deficient in Magnesium, which can have serious effects on our bodies from insomnia to chronic fatigue, muscle cramps to migraines, palpitations to chronic inflammatory diseases. For more information on Magnesium Deficiency and Magnesium-rich Plant-based Foods, see my post Magnesium: Are You Getting Enough?

Coconut can help the body absorb Magnesium, Calcium and other Vitamins, thereby maintaining healthy teeth, as well as supporting thyroid function and speeding up the metabolism.

The cultured bacteria in live yogurts help balance the gut and intestinal micro-organisms to aid digestion and support the immune system.

All ingredients are Organic and Gluten-Free.

Ingredients

1 Small Ripe Banana

Handful of Blueberries

Handful of Cashews

1 Heaped Tbsp Gluten-Free Oats

Small to Medium Glass of Cashew Nut Milk (home-made if possible), depending how thick or thin you like it

1 Tbsp Coyo Coconut Yogurt

1 Tbsp Cashew Nut Butter 

1 Tbsp Sunflower Seeds

2 Tbsps Raw Organic Shelled Hemp Seeds*

Optional: 2 Probiotic Capsules* (I open them up and sprinkle them in)

Blend and add a few blueberries on top.

*http://www.therawchocolatecompany.com

*http://www.juicemaster.com

These 1960’s Hippies seem to like it and are still going great guns! Have fun!

Copyright: Chris McGowan

5 lbs in 5 Days: Day Zero – Prep Day

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(Apologies for lack of credit, I came across this on Twitter and it was unattributed)

So, here we are on Day Zero of my 5lbs in 5 Days* challenge! It starts properly tomorrow, but Day Zero is preparation day.

It’s a fine morning to begin our countdown, the sun is straining to come out from behind the clouds. I was woken by the dawn chorus, a beautiful way to start the day. If you have the oportunity, get as much fresh air as you can, breathe it in deeply and appreciate the budding trees and nesting birds.

This is an excellent time to clear out the bodily clutter and start anew. In a week’s time you will feel you are a different person!

If, like me, you are a regular juicer and have a fairly ‘clean’ diet ie free from processed foods, alcohol and sugar, then you probably only need the weekend to taper down before the week long juice fast. If you are doing this for the first time and/or tend to have takeaways or convenience food and so on, then I recommend you spend a couple of weeks gradually introducing more fruit and veg and reducing the sugar/alcohol/coffee/processed foods before you do a full-on juice cleanse. That way, you are less likely to experience withdrawal symptoms in the first couple of days – this could be a headache for instance or a strong craving for caffeine – and therefore less likely to give up before you’ve really felt the benefits.

My day began with my usual cup of hot water – unfortunately I can’t have lemon juice in it, it sets my teeth on edge! Sometimes I have ginger tea; fresh ginger is anti-inflammatory, anti-viral, anti-fungal and is a strong weapon to deploy when doing a cleanse or when fighting off viruses or inflammation in the body.

Next I had a very fiery Morning Glory – see Juicy Winter Warmers – which was particularly spicy today and a great wake-up juice!

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Another glass of warm water was followed by a large breakfast smoothie:

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Small banana

Handful of Walnuts

Heaped Tbsp of Pumpkin Seeds

2 Tbsps Quinoa Flakes

2 Large Romaine Lettuce Leaves

1 Tsp Wheatgrass Powder

1 Medium Glass Fresh Apple Juice + a little filtered water

1 Heaped Tbsp Coyo Plain Yogurt

It has plenty of protein, carbs, omega oils, vitamins and minerals to keep me going all morning. If you want it a little fruitier/sweeter and a little less ‘green,’ try adding a couple of dried apricots or a pitted medjool date.

For lunch I’ll be having leftover home-made vegetable soup (see Thick and Chunky Winter Vegetable Soup)

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with home-made Gluten-free Tiger Nut Bread

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 Mid-afternoon I’ll have The Red One image

Beetroot juice in my funky Grip and Go glass bottle

This evening I’ll either have a huge salad with avocado or a vegetable stir-fry, haven’t decided yet – depends how cold it is by then!

Don’t forget to keep hydrated, lots of water and fruit or herbal teas will help prevent any detox headaches and hunger pangs.

Try to wind down from tv, computers and other devices well before bedtime and get an early night. Try to avoid over-exertion of the mind and body during this juice fast, it’s not advisable to start building that extension or increasing your work load. Any chance you get to just ‘be’, to be still, to be alone, to meditate, contemplate, do some yoga, go for a stroll, take it. Cleansing your mind is as important as cleansing your body.

