I was told yesterday that today is the last day of the Mayan calendar.
That means the end of 28,000 years of hierarchy and oppression.
And I have finally found a spouting system that works.
I bought this jar with its plastic perforated lid from Harvest, part of Essential Trading Worker Co-op.
Or buy one like mine (after years of experimentation, I can vouch that This One Works), and get loads of sprouting info from Living Food of St Ives.
First you put the dry (organic) seeds in the jar.
Add water and leave them overnight to bring them to life.
After that first long soak, you wash the seeds daily (or twice, thrice).
The seeds like being clean and wet (not soaked or drowned).
So after filling the jar with water, swill the seeds around then drain away the water (hence the natty perforated lid which makes life so much easier).
And how is this for a virtuous circle? I drain the water on the indoor plants so they get a regular watering.
After a few days, I have produced living things.
Here are some sprouting chickpeas, looking positively Lawrentian.
(DH Lawrence being one of my fave authors because he describes life on its different levels: soul, mundane etc and because: “Lawrence believed that industrialised Western culture was dehumanising…”).
So now I am going sprout-mad. Sprouts in stews. On toast with cream cheese.
Whizzed with Organico Artichoke Spread for instant hummus.
Hold on a minute. Did I say hummus?
I ask myself: WHY make hummus with cooked chickpeas when you can use extra-bursting-with-vitality FRESH sprouting raw chickpeas?
So, I substitute the cooked chickpeas for my Lawrentian darlings, add some turmeric and crushed coriander seeds (must sprout THEM one day) and of course lemon juice, olive oil, tahini, raw garlic, as in my usual recipe for hummus .
And it was delicious.