I’m sure you’ve seen the ubiquitous bean sprout in your grocery store since you were a child. And maybe some alfalfa sprouts. But there’s more to sprouts than what is in your grocery store. There’s radish sprouts, clover sprouts, broccoli sprouts—just to name a few.
These wonderful sprouts are all full phytochemicals, massive nutrients and a nice amount of protein too. The best part is they’re easy and cheap to grow yourself!
Here’s today’s TRICK:
Add sprouts to a variety of foods—in your salads and sandwiches to be sure, but don’t forget to throw in a handful for extra nutrition in your smoothie, soups and even stews! You can add sprouts to about anything.
Here’s a TIP:
Sprouts are fabulously easy to grow, you don’t need special equipment and they grow year round. Here’s how:
Use wide mouth glass canning jars, available at many hardware stores. You will need screen lids; either cut pieces of different (plastic) mesh screens, or buy some of the special plastic screen lids designed for sprouting (usually available in health food stores or even hardware stores).
Sprouting is easy: just put the seed in a jar, add the soak water and put the lid on. When the soak is over, invert jar and drain the water, then rinse again. Prop the jar up at a 45 degree angle so the water will drain (or your seeds will continue to soak).
Keep your seeds out of direct sunlight. Rinse seed in the jar 2-3 times per day until ready, always keeping it angled for drainage.
And here’s your RECIPE:
- 2 slices whole wheat bread or use a whole grain wrap bread
- 1/4 avocado
- 1/2 ounce lowfat cream cheese
- 1 slice tomato
- Sprouts piled high (your choice but I LOVE radish sprouts on this!)
- Put together and eat. How's that for cinchy instructions?
- For gooooood eatin', slice onions up and saute till brown.
- When they're still working on their tans, add a little barbecue sauce and add that to your yumwich.
- Eat with wild abandon.
Looking for more healthy recipes? Check out our Dinner Answers program today!