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Growing Your Own Food All Year Long
Guest writers, Nadamayi and Phil

In late 2008 the spiritual teacher Amma was asked, "Is GMO food okay?"

AmmachiShe replied: "It is a problem. But can we completely avoid it? If we do so, some people may die of starvation. Naturally grown food is not available everywhere. You should grow your own food, fruits and vegetables. Have a small garden, at least one day eat your own food.“

She continued, talking about the unnatural systems being used and how they weaken the plants and animals immune systems, the use of artificial fertilizers and pesticides which we then consume. In olden days dung was used as an antiseptic and used as cement in the floors, but now it is polluted and cannot be used that way.  Butter and ghee were highly medicinal, but in today's world everything is artificial - cows are given hormones which increase the quantity, but  decrease the quality of the milk. Milk and its products have side effects, and adding preservatives adds additional poisons.

Similar comments about our food supply have been made by many health professionals. It is interesting that even spiritual teachers are concerned about the pollution and degradation of the quality of our food supply.

Nadamayi and Phil
and Lettuce Grown in Yoghurt Container

Some of the Container-Grown Produce
Grown in pots or yoghurt containers indoors

So, to suggest ways that anyone can grow their own food, this is the first of a several part series on how to grow your own vegetables anywhere. First, we show how to grow sprout. Mung and lentil are probably the two easiest sprouts to grow so we will start with mung beans. Anyone, even living in a dorm room with no windows, can grow sprouts and have your own fresh organic vegetables throughout the year. In addition, sprouting makes the protein content more digestible, and reduces the carbohydrate proportion giving you a healthier product. All you need are the beans, a jar, and some screening (gauze, screen from the hardware store, etc).

Sprouting Mung Beans
Mung Beans
Pour dry beans into sprouting jar.
Rinse Mung Beans
Rinse and add water.
Let beans stand in water overnight or from morning until night.
Soaked Mung Beans.
Note how the beans absorb water and swell.
Pour off the water, rinse, and again pour off the water used for rinsing.
Place the jar on its side and leave like this for 12 hours.
Repeat the rinse every 12 hours.
The sprouts will be ready to eat when you see the sprouts.
You can then eat or refrigerate.


See some of our favorites that are also easy to sprou

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