Working with Soil by Peter Brown
21st June 2016
SEKEM: Making the biodynamic vision a reality
11th July 2016
Our vitality boosting breakfast from nutritional guru, Daphne Lambert’s new book
Living Food – A feast for Soil & Soul
Soaking and sprouting seeds is a great way to increase the bio-availability of their nutrients. This recipe has both. Use organic / biodynamic ingredients and it’s as good as it gets!
Serves 1
handful of sprouted buckwheat (see below)
1 tbs each of shelled hemp seeds, pumpkin seeds, and sunflower seeds
110ml almond milk /full fat milk (raw milk for preference)
1 dsp honey
12 strawberries
1 tbs ground flax
Soak the sprouted buckwheat and seeds in the almond milk and honey overnight.
To serve, add the strawberries and top with ground flax.
Sprouting buckwheat:
Sprouted buckwheat has a mild flavour and soft texture. It’s a wonderful source of protein, B vitamins and iron, contains rutin which helps strengthen blood vessels, and lecithin essential for brain function.
1. 1/3rd fill a jar with raw buckwheat grains, cover well with water, and fit a piece of muslin or net over the top and fasten securely with a rubber band (or use a sprouting jar with its own mesh lid). Leave to soak for 30 minutes.
2. drain off the water, and rinse well (through the muslin or mesh) 2 or 3 times, or until the rinse water runs clear – this is really important to stop the seeds going mushy.
3. invert the jar over a bowl at an angle to allow the buckwheat to drain and air to circulate for a couple of hours and rinse again.
4. rinse twice a day for 2-3 days until the sprouts are ready (about 1-2cm). Rinse, drain, transfer to a container, cover, and keep in the fridge for up to 1 week.
Living Food – a feast for soil and soul
This new holistic nutritional guide and food wisdom yearbook is all about eating well for the health of your body and our planet – which is what biodynamics is all about, too. Packed full of insights and seasonal recipes bursting with vitality.
