We’re angry! MILLIONS of us are angry and outraged at the approval of GM alfalfa. And on top of that, the USDA also did an end-run around the courts to keep GM sugar beets growing, AND approved a GM corn used for ethanol.
So what do we do? Surrender? Never!
Before I propose a way forward, I want to share a victory you may have missed in the first paragraph. I said MILLIONS. That’s right, there are millions of us. And you can hear our frustration flying around in blogs, emails, press reports, petitions, etc. Do you remember the reaction just four years ago when GM sugar beets were approved for sale? There was nothing close to this response. It was hardly a blip. Where we have come in just a few years is a cause for celebration. And an unprecedented opportunity to throw our new weight around.
Within the first six months of last year, we witnessed more people in the US than ever before enthusiastically getting the word out about the dangers of GMOs. This was in part due to the huge internet distribution channels that have been getting articles and videos out to MILLIONS every month. (Thank you all!) And then there was the high profile media coverage of GE salmon and the sugar beet and alfalfa court cases.
In spite of their bitter outcomes at the hands of the USDA, the prolonged alfalfa and sugar beet fights actually helped elevate GMOs on our personal and national radar screens.
And now with MILLIONS of us grasping the significance and devastating loss of yet another crop, we have the components in place for a national revolution. We have the knowledge, the emotion, the network, and the profound injustice. Now we need an action plan. Enter Alfalfa: Plan B.
It’s time to use our collective power to move the market directly. It’s time we let the food companies know that we have new healthier criteria if they want to keep us as customers. And front and center in those new criteria is to commit to no GM alfalfa in their supply chain (which is used as animal feed, particularly to dairy cows).
This is our moment! Send a letter to dozens of dairies and food companies simultaneously. Let them know how strong we feel and how MILLIONS strong we are. When they get the message about the coming non-GMO tipping point, they’ll realize it’s time to remove all GM ingredients, not just alfalfa.
Share this “click and send revolution” with your friends, shop using the Non-GMO Shopping Guide, and tell the food companies the truth about GMOs. And for those who want to do even more, you are invited to join a local or national Non-GMO Action Group, to expand our numbers even further!
Alfalfa sprouts contain a myriad of valuable nutrients such as calcium, folic acid, magnesium, manganese, molybdenum, phosphorus, potassium, silicon, sodium, zinc.This is the only plant that supplies the full range of vitamins, from vitamin A, B complex (even B12), C, E to K. Alfalfa sprouts placed in indirect sun for a couple of days before harvesting produce nutritious blood-healing chlorophyll.
Anti-oxidant rich: Alfalfa sprouts is the top source of anti-oxidant among all vegetables. By drinking this juice regularly, it could prevent untold number of degenerative diseases. Some examples are heart disease, menopausal symptoms, osteoporosis and even cancer.
Arthritis: A compound in alfalfa sprouts inhibits inflammation, making this plant highly beneficial for arthritis sufferers.
High blood pressure: Eat your way out of high-blood pressure with this plant that contains something magical that helps lower blood pressure.
Immune booster: Drinking alfalfa sprouts juice regularly will greatly boost your immune function as it increases the activity of your natural killer cells.
Leukemia: Recent studies also suggested that an amino-acid called L-canavanine, may be a natural agent that is effective to fight leukemia.
Lower LDL (bad) cholesterol: The active components in alfalfa have been tested to lower LDL cholesterol accumulation in the liver.
Short-sightedness: A study shows that this juice may also be responsible in the treatment of short-sightedness.
Ulcers of the intestine: This highly nutritive juice is also very gentle and healing for patients with ulcers in the intestine.
Sprouts Have The Highest Concentration Of Nutrition Per Calorie Of Any Food
Sprouts are rich sources of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll and protein. They are low calorie and contain little or no fat. The fat they do contain is the healthy fat that your body needs. As some of the most nutritious foods that exist, they make a great addition to any healthy eating plan. Use in salads, on sandwiches, added to soups or stir fried with vegetables. Enjoy these nutrient-packed delicacies as a snack all by themselves or added as a garnish to a main dish. Eat them raw or cooked. Of course, as with all food, the nutritional value is greater when they are eaten raw. But eating them cooked is better than not eating them at all.
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. You can have them fresh all year round, even when fresh vegetables are hard to find. It’s easier than planting a garden outside and they’re ready much quicker. You can even grow them when the ground outside is frozen solid. And the best part is that you can grow the freshest, tastiest sprouts right in the comfort of your own kitchen. It takes less than 2 minutes a day and they are ready in 3 to 7 days, depending on the variety.
You can sprout seeds, beans, grains and nuts. Some of the most popular varieties are alfalfa, broccoli, red clover, radish, mung beans, lentils, garbanzo beans and peas.
Alfalfa sprouts are what people typically think of when you mention sprouts. They are the ones you commonly see at a salad bar. Rich in phytochemicals, they protect against cancer, heart disease, osteoporosis and fibrocystic breast disease. They stimulate natural killer cell activity, which strengthens the immune sustem. What’s more, they are beneficial in reducing symptoms of PMS and menopause, including hot flashes. Furthermore, they contain high concentrations of antioxidants, the body’s defense against the destruction of DNA which is the cause of aging. Alfalfa sprouts are abundant sources of vitamins A, B, C, E and K, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids and trace elements. They contain 35% protein. One pound of alfalfa seed produces 10-14 pounds of sprouts.
Red clover sprouts look like alfalfa sprouts and have a mild, sweet flavor. Rich in phytochemicals, in particular genistein, which is known to prevent the formation of new blood vessels inside a tumor, in essence starving the tumor, it is protective against diseases like cancer. Red clover contains naturally occurring plant estrogens, similar to human estrogen, so they are helpful with PMS, menopause, hot flashes and fibrocystic disease. They are contraindicated with tamoxifen treatment. Please consult your physician if you are receiving this treatment before using sprouts. 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.
How to Grow Your Own Sprouts
Sprouts are easy to grow and take a minimum of effort. You probably already have everything you need to start your own kitchen garden.
To grow sprouts in jars on your kitchen sink, you will need:
1. a wide-mouth jar
2. screen or netting
3. a rubber band
4. a bowl to drain the jar
5. fresh water
6. sprouting seeds
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. Two oz. of seeds will yield 1-2 pounds of sprouts, and 8 ounces of beans will yield 1 pound of sprouts. Your indoor garden will grow best when the temperature is between 65F and 75F (18C and 25C).
Put 1 to 2 Tbsp. of seeds or 3 to 4 Tbsp. of beans in a wide mouth jar.
Cover with netting or cheescloth and secure with a rubber band.
Rinse a couple times, then fill the jar 3/4 full with pure water, room temperature, and soak 6-8 hours or overnight.
Drain soak water. Rinse 2 or 3 times in cool water.
Invert jar and prop at angle in sink or bowl to drain.
Rinse 2 or 3 times twice a day in cool water.
Place sprouting jar in bright light, but not direct sunlight, last sprouting day to allow chlorophyll to form.
Enjoy In three to seven days.
Seed sprouts, like alfalfa or red clover are 1″ (2.5 cm) to 2″ (5 cm) long when ready. Bean sprouts, like lentils or peas are 1/4″ (.5 cm) to 1/2″ (1 cm) long when ready. These are more tender when small. Mung beans are 1″ (2.5 cm) to 2″ (5 cm) long when ready. They are best grown in the dark to prevent bitterness. They should be rinsed 3 to 4 times a day. Taste the sprouts as they are growing to see when you like them best.
Drain well. Cover the jar with a lid, or transfer to a covered container. Refrigerate to store.
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