My little mung beans have already started to sprout!

After a few more email exchanges with my mom this morning I realized it was probably worth my time to take a closer look at the sprouting instructions that came with my lids.

Wait. Read the directions? Imagine that!

OK I promise I did read the instructions yesterday but didn’t get much beyond the soaking part because that’s all I was concerned with then.

I now understand that sprouts are supposed to be soaked in warm water, rinsed in tepid water (final rinse in cold water) and allowed to sprout in 65 – 75 degrees. They have to be stored in the refrigerator once they are ready for harvest.

I began soaking some alfalfa seeds this morning too – alfalfa sprouts are supposed to be grown in the light while mung beans are to be grown in the dark. You are supposed to prop the jar at an angle with the screen top facing down to insure proper ventilation during sprouting. I’ve got a handy dandy little sprouting table with all this info in the sprouting instructions.

Phew! This is getting a little complicated but I think I’m getting it. This is new to me so if you are sprouting expert don’t be afraid to correct me if I’ve got something wrong here! Tips are welcome too.

I’ve moved them up to the small appliance cupboard above the stove to keep them out of reach from little hands and to spare me from having to clean up a wet, alfalfa seed mess.

After my Beginning Sprouting 101 class this morning I set out for my run. The best thing about rest days is that I’m always ready and am looking forward to getting back out there the next day.

5.28 miles this morning in just under 43 minutes. Today I thought about a couple of different conversations I’ve had recently with some friends who are looking to start running or are beginner runners. I remember having to push into and hold on to that uncomfortable feeling that comes with exerting yourself. It sucks but the more you do it, the easier it becomes.

I thought about this today as I decided to throw in some intervals mid run. I didn’t watch the clock, I just picked up the pace and paid attention to how I felt. As I got tired and wanted to slow down again, I held on to the faster pace for just a little bit longer – just a little… bit… longer! It’s hard, but it feels so good when you’re done!

I’m reminded of something Jillian talks about in the 30 Day Shred too – that if you want to change your body, if you want to improve, you have to push into and hold on to that uncomfortable place. It’s how you force your body to adapt and change. This is true in so many aspects of life, not just fitness! I thought about this during my run when I was hurting (in a good but still sucky way) and wanting to be done.

Home for breakfast, I was so grateful for these chia seeds that could not have come at a better time! I am out of ground flax so these were my coating of choice for fruit cereal this morning.

I diced up two small bananas and tossed them in a couple of heaping teaspoons of chia seeds.

I also diced up a few medjool dates, topped with some raw cacao nibs, a spoonful of almond butter and unsweetened vanilla hemp milk.

I’ve been asked about the taste of hemp milk and I’ll be honest that it’s not exactly the most incredible tasting “milk” ever. I would not drink a large glass of it. But for cereal and for smoothies it’s perfectly fine and I do like it with something else sweet like banana, dates, etc. The sweetened hemp milk was a lot better, so if you are hemp milk curious then I’d go with the sweetened version first. I only use hemp milk because I want an alternative to dairy and soy. I could write that exact paragraph again but replace the word “hemp” with “almond” and it would still be true – so please just read that again and the auto replace hemp for almond in your mind, mmmK?