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Superfood: fresh from the kitchen

Angelika Fürstler has studied sprout and shoot culture for several years now Forget fruits and vegetables; sprouts are the new, true miracle food. Riviera Insider meets with Angelika Fürstler, whose VeganSuperYacht start-up is creating waves aboard luxury vessels. Ever since cress and microgreens joined her diet, Angelika Fürstler has been feeling better than ever before. The advantages? The early sprouts of produce can grow in almost any climate and at any time of the year are ripe within just a few days and are full of vitamins, minerals and helpful enzymes.

“Aside from wild herbs, shoots are the most nutritious food in the world,” explain Angelika, who has been intensively studying sprout and shoot culture for several years now. “They are bursting with vitality: an espresso cup amount of broccoli sprouts has more goodness than an entire head of broccoli.”

According to the Austrian expat who lives on the French Riviera,sprouts are an untapped market with enormous potential. She calls them ‘the most intelligent investment in well-being’ as well as the purest anti-aging food available. They also cost barely anything to buy. Growing your own is the best option, she advises,: “They are the freshest!”

At the moment, countries such as Germany and the UK have a wider selection of organic seeds available than France, where the bio range is much more modest. Germination is almost too straightforward: all you need is a jar covered with a breathable fabric such as linen. The seeds are soaked in water then drained before being placed on a damp foundation – Angelika suggests cotton wool spread out and moistened. After two to five days alone, the shoots can be harvested in their entirety: roots, stems, seed husks and early leaves. Some varieties can be left longer to allow for other healthy-eating virtues to develop.

With her VeganSuperYacht start-up business, Angelika creates whole menus from her petit crop. From juices and smoothies to soups, salads, breads and even desserts, the capacity of these miracle seedlings has no limit.

There is a simple reason for why these tasty seedlings haven’t really made it on to supermarket shelves and the plates of the public. “The seeds cost just a few cents,” explains the fresh-faced  30-year-olf, “no big industry could ever make any money!”

If you would like to find out more about growing your own microgreens, Angelika holds seminars and private classes. She has also written a book explaining the benefits and endless possibilities of eating shoots and seedlings - Bean Sprouts & Microgreens: The Ultimate Superfoods from your Own Kitchen Garden – which includes over 40 recipes and countless handy tips for those thinking of going green. 

 

Aila Stöckmann