Hope this has given some useful insight to pre-cleanse prep and I look forward to hearing your experiences during the week.

See my other Juicing Posts for more detailed tips and to read about my Super Juice experience.

Good luck!

*http://www.juicemaster.com

Copyright: Chris McGowan

Juicing: How to Begin or Do As I Say, Not As I Did!

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Every year, like many others, I suffer from the post-Christmas slump. January 2014 was no different.

I felt blah. I needed to lose some weight. I had gained a stone (14lbs) in a year and I couldn’t shift it. I was fed up.

Then one Saturday morning, I was reading a Guardian supplement about getting out and doing something you hadn’t tried before. Usually, these kinds of suggestions are beyond my capabilities and often just too far out there! Bungee jumping? Afraid of heights. Ballroom dancing? Two left feet. Making ukeleles? No comment. As I was just about to put it down, my eye caught a tiny item on the sidebar about a juicing app.

I realised that it was Jason Vale’s 3lbs in 3 days juicing app* and read on with interest: my nephew, Shayan Scott,* was working as Associate Producer & Lighting Cameraman on Jason’s SuperJuiceMe! documentary about 8 people with chronic diseases juicing for 28 days.* It seemed serendipitous. I asked Shayan for advice on which juicer to buy.

He sent me a link for the Philips 1861 and off I went: ordered the juicer, bought the app, made a list, did the shopping, started the juice plan.

Except I shouldn’t have! Not like that anyway. 

Typically, I did it the hard way: no reading, no preparation, no juice buddy, just Jason’s app to guide me.

I wouldn’t recommend this approach to beginners. You are less likely to succeed: physically it is too much for your body to cope with and mentally you’re more likely to give up if you don’t understand the process. I learned that easing into it is definitely the best way to go: gradually cutting out the processed, sugary and fatty foods, coffee, alcohol etc., while introducing more fruit, veg and salad. But I am an all or nothing type so in I jumped!

I did, however, have a relatively healthy diet beforehand: I didn’t drink coffee or smoke, rarely drank alcohol, rarely ate junk food, though I was partial to an occasional pack of crisps and slice of pizza. No sugary drinks or snacks. But I did have decades worth of pain medications.

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Daily Ginger Shot

So, Day 1 was a breeze. The morning Ginger Shot nearly took my head off but I loved it! I felt so proud of myself. I could do this.

By the night of Day 2, however, I thought I was going to die! My stomach felt like it was eating itself. This was not a promising beginning.

I now know that it was because I wasn’t drinking:  I should have been drinking water and herbal teas in addition to the juices. I also now have to accept what I had been ignoring for a long time: as much as I love pineapple, it doesn’t love me back. Some people are sensitive to it and I happen to be one of them.

If I had prepared properly, eg read one of Jason’s books or researched on the web, I would have saved myself a lot of discomfort.

But I am nothing if not determined and by lunch-time of Day 3 I knew I wasn’t about to die and I also knew I didn’t want to stop. I was starting to experience the ‘juicy high’.

So I bought Jason’s 5lbs in 5 Days app* and continued with that. It certainly delivered what it promised:

During that first week of juicing, I felt so energised and alert; my IBS and hiatus hernia symptoms were controlled, but best of all, after years of chronic insomnia, I could sleep. I also lost 8lbs. Since then, I haven’t had to use my inhaler for 4 years. My cholesterol was borderline before I began juicing, now it is well within the healthy range. Even the tinnitus was tamed.
I have gone on to lose 36lbs and have kept it off. (When my sister-in-law came to visit, she took a step back and said, ‘Look at you, you’re half of yourself!). My aches and pains also eased. I haven’t had a cold, cough or sinusitis (my bêtes noirs!) in 18 months.

(I became calmer too, my husband said I didn’t tell him off as much!)

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Before Juicing: Puffy, tired eyes, puffy face and double chin,  I’d put on over a stone (14 lbs) in a year

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6 months after I began juicing, no double chin and a healthy sparkle in my eyes

 

11 months on, it’s Christmas Day, I haven’t slept (too excited!), but that juicy glow and shiny sparkle are still there! 

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2 Years on, still keeping the weight off, still juicing. Happier and more confident.

My weight has now been stable since February, 2015, I lost 36lbs altogether. I don’t need to lose any more. I juice for health.

