Being able to do those little tasks in and around the house has always been one of life’s great pleasures. From fixing a leaky bathroom tap, to manicuring the front lawn, to having a fully edible sprout and micro-greens garden in your kitchen, it’s hard to beat the satisfaction of ‘doing-it-yourself’, as we explore in our latest blog…
Light activates an abundance of remarkable reactions in Mother Nature. But to witness the light-fuelled transformation in seedlings and sprouts thanks to the process of photosynthesis – something very close to our hearts here at Sydney Sprouts – is to see the natural world at its finest.
These days, there’s an almost-endless list of studies proclaiming the nutritional wonders of humble sprouts. But while it’s clear that including sprouts in our daily diets is a good idea, today we wanted to talk a little bit more about why their nutritional value is so high. It’s a fascinating topic, and to explore some of the reasons, we caught up with the wonderful Petra Hooyenga, a Sydney-based Nutritional Medicine Practitioner.
We’re so pleased to say ‘welcome’ to the very talented Mayumi Ngata – an internationally-recognised chef now based in Sydney – whose wonderful recipes and kitchen inspirations you may have seen featured right here on our website.
We’ve long been passionate advocates for social justice and the rich benefits of fostering strong community spirit. But in the difficult months since the Covid-19 pandemic began, the need for communities across the world to pull together has been greater than ever.