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Today began as usual with coffee, while the coffee water boils I rinse my sprouts. This is my morning routine. I love sprouting. These last twelve months I have enjoyed more and more raw food in my diet. I don’t really want to be all raw or all vegan for that matter. I just sincerely enjoy eating fresh green leafy veggies. I don’t eat this way because I’m afraid of losing my health or beauty, I eat this way because leafy greens taste sooo good.
When I grow my own sprouts I feel the energy, the connection, I grew this food with my own fair hands. This food is still alive when I eat it. Thou shall not kill says the bible, I don’t kill my sprouts, our lives simply blend, becoming one.
All sounds pretty harmonious right? Until this morning, as I go to rinse my red clover and daikon radish mix. This is a new mix for me and my third attempt. My third failed attempt, here they are again all covered in mold. I was mildly devastated, why was it so hard? I had tried a few different ideas to prevent this molding and nothing seemed to be working. I decided to treat myself to a café coffee, take my book chat with some friends and have a nice read. It was consolation time!
I sat with my coffee and started to read Michael Pollan’s Omnivore’s Dilemma. This is a really good book and a must read for anyone who eats food. I’m reading about a discussion between Michael Pollan and Joel Salatin of Polyface farms. Joel is an amazing farmer finding and creating balances between plant and animal and thusly demonstrating how a farm can not only flourish without the use of chemicals but by simulating nature’s diverse integrated systems we can actually enhance the health and wellbeing of the land itself and all who dwell upon it. Joel Salatin observes in this discussion how so often we take the brains out of farming. All the smart kids flee the farm to become the doctors and lawyers the investors and the business people. So who stays behind to run the farm in our culture? It is all to often the D student says Joel, and he questions the wisdom of leaving our food production in the hands of the simpleton.
I stop dead in my tracks, am I one of those simpletons? I couldn’t even work my way through my one small sprouting dilemma let alone a whole farms worth of growing complications. What chance do I have of becoming sustainable at this pathetic rate? I slammed my coffee and headed home, I was going to be an A student or bust.
As soon as I got home I began with a frenzy of google activity and in just thirty minutes of research using information provided by I learned the following:
The mold on my sprout mix was caused by the Daikon radish which after about three days start to show microscopic root hairs which typically start to show just before rinsing when the sprouts are at their driest. These collapse back against the roots with the rinsing process. Many newbie sprouters apparently mistake these roots for mold! Well at least if I am an idiot, I am not alone.
Also the daikon radish sprouts along with broccoli sprouts have strong antioxidant properties. When mixed together during the sprouting process research has shown that the antioxidant values of both increases. Interesting!

I learned that I had been soaking my sprouts for way too long. This causes kind of a semi drowning which either kills the sprout seed or at least makes for a longer germination time. I had been soaking my seeds overnight, usually this meant a fourteen hour plus soaking time. Most sprouts need only eight to twelve hours. This was great information.
I took a peek at Doctor Gabriel Cousens book Conscious Living. He states that the only legume he recommends sprouting is the garbanzo bean, since many sprouted legumes tend to cause gas and interfere with digestion due to enzyme inhibitors that are only partially broken down. Good news for me seeing as my latest favorite was raw humus.
All this information and more in only half an hours reading time. I felt like I had achieved so much. Which brings me to the point of this article. When we make these lifestyle changes, eating fresh green foods or recycling or learning about alternative energy sources. It can seem like a real lot of work and uncomfortably complicated. Yet when you consider the complications of driving to a supermarket wondering about searching for healthy foods amongst thousands of other products then driving home putting it all in the fridge, putting the packaging in the garbage then taking out the garbage.
The only thing that makes these routines seem easy and simple is that we’ve been doing them since we were kids. Once we take the trouble to learn and adapt to these new healthy lifestyle choices they very soon become just as easy as going to the supermarket.
We are all simpletons when it comes to growing food and living healthy vibrant lives. Most of us are even pretty stupid when it comes to knowing love or happiness. I think it’s time we all became A students in life. Not because oil might run out or the economy might crash or global warming is gonna boil us all alive. We should learn how to live in vibrant aware healthy joyousness because it really will feel so good!

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