Food stories

Making Sprouts at Home

Indians traditionally always make sprouts at home. Healthy, crunchy, fresh and without plastic packaging. It is a good replacement for commercial sprouted beans! My Ayurvedic Vaidya always used to tell me, sprouts that have just emerged, are chock-full with the best enzymes and B Vitamins needed for your body & nutrition. In India, it took 48 hours/ 2 days, in The Netherlands (cold coutries), it could take between 2-3 days max. I use Mung beans, Brown Lentils, Aduki beans, Indian chickpeas/ Chana and Black-eye peas to make my sprouts. Besides the nutrition, home-made sprouts are also cheaper than the packed...

Wild harvesting & Cooking

My journey into wild-harvesting and cooking seasonal, fresh and healthy, began at the age of eight. Our family had moved to a new house on the then outskirts of Poona (Pune), surrounded by the farmland of the landowner, which was being sold as plots to build. On three sides of our house was as yet farmland with a rich loamy-clay soil. Every June after the rains, leaf vegetables like Taikla (Cassia tora), Amaranth both the smooth & spiny stalked varieties, and two types of Purslane, sprouted abundantly out of this fertile land. Our neighbour, Mrs. Naik, whose family had a...