A simple year round source of nutrition

I was watching an episode of "Jamie at Home" on TV the other day, and this time sprouts was on the menu.  Not brussel sprouts, but seed sprouts.  Now, this has to be one of the most eco-friendly foodstuffs out there as their highly nutritious preparation requires no power from the grid :)


Yes, I know there are / have been scares regarding sprouts and salmonella or Escherichia coli.  Those bacterial infestations are more prevalent in commercially grown sprouts.  Providing you carefully wash the seeds before sprouting them there is no reason why you cannot grow sprouts at home.


Also, apparently some sprouts can contain harmful toxins and should thus be reserved for stir frying prior to eating.  Any any sprouts of the solanaceae family (tomato, potato, paprika, aubergine or eggplant) or the rhubarb should definitely be avoided, as they are poisonous.

Providing that you purchase your seeds from a store (a health store is probably the best) in which they are packaged as food, there should be no problem in sprouting them.  Seeds sold for crops / planting should not be used, as they may contain toxic chemicals.

Seeds for sprouting

Some of the type of seeds which may be sprouted are:


Pulses (pea family) : alfalfa, chickpea, fenugeek,  lentil, mung bean,  pea, soyabean*.
Cereals: oats, maize (corn) wheat, rice, barley, rye, quinoa, and buckwheat.
Oily seeds: sesame, sunflower, almond and linseed
Vegetables and herbs: broccoli, cabbage, carrot, celery, lettuce, mizuna, mustard, onion, rocket and tatsoi.


* Important update:  Apparently Soyabean is one of the harmful beans, and, if sprouted, should be added to a stir-fry.


The seeds can expand to eight times their size and will germinate within 2 - 4 days from the start of soaking.  If you soak for longer than the necessary time you run the danger of making the seeds ferment or rot.


Once they are to the required state of growth, sprouts will keep in the fridge for at least a week.


Sprouts are an excellent source of protein and vitamin C.  They have established that the sprout retain their B complex vitamins, and, further, sprouting increases the amount of Vit. C and Vit. A they contain. Sprouting also causes starches to be converted to simple sugars, which allow sprouts to be more easily digested. And sprouted beans do not contain the gas making properties of cooked beans :)


They are quite simple to sprout.  I have a fancy sprouting tower, but they may just as easily be sprouted in a plain glass jar with holes pierced in the lid.

My sprouting tower

On the first morning rinse the seeds well.


Place them on the sprouting tray / in a glass jar.  Sprinkle a small amount of water over the seeds, and cover.


At the end of the day, rinse the seeds again.  This not only cleans them, but also replenishes the water they require in order to sprout.

Sprouts at the beginning of day 2

Repeat rinsing the seeds morning and evening until you notice your seeds are beginning to sprout.

Sprouts on the morning of day 3 -
the mustard seeds are beginning to pop open

The flavour of sprouted seeds / pulses is completely different to the cooked versions.  And the taste of each seed / sprout is different.  Almost sweet, definitely crunchy, and completely, addictively, more-ish...


Toss a selection of sprouts with crumbed feta and fresh croutons and dress with your favourite salad dressing, add them to your salads / stir fries, fill half an avocado with sprouts, add them to an egg mayonnaise sandwich or use them as a garnish.  I even enjoy a sandwich of plain sprouts.  They could probably also be blitzed in your favourite smoothie.  Or eaten as a non-fattening snack.

Day 4 - there are less than I started out with,
as I can't resist fresh sprouts, and I couldn't wait
for them to finish sprouting...

It is so easy to forget this important source of nutrition in the winter months. The sprouts are so easy to grow and the seeds are easy to store.  Even my menfolk, who aren't mad about quiche, will eat sprouts.  Maybe, not as vociferously as I do, but they will eat enough to keep me happy...  (And it's a sneaky way to get them to eat the dreaded lentils now and then LOL)


Remember - as with everything - everything in moderation!  Don't overdo the eating of sprouts.  Use them as an extra source of nutrition, not as a replacement.

And sprouts are a good reason to allow some of your organic vegetable plants to go to seed for reasons other than next season's crop.

Recycling for "fridge" use

I don't know if anyone has access to "pap saks" (foil bags) like we do in South Africa.  Here one can buy anything from bulk tomato sauce, fruit juice, wine, etc in this packaging.

I have a friend who uses these bags for cooking in.  Removing the tap, she cuts open a corner, turns it inside out, removes the plastic lining, turns it round the right way again, and then she gives it a good clean.  She fills it with vegetables, herbs and a dash of white wine.  She then seals the bag by folding it over and fastening it with a paper-clip, pours a bit of water in the bottom of a "potjie" pot, pops in the foil bag, places the lid on and cooks it over a fire.

However, I have found, what I reckon, is a pretty cool way of assisting our food preservation on the farm.  I will be using them as a giant ice blocks.

