Sprouts are a highly nutritious food. Grown locally year-round, sprouts are a good source of protein and vitamin C. A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, grains, legumes, buckwheat and beans. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and often used in Asian cuisines (mung bean), while others are more delicate (alfalfa) and add texture and moistness to salads and sandwiches.
There are a great many reasons to eat sprouts. As we age, our body's ability to produce enzymes declines. Sprouts are a concentrated source of the living enzymes and "life force" that is lost when foods are cooked or not picked fresh from your own garden. Additionally, due to their high enzyme content, sprouts are also much easier to digest than the seed or bean from which they came.
All nutrients necessary for life are contained in seeds—a food category that includes grain kernels, beans, legumes and nuts. Because sprouts are so fresh and do not sit for days or weeks in warehouses, we know that we are getting optimum nutrition.
Great Ways to Serve Sprouts
- Add to tossed salads
- Use in coleslaw (cabbage, clover, radish)
- Try in wraps and roll-ups (alfalfa, sunflower, radish)
- Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
- Blend with vegetable juices (cabbage, mung bean, lentil)
- Mix with soft cheeses, tofu, yogurt of kefir for a dip (mung bean, radish)
- Stir into soups or stews when serving (mung bean, lentil)
- Eat them fresh and uncooked in a sprout salad (salad mixes)
- Top omelet or scrambled eggs (alfalfa, clover, radish)
- Combine in oat, barley or buckwheat dishes (fenugreek, lentil, mung bean)
- Add to sushi (radish, sunflower)
- Sauté with onions (mung bean, clover, radish)
- Puree with dried peas or beans (mung bean, lentil)
- Add to baked beans (lentil)
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