MyKitchen - Issue 36 - October 2017

From innovative uses for herbs and Brussels sprouts, to a handy olive oil guide,

this harvest issue will make you want to roll up your sleeves and get cooking

1. let ’em soak
   Place ½ cup beans in a bowl,
   cover with cold water and
   leave to soak for 24 hours.


2. rinse well
   Pour the beans into a jar and
   seal with a sprouting lid (use
   the ring of the lid and a piece of
   cheesecloth). Rinse the beans
   twice and drain through
   the cheesecloth.

Antioxidant Summer days Sourz
BlueBerry Watermelon grapeFruit 3. be patient

• lemon+ Fennel+ Vanilla the sprouting process
  Place 1 cup Chop ½ watermelon + mint will take anywhere from
  blueberries (lightly into small slices. Place grapefruit three to seven days. Place the
  crushed), a handful Place in a jug slices, vanilla pods jar on its side out of direct
  of thyme leaves and of water with a and a handful of sunlight. rinse the beans
  a few lemon slices couple of sprigs mint leaves in a three times a day.
  in a jug of water. of fennel. jug of water.

Veggies Fruit

Asparagus, Grapefruit, lemons,

artichokes, leeks, pawpaws, strawberries,

cabbage, cauliflower tomatoes, avos, melons

8 oCtoBer 2017