First of all, I feel like I reeeaally need to apologise for my absence- it has been a really crazy past few weeks. If you didn’t know from Instagram, I just moved to Copenhagen and I’ve been spending my days unpacking, meeting new people, settling in, and just trying to make my new flat feel like home. The past couple of weeks have been incredible but my priorities have been way out of order most of the time, and I’m so happy I’ve finally started getting into a routine- cooking my own food instead of grabbing some rye bread on my way out, exercising, sleeping the necessary 8 hours instead of 5, and taking some time out for myself. Although I’m finally getting back into my groove, I can’t deny that lately I haven’t been as healthy as I usual I am back home, and that’s ok. Whilst I would love to have my superfood powders, blender, and food processor with me (which are still on their way from London), I’ve started trying to just make the most of the simple things I have and I’ve discovered that they really are the best.
This is where sprouting comes in. Sprouts are definitely not new to the health world, and in fact I remember trying to avoid them as much as possible as a 7-year old being dragged around whole foods. They’ve been around for a while, but I can’t think of any superfood more overlooked. Sprouts are so incredible, nourishing and packed with protein and vitamins (C, E, beta-karotene and K). Although I’ve been eating and loving them for a while now, it didn’t occur to me to make them myself until arriving in this wonderful, but crazily expensive city. It’s cheap, fuss-free and actually really satisfying to grow your own superfood- so give it a go and I’m sure your counter-top will never be empty of a sprouting jar ever again.
What you will need:
-Sprouting seeds and beans, organic if possible (alfalfa, sunflower, lentil, chickpea, radish etc.)
-1 litre jar
-Cheesecloth and rubberband
How to sprout:
First you will need soak your sprouting seeds, and in order to do that take 4 tbsp of seeds, put them in your jar, cover with the net/cheesecloth and add in some filtered water to rinse them briefly. Drain the water, and at this point add in a fresh cup of filtered water and leave to soak overnight (or for at least 5 hours).
Twice a day, for 3-4 days do the following: Refills jar with filtered water, drain it and invert the jar at an angle so the air can circulate and the water can fully drain out.
After 3-4 days of doing this (sometimes 5-6 depending on the temperature in your home) your sprouts should be ready! Transfer your grown sprouts to a container/tupperware and enjoy!
©2016 Bowl of Comfort