Butternuts

                                                                     Baby Butternut
http://www.gardeningblog.net/how-to-grow/butternut-squash/

Goji Berry Health properties

Plant Source: Lycium barbarum L. and L. chinense Mill. (Family Solanaceae).

Other names: Chinese Wolfberry, Lycium Fruit. Tibetan Goji Berry

Background information: The name Tibetan Goji Berry is in common use in the natural health food market. Berries from the Goji plant that are claimed to have been grown in the Himalaya region form the basis of a very large health food market. The etymological origin of "Goji" is unclear but it is likely a simplified spelling of gǒuqǐ.

Both species of Goji (Lycium barbarum and Lycium chinense) are deciduous woody perennial plants, growing 1-3 m high. L. chinense is grown in the south of China and tends to be somewhat shorter, while L. barbarum is grown in the north and tends to be somewhat taller.

In addition to being cultivated in China, Goji also grows on extensive vines in the sheltered valleys of the Himalayas in Tibet, and in Mongolia. The round, red Goji berries are very tender and must be shaken from the vine rather than picked in order to avoid spoiling. The Goji fruits are preserved by slowly drying them in the shade. The berry has been eaten locally in the Himalayan and Tibetan regions for centuries and is celebrated in festivals. The Goji fruit is nicknamed the "happy berry" because of the sense of well being it is said to induce.

Goji berries and lycium bark play important roles in traditional Chinese medicine (TCM), where they are believed to enhance immune system function, help eyesight, protect the liver, boost sperm production, and improve circulation, among other effects. In TCM terms, Goji berries are sweet in taste and neutral in nature; they act on the liver, lung, and kidney channels and enrich yin. Goji berries can be eaten raw, brewed into a tea, or prepared as a tincture.

Goji berries are nutritionally rich, containing beta-carotene, Vitamins C, B1, B2 and other vitamins, minerals, antioxidants, and amino acids. Companies marketing the berries also claim the berries contain such nutrients as isoleucine, tryptophan, zinc, iron, copper, calcium, germanium, selenium, phosphorus, B6, and vitamin E.

Culinary uses: As a food, dried Goji Berries may be eaten raw or cooked. Their taste is somewhat similar to that of raisins. Dried Goji Berry is an ingredient often used in Chinese soups. Young shoots and leaves of the Lycium bush are also grown commercially as a leaf vegetable. A wine containing Goji Berries (called gǒuqǐ jiǔ; 枸杞酒) is also produced.

Part Used: Ripe fruit.

Goji Health Properties: Yin tonic, improves vision, boost sperm production, benefits complexion, nourishes Liver and Kidney, replenishes vital essence (semen), powerful antioxidant, antimutagenic, improves circulation, anti cancer properties.

Goji Berries contain complex phyto-nutrients and bio flavinoids:

Betaine, which is used by the liver to produce choline, a compound that calms nervousness, enhances memory, promotes muscle growth, and protects against fatty liver disease.

Physalin, which is active against all major types of leukemia. It has also been used as a treatment for hepatitis B.

Solavetivone, a powerful anti-fungal and anti-bacterial compound.

Beta-Sitoserol, an anti-inflammatory agent. It has been used to treat sexual impotence and prostate enlargement. It also has a cholesterol lowering effect.

Cyperone, a sesquiterpene that benefits the heart and helps maintain normal blood pressure. It has also been used in the treatment of cervical cancer.

The Goji Berry is being called the world's most powerful anti-aging food. Goji is rated #1 on the ORAC scale (Oxygen Radical Absorbance Capacity), which measures the antioxidant level in foods. It is a test developed by USDA researchers out of Tufts University in Boston. Foods that score high in an antioxidant analysis called ORAC may protect cells and their components from oxidative damage, according to ORAC studies of animals and human blood at the USDA Agricultural Research Service's Human Nutrition Research Center on Aging at Tufts University in Boston. ARS is the chief scientific agency of the U.S. Department of Agriculture.

http://www.ars.usda.gov/is/AR/archive/feb99/aging0299.htm

Most Common Traditional Uses of Goji: General weakness, lack of energy, aching back and joints, tinnitus, dizziness, diabetes, blurred vision, cough, wet dreams, sexual inadequacies.

Modern/Recent Uses:

Internal: - Toxic side effects of chemotherapy and radiotherapy.

External: - Burns, ulcers, bedsores, frostbite, furuncles.

One of the most well-known traditional properties of Goji fruit is its ability to improve vision. This has been documented for over fifteen centuries. Modern scientific studies have finally supplied some substantiation to this property. It turns out Goji fruit not only contains high amounts of b -carotene (~ 8 mg/100g) but this b -carotene is in a highly biologically active form which is readily utilized by the body.

