Natural-The Joy of Sprouting
In the worship of Demeter, goddess of the corn, the ancient Greeks beheld the mysteries of life itself in the simplicity of the single grain of wheat. They understood the incredible potential of the tiny seed. In it lies the power to sustain, nourish and satisfy. In the germination and sprouting process is contained the vital energies which transform the seed into a tall strong plant which can ultimately reproduce itself many times over.
And so today we are rediscovering, in our own homes, these very mysteries. Sprouted seeds and legumes are being eaten and enjoyed in unprecedented quantities in the 21st century. Sprouting provides fresh salad ingredients any time of year and is a fun thing to do with even very young children. Growing your own organic food is accessible to anyone who can put together an old jam jar, a sieve, some seeds and some water – it’s as simple as that!
Nutritionally, sprouted seeds contain vitamins, minerals, enzymes, oxygen and proteins in an absorbable form which the most sophisticated supplement pill could not rival. Starches become simple natural sugars, splitting long-chain amino acids and converting saturated fats into free fatty acids, providing more nutrients gram for gram than any other natural food known.
The secret is in the chlorophyll, the ‘blood’ of the plant – the protein which gives it its distinctive green or purple colour. When compared to a molecule of haemoglobin – the oxygen carrier in human blood – chlorophyll is virtually identical. Without sufficient oxygen in our blood, we develop symptoms of low energy, sluggish digestion and reduced metabolism. Poor digestion, in turn, means reduced absorption of nutrients and a compromised immune system.
In the worship of Demeter, goddess of the corn, the ancient Greeks beheld the mysteries of life itself in the simplicity of the single grain of wheat. They understood the incredible potential of the tiny seed. In it lies the power to sustain, nourish and satisfy. In the germination and sprouting process is contained the vital energies which transform the seed into a tall strong plant which can ultimately reproduce itself many times over.
And so today we are rediscovering, in our own homes, these very mysteries. Sprouted seeds and legumes are being eaten and enjoyed in unprecedented quantities in the 21st century. Sprouting provides fresh salad ingredients any time of year and is a fun thing to do with even very young children. Growing your own organic food is accessible to anyone who can put together an old jam jar, a sieve, some seeds and some water – it’s as simple as that!
Nutritionally, sprouted seeds contain vitamins, minerals, enzymes, oxygen and proteins in an absorbable form which the most sophisticated supplement pill could not rival. Starches become simple natural sugars, splitting long-chain amino acids and converting saturated fats into free fatty acids, providing more nutrients gram for gram than any other natural food known.
The secret is in the chlorophyll, the ‘blood’ of the plant – the protein which gives it its distinctive green or purple colour. When compared to a molecule of haemoglobin – the oxygen carrier in human blood – chlorophyll is virtually identical. Without sufficient oxygen in our blood, we develop symptoms of low energy, sluggish digestion and reduced metabolism. Poor digestion, in turn, means reduced absorption of nutrients and a compromised immune system.