Sprouts – High Protein Skin Boost

Beans and lentils and seeds can sprout….before they grow to fully grown plants. Sprouts are a high protein skin boost, bringing it back to being normal.

They are full of nutrition and I found out about them from one of my friends who eats a lot of fresh salads and smoothies.

Puy Lentil Sprouts

 

Benefits of Sprouts

The main benefit of sprouts is that their protein content multiples at least 3 times whilst the bean germinates.  The good thing is that they are meant to be eaten fresh.  They are absolutely delicious in avocado salads and are quite crunchy, but softer than unsprouted beans or seeds.

You can add them to soups, salads, smoothies, sandwich fillings, and even curries.  They are very versatile and easy to grow.

As a deficiency of only one amino acid can cause allergies, low energy levels, poor digestion, lowered immunity, and premature aging, it is best to always have sprouts in your meals for lunch.

As time goes on, you can add bean sprouts to any savoury smoothies for breakfast.

Remember this – The replacement of the missing amino acids can result in a complete reversal of symptoms.

Eat a variety of sprouts as each kind has different levels of amino acids in them.  Personally, I like alfalfa, sunflower seeds sprouts, mung bean, puy lentil, black-eye beans,  lentils and almond sprouts.

They also contain minerals,  trace elements and chlorophyll.   When I first started growing and eating sprouts with my food – I noticed that my skin was an even tone. The chlorophyll – that is the green juice in most green plants – is effective in building up your blood.

The reason for this could be that the cholorophyll molecule is similar to haemoglobin.

Sprouts are also full of enzymes which make them easy for us to digest.

What Minerals And Vitamins Do Sprouts Have?

Here is a short list of a few:

  • Alfalfa      –  Vitamin B complex, Vitamins A, C, E, K

Minerals – Calcium, Magnesium, Potassium, Iron, Seleniim,  Zinc

  • Almonds  – Protein, Calcium, Potassium, Phosphorus, Magnesium, Fats

Vitamin B, E

  • Chickpeas – Carbohydrates, Calcium, Protein, Magnesium, Potassium

Vitamins A and C

  • Black-eyed Beans – Protein, Vitamins A, and C, Magnesium and Potassium
  • Lentils – Protein, Iron and Vitamin C
  • Mung Beans – Protein, Vitamin C, Iron and Potassium

I could go on and on, but I believe you have got the message now.

I have told a few of my friends how to grow sprouts and sometimes they mix up the process.

Dear friends, it is soo easy…Here’s the method:

  1. In the evening, soak half a cup of beans in a glass jar
  2. The following morning, drain the beans and rinse
  3. In the evening drain the beans and rinse
  4. Repeat steps 2 and 3
  5. You should see a little tail growing from your sprouts by now.  When sprout tails are half an inch long, you can add them to your meals.

 

An Exception:   Please note that alfalfa seeds take up to 5 days to grow and become green. So this means 4 days of steps 2 and 3…If you need any help on this, please let me know and I will oblige.

Like all plants, the warmer the weather the faster your sprouts will grow.  Most beans take only 2 days to grow after soaking.  Kidney and adzuki beans are slightly harder to sprout, so I suggest mung beans or sunflower seeds to start with.

I use sprouting jars to grow mine.  You can get them on Amazon.

You also do not need much space for them to grow, neither a garden.

They are very good cost-wise.  How?  1 cup of beans grows to 3 x their size after soaking in water overnight – so 500g of beans will last at least 2 weeks.  A packet of beans only costs £1.17-£2.00 in the store. You can get 3kg for £3.00.  That could last you for 2 months!

I make sure I always have black-eyed beans, different kinds of lentils, alfalfa and sunflower seeds in my kitchen cupboard to enliven my salads or green juices.  Yes, you can even put them through a slow juicer – and with a touch of lemon juice, ginger root and 1 green apple – the taste will go well with whatever other vegetables you put in your juice.

Try it – I bet you’ll like it!  Let me know how you get on by commenting down below.

 

 

 

Food Combining – Mixing The Right Foods

I first found out about Food Combining from a book bought from the Nutricentre Bookshop near Regents Park.  In their library, you could pick up a book and read through the pages to see if you could learn health tips.  I did.  Food Combining For Health turned out to be one of the best of my nutrition library.

What is Food Combining?

This term was made up by Dr William Hay who broke down in health after 16 years of practice as  a doctor. He developed a dilated heart and high blood pressure.  Since the medicine he used was not helping  much, he turned to nature and decided to eat foods in their natural form and in smaller quantities.

This became a system called ‘The Hay System’.  It was very simple – only eat protein and vegetables in the same meal, or carbohydrates and vegetables together, but not carbohydrates and protein together.

