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12 Pounds of our most Popular Sprouts! One pound of the following: Bean Salad Mix-Bean (Adzuki, Lentil, Mung), Radish, Cruncy Lentil Fest (Green, Red & French Lentils), Clover, Green Peas, Green Lentils, 3 Part Salad Mix (Alfalfa, Radish, Broccoli), Protein Powerhouse (Garbonzo,Snow Pea), Cabbage, Radish, 5 Part Salad Mix (Alfalfa, Radish, Brocolli, Mung & Lentil), Alfalfa, Garbonzo, Mung Beans.Sprouts are high in protein, essential amino acids, and eight digestive enzymes; vitamins A, C, B comples (including B-12), D, E and K; minerals iron, phosphorous, calcium, magnesium and potassium; and - when exposed to light - very high in chlorophyll.
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A mark of a good leader is to be able to provide consistent motivation to his team encouraging them to attain excellence and quality in their performance. A good leader is always looking for ways to improve production and standards. Here are six management skills you can develop as a leader in working to create a quality effective team.
1. Observation
This is an important aspect that often gets neglected due the demands on a leader's time and schedule. Observation and regular visits to the work environment are a priority and should be scheduled into the calendar. Observing employees at work, the procedures, interaction and work flow is foundational to implementing adjustments to improve results. To have credibility, a leader needs to be seen and be known to be up to date with what is happening in the work place.
2. Monitor Employee Performance
Employee performance needs to be monitored in mutually accepted ways. Policies and procedures need to be clear. Conferencing should be on a regular basis and not just when there is a problem. Assessments and evaluations should not be merely all formality or viewed a necessary paperwork to be done and filed away. Individual and group conferencing should be undertaken not only to monitor performance, but with the expectation of on going professional development and support. There should be frequent encouragement and clear criteria for on going goals both for the group and individual.
3. Implementation of Professional Development Programs
A good leader evaluates weaknesses and provides training and development strategies to strengthen the weaker skills in the team.
4. Demonstrates Working Knowledge and Expertise
Good leadership comes from a place of strong knowledge and experience of the production and process leading to results. If a leader does not possess all the expertise and knowledge personally, then regular consultations with experts involved in the departments should be held. This is important in order to maintain an accurate and informed overall picture.
5. Good Decision Making
Good leadership is characterized by the ability to make good decisions. A leader considers all the different factors before making a decision. Clear firm decisions, combined with the willingness and flexibility to adapt and adjust decisions when necessary, create confidence in the leadership.
6. Ability to Conduct and Evaluate Research
On going review and research is vital in order to keep on the cutting edge in business. While managing the present to ensure on going excellence in product and performance, a good leader is also able to look towards the future. Conducting and evaluating research is an important way of planning and being prepared for the future.
Excellent leadership is always pro active rather than reactive. By developing these six managerial skills builds a solid foundation for success.
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It is simple and inexpensive to sprout a vast amount of grains and seeds in your own home. Sprouts are going to be one of the healthiest additions to your meals, especially for the cost of the seeds. Sprouts will provide active enzymes, in which are very important to having a healthy body. The sprouts are alive due to the process of sprouting up to the moment that you eat them and it causes the seeds nutrients to be released and broken down, so that they are easier to absorb and digest.
There is quite a bit of different vegetable seeds that can be sprouted. These vegetable seeds include broccoli, onion, corn cabbage, mustard, lentils, kale, radish, garlic, chives, watercress, pumpkin, green peas and beans. Along with sprout able grains such as brown rice, oats, barley, rye, kamut khorasan, spelt, wheat berries, amaranth, buckwheat, millet, triticale and quinoa. And you do not want to forget the grasses and herbs including clover, alfalfa, chia, fenugreek and anise. As well as a couple of seeds like sunflower and sesame.
Sprouts have an abundance of use in cooking. Wheat berries that have been sprouted can be grown into wheat grass, which can be used to make some incredibly healthy food. Sprouts can be used to put some unique and delicious flavors to foods like salads. Raw foodists can use a mixture of grains they have sprouted to make raw cereals, breads and crackers.
When sprouting you want to make sure you have organic seeds to use. You are going to need a container that is not made of wood, metal or plastic. Some good containers would be a ceramic jar or a large glass. You are going to want to use filtered, cold water that is about 2 or 3 times the volume of the amount of seeds. Soak the seeds in the water, large seeds 8 to 12 hours and the small seeds 4 to 6 hours.
The large seeds should fill up about 1/8 of the jar and small seeds should simply cover the bottom. You will need a lid in which you can dump the water and keep the seeds. You can use cheesecloth or mesh sprouting lids. After the seeds have soaked for their appropriate time dump out the water and put back down the container upside down somewhat tilted so that air can get into the container. Make sure they stay moist, but not to damp or they will go bad and have mold growth.
Make sure to keep them in a room about 70 degrees Fahrenheit overnight. You are going to want to rinse and then drain the water about 2 to 4 times a day. After about 3 days they should be one and a half times the original length of the seed.
To give them greater nutritional value put them in indirect sunlight for at least 6 hours before they are finished. Do not do that with bean sprouts though it will ruin them.
Then to harvest the sprouts you will need to soak them in cold water until the hulls float to the top of it. Throwaway the hulls and rinse the sprouts. And finally your sprouts are ready to eat!
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