How to grow wonderful sprouts.

Dear Kiferkian,

It sounds like you're listening to
your intuition, and following its
advice. That's crucial to good health. In the weeks and months
ahead, I think your aches and pains
will continue to diminish. Like
Suzanne and Sharon and Donna, and
many others who visit this forum,
you're on the Healing Path.

I'm delighted that you love sprouts!
I've been eating them for decades.
Indeed, I grow my own sprouts. As I
write, the following sprouts are
growing in round trays by the window
in my living room: sunflowers, mung
beans, wheatgrass, alfalfa, broccoli, and clover.

Over the years, I came up with a
method of growing perfect sprouts.
I posted that method on the Gardening forum six months ago. I
hope you'll check it out.

Do you eat seaweed? If not, I urge
you to eat some dulse flakes, alaria, kombu kelp, agar-agar, nori, or
wakame. Those seaweeds contain more
calcium by far than any other foods.
They also contain more than 90
minerals that our bodies need -- in
just the right proportions. I sprinkle a level teaspoonful of dulse flakes on my giant salad every
evening. I also spinkle on agar-agar
(which is white, unlike the others).

I add one of the other four seaweeds
I mentioned (I alternate them) to
the same salad each night. I use a
sharp scissors to cut the seaweed
into diced-size bits; the equivalent
of a tablespoonful. Even though the
kombu is hard, I have no problem
digesting it in those tiny pieces.
The coconut oil and apple cider
vinegar in the salad, also help to
soften the harder seaweeds. You can
find bags of it in just about any
health store. I've been eating it
for many years.

Enough for now! Do let me know if
the sprouting information appeals
to you.

Blessings,

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