Recently a new website was launched to provide tips and guidelines on organic farming.
Visit website http://organic-fruit-vegetable.enukkad.com/ to know more about it.
following is the site map of the website:
home Page
gardening
Soil and compost
Feeds
hope you enjoy orgenic farming using tips available on the website
Wednesday, August 19, 2009
Sunday, June 21, 2009
History of Sprouts
There is written evidence that Chinese physicians knew about sprouts and were prescribing them for the healing of many disorders over 5,000 years ago. Shen-Nung, Emperor of China, in 1282 BC wrote about his mung beans and how successful he was at growing them. Modern China, considered backward and underdeveloped by the rest of the world, exports grain even though it has less fertile farm land and doesn't use chemical fertilizers and very little modern farm machinery. It also feeds nearly one billion citizens. This would be impossible for a “modern” agriculture system.
The earliest recorded mention of the extraordinary food value of germinated seeds is in a book by the Emperor of China in about 2939 BC. It wasn't a new idea even then. Most Chinese families home-grow sprouts, which gives every person in the household a steady supply of high-energy, low-cost food. No costly transportation. No processing and packaging. They couldn't do what they do if they were burdened with our more highly developed food production system. Americans of Oriental descent have always included sprouts in their diets as a staple.
In the Book of Daniel in the Bible, we read of sprouting. Even with their extensive history, it was many centuries before the West became aware of the nutritional values of these extraordinary plants.
From 1772 to 1775, Captain James Cook had been beset by sickness among his sailors and was looking for answers. It was determined that scurvy (deficiency of vitamin C) was the cause. On two- and three-year voyages, many of them died; most were too sick to do the work necessary to keep a ship going. So Captain Cook, beginning in 1772, had his sailors eat limes, lemons, and a variety of sprouts, all with abundant vitamin C. He also added fresh fruits and vegetables as he could and an ongoing plan for growing and eating sprouts was worked out. It was a breakthrough in the health of seagoing mariners and solved the greatest problem facing Captain Cook.
Dr. Clive M. Mckay, Professor of Nutrition at Cornell University wrote an article during World War II that stirred up a lot of interest. The first statement in his article is as follows: "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."
He was talking about sprouts. The amazing properties of sprouted soybeans had been the subject of considerable research by a team of nutritionists led by Dr. McKay. Other researchers took up the pursuit at the Universities of Pennsylvania and Minnesota, Yale, and McGill. What they found was that sprouts keep the B-complex vitamins that are in the original seed. What was more surprising, they found that there was a big jump in vitamin A and an incredible amount of vitamin C above and beyond what was in the unsprouted seeds. While some protein is lost in the sprouting process, starches are converted to simple sugars, which make sprouts easily digested.
Until Dr. McKay's article and the publication of information about the other research did people in the United States become interested in sprouts and sprouting. Even then, it didn't catch on with most people.
Taken from : www.triedtastedserved.com/sprouting/history-sprouts.php
Visit : http://www.blog.enukkad.com and http://www.how.enukkad.com to find more such bolgs
Friday, April 24, 2009
Launch of FRESH ROUTE FOODS
Recently we at Fresh Route foods have started delivery of delicious sprouts for Delhi residents. We offer door to door delivery of combinations of fresh sprouts with vegetables and fruits daily at a nominal subscription price for a month.
The idea behind this startup is “To provide you with healthy and nutritious food in no-time to kick start your day”.
Following are the three healthy Ready–to-Eat combinations on offer in our menu:
Fresh Sprouts - Which has Sprouts (Chana, Mung, Mix All), specially made Salt Masala, Fresh Chilies, Gur(jaggery), Lemon.
Fresh Veggie- Has Sprouts (Chana, Mung, Mix All), Salt Masala, Garden fresh Vegetables, Gur(jaggery), Lemon.
Fresh Fruity- Has Sprouts (Chana, Mung, Mix All), Salt Masala, Garden fresh Fruits, Gur(jaggery), Lemon.
These will be delivered to your door step form Monday to Friday morning between 6-8 am on a monthly subscription basis. For the subscription of our fresh sprouts combination, you need to pay just Rs 350 per month . To get other two combination costs Rs 400 per month and Rs 450 per month respectively. The Veggie and Fruity variants will come with different combinations of vegetables and fruits everyday to spice up your taste buds. You also have an option of changing your subscription to any of the other offered combinations whenever you wish to do so.
You are guaranteed to get fresh product every single day.
You can get these subscriptions by -
Calling us on 9971120825, 9971400617
The idea behind this startup is “To provide you with healthy and nutritious food in no-time to kick start your day”.
Following are the three healthy Ready–to-Eat combinations on offer in our menu:
Fresh Sprouts - Which has Sprouts (Chana, Mung, Mix All), specially made Salt Masala, Fresh Chilies, Gur(jaggery), Lemon.
Fresh Veggie- Has Sprouts (Chana, Mung, Mix All), Salt Masala, Garden fresh Vegetables, Gur(jaggery), Lemon.
Fresh Fruity- Has Sprouts (Chana, Mung, Mix All), Salt Masala, Garden fresh Fruits, Gur(jaggery), Lemon.
