Sprouting 101

Greek lemon soup with broccoli sprouts

I've written about superfoods recently and no doubt sprouts are one of them. Sprouting is gaining popularity as it is a cheap and easy way how to boost your nutrition.

What makes sprouts a superfood?

Sprouts are a “living food.” Fruit and veggies lose their benefits with time and unless you grow them in your own garden, they will lose much of their vitamin content by the time they reach your table. Sprouts , on the other hand, continue to produce nutrients after being harvested.

Sprouts have a high nutritional content: Replacing the lettuce in your salad with sprouts will give you 5 times the protein, 6 times the Vitamin C and 7 times the B Complex Vitamins.

Sprouts contain living enzymes : Enzymes help our bodies to digest essential nutrients from our food.

Sprouts are rich in anti-oxidants. Anti-oxidants protect our DNA from damage and slow down the effects of aging.

Sprouts are rich in chlorophyll. Chlorophyll cleanses our blood and detoxifies our system. It has the ability to regenerate our bodies on a cellular and molecular level.

How to use sprouts?

Add them to your salad, smoothie, juice, garnish on salmon or organic beef. I even put a handful of broccoli sprouts on a greek lemon soup (find recipe below).

Grow your own!

I always grow my own sprouts as there has been some food quality issues with mold in grocery bought samples. Seeds can be purchased cheaply at health food stores or on the internet.

First, choose your sprouting container. You can use a glass jar, covered with a mesh screen and a rubber band There are also many store-bought options. I use this container.

Soak your seeds overnight in filtered water. Rinse. Repeat rinse 2 times a day. Keep sprouts moist but not wet, grow at room temperature. Sprouting time depends on which seeds you use and is indicated on the package. You can keep your sprouts in the fridge for up to 4 days.

Greek lemon soup with broccoli sprouts


3 cups homemade bone broth

1 cup of brown rice or Arborio rice

1 egg yolk

Juice from half lemon

broccoli sprouts

Bring broth to boil and add rice. Let cook on medium heat until soft. Mix egg yolk with lemon juice. Add spoonful of hot broth into the mixture while stirring. Pour mixture to broth, keep stirring. Do not let boil. Garnish the soup with broccoli sprouts.

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