For example;

Most people eat rice with meat curry or chicken and chips.  There’s nothing wrong with this except we get a little bloated sometimes…! The food combining method would be rice and a vegetable curry, or chicken and avocado salad.

Dr Hay’s symptoms cleared up using this simple method.

What Has Food Combining Got to Do With Eczema?

This is the interesting part. You see, eczema is an inflammatory skin condition and when food is combined as is mentioned above, the inflammation dies down.  In fact, this method is useful in treating many inflammatory conditions like arthritis, sore gums, bloating and even brain fog.

In the book, written by Doris Grant and Jean Joice,  there is a section on eczema and an excerpt of how a 10 year old boy who had eczema all his life

A Library Staple – Food Combining for Health

was cleared of it in ten days with only shadows of scars remaining.  Ten days after 10 years of having it!  Yes – I could not believe it either so to see if it was true, I turned to the sections on foods to buy,  menus and meal planning. And found out through experience with this method that Dr Hay was right and the system works.

Throughout my 30s I remained a size 10 – 125lbs.  I am older than that now, and realise that if I wanted to get to the right size all I have to do is the food combining.  Plus toning exercises.

Since the book can explain it much better than I can, I suggest you buy it on Amazon as the Nutricentre bookshop has closed down after more than 20 years in business.

There are, as mentioned previously, many meal planning ideas in Food Combining for Health and how it can work for you, than I have put down here.  It makes for a very good read and you will not be disappointed.

I would like to add that the recipes can be adapted to your taste using the vegetables, carbohydrates and protein of your choice.

If you have any questions or comments about  Food Combining, please feel free to ask here…

 

Kefir – Golden Yoghurt

Kefir is full of good bacteria for your gut. It originated from the people of the Caucus Mountain region, Russia. Kefir is milky looking grains that ferment cow, goat or sheep milk and help it become more easily digested.

So what’s the difference between kefir and yoghurt?

Probiotic Milk Kefir Grains

Normal natural yoghurt only contains a few strains of beneficial bacteria.  Kefir – what I call ‘Golden Yoghurt’ contains at least 30 strains of the good stuff.  Its superior to even Greek yoghurt and the good news is that you can make it at home.

As the  store-bought kefir has been  pasteurised, you will find that home-made kefir  not only tastes better, but is made of kefir grains that multiply and grow in any kind of milk you put it in. Except for UHT Long Life milk.

How Do You Make Kefir?  

Very  easily;

  1. Buy a tablespoon of kefir grains online.
  2. On receiving the grains, place them in 100ml of room temperature milk.
  3. The milk and grains are best placed in a thick glass jar and covered with a loose lid.
  4. Leave on the kitchen counter in a dry slightly warm place.
  5. The next day, check your grains.  If your room is warm, the grains would have begun to ferment the milk.
  6. Another 24 hours later, check your milk again.  It will get thicker every 24 hours.
  7. On the 3rd or 4th day, you will notice the milk turning into curds and whey.
  8. Taste the milk.  It should be slightly sour and even a bit fizzy as milk alcohol is produced by the grains.  You heard right – ‘milk alcohol’.  Don’t worry, it’s not strong enough to get drunk on.
  9. Pour the milk into a cup leaving the grains in the first jar.
  10. Repeat the process using the first jar.

You will notice the grains start to grow and multiply….You can slow down the growth of the grains by putting the milky substance in the fridge.

Personally, when I had half a Pyrex bowl of kefir grains, I started given away the grains to my friends.  They all loved it and one of my friends even put on some much needed weight.

Where You Can Get Ready-made Kefir Milk

I used to buy Kefir made from goats milk from Chuckling Goat, in the UK.

An alternative supplier is The Live Kefir Company.  They are highly recommended and you can get fresh kefir made from goats milk from them on Amazon.

 

And if You’re Lactose Intolerant?    

Do not worry.  The longer the milk ferments, the more the protein is broken down by enzymes.  It becomes more protein and full of Vitamin B-complex.

As a result, the kefir is easily digested by eczema sufferers.  I used to have a litre in the morning for my breakfast as I found it to be so delicious. My skin tone came back and I looked really healthy.

Regarding the benefits of kefir, the Eastern Europeans use it for weaning babies off breastmilk, prevent themselves from landing in hospital, and also use it for the elderly to keep them healthy and strong.

 

Here is a breakfast recipe you might want to try:

You will need oats, kefir milk, bananas and raisins

 

Method:

  1. Place half a bowl of warm porridge onto a firm table.
  2. Chop up 1 large banana on top of the porridge.
  3. Add a handful of raisins
  4. Then add the kefir milk as a topping.

Eat and enjoy!