miracle food for a nickel a pound
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One of the basic tenets of the (Heaven forbid!) Protestant
Ethic is you don't get something for nothing . . .
and the way we've allowed the system to become organized,
that's certainly true. In fact, you could say more
than true.
Consider the rather small pile of devitalized and
fortified, homogenized and separated, treated, processed,
preserved, bleached and embalmed plastic food the local
supermarket just traded you for that rather large stack of
hard-earned bills. Clearly a case, say the malcontents
among us, of getting nothing for something . . .
and they may be right.
Well, there is a way out of this dilemma because
you can grow your own completely natural, unprocessed and
unpoisoned food at home . . . on pennies a day . . . fresh
all year round. Yep. And unbelievable as it may sound, you
can do it without a degree in agriculture, complicated
machinery, fourteen kinds of fertilizer or a single,
solitary cubic inch of soil.
What's more, you can raise this "garden" anytime and
anywhere . . . in your own kitchen, crossing the country in
a camper or sitting on a flagpole. And finally, the
"vegetables" you produce will be many times tastier, much
more nutritious and far less expensive than
anything you can buy. If that's not something for
nothing, it's an awful lot for mighty little.
Naturally, since such a food is almost too good to be true,
our Western heritage-famed for DDT, thermonuclear bombs and
the pop-top beer can—has neglected to advise us about
it. (Maybe because it's so hard to exploit commercially?)
Yet almost every primitive tribe and the entire Eastern
world—back to the dawn of recorded history—has
made good use of . . . sprouted seeds, or sprouts.
SPROUTS: MIRACLE FOOD
Sprouts are truly a miracle food. You can grow them almost
any time and any place on only water, air
and—sometimes—a little sunlight. You can
produce a new crop every two to six days with a total of,
maybe, 10 minutes work. They're more nourishing than milk,
fresh meat . . . or anything: you could live almost
indefinitely on nothing but sprouts if you wanted. They
store exceptionally well in a refrigerator and can even be
dried. You can eat them thousands of ways . . . on
breakfast cereal, in fresh salads, steamed, in scrambled
eggs, sprinkled on soups, in meat loaf, as a major
ingredient of the world's absolutely best tasting and most
nutritious bread, fried, in stews, blended into health
drinks, as a sandwich filling, in desserts, as a snack. And
even at today's inflated prices, sprouts will cost you only
moat about five cents a pound.
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