These will be delivered to your door step form Monday to Friday morning between 6-8 am on a monthly subscription basis. For the subscription of our fresh sprouts combination, you need to pay just Rs 350 per month . To get other two combination costs Rs 400 per month and Rs 450 per month respectively. The Veggie and Fruity variants will come with different combinations of vegetables and fruits everyday to spice up your taste buds. You also have an option of changing your subscription to any of the other offered combinations whenever you wish to do so.
You are guaranteed to get fresh product every single day.
You can get these subscriptions by -
Calling us on 9971120825, 9971400617
Menu:
Sprouts healthy Bites
The art of unlocking young life forces, early chlorophyll growth, macro/micro nutritional elements and life giving enzymes, from nature's seeds. First discovered over 3 000 years ago, by the Chinese.
SPROUTING GROUPS
• GRAINS - Barley, buckwheat, corn, millet, oats, rice, rye, wheat,tritacale• LEGUMES - Aduki beans, chickpeas, kidney beans, lentils, mungbeans, pinto beans• SEEDS - Alfalfa, clover, cress, fenugreek, Japanese radish,pumpkin, radish, sesame, sunflower
NUTRITIONAL DELIVERYVitamin CVitamin B ComplexComplete Amino Acid profile (i.e. Protein)MineralsChlorophyll - major blood alkalinizerCopper - for enhancing nutrient absorptionAmylase - for digestion of carbohydratesProtease -for digestion of proteinLipase - for digestion of fatsCoagulase - for blood clotting assistanceEmulsin - for sugar conversion to glucoseInvertase - for sugar conversion to glucoseFibre - an excellent source
WHO BENEFITS FROM SPROUTED FOODS?Vegetarians - because of the complete protein delivery.Older people - because of the enzyme delivery.Overweight people - because of the efficient digestibility and widespectrum nutritional delivery.Ageing people - because of the skin cleansing and skin structurebuilding (collagen and elastin) Rheumatic people - because of the Ph neutralising quality within jointsand tissues.Children - because of the excellent growth and brain fooddelivery
HOW TO SPROUT
Equipment:
Seeds are first pre-soaked in clean water to loosen them up. Then put into sprouting trays. Sproutingtrays can be obtained at almost any health shop. Fullinstructions are contained therein. Only water and airare needed.
Homemade:
Homemade versions of these trays can be made byobtaining old 'seedling' trays from your garden, or popping down to your local nursery. Line the tray with silver foil and pierce draining holes. After pre-soaking, spread the seeds you wish to sprout, over the foil and then rinse under tap water allowing excess water to drain out. The foil only needs to be 'wet'. The seeds must never stand in water after they have been pre-soaked.
STORAGE
Refrigeration is recommended once sprouts have matured but for no longerthan 7-10 days (check for fungus, mould or sliminess. If so, don't eat - throwaway).Once removed from the fridge with intention of eating - firstly shake off allexcess water.
SPROUTING GROUPS
• GRAINS - Barley, buckwheat, corn, millet, oats, rice, rye, wheat,tritacale• LEGUMES - Aduki beans, chickpeas, kidney beans, lentils, mungbeans, pinto beans• SEEDS - Alfalfa, clover, cress, fenugreek, Japanese radish,pumpkin, radish, sesame, sunflower
NUTRITIONAL DELIVERYVitamin CVitamin B ComplexComplete Amino Acid profile (i.e. Protein)MineralsChlorophyll - major blood alkalinizerCopper - for enhancing nutrient absorptionAmylase - for digestion of carbohydratesProtease -for digestion of proteinLipase - for digestion of fatsCoagulase - for blood clotting assistanceEmulsin - for sugar conversion to glucoseInvertase - for sugar conversion to glucoseFibre - an excellent source
WHO BENEFITS FROM SPROUTED FOODS?Vegetarians - because of the complete protein delivery.Older people - because of the enzyme delivery.Overweight people - because of the efficient digestibility and widespectrum nutritional delivery.Ageing people - because of the skin cleansing and skin structurebuilding (collagen and elastin) Rheumatic people - because of the Ph neutralising quality within jointsand tissues.Children - because of the excellent growth and brain fooddelivery
HOW TO SPROUT
Equipment:
Seeds are first pre-soaked in clean water to loosen them up. Then put into sprouting trays. Sproutingtrays can be obtained at almost any health shop. Fullinstructions are contained therein. Only water and airare needed.
Homemade:
Homemade versions of these trays can be made byobtaining old 'seedling' trays from your garden, or popping down to your local nursery. Line the tray with silver foil and pierce draining holes. After pre-soaking, spread the seeds you wish to sprout, over the foil and then rinse under tap water allowing excess water to drain out. The foil only needs to be 'wet'. The seeds must never stand in water after they have been pre-soaked.
STORAGE
Refrigeration is recommended once sprouts have matured but for no longerthan 7-10 days (check for fungus, mould or sliminess. If so, don't eat - throwaway).Once removed from the fridge with intention of eating - firstly shake off allexcess water.
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