Fall is upon us and as cold temperatures wreak havoc on our locally grown leafy greens, they become more difficult to find. Although in my own backyard organic Russian kale continues to produce, it can’t keep up with daily salads, soups, and smoothies for the whole family. This winter-long shortage allows one to fill their diet with an abundance of freshly sprouted seeds.
Seeds are packed with energy to allow a plant to grow strong in early life. This energy is released when soaked (the first step to sprouting). These chemical changes create powerful enzymes which clean the blood and support digestive function. This allows your body to operate efficiently throughout the cold season, supporting the immune system and keeping one healthy. An added bonus – It supports skin health and the growth of healthy, strong nails and hair. Who doesn’t want to look great, inside and out?
Never tried sprouting? No problem! Sprouting seeds is easy. One does not have to pay attention to soil, pH levels, bugs, blight, or climate – perfect for those who live in cold environments! It is also low-cost. For example, a pound of organic lentils costs $1.95 per pound. Sprouted this pound (approximately 4 cups) would yield roughly 65 cups of delicious, crunchy, organic sprouts. That is enough to feed a family of four for about a week!
What to Sprout and What Not to Sprout
|What to Sprout: Some of my favorites are listed below with links to an organic online company from which one may order. I have ordered many different varieties of seeds from this site and have always found their seeds delicious when sprouted!||What Not to Sprout: Some beans, when eaten raw, are poisonous. Cooking them for 10 minutes (un-sprouted) renders them safe. The following are seeds in this category.|
|Lentils (see Comprehensive Guide to Lentils here)||Red Kidney Beans
How to Begin
Start with a glass quart jar, the band (not the solid lid- only the outside ring), a cheesecloth, and ¼ to ½ cup of sprouting seeds, some of which are mentioned above. Pour the seed into the jar, fill ¾ full with water, and place the cheesecloth over the top, securing the band over the cloth. Allow to sit over night. In the morning, pour out the water and allow the jar to drain in a tilted position. Every 12 hours fill the jar with water and immediately pour out again, allowing it to remain in the tilted position. I do this while waiting for my tea each morning and again while making dinner each evening. After 2 days one should begin to see the sprout forming. Between 3-7 days the sprouts will be ready to eat.
Sprouts can be stored in the refrigerator for 7-10 days.
Ways to Use Them
Sprouts can be enjoyed in many different dishes as well as a condiment. Here are just a few.
- A topping in salads
- A replacement of lettuce of greens in any dish
- Sprinkle them with cumin, chili powder, and lime and use as taco filling
- Sprinkle them of chili or vegetable soup (like a crunchy crouton)
- A topping on baked potatoes
- By themselves (a little oil, salt, and pepper.. yum!)
- Sesame Sprout Salad
You won’t miss eating greens at all with these unique seed sprouts accompanying your meals all winter long!