I have several of Jason’s books, all easy to read, down-to-earth, amusing and informative. His apps have invaluable daily coaching videos and easy recipes, they really get you motivated and fired up if you’re flagging due to withdrawal or lack of support.

I highly recommend reading one of them if you’re thinking of juicing, and especially before starting a juice ‘cleanse’.

Take the time to understand what you’re doing and why, make a commitment and you will succeed in transforming your health and outlook.

(See also my Page ‘Juicing Posts: Advice, Reviews, Tips & Tricks’ in the Menu at the top of this post)

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My 5lbs in 5 Days and 7lbs in 7 Days books are permanently on loan!

I do a juice plan every few months – often joining in with Jason’s seasonal Juice Challenges – I juice every day but also have smoothies, salads, stir-fries, soups, rice, pasta and quinoa meals. I even have (raw) chocolate! (There are lots of recipes, both savoury and sweet, in the Menu).

Juicing is not an all-or-nothing thing, you don’t have to do a full-on programme. If you only juice once a day, or do a juice-only-day once or twice a week or just juice whenever you have the time, you will reap the benefits. It is an excellent pick-me up at any time of the day.

If you need advice on choosing a juicer and blender, please see  Which Juicer?My Family of Blenders and Retro Super Blend Review

Jason Vale, Joe Cross and Neil Martin* do guided Juice Challenges several times a year, check out their websites for details.

Finally, I can’t praise the juicing community enough. On Twitter, complete strangers acted as my personal cheerleaders and the following websites have invaluable resources:

*Juicemaster

*Reboot With Joe

*Neil Martin, Natural Juice Junkie

 http://www.beyondfit.co.uk/

*Shayan also filmed Jason’s coaching videos, find him here at: https://m.facebook.com/ShayanScottFilms

*Watch SuperJuiceMe! the Documentary for free and be inspired at: http://youtu.be/Aaxa7rxEbyk

Disclaimer: please consult your doctor before beginning a juice ‘cleanse’ or ‘fast’. This is just my personal experience of juicing.

Copyright: Chris McGowan

Easter Coconut & Almond Truffles

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So good to have some sun again after weeks of rain!

These Raw Truffles were made from the pulp left over from the almond milk this morning. (See Almond Milk Recipe). The pulp was left wet and everything was done in the processor. Very quick and simple.

Ingredients

Leftover Pulp fom just under a Litre of Almond Milk

1/2 Cup Raisins

1/2 Cup Desiccated Coconut

4 Dates

1 Tbsp Chia Seeds*

1 Tbsp Raw Organic Coconut Oil

1 Tsp Vanilla Extract

1 Tsp Maple Syrup

For Dusting (Optional): Desiccated Coconut, Finely Chopped Almonds, Raw Cacao Powder*

Method

Process everything until it comes together and you can press it into balls. It doesn’t take long. Place in the fridge in an airtight container and they’ll keep well.

Some garden photos to celebrate Spring!

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Love the smell of hyacinths

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Nesting materials for the birds – we have a pair of robins, several blackbirds, goldfinches, sparrows, blue tits, great tits and a pair of wrens! Idea from Pioneering the Simple Life.

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*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan

Walnut & Banana Smoothie with Raw Chocolate Mulberry Chips

This is a really thick smoothie – you will definitely need a spoon! – so feel free to adjust the amount of liquid if you prefer it thinner. It is intended as a meal replacement.

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Walnuts are a powerhouse of nutrients: protein, Vitamin E, B vitamins, healthy oils, fibre – good for the brain, good for the heart. Apricots contain iron and Vitamin A while Romaine, Quinoa, Sunflower and Hemp Seeds are also good sources of protein, Banana has potassium – also good for your heart – and Cacao, well, what doesn’t it have and what’s not to like?!

All ingredients are organic where possible.

Ingredients

Small Banana

4-5 Organic Dried Apricots, rinsed

1 Tbsp Quinoa Flakes

3 Large Romaine Leaves, washed and chopped

1 Tbsp Sunflower Seeds

1 Tbsp Raw Hemp Seeds*

1 Tbsp Raw Cacao Powder *

Handful Walnut Pieces or Halves

1 Tbsp Dried Mulberries*

1 Tbsp Raw Chocolate Mulberry Chips* to sprinkle on top

1 Small Glass Fresh Apple Juice + some filtered water if you want it a little thinner

Blend all except the extra Raw Chocolate Mulberry Chips, then sprinkle them on top. Sit back, relax and savour this raw chocolate smooth sensation!

