 We'll be spending the next few weeks stocking up for the summer. Beyond Texada Island, we won't be able to resupply much, so we carry food for about 4-6 months aboard. We don't use refrigeration at all, so the way we manage to eat fresh greens is by sprouting, which is a habit that we've kept up for a few years now. Each day we have a cup of sprouted legumes ready to cook with. Dried legumes keep for a long time, and sprouting them reduces our usage of fuel to cook them. 8 comments
@Ijio this is mung beans, lentils, fenugrek and a bit of radish seeds. It's my favourite combination.  @neauoire  @neauoire in my everyone sprouting uses quite a bit of water. How much fresh water do you carry? Do you recycle the soaking/rinsing water? @plexus the legumes we sprout don't use a lot of fresh water, a quater cup in the morning, and in the afternoon. And I run that same water between each jar. You can see how much water we storage and how we handle that here: https://100r.co/site/water_storage.html |
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@neauoire I love sprouts! Which ones are you using there?