The beauty and importance of sprouted food is that only by eating living foods will you receive optimum nutrition.
Sprouted foods are packed with 1,000s more enzymes than there are in cooked foods, conversely, they are power, our life force and are healing because they are packed with minerals and B vitamins. As we do not have a finite reservoir (once they are gone they are gone), it is important to supplement our diet with as many enzymes as possible. Sprouted foods allow us to digested enzymes easily.
In addition, enzyme rich food reduce the potential for fermentation and putrefaction in the small intestine (bloating, gas, bad breath, heart burn etc.). As well as being packed with antioxidants, sprouted food offers a natural source of fibre to clean out the colon.
Sprouted foods include for example quinoa, chick peas, aduki, mung, alfalfa, lentils, radish, sunflower, pumpkin, fenegreek (most seeds and some ready sprouted foods are available at the biocop a French chain of organic health shops).
Simply soak seeds in water, drain and let them sprout, when the sprout is a long as the seed itself, they are ready to eat.
Contact me for a handout on Sprout Care if you wish to do this yourself.
Also do let me know what you think and what you want to learn about sprouting including what your experiences are i.e. mouldy greens is another article coming soon 
Best of health to you
Dawn
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Please will you post up some of you’re power food recipes. Many thanks! David
Of course and thanks for the encouragement David, you’ll note that with immediate effect a recipe a week will be posted in the blog and archived under recipes on the front page.
You can also challenge me to come up with a recipe for you if you like. Just tell me what ingredients you have available and I’ll see what I can come up with for you ok as I like to think I’m a bit of a queen when it comes to leftovers and making something of nothing ha ha