Australian_Yoga_Journal_October_2017

86

october 2017

yogajournal.com.au

PHOTO: FOTOGABY; GSPICTURES AD077; JEJA; MUSTAFAHACALAKI; ELENALEONOVA; B-D-S/ISTOCKPHOTO.COM

SPRING INTO THESE

DIY PROJECTS

and create a blossoming scene of vitality

and calm around your home.

By Kelly Fielding

WHAT’S THERE NOT TO LOVE about the

onset of spring? The time of the year

when everything slowly emerges from

hibernation; we crawl tentatively out

from underneath our winter blankets,

peel off the accumulated layers of

clothing and start to venture out into

a world basked in golden hues and

colourful blooms. There is a tangible

feeling of renewal and action in spring

which makes it the perfect time of year

to start new projects, cleanse (both our

surroundings and ourselves), and make

use of the abundance of energy that

comes with this new season.

IN THE KITCHEN

The new season brings a variety of

fresh produce that inspires us to shift

gears towards alkalising salads and

cleansing juices. One simple way to

introduce raw, enzyme-rich foods

into your diet is to start sprouting.

Sprouting dramatically increases the

protein, fibre and vitamin content of

the sprout, as well as the number of

enzymes, making all these nutrients

more easily digested. Sprouts can be

added to any of your spring salads, they

are great on top of toast with avocado,

or, if you’re game, they are perfect to

throw into your smoothies or snack on

as they are.

What you will need:

• Clean glass jars


• Mesh or cheesecloth


• Rubber bands


• Fresh water (filtered where possible)
  
  
  • Seeds and beans to sprout (organic
    where possible). Ideal options are: mung
    beans, lentils, adzuki beans, radish,
    mustard, alfalfa, and chickpeas. You can
    find these at health food shops, bulk
    food stores or organic grocery stores.
  
  
  
  

Method:

Wash and rinse your jars thoroughly.

Then rinse your seeds or legumes

thoroughly.

Fill your jar 1/4 of the way with your

seeds or legumes and then fill the rest

of the jar with water.

Secure the cheesecloth or mesh to the

top of the jar with a rubber band so it

covers the mouth of the jar.

Soak for eight hours or overnight.

Drain your sprouts through the mesh.

Fill the jar with fresh water and rinse

well before draining again.

Place the jar in a cool, dry place on an

angle so the air can circulate.

For two to three days, simply repeat

this process of rinsing and draining

and soon your sprouts will be ready.

You can tell when they begin to grow

a short ‘tail’ from the seed. The longer

you leave them to sprout, the longer

these ‘tails’ will grow. Once they begin

to sprout, you can transfer them to

the fridge in a sealed jar and consume

within three to four days.

IN THE GARDEN

For thousands of years, flowers have

been used in cooking by cultures the

world over. Recently, edible flowers