However, b -carotene is not the only nutrient in Goji fruit. Goji is also reported to be very rich in amino acids (half in free form), other vitamins (B1, B2, C, nicotinic acid, etc.), and polysaccharides that have antioxidant and immuno-modulating effects in experimental animals as well as other nutrients. Since oral administration of Goji fruit to humans in various studies have also improved their immune functions, raised the serum levels of superoxide dismutase (SOD) and haemoglobin but lowered the level of lipid peroxides as well as reduced senility symptoms, the polysaccharides obviously are an important active component of lycium fruit. Yet only about 25 years ago, scientists in America were still viewing polysaccharides only as carbohydrates (like starch and sugars) that supply our body with energy and that they had no other functions. They were so used to looking for instant response in their search for fast-acting drugs from nature that they either didn't know how to deal with anything slow-acting or did not have the patience that is normally a characteristic of the Old World. It was only when more and more evidence of these other properties of polysaccharides kept emerging from Japan, China and Europe that American scientists started to pay attention. Now, they have finally acknowledged that certain carbohydrates (polysaccharides) play important roles in our health other than simply supplying energy.

Another well-known and long-documented traditional property of Goji fruit is its ability to "benefit complexion and maintain one's beauty"; Goji is also considered to have anti-aging properties. To drug-oriented American scientists, this certainly sounds ridiculous. But various studies have shown Goji fruit to have numerous beneficial effects, including, antioxidant, immuno-potentiating, antimutagenic, hypoglycaemic, hypolipemic, hypotensive, etc., all of which contribute to the slowing down of the aging process or help us live longer.

The beautifying property of Goji fruit may have some scientific basis after all which may justify its use in skin-care cosmetics, as recent laboratory studies not only demonstrated its antioxidant effect but also its ability to increase dermal hydroxyproline level in mice, indicating increased collagen synthesis. All these effects are good for the skin.

Medicinal Use Research: - A sweet tonic decoction made from the Goji fruit has traditionally been used to lower blood pressure and blood cholesterol levels. Goji acts mainly on the liver and kidneys[. Goji fruit has traditionally been taken internally in the treatment of high blood pressure, diabetes, poor eyesight, vertigo, lumbago, impotence and menopausal complaints. Goji fruit is harvested when fully ripe and is dried for later use. The Goji root bark is a bitter, cooling, antibacterial herb that controls coughs and lowers fevers, blood pressure and blood cholesterol levels. It is taken internally in the treatment of chronic fevers, internal haemorrhages, nosebleeds, tuberculosis, coughs, asthma etc. It is applied externally to treat genital itching. The bark is harvested in the winter and dried for later use. Diuretic, purgative, The plant has a long history of medicinal use, both as a general, energy restoring tonic and also to cure a wide range of ailments from skin rashes and eyesight problems to diabetes. A tonic tea is made from the leaves. The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavanoids and other bio-active compounds. Goji is also a good source of essential fatty acids, which is very unusual for a fruit. Goji is being investigated as a food that is capable of reducing the incidence of cancer and also as a means of halting or reversing the growth of cancers.

What is the most powerful antioxidant?

WARNING

Deceptive Marketing:

Since the early 21st century the dried Goji fruit has begun to be sold in the West as a health food (typically under the name "Tibetan Goji Berry"), in ever increasing quantities and often accompanied by grossly exaggerated claims regarding its purported health benefits. However, the Goji berry is said to contain 2500 mg of vitamin C per 100 grams of fruit, making it one of the world's richest sources of vitamin C behind the Australian billy-goat plum and the South American camu-camu. It is rated #1 on the ORAC scale (Oxygen Radical Absorbance Capacity), which measures the antioxidant level in foods. This means pure and unadulterated Goji Berry juice is a proven and powerful anti-oxidant full of bioflavinoids, scientifically proven to be very beneficial to human health. But can you trust what the marketing men say about their particular product?

Unfortunately for the natural health industry, Goji Berry Juice is joining the ranks of that other well known and common plant product Aloe Vera, in that it is making millionaires out of greedy and unscrupulous promoters in the United States (and other countries), thanks to its name recognition and to the lack of standardized testing methods to determine its quality and the amount of active ingredient. Greedy suppliers, brokers and manufacturers frequently stretch 1kg or litre of 100% genuine Goji Berry liquid or powder into literally tens or even hundreds of litres of finished Goji Berry "health" drink, reaping outrageous profits. The taste of the Goji Berry juice or drink the unsuspecting public experience is mostly due to citric acid, flavours and preservatives. These dubious manufacturing and marketing methods are starting to impact on the perception held by members of the public when it comes to assessing the health benefits of genuine Goji juice.

The image for Goji juice is not helped by wild claims being made by irresponsible manufacturers that Goji juice will cure cancer as has been the case recently in New Zealand. Companies marketing the Goji juice drinks often also include the unsupported claim that a Chinese man named Li Qing Yuen, who was said to have consumed wolfberries daily, lived to the age of 252 years (1678-1930).

Source : http://www.health-report.co.uk/goji_berry.html

Cape Gooseberry

The name Cape Gooseberries actually comes from Cape Town in South Africa, the berries are actually called Gooseberries was brought to South Africa by the Cape settlers in the 1800's.