This is for you, K! 😉

*from The Raw Chocolate Company

Copyright: Chris McGowan

Make Beetroot Your New Veg Friend! (Juice Recipes Included)

 

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The Red One – Recipe Below (along with details of where to buy the glass bottle)

When I was at school and had school dinners, they used to give us sliced boiled beetroot with shepherd’s pie once a week. It turned the mashed potato a blushing pink. In those days we ate what we were given, both at home and at school, there were no menu options. I loved school dinners and whilst I wasn’t a big fan of boiled beetroot, it was ok. I ate it. Then in my teens I started taking packed lunches and between then and 2 years ago, not another slice of beetroot passed my lips. We never had it at home and later when I had my own family, my husband didn’t like it so we just never bought it.

Juicing changed all that. When I came to have my first juice with beetroot in, I was somewhat apprehensive. To my surprise, I liked it and given all its nutritional benefits, beetroot became My New Veg Friend.

It is advisable when you first begin juicing to add some fruit, especially lemon and/or berries, even ginger, which I still do, I’m not that hardcore that I drink straight beetroot juice! It has a slightly earthy flavour which some people aren’t keen on, although some varieties are sweeter than others. This is reduced if you remove the skin, but of course you’ll also be removing vital nutrients.

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A welcome donation from our neighbour’s allotment

To my surprise, my previously juice-sceptic husband started having a daily beetroot juice too. I convinced him that it would help his blood pressure and now it has become part of his daily routine. And he doesn’t even drink it with a peg on his nose! He certainly feels healthier for it.

He gets regular exercise cleaning up after he’s made it too – for some reason, he always manages to get beetroot juice everywhere! So be warned, it stains, you’re advised to wear an apron and rubber gloves!

Just one of the many beetroot explosions in our kitchen, it even reached the ceiling once!

Beetroots are rich in iron, potassium, magnesium and folate, are anti-imflammatory, rich in anti-oxidants and are good for heart and blood health. They increase blood flow to the brain and improve exercise performance. Regular drinking of beetroot juice has been shown to reduce blood pressure.

Here’s one of the beetroot recipes we use – full of anti-oxidants, it is also anti-inflammatory, mineral-rich and has protein from the romaine leaves (see below for links to other beetroot juice recipes)*

The Red One

Ingredients

(Organic if possible)

1 Small or Half a Medium Beetroot – If organic and you’re used to beetroot, just chop the ends off, scrub well and leave the peel on

2-3 Medium Carrots, scrubbed

6 Romaine leaves, rinsed well

Thick Slice of Wax-Free Lemon – if organic, scrub and leave peel on, if not peel thinly leaving as much pith as possible.

Chunk of Ginger – size depending on whether or not you are used to the taste, it doesn’t want to be overpowering

2 Medium Apples

Half a Mango or Large Handful of Mixed Berries

Method

Juice all ingredients except Mango or Berries. Blend them into the juice, add ice.

(Beetroot is also a great tomato substitute: if you’re nightshade-sensitive and miss pasta or pizza sauce see my post Amazing Tomatoless Sauce)

*Winter Beetroot Wonder-Juice: Refreshing, Nutritious, Simple

Election Day Special Fruity Beetroot Juice

Blended Breakfast Beetroot Juice

Hot, Hot, Hot Anti-Inflammatory Beetroot & Ginger Juice!

Here’s one for beetroot soup:

Vegan, Gluten-Free Carrot, Beetroot & Basil Soup

and a burger recipe:

Nutty Bean & Beetroot Veggie Burgers with Quinoa & Redcurrants

You can even have beetroot in your porridge!

Pink Oats, Anyone?

The glass bottle in the photo is by Grip and Go UK. They produce a variety of stylish glass bottles in quirky shapes, some with colourful silicone grips and easy grip lids, or you can choose stainless steel lids. The bottles are dishwasher-safe and you can even chalk on the one in the photo, great fun! Ditch the plastic!

Here’s a gentle, relaxing YouTube video of Beethoven’s Moonlight Sonata (see what I did there? 😉) to listen to while you sip your juice.

