Sprouting seeds is something we have been doing around here for about a year – when I say we, I really mean me – Cole still thinks the idea is kind of odd, but I think he’s coming around.
Sprouting is a simple process of keeping seeds moist until they – well, as the name implies – sprout into baby plants. I have a simple sprouter that I was able to get free with the purchase of some of my plants for my container garden. However, it can easily be done with just a ball jar (Lindsey shows you how here).
Sprouting seeds helps make them more digestible and releases so many of their good nutrients for use by the body – when the seed sprouts it releases all of the nutrients that it was formerly storing for use while growing into a plant. All of those nutrients are passed directly to you when you eat a sprouted seed. (Want more of the science behind this? Read here.)
I have found sprouts to be quite tasty in a variety of ways – they are easily blended into smoothies, they add a great crunch to a sandwich, or they are yummy to just munch on. Some people use them in stir-fry’s but I have not tried that yet.
I have found lentils and mung beans both to be quite delicious when sprouted – both can be purchased from the bulk bins at Whole Foods. I would love to try broccoli and alfalfa sprouts at some point – those I believe I will order from Azure Standard.