Cape Gooseberries is one of South Africa's favourite berries, well at least here in the Western Cape where they are mostly found. Some people call the Gooseberry a fruit but i'll just stick to berries for now.

Cape Gooseberries have antioxidant properties as well as anti inflammitory properties and has also been used for cancer, malaria, asthma, hepatitis, dermatitis and rheumatism.

Physalis peruviana, commonly known as physalis, is indigenous to South America, but was cultivated in South Africa in the region of the Cape of Good Hope during the 1800s, imparting its common name, cape gooseberry.

As a member of the plant family Solanaceae, it is related to a large number of edible plants, including tomato, eggplant and potato, and other members of the nightshades. It is closely related to the tomatillo but not to the cherry, Ribes gooseberry, Indian gooseberry or Chinese gooseberry, as its various names might suggest.

The fruit is a small round berry about the size of a marble with numerous small yellow seeds. It is bright yellow and sweet when ripe, making it ideal for snacks, pies or jams. It is popular in fruit salads, sometimes combined with avocado.

Its most notable feature is the single papery pod that covers each berry. Because of the fruit's decorative appearance, it is sometimes used in restaurants as an exotic garnish for desserts. If the fruit is left inside the husks, its shelf life at room temperature is over 30–45 days.

Source : http://en.wikipedia.org/wiki/Physalis_peruviana

Ariston Elemental Oganics baby greens and sprouts

Ariston Elemental Organics is now producing and selling the following sprouts on order only:

Sunflower baby green in trays @ R25-00 each (R5-00 deposit refunded on return of tray)
Wheat Grass baby green in trays @ R25-00 each (R5-00 deposit refunded on return of tray)
Sweet Rocket baby green in trays @ R35-00 each (R5-00 deposit refunded on return of tray)
Mustard baby green in trays @R30-00 each (R5-00 deposit refunded on return of tray)

Alfalfa 200 g
Mung Beans 200g
Chickpeas 200g
Mustard 200g
Lentils (brown) 200g
Sunflower 200g
Fennel 200g
Urad 200g
Dunn Peas 200g
Mixed bag sprouts 200g

R 15-00 per bag.


Please email your order to: aristonorganic@gmail.com

Making this year 2010 the year of health!

Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days"

Super Sprouts

Sprouts are produced when seeds start growing into vegetable. Sprouts can grow from the seeds of the vegetables, from grains such as buckwheat, and from beans.
Medicinally and nutritionally, sprouts have a long history. It has been documented that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders more than 5,000 years ago. Sprouts are a main staple in the diets of Americans of Oriental descent. Although accounts of sprouting appear in the Bible, it took centuries for the West to realize its nutrition merits. It is really only in the past three decades that the “western world” has woken up to be interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University, wherein he made a dramatic announcement which said: “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a … chop.” Dr. McKay and a team of nutritionists spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested.
Sprouts can be locally grown and made available in all four seasons. These “wonder” vegetables are grown from seed to salad in only one week are the best natural health food available. That makes them a great “New generation” food that can be eaten raw or cooked. In fact, one pound of alfalfa seeds can yield 10-14 pounds of fresh mini-salad greens. It is amazing to note that this food can be grown whether you are on top of a mountain or in a war area bunker with artificial light. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (Mung bean), others are more delicate (Alfalfa) and are used in salads and sandwiches to add texture and moistness.

Sprouts and Nutrients

“Alfalfa sprouts” have more chlorophyll than spinach, kale, cabbage or parsley. “Alfalfa, sunflower, clover and radish sprouts” are all 4% Protein. Compare that to spinach - 3%, Romaine lettuce -1.5% and Iceberg lettuce- 0.8%, and milk -3.3%. These foods all have about 90% water. “Soybean sprouts” have 28% protein, and “lentil and pea sprouts” are 26% compared to Meat which is 19% and eggs which are 13% protein (and 11% fat). Thus, “Soybeans sprouts” have twice the protein of eggs and only 1/10 fat the fat.
“Grain and nut sprouts”, such as wheat and sunflower, are rich in fats. While fats in flour and wheat germ goes rancid quickly (stores should refrigerate them), fats in sprouts last for weeks. The valuable wheat germ oil in wheat sprouts is broken down into its essential fatty acid fractions over 50% of which is Omega 6. While sunflower oil is our finest source of omega 6, germination of the sunflower sprout micellizes the fatty acids into an easily digestible, water soluble form
“Radish sprouts” have 29 times more Vitamin C than milk (29mg vs. 1mg) and 4 times the Vitamin A (391 IU vs. 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs. 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain 391 IU, 39 times more!

Sprouts are Mini Phytochemical Factories

Alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease. Canavanine, an amino acid analog present in alfalfa, demonstrates resistance to pancreatic, colon and leukemia cancers. Plant estrogens in these sprouts function similarly to human estrogen but without the side effects. They increase bone formation and density and prevent bone breakdown (osteoporosis). They are helpful in controlling hot flashes, menopause, Pre-Menstrual disorders and fibrocystic breasts tumors.

