Sprouting
Lots of seeds can be sprouted, they’re hugely nutritious – powerhouses of enzymes, vitamins and minerals and really tasty, varying from nutty to spicy flavour. Try broccoli, chickpeas, mung beans or quinoa – there’s a huge variety and may be purchased dried from supermarkets or health food stores. You can add them to wraps, sandwiches, pasta or rice salads, whatever you fancy. Don’t invest in an expensive sprouter – you can pick one up for less than a fiver or recycle a glass jar. All you need to do is rinse and water seeds twice a day and once sprouted pop them in a container in the fridge and add to whatever takes your fancy. The longer you allow the bean sprouts to grow the less intense their flavour becomes. Refrigeration tends to stop OR SLOW growth. Get the kids to look after them; they are often enthusiastic to eat them having produced them!