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Sprouts have been a happy addition to many sandwiches, noodle dishes, and side plates at restaurants for decades now and when they are properly grown at home, can add a much needed boost of both plant protein and fiber to your diet. However, knowing how to properly grow sprouts so that they both thrive and successfully produce year after year can seem like a complex process in many cases if you don’t have the necessary resources to successfully grow them at your disposal. Knowing where they grow, the proper temperatures for cultivation, and the many uses they serve are all necessary steps to being successful in growing sprouts.
This book was written with all of these details in mind and many more, guiding you through the complex process of adding a new plant to your garden. You will learn how to start benefiting from the core benefits of sprouts, starting with how to recognize the various different kinds of sprouts and what they do for your body. You will learn how they compare to other top super foods and vegetables and how to effectively use them to fight cancer, boost your mineral and vitamin intake, increase your raw food intake, cleanse the blood, improve liver function, and generally feel better. Learn how to start growing and juicing your own sprouts as well, using your home, greenhouse, or garden as a source of daily nutrition and a boost to your body. You will read interviews from top nutritional experts and sprout growers who share their experiences and insights into how sprouts can benefits nearly anyone. As an added bonus, you will benefit from dozens of top recipes that help you utilize your spouts in foods that best take advantage of their high nutritional content, while bolstering their taste and texture. For anyone who has ever considered growing and adding sprouts to their diet, this book will be a much needed resource.
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Fortunately, this book makes it easy to understand the value of growing and eating sprouts. Best of all, the mystery is removed. You are presented with different methods for growing sprouts. In addition, you can use the handy chart to identify sprouts that balance nutritional needs. Some will, on the other hand, be attracted to individual sprouts based on the flavor profiles.
One of my favorite points of the book is the different methods. I'm naturally attracted to baskets so finding out I could actually grow sprouts using a basket as a base was interesting. Using mason jars however takes up less space and gets you closely involved because you can watch the entire process.
You'll also get many options for eating and preparing sprouts in dishes. At the very least this is a great reminder about how easy it is to incorporate them into your regular meals. I grew up in a climate where fresh greens in the winter were hard to find at affordable prices. For anyone facing this situation sprouts are a great solution.
One of the recipes that really stood out for me used soaked wild rice. This was a completely new idea to me. I hope you'll find this interesting, tasty recipe.
Wild Rice Salad (page 132)
4 cups sprouted wild rice
cucumber
1 cup sprouted adzuki beans
1 cup chopped red bell pepper
cup shredded carrot
1 chopped medium tomato
1 cup celery stalk
cup chopped sweet red onion or scallions
1 to 2 tsp. dried parsley or basil
1 mashed large avocado
to 1 cup tomato juice
1 to 3 crushed garlic cloves
Cayenne pepper to taste
1 cup alfalfa sprouts
Combine: wild rice, adzuki beans, red bell pepper, carrot, tomato, celery sweet, red onion and dried parsley. Toss and set aside.
Fold tomato juice, crushed garlic, and cayenne into mashed avocado. Pour avocado mixture over wild rice mixture.
Place in individual salad bows and top with alfalfa sprouts.
I'm sure you'll enjoy your own journey with sprouts along with this and other recipes from the book.
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