Some Commonly used Sprouts

Alfalfa Sprouts are one of the finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies have proved their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.
Broccoli Sprouts have a mild peppery flavor. They are also high in cancer fighting compound sulphoraphane. Compounds in broccoli sprouts have been shown to reduce the risk of getting breast and colon cancer and to act as an anti-bacterial agent against Helicobacter pylori, an organism associated with causing stomach ulcers. Broccoli sprouts rich in these compounds, through raising the antioxidant and thereby the anti-inflammatory capacities of cells, can correct major dysfunctions such as hypertension and stroke Free radicals, unstable chemical byproducts of metabolism, damage cell molecules and lead to cardiovascular disease. Tissues have defenses to prevent the damage caused by free radicals. These defenses can be bolstered by eating foods rich in chemicals called phase 2 protein inducers, one of which is glucoraphanin. Broccoli sprouts contain high levels of glucoraphanin. Phase 2 inducers promote the production of phase 2 protein. These proteins either promote scavenging of oxidants or decrease the chance of the oxidants being formed. The result is a huge multiplier effect. One phase 2 protein inducer likely has the same effect as thousands of typical anti-oxidant molecules.
Clover Sprouts contain the most significant dietary sources of isoflavones of any sprout variety. Isoflavones have been proven to have powerful anti-cancer properties.
Lentil Sprouts are 26% protein. They can be cooked or eaten raw.
Radish Sprouts have 29 times more vitamin C than milk and 4 times the vitamin A. These spicy sprouts have 10 times more calcium than a potato and contain more vitamin C than pineapple.
Sunflower Sprouts are rich sources of lecithin and vitamin D. The sunflower sprouts are known for their crispness and nutty flavor. They break down fatty acids into easily digestible water soluble form.
Mustard Sprouts are characterized by their tiny spicy leaves. They are delicate but, very spicy.
Onion Sprouts give distinct onion flavor without the tears and the waste! Onion sprouts are 20% protein and good source of vitamins A, C and D.
Mung Bean Sprouts are good source of protein, fibre and vitamin C. A 3 oz serving contains only 30 calories.

Soybean Sprouts are very high in proteins and high in vitamin C, foliate and fibre.

Source : http://www.gurumaa.com/content/super-sprouts.html

Wheatgrass sprouts/flats

All species of wheat are annuals; these grasses grow to 1 metre, and are members of the genus Triticum, which belongs to the Poaceae family.

Durum or hard wheat, Triticum durum, is a hardy species that produces well, even in low rainfall and high temperatures. The long, pointed grains form in compact seed heads. Because of the high gluten content and the hardness of the seed, it is used principally for spaghetti and pasta.

wheat

Bread wheat T. aestivum, is a soft grain with a floury texture, mainly used in bread-making or other baked goods.

Spelt also called Dinkel wheat, T. spelta, is considered one of the very original grains used by man. The ears, or seed heads are long, slender, pointed and flinty. The grain grows well in harsh conditions, particularly in extremes of cold and high altitudes. Spelt has become popular as a health food, for the bioavailability of its high levels of nutrients. The protein content, of spelt, is slightly higher than other species, although this may differ with soil and climatic conditions. Spelt is considerably higher than other wheat in essential amino acids, and is a higher source of many vitamins and minerals.

Spelt contains carbohydrates as mucopolysaccharides, which have been found to play a decisive role in blood clotting and strengthening the immune system. The grain contains over 18 fatty acids, including 1.9% linoleic acid. Hildegard of Bingen, the famous 12th century German abbess, composer and herbal writer, esteemed spelt as… an easily digested, highly nutritious grain, creating happiness and contentment in the body. Recent European research has found that spelt wheat is effective for over 30 ailments, including angina and diabetes; also for constipation, diarrhoea, irritable bowel syndrome and celiac (noteworthy, as people with such ailments, generally cannot tolerate the high gluten content of wheat flours). Gluten is the protein content that gives the elastic and tenacious consistency to dough, also resiliency and cohesion to baked bread. Spelt wheat is different: it contains a substance that aids gluten’s digestibility. Spelt seeds, flour and breads are now available in many health food shops.

Botanists have identified almost 30,000 species and developed varieties of wheat, which are assigned to one of several classifications, as having hard or soft kernels. This strength is a function of the protein-to-starch ratio in the endosperm, the starchy, middle part of the seed.

Occasionally Triticale may be available in health food shops. It is a grain, produced by crossbreeding wheat and rye for the intended purpose of the protein and bread-making merits of wheat and the durability and high lysine content of rye. Pronounced ‘trit-i-kay-lee’ the name is a combination of the Latin names of the plants: ‘triti’ referring to triticum for wheat, and ‘cale’ referring to secale for rye. The grain is found to contain more protein than wheat, has less gluten than wheat, and also the high level of lysine that is common in rye. Wheat is, undoubtedly, one of the most important grains cultivated, worldwide. Whatever would we do without bread on our tables?

