Don’t just plant seeds this summer -- sprout them for a delicious crop of nutritious, organic, zero-impact crunch all year round.
I just found out about a new (to me) nutrish and delish way to get my veggies -- sprouting. Now, I’m all about the sprouts!
Sprouting is the practice of soaking, draining and rinsing seeds at regular intervals until they germinate, or sprout. Then, you harvest them and eat them!
With the exception of alfalfa sprouts (which I do like on my “California” sandwich at the Chelsea deli) I was not really familiar with sprouting. But sprouting is so much more than just alfalfa sprouts. You can also sprout beans, cabbage, greens and sunflowers -- as well as many other plants.
My friend and gardening expert, Matt Miller, introduced me to the concept last weekend. Matt has several containers of sprouts growing in his home, and they’re a nice compliment to his already prolific garden.
I love crunchy textures in salads and on sandwiches, so sprouts are a no-brainer for me. And I’ve also learned that sprouts can be a big part of a raw diet, which may have many health benefits. But who knew it could taste so good? And with all the different flavors to choose from, there’s no chance of boredom.
So even if you’re like me and simply want to move toward a “rawer” diet, sprouts are a good way to go. It’s a tasty way to boost your daily intake of fiber and nutrients.