Senior News October, 2003 Vol. 24. No. 8

 

Published by the Humboldt Senior Resource Center in Eureka, California. HSRC is a non-profit community-based organization offering services for senior citizens, multi-generational families and caregivers.

Retirement brought her wit and wisdom to Senior News

When does Medicare pay for motorized wheelchairs or scooters?

Think About It: Thou shalt have teeth

Breast cancer misunderstanding is perpetuated

Sprouts-the lowliest can be the best

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Sprouts-the lowliest can be the best
by Sharon McKinney

There is a power-packed food source that you can have in your kitchen for pennies a serving. It is a food that requires no electricity, no cooking, and only the simplest of preparation. This wonder food is the amazing sprout! Sprouts are full of vitamins and minerals, amino acids and enzymes. They are easily digested and provide quick energy. Sprouts are survival foods as they can be grown anywhere at any time without the use of power or special equipment.

Sprouting requires a wide-mouth quart jar, a rubber band and a piece of netting, part of a nylon stocking or a piece of soft screen. Soak the seeds in the jar with some water overnight. In the morning, add the screening to the top of the jar, fasten it with the rubber band and pour out the soaking water. Turn the jar upside down at an angle so that the water can drain out and air can circulate. Cover the jar with a towel. The sprouts need to be rinsed a couple of times a day.

In about four days, the seeds have produced their sprouts and will need to be placed in indirect light to green up. Some sprouts do not produce green leaves.

When the seeds are fully sprouted, they are ready to eat and can be stored in the refrigerator. Be sure the sprouts are not too wet as, with any plant, too much water will cause the plant to rot. It takes a little practice to know the correct dampness for successful growing. Almost any grain, legume, or vegetable seed will sprout. Some of my favorite sprouts are fenugreek, lentil, mung bean, green pea, radish, broccoli and quinoa.

Some sprouts do better when grown in potting soil. Sunflower seeds and buckwheat seeds can be harvested from flats in about five days. The soaking, covering and watering process is the same for sprouts grown in dirt.

Add sprouts to sandwiches, salads, tortilla wraps and pita bread-or eat them by the handful. Some grocery stores and health food stores carry sprouting seeds. Enjoy this live food that is easy to grow and full of nutrition.

Sharon McKinney lives in Crescent City. Her e-mail is sjmck@earthlink.net.

Editor's note. A 1999 FDA alert was issued to warn people that children and older people may be more susceptible to food-borne illnesses from some raw sprouts and other produce like lettuce. As people age, our immune systems are less able to deal with pathogens and our stomach acids can be weaker. For more information on the internet, go to lwww.cfsan.fda.gov~lrd/hhssprts.html. For how to clean seeds, go to www.sproutpeople.com.