 Copyright: Chris McGowan

Amazing Tomatoless Sauce

For those of us who are sensitive to nightshade foods – potatoes, aubergines, tomatoes and peppers – it can be difficult to find an acceptable substitute for pasta or pizza sauce. Until now! The lovely Hanna at My Goodness Recipes has come up with the goods yet again. I tried out her Tomatoless Sauce Recipe and it really works. It keeps well too. Give it a go, you’ll be so glad you did ☺️👏🏻

Here’s my version with zoodles:

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Ps Her photos are much better!

Copyright: Chris McGowan

Hanna Sillitoe's avatarMy Goodness

pasta

Okay … this has to be my absolute favourite creation ever! I know, it’s a strange one right? How can tomato-less sauce beat raw snickers cake or dreamy caramel ice cream? Trust me, it does. Not only does it taste absolutely amazing, it also contains nothing but pure vegetables. No sneaky artificial flavourings or additives. Honestly, it’s wizardry!

View original post 423 more words

How To Make Almond Milk

Home-made almond milk is so much tastier than that bought in cartons and is easy to make, especially if you have a high-speed blender. We use the Optimum 9200 from Froothie easy to use, easy to clean. The Retro Super Blend can also cope well with nuts, but we tend to use that for smoothies and the Optimum for milk as it has a slightly larger capacity.

Almonds are the king of the nut world in terms of nutrients: they are alkaline and full of vitamins and minerals, including B vitamins, Calcium and Vitamin D.  1 oz or 28g (a small handful) contains about 6g of protein. Most of the fat content is the healthier mono-unsaturated type.

So, have a go at making your own, it is a very satisfying activity. Because it is a very hands-on exercise, do make sure you wash your hands and nails thoroughly before starting.

All ingredients are organic where possible. This recipe makes about 1 litre.

You will need something to strain the milk, we use a nut milk bag bought on Amazon and still going strong a year later. It is easy to rinse out afterwards, do it straightaway under running hot water and hang up to air dry.

Method

Soak 1 Cup Raw Almonds overnight in enough filtered water to cover them.

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They will look plump after soaking.

Drain and rinse. The rinse water removes phytates which bind to minerals in the body and prevent absorption.

Pour the soaked almonds into the blender with:

3 or 4 Cups Filtered Water, depending how creamy you like it

1 or 2 Pitted Medjool Dates, depending on how sweet you like it

A good pinch of Pink Himalayan Salt

Optional: 1/2 Tsp Vanilla Extract

Blend on Fast for about 60 secs.

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Strain gently through a nut milk bag or muslin cloth into a large jug.

Let it run through first, then very gently begin to squeeze. Don’t be too enthusiastic about this or you’ll end up with more on you and the work surface than in the jug! Be patient. It’s worth it.

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It can keep up to 4 days in an airtight jug or glass bottle (see Grip & Go below) in the fridge, but I doubt you will manage to make it last that long! It’s too good.

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Ps You can dry the pulp on the lowest setting of the oven and use it as flour, in veggie burgers, or as it is in raw treats etc. See here for my Raw Pitch Dark Figgy Almond Slices.

Copyright: Chris McGowan

Rocket-Powered Smoothie

 

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Adding greens to your smoothies gives them and you an extra boost of important nutrients: Proteins, Vitamins, Minerals and Fibre.

Rocket, or Arugula, is a cruciferous vegetable – like Kale and Sprouts – which are associated with a lower risk of cancer, in particular lung and colon cancer. It provides Calcium and Vitamin K for bone health, antioxidants, Iron and B Vitamins, including Folate, and contains nitrates, which lower Blood Pressure and the amount of oxygen required during exercise, while enhancing athletic performance.

It has a light, slightly herby flavour and is not at all overpowering when combined with fruit, nuts and seeds. I was pleasantly surprised the first time I tried it when we ran out of Romaine Lettuce.

(Remember to alternate cruciferous with non-cruciferous greens to protect your thyroid health).

This is a thick smoothie, you’ll need a spoon! (You can reduce the oats if you want it thinner).

Ingredients

1 Banana

2 Tbsps Gluten-Free Oats

A Large Handful Rocket Leaves

1 Rounded Tbsp Sunflower Seeds

1 Tbsp Cashew Nut Butter

1 Tsp Wheatgrass Powder

1/2 Mango

1 Tbsp Dried Mango Pieces

Small Glass of Fresh Apple Juice + a little water if you want a thinner smoothie

Blend and serve! Add ice if you’re not sure about the greenery, it helps when you’re not accustomed to green smoothies, but this has such a fruity flavour from the dried mango and apple juice, you’ll be fine ☺️

Copyright: Chris McGowan

Sprouting for Health, Energy and the Environment!

