If the seed dies when it falls to the ground, it remains alone . This beautiful phrase of the Gospel according to Saint John gives us the secret of living things. And that is alive, more alive than the seed is the treasure of life it contains, that will hatch in a few days the joint contribution Water and light: the germ . With the arrival of spring, hatching of the first buds, and all the potential of life that has cracked the earth, our food needs after this pulse. We want to green, we want freshness, lightness, and we have no appetite for that which is bursting with life . The sprouts obtained by germination of various categories of seeds (sprouts, legumes, cereals), offer us far beyond our nutritional needs as they optimize and multiplies the virtues of seed strains.
Sprouts belong in nutrition, the category known as "super foods " or more simply, a class of food properties and many virtues, both regenerating and detoxifying , combined with potential digestibility and assimilation largest . They are more concentrated in nutrients than other foods, as well as seeds from which they arise: in reality, they multiply the properties and virtues. They are particularly recommended to supplement our deficiencies minerals, vitamins, trace elements, as well as chlorophyll given their photosynthesis process during germination, especially when they equip small green leaves ( sunflower seeds) or dark green ( fenugreek). In fact, germination is pre processing of the food, or a "pre-digestion": starches are converted into assimilable sugars, proteins into amino acids, fats into fatty acids, minerals more easily assimilated into molecules.
Different seeds germinated
1. Cereals: Wheat, Spelt, einkorn, buckwheat, barley, oats, millet (dipping 12 to 15 hours)
2. Legumes: mungbeans or green soybeans, Azuchi, chickpeas, lentils (12 to 24)
3. The oléagnieux: sunflower, pumpkin seeds, flax, sesame (4 to 6 hours)
4. Plants or shoots: watercress, fenugreek, amaranth, quinoa, mustard, radishes, alfalfa or alfalfa for the most common (almost as much as plants!)
germination time variable
Germination instructions
If you do not have: you can soak your seeds in water for several hours, then drain in a colander that you put in a bright place, and that you water every two hours.
The more practical to have a hotbed multistage , medium or large format, which provides with its interstices, spaces for plant growth. The smartest
pressed for the move, the travelers: the propagator jar keep you wherever you go, your diet "vital"
Once germinated, o, n performs a delicate rinse, then the can be consumed, if the germs are short, these with the seed. If they are long (3 to 5 cm), preferably separated from the seed.
Sprouts can be eaten at every meal, even breakfast, especially sunflower seeds (good for promoting the functioning of the gallbladder) or Fenugreek (extremely rich in minerals). They combine especially well with vegetables, salads, but also cooked vegetables, fruit, as some animal protein, especially fish. It can be used as is, or passed over lightly steamed.
seed idea
For spring, use the highest seed sprouts linked to the season as the watercress, radish, fenugreek, alfalfa. For cereals, promote the shoots barley cereal slight, very rich in mucilage (which you can complete by the use of green barley juice, drink as detoxifying and restorative).
Finally, the arrival on the shelves of a range of breads " Essene" is to say made in the tradition of people Essene, whose method is to use sprouted grains to make breads that are not baked, but the sun in order to preserve the vitality. For those who have not yet discovered, they will be surprised by the exquisite flavor of these breads that combine some grain, fruits, legumes and even to offer a "food-meal" as delicious as energy, digestible and healthy.
Sprouts belong in nutrition, the category known as "super foods " or more simply, a class of food properties and many virtues, both regenerating and detoxifying , combined with potential digestibility and assimilation largest . They are more concentrated in nutrients than other foods, as well as seeds from which they arise: in reality, they multiply the properties and virtues. They are particularly recommended to supplement our deficiencies minerals, vitamins, trace elements, as well as chlorophyll given their photosynthesis process during germination, especially when they equip small green leaves ( sunflower seeds) or dark green ( fenugreek). In fact, germination is pre processing of the food, or a "pre-digestion": starches are converted into assimilable sugars, proteins into amino acids, fats into fatty acids, minerals more easily assimilated into molecules.
Different seeds germinated 1. Cereals: Wheat, Spelt, einkorn, buckwheat, barley, oats, millet (dipping 12 to 15 hours)
2. Legumes: mungbeans or green soybeans, Azuchi, chickpeas, lentils (12 to 24)
3. The oléagnieux: sunflower, pumpkin seeds, flax, sesame (4 to 6 hours)
4. Plants or shoots: watercress, fenugreek, amaranth, quinoa, mustard, radishes, alfalfa or alfalfa for the most common (almost as much as plants!)
germination time variable
Germination instructions
If you do not have: you can soak your seeds in water for several hours, then drain in a colander that you put in a bright place, and that you water every two hours.
The more practical to have a hotbed multistage , medium or large format, which provides with its interstices, spaces for plant growth. The smartest pressed for the move, the travelers: the propagator jar keep you wherever you go, your diet "vital"
Once germinated, o, n performs a delicate rinse, then the can be consumed, if the germs are short, these with the seed. If they are long (3 to 5 cm), preferably separated from the seed.
Sprouts can be eaten at every meal, even breakfast, especially sunflower seeds (good for promoting the functioning of the gallbladder) or Fenugreek (extremely rich in minerals). They combine especially well with vegetables, salads, but also cooked vegetables, fruit, as some animal protein, especially fish. It can be used as is, or passed over lightly steamed.
seed idea For spring, use the highest seed sprouts linked to the season as the watercress, radish, fenugreek, alfalfa. For cereals, promote the shoots barley cereal slight, very rich in mucilage (which you can complete by the use of green barley juice, drink as detoxifying and restorative).
Finally, the arrival on the shelves of a range of breads " Essene" is to say made in the tradition of people Essene, whose method is to use sprouted grains to make breads that are not baked, but the sun in order to preserve the vitality. For those who have not yet discovered, they will be surprised by the exquisite flavor of these breads that combine some grain, fruits, legumes and even to offer a "food-meal" as delicious as energy, digestible and healthy.
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