First, finish the contents of the bag - an enjoyable experience regardless of what it contained :)

Then, open the tap and rinse out the bag well... (tedious work, but I reckon it's worth it)...

Rinse out the bag, and fill with water

...after rinsing well, fill three quarters of the bag with water, and squash the bag to remove most of the air.  (Allow for some expansion space, otherwise the bag will burst in the freezer.)  Close the tap.

Squash the bag to remove most of the air

Place the water-filled bag in the freezer.  When it is frozen, it can be used for keeping food in cooler boxes cool, as an ice remedy for an injury, or as a cooling method for buckets filled with water.

Pop in the freezer until frozen

As it is less bulky than a 5lt bottle, this is exactly how I am going to create a fridge in my cooler box on the farm!

And, Jane, I thought that perhaps, next summer, you could use it in the top of your beautiful old ice box...?  It doesn't drip LOL

Black Pearl Chilli

I have a different chilli plant growing in my garden.

It is a unique black-leaved chilli plant, which when young, is green, and, as it matures, it changes to glossy black (when grown in sunny conditions).  The plant is bushy, with strong branches, growing 45 cms (18") high, with a spread of 30 cms (12").

Black Pearl Chilli plant

The "Black Pearl" chilli boasts  the most dramatically deep purple leaves and fruit imaginable.


In mid-season it begins to display lilac-hued blossoms.  These blossoms form the abundance of black fruit, which turns a dark, deep shade of red.


The "Black Pearl" is a patented variety.


Last season I had a plant which died off, and one of it's seed pods spilt onto the soil of the pot it was growing in.  Last week I noticed that I had "free" chilli plants growing...

Self-seeded Black Pearl Chilli seedlings

In the colder climates the plant will die off in winter.  But here in the warmer southern hemisphere, it will shoot again from the base of the plant in spring.

Seeds pods awaiting harvest -
note the new growth at the base of the plant

I have since harvested all the seed pods off the plant above.  I have quite a few seeds - if there is anyone local who would like a few, please let me have you address - I'll happily send some off to you.  You can send your name and address to: dani at ecofootprint dot co dot za

Harvested Black Pearl Chiili seeds

The specifications, and growing requirements are as follows:


Height : 45 - 60 cms (18 - 25 ")
Plant spacing : 40 - 60 cms
Position : Full sun
Pungency : Hot, Hot, Hot ( above 30000 Scoville Units)
Fruit shape : Round
Fruit size : under 4 cms (2 ") in length
Fruit colour : Purple changing to red
(the above information came from: http:/davesgarden.com/guides/pf/go/118938/index.html )


The plant makes a definite statement in your garden. The black leaves with the red fruit - absolutely stunning!


And, be warned.  Don't be an idiot like me.  Just because the fruit is dried and wrinkled, don't think the seeds won't be hot.  They are!  And the evidence of that lingers on the fingertips and (under the nails) for ages - long after you've forgotten not to rub your eyes...

Creamed spinach recipe

Leigh asked me if I'd care to share my Creamed Spinach recipe.


Well, here it is.  It's dead easy:


You need a nice large bunch of fresh spinach from your garden.

Soak it to remove any grains of sand.  Shake dry.


If the ribs are very thick, remove them.  Otherwise just "roll" up / bunch up the leaves together with the rib and chop finely.


Pour 250 - 300ml (just over a cup) of milk in a saucepan.  Add a knob of butter (about a tablespoon), a grind of salt and pepper and a sprinkling of nutmeg as required.  I like nutmeg so I have quite a heavy hand when adding it to the milk.


Bring the above to the boil.


Meanwhile, add a couple of teaspoons of Maizena (cornflour) to a small container and add enough water to make a thick mixture.  When the contents of the pan are at boiling point, add the cornflour mixture, stirring constantly, until the sauce is thick and bubbling.


Alternatively, if you know how to make a roux with flour and butter, then that should be done before adding the milk, S&P and ground nutmeg.  Then boil gently, stirring constantly, until it is thick and bubbling like a witches cauldron :)


Then add 62.5mls (1/4 cup) to 125mls (1/2 cup) of fresh cream and your finely chopped spinach, and turning down the heat to low, cook for 4 - 5 minutes stirring gently to prevent it catching on the base of the pan.


If you like, you could add some grated cheese, or feta cheese to the mixture - stirring it in just prior to serving.

Creamed spinach and egg

Enjoy :)


To all those who were affected by the horrific events of 2001 - my thoughts and prayers are with you.

Soap part 2

The Rugby World Cup has started, so RMan will be kept busy for the next 39-odd days.  That means I can blog to my hearts content LOL


I had always been frightened of using caustic soda, so I first took the soap making plunge only in March this year.  Since then I have made two further batches - we seem to be whizzing our way through the stock...


