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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!

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My new stock of seeds and beans. I was hooked from day one!

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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!

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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.

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Sprouted Brown Rice. These little guys impressed me the most. Who knew those tiny grains of rice had life inside them.

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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.