Freshly harvested mung bean sprouts
One of my most exciting discoveries recently has been learning how to grow my own Sprouts. I've always loved the texture, flavor and fantastic nutrition sprouts add to sandwiches, salads etc. However, until now, I rarely used them since they're rather expensive and go bad so quickly after purchase. Every week at the market, I'd longingly peruse their selection wishing they weren't A) already slimy & brown on the bottom or B) totally overpriced... sort of the same situation as fresh berries*... Sure, they're amazing for you, but unless you get organic, which are outrageously expensive, they're absolutely loaded with pesticides and, of course, spoil quickly.
*I've found a solution for berries too! Only buy fresh, organic berries in season when they're more afforadable. Stock up on already frozen, organic berries year round because they're REALLY well priced &, ironically, have greater nutritional value than fresh since they're fozen at their peak & not sitting around for days in transit & on store shelves. The cold hardly affects berries, leaving enzymes/antioxidants in tact - plus they last in your freezer for months without requiring you to become a 24/7 inventory spoilage manager over all your produce.
My Sprouts are growing so plentifully, they're pushing the trays of my Sprout Grower right up!
Well how times have changed! Since the addition of our 4-tier sprouter kit to our home, Jim and I are eating a variety of beautiful, fresh sprouts everyday! A great thing since the benefits of sprouts are amazing:
- They're rich in so many essential nutrients I can't begin to list them all here: Vitamin A, Vitamin C, Vitamin B1, B6, and Vitamin K. Minerals such as Iron, Phosphorous, Magnesium, Potassium, Manganese, and Calcium. Plus dietary fiber, Folate & Omega-3 fatty acids. Sprouted seeds, grains and legumes are found to have higher content of their nutrients. For instance, most beans increase in Vitamin A by 8x after being sprouted.
- They provide access to a powerful source of enzymes which we lose as we age
- They're easy to digest (I'll write a post on digestion and enzymes shortly- an incredibly important and fascinating subject.)
- They're extremely high in protein containing up to 35% protein.
Home-grown Mung Bean Sprouts
I stocked up on 7 packets of seeds (one can use the sprouter for beans as well) ranging from a variety mix to plain brocolli, radish, clover, mung and alfalfa. These should last well over a year. Our trays are nestled into a back corner of the counter, behind the big cutting board, draped with a kitchen towel as they must grow in the dark. The process couldn't be easier: Sprinkle a tablespoon of seeds into each tray. Pour two cups water into the top 2x/daily. Three days later - VOILA! Delicious. Easy. Free. Sprouts for a lifetime!
As you can imagine, the uses for sprouts are many, from the aforementioned sandwich topper or wrap to stir-fries and salads. One little lunch combo I love is stacking the sprouts up into an open face sandwich as shown here.
Open Faced Clover Sprout, Avocado & Tomato Sandwich on Toasted Millet Bread
Recipe for Open Faced Sprout, Avocado & Tomato Sandwich:
- 2 slices sprouted millet bread, toasted
- thinly sliced avocado
- thinly sliced tomato
- raw saurkraut
- Dijon mustard
- Slather avocado over each slice of toast using the tines of a fork, if necessary to help mash it. This helps, vs. slices, to keep the sandwich shorter & more manageable
- Stack ingredients on top of avocado.
- Drizzle with Dijon Mustard.
- Take a bite of deliciously spicy, tangy & beautifying goodness!
Do you grow any indoor edibles? Share your recommendations/ideas!
Have you made any changes in your diet resulting in a major, positive impact on your life?
Coming Soon... How to grow your own Wheat Grass for daily wheat grass shots!