Sprouts are one of the most nutritious foods known to man. Praised for containing live nutrition, sprouts are a high source of vitamins, minerals and amino acids.  Sprouts are known to be major antioxidants which help to fight off many illnesses and disease. Studies suggest that 100 grams of sprouts a day may help to prevent cancer.

Add some more sprouts into your diet by placing them on all cooked/raw foods. They taste especially yummy in salads or as a topping for stir fry. You can purchase sprouts at your local farmers market or produce department. Make sure you wash sprouts prior to eating to avoid bacteria. 

I was shockingly surprised how easy it was to make my own sprouts when I made them for the first time last week.  The photo is from “my 1st batch”. The secret to growing succulent sprouts is timing; for rinsing and harvesting. Ideally sprouts should be rinsed 2-3 times per day and grown in a cool climate.

Want to grown your own sprouts? Watch this video to learn how.  

I created this recipe for my first batch using a little this with a pinch of that.

Tangy Sprout Salad

1 ½ cup (homemade) mung bean sprouts
1 cup shredded carrot
4 green onions, chopped
2 small boxes organic raisins
4 TBSP hempseeds
4 TBSP chopped parsley
3 TBSP Japanese salad dressing, Renee’s

Wash and dry bean sprouts. Shred carrot and place in bowl with sprouts. Add remaining ingredients and stir well. Place in fridge 3 hours before serving.  Tasty and nutritious, this recipe tastes great as a side dish for chicken or fish, or used to top salad.

Do you make your own sprouts? Share your secrets (and recipes) with me by posting a comment below or sending an email.