Question from Hunker-Down
In a grid down situation we may be stranded at home for long periods of time, and there may be no way for food to be trucked out of the fields and factories to our local stores. Since staying healthy would be much harder in those circumstances, we would like to have something green to eat during our long winters.
We are looking at sprouting as part of the answer. The books on the topic seem to cover everything possible one can sprout and we don’t have the resources to buy and try every one. I’ll bet I would gag on some of them and don’t want to go down that road.
What do you sprout, what tastes good, what will you never make again, what gave you the back door trots, and what is your favorite? Thanks pack.
M.D. Adds : Most fresh sprouts are pretty good, when ground up and added to flour and baked into bread. I like Mung bean and Alfalfa sprouts the best but, each persons tastes are different. There is a chapter in my book “31 Days to Survival” about sprouting, that covers the basics, I also recommend the “The Sprouting Book: How to Grow and Use Sprouts to Maximize Your Health and Vitality“.