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Devine Lu Linvega

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.

#theGalley

Freshly sprouted lentils, mung beats and fenugreek.
8 comments
Ijio Nano

@neauoire I love sprouts! Which ones are you using there?

Devine Lu Linvega

@Ijio this is mung beans, lentils, fenugrek and a bit of radish seeds. It's my favourite combination.
grimgrains.com/site/sprouting.

Ijio Nano

@neauoire Oh thank you! I've been looking into also doing black oil sunflower seeds and popping corn seeds-- popcorn sprouts are amazingly sweet and, strangely enough, taste a little like popcorn.

vacuumbeef

@neauoire
My friend had a homework for a course she is taking. She is a very nice web designer. So, her homework was to make a demo landing page and she asked me for an interesting idea. From the list of ideas I provided, she choosed lactofermentation and took info from your wiki and grimgrains website.

Gussy

@neauoire I'd be interested to know more about your food storage - I'm a bit surprised you can carry six months' food.
Have you tried a solar cooker to reduce fuel use?

Arne Brasseur

@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?

Devine Lu Linvega

@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: 100r.co/site/water_storage.htm

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