Recently I published a recipe for Warming Stir-Fry with Avocado, Alfalfa and Sprouted Beans and was asked where to obtain the beansprouts. Well, the answer is, your kitchen counter!

It so easy to grow your own, takes no time or effort and they provide protein and oodles of more useable nutrients than cooked foods. Enzymes, vitamins, minerals, fibre and essential fatty acids (that burn fat and are usually in short supply in most diets) increase dramatically during the soaking and sprouting process and are more easily absorbed by the body.

Not only are homegrown sprouts good for body and soul (growing your own is a satisfying and life-affirming activity), but they are also good for the environment. Buy organic, untreated seeds, nuts, beans or legumes and you omit nasties: pesticides, additives and other unwanted chemicals. Ready grown sprouts are often treated with chemicals before packaging. (NB You need to buy seeds from a health food shop/supermarket or online eg Amazon etc NOT a gardening shop!)

They are inexpensive, 1 tablespoon of seeds produces several days’ worth of sprouts – depending on how often and how many people eat them! You can rotate the varieties and have your own little sprout garden in your kitchen, producing nutrient-dense plants for your salads, sandwiches and lunch-boxes and the children will enjoy the process of soaking, watering and watching them grow as well as benefiting from the foods themselves.

So, what do you need and how do you do it?

There are 3 methods: the third actually produces microgreens, a stage further on than sprouting and involves soaking seeds and sprinkling them on a tray of organic soil, watering and letting them grow. But we want to produce sprouts, so you need either a sprouting tower like this one:

This thirty-year-old tower has 3 sprouting trays, a lid that is ventilated to allow air to circulate and a bottom tray where the water drains off – if buying new, check it is BPA-free

or large, wide-mouth mason jars with either sprouting lids (available from healthfood stores or online), cheesecloth or muslin and a rubber band to keep it in place.

You can sprout most seeds, nuts, beans or legumes – except kidney beans, they are poisonous if eaten raw.

For either method, the first thing you need to do is wash your hands – hygiene is important, then rinse the seeds and pick out any grit or discoloured or broken ones and soak them overnight in pure water. For 3 trays, you could use 1-2 teaspoons of alfalfa or broccoli seeds between 2 of them and 1-2 tablespoons of mung beans in the third. Use 3 times as much water as seeds. (Broccoli seeds provide many times more nutrients than normal broccoli).

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(If using jars, you can put them straight into the containers). Next morning, drain them into the trays and rinse again (one type of seed per tray, they all grow at different rates).

Rinse and drain twice a day, pouring away the excess water.

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After Day 1, the mung beans have swollen and are beginning to sprout.

For the jars, cover and stand upside down, if possible at a slight angle, and rinse at least twice a day.

The sprouts will grow faster in warmer weather and in exceptionally hot weather may need an extra rinse. Don’t let them dry out but don’t overwater! Be sure to drain off the excess to prevent mould and bacteria developing.

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After 2 days, they are well on their way. These were growing during a very cold February.

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3 days and the mung beans are about an inch long and ready to use! The alfalfa needs another couple of days.

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When you harvest the mung beans, rinse and either store them as they are, covered in the fridge – they will last up to a week or more – or place in a bowl of water, swish them around and the green hulls will float off and can be removed if desired. Some people think they are a little bitter, but of course you will be discarding nutrients too.

The sprouts can be used in salads, sandwiches, with stir-fries or as garnish for warm soups (the less heat the more nutrients you retain).

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Sprouted seeds, beans, nuts and legumes are highly nutritious and are particularly rich in Vitamins A, B Complex, C and E, but alflafa is also a good source of Calcium, and a very good source of Vitamin K, Folate, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.

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Broccoli Sprouts

You can have a lot of fun with the kids using alfalfa sprouts:

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There have been comments in the media about the dangers of ecoli in beansprouts. Firstly, I would say commercial enterprises don’t much like us growing our own rather than buying their nutrient-poor, mass-produced products and secondly, providing you keep up your hygiene standards: wash your hands, drain off the soaking water and scrub out the trays/jars, then all should be fine.

We have been growing sprouts for 30 years and neither my family nor friends have had one problem with ecoli.

I hope this helps inspire you to start producing your first beansprouts.

Copyright: Chris McGowan