To sprout wheat, purchase the grain from a health food shop; use spelt, if available. Bread wheat (soft grain) is also good for sprouts, as it is easy to digest, while durum hard wheat, is considered best for growing wheatgrass. Some shops may just stock wheat, with no indication, of kind. Don’t worry, all species, will sprout. If what you buy is hard wheat, it will germinate, however the sprouts will be harder to chew, if eaten as fresh sprouts. Soak the seed in a jar or bag 6-12 hours, rinse 2-3 times a day for 2-4 days and grow 1/2 -1cm long.

Constituents:

linolenic and linoleic acid, abscisic acid, gluten, over 80 enzymes including super oxide dismutase (SOD); co-enzyme Q10, sugars, lignans, squalene, bioflavonoids, fibre, chlorophyll - high in wheatgrass, protein 9-14% in wheat sprouts with 17 amino acids, including 8 essentials (amino acid score 64; only moderate lycine content)

Vitamins:

A, B1, B2, B3, B5, B6, B12, B17, C, D, E, F, H, K, P, choline, folic acid, inositol, PABA

Minerals:

boron, calcium, chlorine, chromium, cobalt, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, sodium, sulphur, zinc

Actions:

alterative, antibacterial, antibiotic, antiinflammatory, antioxidant, antiviral, cancerolytic, choleretic, deodorant, depurative, digestive, diuretic, hepatoprotective, hypoglycaemic, immune-enhancer, laxative, nutritive, sedative, tonic

Medicinal Uses

Germinated wheat sprouts are an effective and economical tonic to improve general health. Buy some whole grains, and sprout a handful of seeds every couple of days. The seeds become living food as soon as germination takes place and valuable enzymes are activated. Once eaten, these enzymes act as catalysts that perform important functions in the body, such as: to aid metabolism, neutralise toxins, cleanse the blood, and provide energy for innumerable bodily functions.

The enzyme diastase, activated by germinating the wheat, transforms starch into absorbable nutrients. The sweet taste of germinated wheat, tells us the enzymes are activated. Chewing the sprouts well makes their full potential available for cleansing and regenerating body cells, and as a powerful tonic. These enzymes, also aid the digestion of other foods, and can benefit anyone who suffers with digestive and assimilation problems. By eating wheat sprouts, we also get the benefit of the wheat germ, a rich source of vitamin E (usually removed in flour milling). Vitamin E is an essential nutrient for fertility, healthy skin, hair, glands, kidneys, muscles (especially the heart), circulation and the nervous system; also for building red blood cells and improving absorption of fats, protein, vitamins A, C and iron. Wheat germ (the seed embryo), in the early stages of plant growth, is considered one of the best remedies to help overcome a tendency toward miscarriage and birthing prematurely.

The sprouting process starts a beneficial modification of various nutritional elements. Research undertaken at the University of Minnesota, USA, showed that sprouting increases the nutrient density of food. At 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed.

The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed. Sprouted wheat, being a raw grain, should be eaten in moderate amounts, as in the early stages of germination (1-4 days) there is insufficient time to convert all raw starch into sugars, for ease of digestion.

However, if the sprouts are made into bread and baked at a low temperature, it becomes easier to digest and eat in a larger quantity. But, keep in mind, sprout bread is dense as it is usually made without yeast; therefore a slice of well-chewed sprout bread may still be harder to digest, because of the density of the loaf, than a slice of regular yeast bread. Refer to page 46 for sprout bread, and Essene bread (p 47).

Growing wheatgrass is another way to use the grain for its nutritive and healing properties, which can help build vitality for anyone desiring optimum health.

Human consumption of wheatgrass was popularised in the 1930’s by Charles Schnabal, known as the father of wheatgrass. He said: “Fifteen pounds of wheatgrass is equivalent to 350lb (157kg) of the choicest vegetable. We have not even scratched the surface of what grass can mean to man in the future”.

Wheatgrass juice has been used to detoxify the body by loosening and eliminating hard, encrusted, bowel build-up. Victoras Kulvinskas, a USA advocate of wheat grass, taught that the juice is the fastest way to eliminate internal wastes and provide an optimum nutritional environment: the enzymes of the grass helping to dissolve tumours. Ann Wigmore’s research, using wheatgrass in her personal life, then teaching and working with thousands of sick people (many with inoperable cancer), at the Hippocrates Health Institute, Boston, USA, inspires us to see how valuable wheatgrass could be, in our daily lives. The living-food program she advocated, gave countless people a new lease of life, many regaining health from near death from incurable cancers. Ann said, “Wheatgrass is perhaps the most powerful and safest healing aid there is.” She taught that wheatgrass, living sprouts, fresh fruit and vegetables and fermented foods were vital to health and prevention of degenerative diseases.

Wheatgrass is rich in chlorophyll.

