I find eating well while traveling a real challenge, especially if you are passionate about you lifestyle diet.
So on a recent trip to Vancouver Island to a cabin right on the water I kept my eye out for good things to bring back to the cabin to snack on.
On one of our trips I really scored big time when I purchased some organic sprouts, locally produced in the area.
When I arrived back at the cabin and began perusing the ingredient label I started smiling.
The sprouts were not the usual alfalfa, or bean sprouts, this was a mix of peas, chick peas, Azuki, and lentils.
I tucked into them on the spot and discovered a whole new taste experience.
Eating sprouts aligned nicely with my attempt to hit at least a 50% ratio of raw food in my diet.
Back on the mainland I started to look for this combination of sprouts and couldn't find them anywhere.
This lead me to a decision to grow my own.
A visit to the local health food store supplied me with everything I needed.
I bought a very reasonably priced sprouter which consists of three round stack-able trays and a water reservoir at the bottom.
I also bought several different types of organic seed to sprout.
I rushed home with my treasures to begin my own sprouting adventures.
The result has been a constant stream of organic, highly nutritious and delicious raw food to pack into my lunches for work, and to toss in salads or as a garnish for some other dish I have created.
There are a few simple tricks for sprouting I want to pass along from a couple of weeks of experience.
1.
Use organic seeds.
This reduces the possibility of adding toxins to your diet by using seeds that have been sprayed with pesticides or chemicals.
2.
For storage I use canning jars.
These jars are ideal for all kinds of storage challenges in a small kitchen.
3.
Rinse the seeds before you add them to the sprouter.
4.
Use luke warm filtered water to soak the beans.
(Don't risk adding the chemicals found in most water.
) My sprouter soaks the beans and then drains automatically.
5.
Used the drained seed water to water your plants.
You should see how well my Spider Plant is doing! 6.
Make sure you wash the sprouting trays well between use.
Do not put them through the dish washer! It's easy to keep a supply going.
I store the sprouts in containers in the fridge and use as needed.
This is an easy, affordable way to add nutritious ingredients to your diet.
So on a recent trip to Vancouver Island to a cabin right on the water I kept my eye out for good things to bring back to the cabin to snack on.
On one of our trips I really scored big time when I purchased some organic sprouts, locally produced in the area.
When I arrived back at the cabin and began perusing the ingredient label I started smiling.
The sprouts were not the usual alfalfa, or bean sprouts, this was a mix of peas, chick peas, Azuki, and lentils.
I tucked into them on the spot and discovered a whole new taste experience.
Eating sprouts aligned nicely with my attempt to hit at least a 50% ratio of raw food in my diet.
Back on the mainland I started to look for this combination of sprouts and couldn't find them anywhere.
This lead me to a decision to grow my own.
A visit to the local health food store supplied me with everything I needed.
I bought a very reasonably priced sprouter which consists of three round stack-able trays and a water reservoir at the bottom.
I also bought several different types of organic seed to sprout.
I rushed home with my treasures to begin my own sprouting adventures.
The result has been a constant stream of organic, highly nutritious and delicious raw food to pack into my lunches for work, and to toss in salads or as a garnish for some other dish I have created.
There are a few simple tricks for sprouting I want to pass along from a couple of weeks of experience.
1.
Use organic seeds.
This reduces the possibility of adding toxins to your diet by using seeds that have been sprayed with pesticides or chemicals.
2.
For storage I use canning jars.
These jars are ideal for all kinds of storage challenges in a small kitchen.
3.
Rinse the seeds before you add them to the sprouter.
4.
Use luke warm filtered water to soak the beans.
(Don't risk adding the chemicals found in most water.
) My sprouter soaks the beans and then drains automatically.
5.
Used the drained seed water to water your plants.
You should see how well my Spider Plant is doing! 6.
Make sure you wash the sprouting trays well between use.
Do not put them through the dish washer! It's easy to keep a supply going.
I store the sprouts in containers in the fridge and use as needed.
This is an easy, affordable way to add nutritious ingredients to your diet.
Source...