Lifestyle(Archives)

Mar
27
2014
Volume
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Your McMurray Nutrition

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Springtime Sprouting!

It’s the time of year when tiny new plants spring forth, pushing their way through the moist ground (and maybe a little bit of snow) to the warming light of the sun. Even if Fort McMurray is weeks, or even months behind other parts of Canada when it comes to spring, we are beginning to feel winter loosen its grip on us. Have you ever witnessed a baby deer eating the tender seedlings that spring has to offer? The newly sprouted plants are full of all the nutrients that little deer needs to grow, which is incredible. Unless those plants happen to be YOUR newly planted flowers or vegetables! If nature has led her creatures to these fresh young sprouts, shouldn’t we be following suit?

Alfalfa, broccoli, garlic, radish and bean are a few of the common sprouts found in grocery stores. A single seed contains all the information and nutrition needed to create an entire plant! They have more protein, vitamins and minerals than they will if allowed to mature. Sprouts are also chock full of enzymes, proteins that help with all of your body’s functions, from digestion to cell regeneration. Green sprouts are an excellent source of blood purifying and immune boosting chlorophyll. These tiny pre-plants are also alkalinizing to our systems, which is important because almost all diseases thrive in an acidic environment.

Many nuts, seeds, legumes and grains also benefit from a quick “sprouting” or soaking. For example, almonds that are soaked overnight are more bio-available to our systems than un-soaked almonds. The reason for this is soaking releases an enzyme inhibitor from the skin. Don’t panic if you forgot to soak them and can’t wait until tomorrow for your healthy snack, even 20 minutes will be beneficial.

While buying them already sprouted is quick, cheap and easy, you can also grow them at home. All you need is seeds, a Mason jar, a wide mouth canning ring, sprouting screen…and a little time and patience. Seeds are soaked, rinsed and rotated several times a day and a few days later voila, sprouts! Please make sure to find complete directions online or in a book before sprouting at home. Sprouts that are left to soak too long or aren’t rinsed and rotated properly can easily harbor bacteria. Taking a few minutes to ensure you are doing it the right way can save the headache of time wasted on inedible sprouts and the bellyache of eating spoiled ones.

So take a cue from nature’s animals, eat young tender sprouts that pack a nutritional punch. Every cell in your body will benefit greatly from it…and perhaps your wallet too!

LINDSAY THOMAS

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