Pots are filled in with dirt and sprinkled with seeds, basking in the sun, waiting for the sprouting of new life.
And such is my mind. Filled with much dirt of its own – deceitful, wicked, plaguing lies. Needing the seed of His Word planted deep into the memory, turning toward the Son, and waiting for truth to take root. Wanting to be more like the seed, willing to die to self to produce a lovely harvest.
It has been so long now that we have said “we should memorize verses.” Seriously, years… So, enough already. One morning, I pulled out a card, folded it in half, wrote a verse on each of the 4 sides, and placed it on the table.
I just wish I had done this years ago… Because what came next has been beautiful. Each meal, we sit down and are reminded of His Word. Truth is being etched into our minds. Boys are mumbling verses as they go about their days. I am starting to recall them when the world warps my thoughts.
And if you have not heard of Seeds Family Worship, I so highly recommend it. You can listen to them online. I just love how it is all Scripture, and without realizing it, or even meaning to, you will have 12 verses memorized just by listening to it.
What a heart knows by heart
is what a heart really knows.
Well frankly, sometimes I just get bored looking at dirt, wanting to see some green poke through. Sprouts are easy. Fast. Cheap. And so good on top of a salad or sandwich.
These are red clover sprouts, which have a mild, sweet flavor. Rich in phytochemicals, which protect against diseases like cancer. They contain vitamins A, B, C, E and K, the minerals calcium, magnesium, potassium, iron, phosphorus and zinc, trace minerals, carotene, chlorophyll and amino acids. They contain 26% protein.
Sprouting magnifies the nutritional value of the seed. It boosts the B-vitamin content, triples the amount of vitamin A and increases vitamin C by a factor of 5 to 6 times. Starches are converted to simple sugars, making sprouts very easily digestible. So that’s why, I guess 🙂
how to grow your own sprouts
You will need:
1. a wide mouth jar
2. a sprouting lid (from Whole Foods or most health food stores) OR screen or netting, and a rubber band
3. a bowl to drain the jar
4. fresh water
5. sprouting seeds* (from Whole Foods or most health food stores)
Step 1: Put 1 to 2 Tbsp. of seeds or 3 to 4 Tbsp. of beans in a wide mouth jar.
Step 2: Cover with netting or cheesecloth and secure with a rubber band. (Or place on sprouting lid.)
Step 3: Rinse a couple times, then fill the jar 3/4 full with pure water, room temperature, and soak 6-8 hours or overnight.
Step 4: Drain soak water. Rinse 2 or 3 times in cool water.
Step 5: Invert jar and prop at angle in sink or bowl to drain.
Step 6: Rinse 2 or 3 times twice a day in cool water. (I just do this when I’m washing dishes.)
Step 7: Place sprouting jar in bright light, but not direct sunlight, last sprouting day to allow chlorophyll to form.
Step 8: They will be ready in 3 to 7 days. Seed sprouts, like alfalfa or red clover are 1″ to 2″ long when ready. (See the above photo)
Step 9: I like to rid of the brown seeds off before storing. I have found to do this best, I cover the jar with water, drain sprouts and water into a colander, then pick out the sprouts, placing them in a container lined with a paper towel (for freshness), leaving the brown seeds behind. Refrigerate to store.
*Organically grown sprouting seeds are preferable. Seeds that are not specifically sprouting seeds and are not organic may be chemically treated with pesticides and those chemicals will end up in your sprouts. 2 oz. of seeds will yield 1-2 pounds of sprouts, and 8 oz. of beans will yield 1 pound of sprouts. Your indoor garden will grow best when the temperature is between 65F and 75F.
I love Jack’s little notes around the house.
Wherever this week takes you, I hope you can
Hav Funn People!!!!!!!!