Posted on January 29th 2018 in Recipes
I don’t know how it is where you live, but in Switzerland, the range of fresh, regional produce is very slim this time of year. But like I covered in my last blog post, there is a simple solution for that: Just grow your very own little sprouts, that will provide plenty of vitamins and antioxidants when you need them the most.
Sprouts can be grown out of a variety of seeds and legumes. For today’s recipe we will need sprouted brown lentils. In case you followed my last blog post, you might have started cultivating the little sprouts already. If that is not the case, don’t worry! If you start the sprouting process today, you will be able to enjoy this aromatic winter salad in about 4-6 days yourself.
Posted on January 29th 2018 in Recipes
The best-known sprouts are probably soy- or mungbean sprouts in Asian woks. Most other seedlings have previously been accused of being the hippie-veggies of barefooted folks wearing tie-die shirts and of belonging to a bygone era. Today, however, slowly but surely they are brought out of their shadowy existence, and by and large praised as superfood. Let’s take a closer look today.
What are sprouts?
In general, a sprout or shoot is the early growth of a plant. When talking about sprouts in the culinary field, the term “food sprouts” is commonly used. Although you could also include real sprouts like asparagus or bamboo shoots to this group, today we only want to focus on the very young plants grown out of seeds of all sorts (e.g. the five-day-old lentil sprouts in the picture above).
Posted on February 12th 2016 in Nutrition 101
Ever heard about the „5 a day“-initiative?
In Germany (left logo) and in Switzerland (right logo) „5 a day“ is a health initiative (GER: „5 am Tag“) with the goal to get everybody to eat more fruit and vegetable. (In the US they recently changed the “5 a day” to “fruits & veggies – more matters” and in GB the initiative is part of the NHS’ “change 4 life”-plan.)