A Shout Out for Sprouts!

broccoli-sprouts-mound

Freshly Sprouted Broccoli Sprouts

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).

green-pea-sprouts-mound

Freshly Sprouted Green Pea Sprouts

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.

sprouts-day-1

Sprouting Seeds Day 1: 1 Quart Mason Jars and Cheese Cloth

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.*

broccoli-sprouts-in-jar

Broccoli Sprouts Day 6

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.

chicken-breast-sandwich-on-jewish-rye-with-broccoli-sprouts

Chicken Breast on Rye with Broccoli Sprouts

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!

sprout-house-sprouts

Sprout House Assorted Organic Sprouting Seed Sampler

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!

Happy Sprouting!

Cheers & Hugs,
Jodi

*Organic Facts.net

37 thoughts on “A Shout Out for Sprouts!

  1. I do like sprouts, especially on sandwiches. I’ve stayed away from them for a while though after reading that there had been some health issues associated with their not being clean. It’s always something.

    Liked by 4 people

  2. My husband likes the mung bean sprouts in Chinese dishes, but fresh sprouts? He says they taste like grass. Me personally, I love the fresh taste of them. They elevate any sandwich to the next level and doesn’t make your bread squishy like lettuce can. AND WOOHOO on the art/photography studio! You will be in seventh heaven my friend! xoxo

    Liked by 3 people

  3. I’ve always thought of sprouts as rather tasteless food that I had to eat in order to be healthy. Which meant that after the first bite or two of a sandwich with sprouts on it, I promptly removed them. I had no idea there were so many different types of sprouts and that some of them could be so tasty! Thanks for this post, and making me realize that I need to give them a second chance. And I’m SO happy you’re going to get your own studio!!!

    Liked by 2 people

    • It is really fun trying all of the different ones. They all have very distinctive tastes. And amazing the health benefits. Excited about my studio – it is only beginning. long way to go yet – but the process should be fun. 🙂

      Liked by 1 person

  4. Pingback: Creative Inspiration in Food, Watercolor, Photography, Writing and Life in Between.

  5. Thank you! Great blog.
    I just sprouted my first Broccoli Sprouts. I love ‘creating’ life in my kitchen 🙂
    I’m using Dr. Rhonda Patrick’s method for increasing the amount of good compounds. If you’re​ interested at all then check my recent post if you like.

    Liked by 2 people

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