Have you ever stepped into an organic store, faced all those beans, liquid aminos and nuts wondering do people actually buy them? And what do they do with all these strange looking inedible foodstuffs?
I know it has been 3 months since I returned from Vancouver and still I haven’t stopped talking about it. That’s the impact of travelling – no, not the “lay on soft, white sandy beaches in your tiniest bikini sipping a shaken, not stirred martini” kind. Nor does it include the “10days 8 nights 7 countries” Reliance tour you scramble to buy at each MATTA fair. You know what I mean. So we return from a sojourn elsewhere with empty pockets but plenty of positive changes. And it lasts for more than 3 months, in fact forever as long as we are alive – that’s what I call a bargain!
Back to alien organic food, we offered a huge array of organic ingredients and most of us do not know how to prepare them (Anyone who’s looking for business venture, think harder about this gap). It took 2 weeks to make a choice of which book in this genre I should invest in. Hours spent in Banyen Books and I emerged with Living Cuisine which is very informative. The book writes about all kinds of ingredients from fruits to nuts to sauces on top of its raw recipes.
Many believe that weight for weight,
sprouts have the highest nutritional content of any food type. Just imagine how much energy the seed needs to become a baby plant. And it is really easy!
These organic alfafa seeds were harvested in 3 days. To stop them from growing anymore I put them in the fridge and a week later, I finally used them all. Another reason to sprout : these cost RM5 a box in the supermarket. A 150g of alfafa seeds cost RM7. I only used 2 tablespoons so far (That’s the accountant talking).
Here’s some useful instructions to begin your sprouting adventures.