Chlorophyll comprises 70% of wheatgrass; it is often referred to as ‘the life blood of plant life’ as chlorophyll closely resembles the molecules of human red blood cells. With so many similarities in structure, it is absorbed quickly through our digestive system and begins rebuilding our blood cells. Chlorophyll helps to regenerate the liver, detoxify and invigorate the body and energise the immune system, which is our natural means of prevention and healing from illnesses. Steve Meyerowitz, who has been called Sproutman in USA, says, wheatgrass is a powerful colon and liver detoxifier, blood alkaliser and oxygenator of blood and cells, and it is like ‘rocket fuel’ for the dynamic and energising benefits to the body. Steve has motivated many people to grow and eat sprouted foods, through his enthusiasm and numerous books, sharing his story of 20 years of disappointment with conventional medicine and his journey to better health and a new vibrant life. He calls the juice, ‘liquid sunshine,’ transformed into nutritive energy…water, oxygen, enzymes, protein, phytochemicals, chlorophyll, carotenoids, fatty acids, trace minerals, all rushing to revitalise you.”

Many health centres, include wheatgrass as juice and enemas, as an essential part of their therapy program of rejuvenation, operating on the principle that the body heals itself, if given the proper tools. As wheatgrass has a remarkable cleansing effect on the liver, this daily juicing regime can play a major role in recovery from degenerative diseases.

Chlorophyll has been found beneficial for strengthening the heart, intestines, vascular and lymphatic systems, lungs, glands and reproductive organs; also for treating anaemia, indigestion, diarrhoea, candida, irritable bowel syndrome, constipation, peptic ulcers, colitis, sleeplessness, sinusitis, injuries to bones, tendons and skin, for reducing varicose veins, and for neutralising toxins, carcinogens, removing heavy metals and drug deposits; dealing with allergies and helping clear infections and mucus of the colon and to stimulate peristaltic action. Chlorophyll has the unique ability to be able to be absorbed directly, through the mucus membranes, in particular: the nose, throat and digestive tract.Ann Wigmore showed people at the Hippocrates Institute, how to use wheatgrass to help remove pesticides and other toxins from chemically grown fruit and vegetables. For supermarket produce to look as good as it does, we can assume that it has been heavily sprayed. Lettuce, for example, may be sprayed 10-14 times in its short growing season, of only 4-6 weeks. Ann explained how to help eliminate insecticides and other toxins from produce, by chopping a handful of wheatgrass and soaking it in a bucket of water for a few hours or overnight; the grass is strained off and the produce submerged in the water for 30 minutes. Drain and wipe the food dry and refrigerate.

Research done in the 1950’s, found chlorophyll to be an efficient deodoriser, which could effectively neutralise bad breath, body odours, foul smelling urine and stools. Numerous manufacturers now include chlorophyll in products like chewing gums, breath fresheners, deodorants and vaginal douches. Research has found that chlorophyll increases tissue cell activity and is effective for healing bleeding gums, pyorrhoea, gingivitis, and infected and ulcerated wounds.

Studies have identified a number of substances in wheatgrass juice that are powerful anti-cancer agents: the blood-building chlorophyll with oxygen producing benefits; the alkalising action; the enzyme action of living food, which promotes detoxification and elimination of mucus and decaying faecal matter on colon walls; strong antioxidants, like the mineral selenium and vitamins A, C, E and B17 (which has shown the ability to selectively destroy cancer cells, but leave healthy cells alone); and abscisic acid, a plant hormone that can reverse the growth of cancer (in high enough concentration to have a marked effect on cancer cells). Note: wheatgrass has been found to have up to a 100 times more vitamin B17, than the seed from which it came. Note too, that gluten is not present in wheatgrass because, after germination, gluten is broken down into smaller building blocks, needed for growing the grass. These smaller molecules are much easier for us to assimilate. Dr. Yasua Holta, a biologist at the University of California, isolated a compound from young wheatgrass, P4D1, which has the ability to stimulate the natural repair of DNA and the production of human sperm cells. Research scientists have never found any indication of toxicity in wheatgrass. It is easy to digest and assimilate.

Wheatgrass is often referred to as a complete food, with protein containing the 8 essential amino acids (although the lysine content is only of moderate amount); it contains a broad spectrum of vitamins, minerals and over 80 identified enzymes. The enzymes include: protease, which assists in food assimilation, particularly proteins; amylase, that facilitates starch digestion; lipase, a fat splitting enzyme; transhydrogenase, for toning heart muscles; cytochrome oxidase, a powerful antioxidant; and superoxide dismutase (SOD), often called the antiageing enzyme, to protect us from damaged cells, due to infections, inflammation, irritants, poisons, radiation and free radicals.

To grow wheatgrass purchase wheat seed by the kilogram, ideally organically grown seed, and store it in a well-sealed container, so that weevils do not spoil it. If the hard wheat varieties are procurable, use these for growing wheatgrass, since they are sturdier and more nutritious than soft wheat varieties. However, soft wheat varieties are useful for wheat sprouts and sprout recipes like pastries, bread, other baked recipes and rejuvelac. Although the soft wheat varieties may be utilised for wheatgrass, growth may not be as vigorous and plants may not give 3 harvest cuts.

Soak 1 cup of seeds in 4 cups of water, for 12 hours.

