I try to eat sprouts at least a few times a week. They are one of the best locally-grown foods you can get and taste delicious and fresh in a salad, on a sandwich or just add a wisp in your homemade soup. Sprouts are the edible shoots of germinated crops like beans, seeds, nuts and grains.
Many grocery stores carry them but they can also be prepared at home. To sprout beans at home, for example, soak them in water and place them in a warm and dark place to stimulate germination. The sprouts should be regularly rinsed as they grow. Within just a few days small edible shoots should have begun to appear. Remember to always wash before use and use them while they are still short. Longer sprouts tend to get more woody and bitter.
So why should you eat them? Well, sprouts contain high concentrations of nutritional goods. There can be a 100 times more enzymes in sprouts than in uncooked fruits and vegetables. Enzymes are special types of proteins that act as catalysts for all you body functions. Extracting more vitamins, minerals and amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively. And there’s also lots and lots of vitamin A, B, C and E in those little fella’s. And, not to forget, sprouts are alkalizing to your body. Many illness, including cancer have been linked to excess acidity in the body. Besides sprouts aren?t that expensive, especially when you grow them yourself. Here are 3 delicious spring salad recipes with sprouts for you to enjoy.
Tasty Sprout Salad
1 1/2 cups cabbage, finely grated
1/2 cup lentil sprout (or other sprouted legume)
1/2 cup clover or alfalfa sprouts
2 carrots, grated
1 bell pepper, diced
1/8 cup sunflower sprouts or seeds
For the dressing:
1 Tbsp. fresh lemon juice
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh dill, chopped
sea salt/tamari, to taste
2 Tbsp. nutritional yeast
3 Tbsp. raw tahini
Sprouted Quinoa Salad
1 cup sprouted quino
1 small tomato, diced
1/2 red bell pepper, diced
1/2 Tbsp. raw apple cider vinegar
sea salt or substitute, to taste
1 Tbsp. nutritional yeast
2 tsp. stoneground mustard
Mix all ingredients together in a bowl. Allow to marinate for 10 – 30 minutes before serving.
Sprout & Spinach Salad
4 cups sprouts (any combination)
1/2 head of lettuce or spinach (chopped)
2 slices purple onion, diced small
4 carrots, grated
3 mushrooms, sliced
1 cucumber, peeled, diced
1 yellow/red bell pepper, sliced
1 tomato, diced
Combine all ingredients except the cucumbers and tomatoes. Toss with a dressing of choice. A tahini and lemon dressing goes well with this one.
Lots of Love, Sophia
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