Sprouted SeedsThe best thing you can do as a daily routine, to help restore alkalinity, and boost your mineral intake, is grow some greens and sprouts in the kitchen. If you keep them coming all year round, looking after them takes only minutes a day.

The easiest way to have nutritious fresh plants is to have sprouted seeds in jars on the kitchen counter. The windowsill may have too much sun. Alfalfa, which produces chlorophyll in the leaves, is the easiest to start with. All sprouted seeds multiply the vitamins and minerals in the seed, ready for the first growth of the plant, and release the enzymes to power the initial shooting and rooting of the small seedling. The starchy ones give crunch as well as converting complex starch to simple sugars. If you haven’t done this before, just two or three different kinds are easy to manage. They are ready to eat from the jar, or to add to a smoothie or juice.
Sprouted seeds added to your salad, or on top of a stir fry on the plate, add bioavailable fresh plant food, fibre, taste and crunch.

Let the kids choose and grow their own. After soaking about 5 hours for tiny ones (broccoli, radish, alfalfa etc or up to 12 hours, or overnight for the largest (chick peas, green lentils), leave them draining through a mesh lid, and let air get in. Rinse at least once a day, until the sprouts are short and eat while they are sweet. Let the smallest ones form chlorophyll in the leaves.

When you’ve established a regular supply, you might like to start a few trays of baby sunflowers or wheatgrass (click here to view our video)