Prepare a shallow tray or styrofoam fruit box (with the sides cut down to 5-6cm), add a layer of soil, peat, compost, or organic potting mix, 2-5cm deep. Seedling trays, available from garden centres, are also suitable for growing wheatgrass. Water the tray until moist (but not soggy) and spread the soaked wheat evenly over the surface, it is best to use a single layer of seed. Cover the seed with a thin layer of soil or several layers of wet newspaper. Wheat grass could be grown inside, in a light airy spot, or outside. When grown inside, it is said that wheatgrass is an excellent air freshener and helps neutralise toxins, which may be present in the air. Wheatgrass can be grown directly in the garden, if preferred.

After 2-3 days, the seeds will sprout and the

newspaper can be removed; keep the seeds moist. After 5-14 days, the grass will be 10-15cm high (depending on season and climatic conditions). Harvest with scissors or a sharp knife, cutting as close to the soil as possible. The plants will continue to grow and may be cut again as many as 1-3 times, before they have depleted their energy. Remove the soil/root mass from the tray/box and recycle in the compost heap or garden. For a continuous, daily supply of wheatgrass, new trays or boxes will need to be prepared and planted regularly.

As wheatgrass is rich in enzymes, iron and chlorophyll, we can prize it highly, as a blood builder. The chlorophyll molecule very closely resembles that of our blood: the haemoglobin molecule. The primary difference is that the chlorophyll molecule contains magnesium, as its central atom, while the haemoglobin molecule contains iron; our bodies are able to utilise the chlorophyll and rebuild blood. Use wheatgrass, as Nature’s breath freshener, by chewing a small amount of cut wheat grass during the day, to eliminate the problem. Chewing wheatgrass helps to control abnormal appetite, to lessen hunger and prevent the desire to snack between meals.

Source :http://www.herbsarespecial.com.au/free-sprout-information/wheat.html

Sunflower sprouts

SUNFLOWER

Helianthus annuus F. Asteraceae

Description and Sprouting

The generic name, Helianthus, is derived from Greek ‘helios’ meaning the sun, and ‘anthos’ meaning a flower. The common name, ‘sunflower’, is a most appropriate name, as the large, round yellow flowers, are as bright as the sun. A fast-growing annual, 1-3m high, developing a deep taproot. Above ground, it forms a stout, erect, fibrous stem and alternately forming, large, heartshaped, hairy leaves 30cm long, with toothed margins.

The bright, cheery, flower heads, 8-40cm in diameter, create a magnificent display. There are over 50 helianthus species, as well as many developed varieties. Some have dark yellow centres; others are dark brown, with ray florets in varying shades of yellow. Flower heads can fill out and become so heavy that the stems sometimes need staking, to support their weight. Bees love to visit the flowers, collecting nectar and wax. When the flowers have faded, the round centre develops a superb, symmetrical pattern, with plump, black or black and white striped seeds, ovate in shape, to 15mm long. When the seeds have filled out and the flower top turns brown, the heads are ready to pick and be hung, to completely dry out.

To sprout unhulled seed, follow the tray procedure page 32, using soil or potting mix on a tray. When buying unhulled seeds, look for large, plump seeds, as the sprouts will be strong and tall. Some people find the packeted sunflower seeds sold as parrot seeds, sprout well and are good value. Seeds germinate quickly and will be ready to cut, at soil level, in 6-9 days. Seedlings, at their two-leaf stage, are referred to as sunflower ‘lettuce’. If left to grow any older they are bitter and rather unpalatable.

To sprout hulled sunflower seed, go through the seed, take out (and eat) any damaged, broken seed. After purchasing hulled sunflower seed, store in refrigerator, as seed can oxidize quite quickly. Soak the sorted, whole seed, 8-10 hours. Drain off the water and, with fresh water, carefully rinse away all the loose, transparent, thin skins that covered the seeds. Removing this skin, with several rinses of water, is important, particularly when the weather is hot, as the skin can ferment and spoil the whole batch of sprouts. The soaked seed is now germinating and is very delicious at this stage: crisp, sweet, nutty and already starting to shoot after 10 hours. Eat at this stage, or place in a jar or saucer; keep moist for another 24 hours and eat.

Constituents:

phytosterols, oils include linoleic acid, 60% and oleic acid 30%, coenzyme Q 10, saponins, albumin, lecithin, betaine, quercimetrin, tannins, sesquiterpenes, pectin, lignans, protein 24-30% with 8 essential amino acids (amino acid score 81, moderately low in lysine)

Vitamins:

A, B1, B2, B3, B5, B6, B12, B15, C, D, E, F, H, K, choline, folic acid, inositol, PABA

Minerals:

calcium, cobalt, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, silicon, sodium, sulphur, zinc

Actions:

anti-inflammatory, antifatigue, antimicrobial, antioxidant, diuretic, expectorant, galactagogue, hypolipidemic, nutritive, tonic

Medicinal Uses

Research has found the essential fatty acids (EFA), in sunflower seeds, provide a beneficial action in cleaning arteries, reducing LDL cholesterol levels and preventing heart disease. Sunflower seeds have a medicinal use for: arthritis, rheumatism, headaches, blurred vision, high blood pressure, fluid retention, fevers, bladder and kidney inflammation, bleeding gums, bronchitis, nervous stress, coughs, colds, asthma, duodenal ulcers and cancer. A liniment from the sunflower head is applied externally for relief from arthritic and rheumatic pain. As sunflower sprouts have a warming, thermal nature, we can use them during the winter months to great advantage, and also for lubricating the intestines and treating constipation, fatigue, and to strengthen the spleen and pancreas.

