I've been in a weight loss - healthy green eating - kind of mood lately. Inspired by Julia Warr's short video about Maia Helles, a 95 year-old ballet dancer who has been doing her exercise routine for over 60 years, I am turning to the old fashioned way - simplicity, every day exercises and healthy eating.
I have never been on a diet, but I love experimenting with food, so while I was watching this wonderful, soulful film, some truly awesome things captured my attention. First, the simplicity and the warm comfort of Maia's surrounding, then, her precision in executing the exercises and persistence of doing it every day (but, she is a ballet dancer after all) and finally, the simple healthy food cooked by Maia herself - few yellows (squash) and few greens...
More than determined to follow Maia's advice for living a good life, I unfolded my yoga mat, dug out my apron and dug into books to search for the healthiest recipes. What I found out was something we have all known for ages: there are tremendous benefits of eating raw, fresh vegetables and fruits, but eating SPROUTS, a "living food", is superior among habits for maintaining good health. They are an excellent source of protein and vitamins while also being highly digestible. Sprouts (alfalfa, barley, chickpeas, fenugreek, lentils, beans) provide readily absorbable enzymes that produce nutrients effortlessly.
As a health-conscious, eco-friendly enthusiast (with to much time on my hands, according to my sister), I was willing to go even further and germinate my own legumes. It turned out that there is no deep mystery when it comes to home-grown sprouts because lentils, in my case, do seem to sprout as if by magic, easy, simple, and fast ....
Here's what I did to germinate lentils :
After I rinsed the lentils, I placed them in a glass gar. I covered the seeds with water, three times their volume.
I placed the jar on the kitchen shelf to let the lentils soak in water for about twelve hours.
After discarding the water used for soaking, I placed the jar at approximately a 45 degree angle to allow the water to drain. This way avoids mould growth. (I used the soaked water to water my plants.)
Since darkness helps roots growth, I covered the jar with a cloth and let the lentils germinate at room temperature. To prevent seeds from drying up, I rinsed them morning and night, using warm water.
The sprouting process is complete when the sprout appears with tiny leaf attached to it.
Isn't it incredible?!!!
Isn't it incredible?!!!
These lentil sprouts can be stored five to seven days in the refrigerator.
Aren't they the cutest, tender, nutritional sprouts ever? They are equally fun and easy. In a matter of couple of days and a few pennies, you could make enough sprouts to feed the neighbourhood. They make a great salad, soup, sandwich... Just be creative!
My imagination came up with a vitamin boosted version of
Lentil Sprouts Salad
This is a very simple and easy-prep salad that is as beautiful as it is delicious.
You will need a part of the germinated lentils, 1 mango, 1 carrot, 1 zucchini squash (optional), 1 red beet. Cut the mango and vegetables julienne style. Prepare the vinaigrette by mixing zest and juice from one lemon and one orange, 1 tbsp honey, 3 tbsp hazelnut oil (optional), finely chopped green onion, salt and pepper. My husband suggested sunflower seeds on top.
I can have only the salad for dinner with a glass of wine and a heel of bread. Quite simple... as Maia's secret for long life: simplicity, work and enjoyment.
Sprouts are just one of the things I have done to improve my diet and I am impressed by the easy sprouting procedure. Surely anyone can do that and if you try it once you'll be hooked. I Certainly Am!
I would love for you to share with me what you do to improve your eating habits.
Live simply, work honestly, eat healthy and Enjoy Life!
(isn't it a great formula for a good life ?)