Homegrown chia sprouts as a salad with arugula and iceberg lettuce

Ingredients for 1 servings:

• e.g. chia seeds
• e.g. arugula
• e.g. iceberg lettuce
• some fruit vinegar
• some olive oil, virgin
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest period approx. 10 days; Total time approx. 10 days 10 minutes

Power seeds, even better as sprouts because they are more digestible

Chia seeds are literally on everyone’s lips these days. Unfortunately, this power food also has negative aspects if used incorrectly, namely severe digestive problems. The positive ingredients can still be enjoyed without any problems if the seeds are sprouted and used like cress, for example. Only the diuretic effect is lost. In supermarkets these days, vegetables are usually sold in plastic containers. We need a container like this (see photo). Now fold a sheet of kitchen paper in half and roughly cut it to fit the base of the bowl. Soak the kitchen paper thoroughly with tap water and drain off any excess water. Now sprinkle the chia seeds generously on top, but make sure there is still some space between the individual seeds and the seeds are not overlapping. In principle, we’re already done as soon as we place the bowl on the windowsill. Check daily to see if the kitchen paper is still damp. If it isn’t, hold the bowl at an angle under the tap, gently turning it on, and let some water run in. Now tilt each one to each side and finally drain off any excess water. The seeds need moisture but cannot tolerate standing water. After a few days, the seeds will sprout, and after 10 to 14 days, they can be harvested. When parts of the “bed” are ready to be harvested, simply snip them off with scissors. The sprouts are delicious, for example, on cream cheese, in salads, in yogurt, and much more. After harvesting, it’s time for the salad: Mix a handful of arugula leaves with the shredded iceberg lettuce and a few drops of the fruit vinegar, and arrange on a small plate. Add a few drops of olive oil and grind over some salt and pepper. Finally, generously sprinkle the chia sprouts as a topping.