The seeds have a very high content of calcium, phosphorus, magnesium and vitamin D, the vitamin, which is often called the key to unlock the door, allowing calcium to leave the intestine and enter the blood stream. This makes it an important nutrient for building strong bones, tendons, muscles, teeth, hair, skin, nails and eyesight. 100g of seeds provides 7.2mg of iron, making sunflower seeds, richer in iron than almost any other foods, except egg yolks and liver.

Scientists have found that the pectin, from the seed, can have the effect of expelling radioactivity from the system, which offers a greater protection against the build-up of strontium 90 in the bones. The seeds are one of the best natural foods that we can eat regularly, as they supply many vital nutrients needed for growth and repair. It is said that it would be possible to live on sunflower seeds alone, for an extended period, should there be a time when a survival food is needed.

The Russian Academy of Science found that sunflower oil... 1 tablesp. of oil when swilled in the mouth for 15-20 minutes, activates the salivary glands and stimulates enzyme release. Toxins from the circulatory and lymphatic systems are also released, via the oral salivary glands. The oil should not be swallowed. Empty the mouth by spitting. This simple procedure has the remarkable benefit of helping the body detoxify; it has relieving and healing effects on a wide range of conditions and can be used regularly, by anyone wishing to keep their immune system working well.

Culinary Uses

Pesto made with sunflower sprouts, Greek basil, Lebanese cress, nasturtiums, garlic, cheese and olive oil, rolled in coriander seed (recipe p 115).

Sunflower seeds provide our diet with a good source of polyunsaturated fat. Eat the sprouts as a snack, fresh in hand, or in salads. I like eating the hulled sprouts over muesli, for breakfast. The hulled seed sprouts are made into sprouted seed cheese. Sprouting the seeds, rather than eating the dry seeds, provide a number of health benefits. Due to the enzymes that are activated during sprouting, the sprouts are more easily digested than the dry seeds. The sprouted seed has vitamin C, while the dried seed has none. The B vitamins can increase - anything from 100-600% - from the dried seed state to the sprouted seeds. Dried seeds are acid forming to the body, whereas sprouted seeds are alkalising.

When we sprout the seeds, they become living food…what can be better than that!

Use sunflower lettuce in sandwiches, pita bread, taco shells, tossed salads, as a garnish or add to vegetable juices. The sprouted greens are a richer source of vitamins than the dried seeds and they also develop vitamin B12. Young leaves of sunflower lettuce are rich in chlorophyll (a valuable blood builder), lecithin, vitamins, minerals and life-force energy. Grow sunflower lettuce regularly, and when sprouted ready to use, at 5- 10cm length, place the container on the table, so that the sprouts (‘lettuce’) can be nipped off with the fingers and enjoyed any time through the day, as a nutritious ‘good-for-you’ snack… they are crunchy and delicious.

To make sunflower milk soak hulled seed in water, 3- 4 hours, and blend in a food processor until smooth. Add several dates, to make a sweet-flavoured milk, if desired. Alternatively, use 1-2 day sprouted, hulled seed to make the milk.

Try a sunflower sauce using 2 cups sunflower lettuce, 1/2 avocado, juice of a lemon, 1 teasp. herb salt and 1/2 cup of any green, leafy herbs, like rocket, mint, Lebanese cress, arracacha or watercress. Blend to a smooth, runny consistency, adding water as required. Garlic may also be added if desired. Serve the sauce over vegetables or a sprout salad.

Sunflower lettuce salad Combine 1 cup sunflower lettuce, 2 small grated carrots, 1 small diced onion, a finely cut stick of celery and serve with a dressing.

Sunflower and carrot muffins (p 74) In a bowl combine 2 lightly beaten eggs, 2 teasp. vanilla essence, 1 cup 1-2 day old sunflower sprouts, 2 cups finely grated carrots, 2/3 cup brown sugar, 2 teasp. cinnamon, 2 1⁄4 cups wholemeal flour mixed with 1 tablesp. baking soda, 1⁄2 cup unrefined sunflower oil or olive oil, 3 tablesp. water, 1 cup currants, sultanas or raisins. Spoon mixture into muffin pans; bake in pre-heated oven at 160°C (325°F) for 35 minutes. A toothpick inserted in a muffin, will come out clean, when the muffins are done. Do not overcook, or muffins may be dry.

http://www.herbsarespecial.com.au/free-sprout-information/sunflower.html