But I wasn't happy with just making blocks of soap, so I searched on-line for silicone molds and came across a company in South Africa which had just what I needed :)


So, with my stock running low, I made my third batch on Wednesday using those molds.

Fill the molds with your mixture - to just on the rim

What a pleasure they are to use.  And so simple.  All you do is pour the soap mixture into the mold, let it sit for 12 - 18 hours and then de-mold.


How? Just peel the silicone mold back...

Just peel the mold away from the hardening bar of soap

... and place your soap on the rack to cure for 3 weeks.

3rd batch of soap - using silicone molds

I bought three different shaped molds and love them all.  They look like they will give a better bar than my hodge-podge slicing of a rectangle of soap.

1st batch of soap

Don't get me wrong - I still love the squares of soap - but variety is the spice of life :)


And I can use the silicone molds in baking too!

Three times the power production?!

Oh boy, I'm so excited.


Not only will creating wind power become more efficient and effective, but it will also become cheaper.  And hopefully, not only cheaper for the national grid, but also for our home applications.

How?  Well, I received this information in the mail today from Simply Green (South Africa)


But, for more detail check out this link.


If you'd like to see the video:

Wind Lens video

This could certainly help with the eco-footprint of electricity production.  And if it can obviate the need for nuclear power - good grief, wouldn't we be so bloody much better off?

The idea is hectic - and so incredibly simple.  I LOVE clever people :)


Maybe our wind turbine will yet become a reality...

Hey buds below...

Hey buds below ... up is where to grow

Up with which below can't compare with.

Hurry - it's lovely up here ...

Life down a hole takes an awful toll,

What with not a soul there to share with

Hurry - it’s lovely up here!

Wake up, bestir yourself, it's time that you disinter yourself

You’ve got a spot to fill - a pot to fill 

And what a gift package of showers, sun and love 

You’ll be met above everywhere with,

Fondled and sniffed by millions who drift by,

Life here is rosy - if you’re a posy

Hurry it's lovely here!

Lyrics from the song "Hey buds below" from the 1970 movie "On A Clear Day"

featuring Barbra Streisand and Yves Montand

One of the penalties of having a house that faces a view is the fact that the view is to the south, which means inside the house is generally freezing when compared to outside.  For instance, today we have a temperature of 18oC inside and outside it is 24oC. 

Perfect weather for all those little plants to pop their heads above ground, or burst out of their winter hibernation.  The grape vine has produced new growth on a branch which, to all intents and purposes, looked dead.

Our grape vine - bursting
out of itself

My strawberry plants are popping out flowers...

...and the baby strawberry plants I captured from last season are coming along nicely.

Even my pomegranate tree is producing buds - it's now entering it's fourth year - perhaps this year I'll be able to harvest some fruit from it?

Pomegranate bud

I know that the reward of tending and taking care of all the plants in my vegetable patch is yummy, fresh, chemical free and "prop full of goodness" meals on our table.  Such as one of our favourites...

Home grown spinach - picked just minutes
before cooking

...creamed spinach for dinner.  This is one of the few vegetarian meals that RMan will eat...

Creamed spinach and egg with a fresh roll - yummy!

... he's such a silly man - he doesn't know what he is missing the rest of the time.  But I'm working on him...

Garden visitor

Man, oh man, the roots from our neighbours trees were encroaching into the one side of the shade cloth tunnel, and I sorely needed RMan to help me pull them out.  Then he helped me mix some compost into the beds - in preparation for when my seedlings are big enough to transplant.


As we were getting on with our various tasks we heard Scampi growling and noticed that he was backing off s-l-o-w-l-y.  Scampi had been lying just outside the veggie patch, in a small patch of sun and we knew there was nothing that he should be growling at, unless...

Sure enough, Scampi had, for once, been useful LOL  Using the garden fork RMAn managed to catch a small mole* snake and place it in the bucket.

It looks like a brown mole* snake - harmless to us humans... but apparently not to the snail that it happened to slither past.  The snake proceeded to shove it's head inside the shell - obviously to eat it from the inside out...

Brave Scampi with RMan - looking at the enemy and it's prey.  Guess bravado is in order when you know you're not the intended target - this time...  Or is it RMan's protective arm around Scampi which is giving him courage?

The snail was so determined to get away it started climbing up the inside wall of the bucket - dragging the snake with it...

Reckon the snake munched too much of the snail - from inside the shell.  It couldn't get away...

When we came back the snake had gone, and the snail was history.


Now, that has got to be written up an another eco-friendly way of getting rid of snails...  Looks like perhaps Mother Nature will be on my side this season...?

Update:  Thanks to Diana of Elephant's Eye, I now know that the snake is not a brown mole snake, but in fact is a harmless (to humans) tabakrolletjie (tobacco roll) - whose sole purpose in life appears to be the consumption of slugs and snails!  It produces 6 - 22 young in late summer - hopefully they all stay in my garden :)