A Shout Out for Sprouts!
Are you a sprout lover? I’ve always enjoyed them, but they are not always readily available in my local grocery stores.
I was reminded of them when I recently read Deep Run Roots: Stories & Recipes from My Corner of the South by Vivian Howard and blogged about how to make The Perfect Hard Boiled Egg. Vivian recommends serving hard boiled eggs for breakfast on a bed of fresh sprouts (broccoli for her). I didn’t have any fresh sprouts the day I made my “perfect” hard boiled eggs, so I put mine on canned bean sprouts (which was NOT a good choice by the way).
So wasn’t I surprised when a new blog follower here at The Creative Life In Between, RCollab, commented on one of my posts, which made me curious about their blog, and the first post I saw from them was called DIY: Sprouting Sprouts! It was as if the blogging gods sent me a gift of inspiration. Check out their blog for the complete, easy instructions.
RCollab is an abbreviation for Our Collab or Our Collaboration where Colleen and Raphy, a sweet young couple, share their passion and adventures.
Did you know there are many health benefits of eating sprouts? The impressive list includes the ability to improve digestion, boost metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.* That’s quite a list – eh?
Additionally, sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, sprouts contain manganese, copper, zinc, magnesium, iron, and calcium.*
So I was excited to find a sampler pack of certified organic non-GMO sprouting seeds from The Sprout House. It contains a dozen 2-ounce packages consisting of Alfalfa, French Lentil, Kamut, Mung, Daikon Radish, Clover, Green Pea, Garbanzo, Adzuki, Broccoli, Hard Wheat, Black Sunflower, and Green Lentil sprouting seeds.
My first try was the broccoli and green pea, and I love them both. It was so easy to do, and the price is so right! I am currently soaking the alfalfa and lentil seeds and can’t wait to try them.
When our youngest son came over on Saturday to help my husband with a project he is working on – an art/photography studio for ME in our home (woohoo!) – I made us some yummy grilled chicken breast sandwiches with muenster cheese, fresh broccoli sprouts, romaine lettuce, tomato slices, and a smidge of Dijon Mustard on rye bread! They were delish!
Sprouts are not only great to add crunch and flavor and nutrients to sandwiches, they are delicious in salads, in wraps, with hard boiled eggs and to just eat plain!
If you want to give them a try, here is a link to where I ordered them: Sprout House Assorted Organic Sprouting Seed Sampler. There are simple directions right on the bag similar to RCollab’s instructions.
How do you like to eat sprouts? Which ones are your favorites? Can’t wait to hear!
Cheers & Hugs,