If you’ve got my neverending lettuce’s on the go on your windowsills, well done green-fingered chum, you’re going to love this too!
Here’s another delicious filler to accompany them in salads, sandwiches and in thousands of other dishes; sprouting seeds and beans.
You’ll probably remember cultivating mustard cress at school; I do believe, along with trying to blow up your science lab by mixing exotic coloured bottles of liquid, growing cress was in fact compulsory by international law). It was fun, but it involved cotton wool, plastic boxes, water and patience. Sprouting is much easier and the results are more abundant.
Sprouting beans and seeds are one of the most nutritional forms of raw foods you can get and it’ll come as no surprise, I’m going to urge you to buy the organic versions of. They’re packed with vitamins, minerals, enzymes and proteins, which might not sound instantly appealing but your body will love them. Continue reading “Sprouting Fillers”