Nutritional Dynamite!

You've probably heard the statement, "Dynamite comes in small packages", and in this case, that is absolutely right. No I am not talking about diamonds or jewelry for Valentines Day. I am talking about something so inexpensive, easy to obtain and powerfully nutritious, that it's a wonder we don't all enjoy these every day. I am talking about sprouts.

Broccoli sprouts, alfalfa sprouts, red clover sprouts, mung bean sprouts, sunflower sprouts are just a few of the varieties available. I have been growing sprouts for many years and there are times when I completely forget about them. 

This weekend I was in Columbus with my sister and we came across sunflower sprouts that looked so delicious that we bought them and then sat in the car eating them right out of the container. Weird, I know. But we must have been craving their nutrients.

Sprouts are powerhouses of nutrients and enzymes. It is as if nature had stored a stick of nutritional dynamite in the seed so the new plant would have plenty of nutrients to live on while it grew during its fragile period of birth to plant.

Ann Wigmore was a huge proponent of sprouts. She states in The Sprouting Book, "Regeneration and rejuvenation of the human body is possible, when it is given a rest from destructive habits and supplied with foods rich in life energy." She continues, "The life energy in fresh sprouts stimulates the body's inherent self-cleaning and self-healing abilities." Ann was a living example of the power of sprouts and, into her early 80's, still had her natural brown hair color. (She died in a fire in 1994).

Sprouts are super inexpensive if you grow your own, which takes almost no effort. All you need is a handful of seeds, which are available at any health food store, and a quart jar, cheesecloth or screen top, and water. You can use one kind of seed or a mix of several similar sized seeds. 

Begin by measuring about 1 - 2 Tbsp of seeds into your jar. Small seeds should just cover the bottom of the jar, while larger seeds should not fill the jar more than one-eight to one-fourth full. Sprouts will expand quite a bit. Fill the jar half way with water and allow to soak for the recommended time (small seeds are usually about 4-6 hours, larger seeds may be overnight). Add a screen top or piece of cheesecloth with a rubber band.

After you soak the seeds for the prescribed amount of time, drain them thoroughly and leave in a warm area out of sunlight. Sprouts need to be kept moist (not wet) while having adequate drainage and air circulation. Sprouts mature more quickly in warmer weather or in a warm location, but must be watched so they don't dry out. Keeping them in sight on the counter is a good idea so you can rinse them minimally each morning and evening until they are the desired size. Most sprouts are ready to use in 3-4 days. Sprouts don't like to be handled too much, so don't juggle them around too much.

Sprouts can be kept in the refrigerator and will last for a week or more if

rinsed occasionally and kept moist but not wet.

Sprouts are great on top of salads, omelettes, sandwiches and in wraps. They can be put into smoothies or juiced for a nutritional boost. The taste varies depending on the type of sprouts, so experiment to find your favorites.

Have you sprouted before? Please share your experience and your favorite ideas.