Sprouts, Seeds & Stuff
A Word on Sprouts
Sprouts are a powerhouse of live nutrition and are widely recognized by nutritionists, nutrition conscious consumers and health care professionals as a ‘wonder food’. They have been grown by many civilizations over the past 5,000 years, providing people with enzyme active, inexpensive, live food and superb nutrition. They have high levels of disease-preventing phytochemicals, and contribute to a person’s better health. Sprouts, when incorporated as part of your nutritional profile, not only help to nourish you well but also help with your over all health from prevention to treatment of life-threatening diseases.
The National Institutes of Health, The American Cancer Society and Johns Hopkins University have all reinforced our awareness of the benefits of sprouts and have consistently validated the benefits of using them as a part of our daily diet. In fact, a few years ago an article was published by Paul Talalay, MD, in the American Cancer Society NEWS indicating that “broccoli sprouts are better for you than full-grown broccoli, and contain more of the enzyme sulforaphane which helps protect cells and prevents their genes from turning into cancer.”
Here is a quick referrence list of the many varieties of sprouts
From Adzuki and Alfalfa to Soy Bean and Sunflower, this list is a helpful introduction to the many choices of sprouts.
How to Sprout Beans and Seeds
Place seeds or beans in a sprouting jar with a mesh top. Cover seeds or beans with pure water. Soak for the amount of time required, pouring off the excess water and rinsing with pure water. Tip jar at a steep angle in a dish drain to pour off reminder of the water. Rinse twice daily.
After the allotted germination time usually 4-6 days the sprouts will be ready to harvest. Place sprouts in a sterile sink or large bowl half filled with pure water. Swish them gently to remove the hulls.
Using your fingers gently remove the sprouts from the water leaving the hulls behind. Repeat the process remembering the fewer hulls remaining on the sprouts, the longer the life of the sprouts.
Place sprouts on paper towel for half an hour allowing the excess water on the tiny plants to air dry. Place the sprouts in a Ziploc bag along with a paper towel to absorb any excess moisture.
Do not over stuff bags or crush the sprouts as that will encourage rot. Use in salads, on sandwiches, and as garnish.
An Extraordinary Sprout Salad
Sprout together: 2 Tbs. each Adzuki, Garbanzo, French Lentil, Mung Beans and Sunflower Seeds. Follow directions as above soaking for 12 hours.
Harvest after 5 – 6 days.
Place in a large bowl.
1 Tbs. Dulse* Flakes
¼ Cup Small Pimiento Stuffed Spanish Olives
Juice of ½ Freshly Squeezed Lemon
Toss together. Place in a pretty glass bowl and serve with pride.
Special Spicy Sprout Blend
Sprout together: 2 Tbs. Alfalfa, 2 tsp. Clover, 1 tsp. Radish seeds. Follow sprouting directions as above.When harvested, use to top off Tomato Salad and Horseradish Dressing, or as part of a Mandala Salad.
Alfalfa Clover Sprout Blend
Sprout together: 2 Tbs. Alfalfa, 2 Tbs. Clover seeds.Follow sprouting directions as above.
Alfalfa Clover Sprout Blend with Fenugreek
Sprout together: 1 Tbs. Alfalfa, 2 Tbs. Clover, 1 tsp.Fenugreek seeds Follow sprouting directions as above.
Alfalfa Broccoli Sprout Blend
Sprout together: 2 Tbs. Alfalfa, 2 Tbs. Borccoli seeds.Follow sprouting directions as above.
Broccoli Radish Mix
Sprout together: 3 Tbs. Broccoli with 1 tsp Radish seeds.Follow sprouting directions as above.
Etc. Be creative and play!
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