I just love sprouts. I’ve loved sprouts since I was 7 years old, and would steal the whole clam shell of alfalfa out of the fridge, munching on them as an after school snack. At about $4 a container, my mother was not too happy about that. Now, I am able to make sprouts all year long to enjoy in a multitude of ways, at a fraction of the cost. Up until I started working at CFH, I was buying the sprouts at my local grocery store, occasionally tossing some on a sandwich or in a stir-fry. Since growing my own, I’ve let my imagination take control, and have been experimenting with different grains, beans, and seeds in a variety of recipes. My whole family is now enjoying the tasty little morsels almost daily. I love the versatility of sprouts, and the many benefits they lend to my diet year round. With my new sprouting knowledge in hand, I’m on my way to a world filled with adorable tiny plants, bursting with flavor and nutrition! My new stock of seeds and beans. I was hooked from day one! Like any true fermented food lover, I even tried pickling them. Pickled Mung bean sprouts with ginger and carrots. Adding these on top of egg drop soup… Heaven in a bowl! Sprouted Cabbage Seed Coleslaw for your summer picnic or a family gathering. Fresh crunchy seeds sprouts can be added to just about any cold salad recipe you have. Sprouted Brown Rice. These little guys impressed me the most. Who knew those tiny grains of rice had life inside them. Adding sprouts to pasta? Yes, please! Look at how big the Sweet Peas grew after sprouting… Just boil them for about 10-15 minutes and toss them into any soup or pasta.
More from the Cultures for Health Blog
Kids’ Kombucha Experiment
Blog Post: Cheesy, Sprouted Sourdough Rolls: Monkey Bread Style
Blog Post: Cultured Cream Puffs: Gluten-Free