Category Archives: Sprouts

Sprouts- ‘Baby’ Food that is Easy to grow and Get Healthy With.

I have experimented with packets of sprouting seeds and a few days of twice daily rinses and watching the taisl pop out and then the baby leaves and then DIGGING in.

 

http://articles.mercola.com/sites/articles/archive/2013/05/23/edible-garden.aspx

   ***  HOW TO Grow sprouts for Healthy Food and Life

http://www.theepochtimes.com/n3/606515-how-to-grow-sprouts/

Alfalfa Sprouts– (procedure similar for others)

http://www.dallasnews.com/lifestyles/home-and-gardening/headlines/20130313-see-how-to-grow-alfalfa-sprouts-in-your-kitchen.ece

Tabbouleh-Tabouli-TAB ?? Delicious and healthy -No matter how you spell it

I love the taste of Tabbouleh / Tabouli / ??? and have tried it many ways and with varied recipes but wanted to crank up the nutritional impact by replacing the grain with less empty calories. A delicious legume would do that perfectly.

Lentils are a delicious bean that fits the basic size/bite for tabbouleh and is a nutritional powerhouse especially when sprouted. After sprouting the lentils will provide 6-10 g protein, 20+% daily Vitamin C and 12-15% iron. The beans will also provide good fat and other nutritional basics.

Lentils are of similar size and bite to most bulgur and couscous and much tastier.

Adding the parsley, onion, garlic, tomato, mint , lemon juice and sea salt will make this tabbouleh a truly health food.

Ingredients :
2 cups sprouted red lentils
1 bunch parsley, finely chopped(1 loose cup chopped)
2 medium red onions- diced(or 6 green onions or mix)
4 tomatoes, finely diced
1/2 to ¾ cup chopped mint
sea salt- to taste
Fresh ground black pepper
3 tbsp olive oil (optional)
2 lemons, juiced
1/2 tsp cinnamon
4-6 cloves garlic- chopped fine

1. SPROUTING LENTILS- soak 1-2 cups red lentils in clean water for 8-12 hours. Drain and let sprouts grow for 2-3 days(rinsing 2x day) When ¼ tails are out- put sprouts in the fridge until ready to use.
2. Combine Onions. Garlic, tomatoes, parsley, mint, cinnamon, Salt / pepper and lemon juice in a bowl. Toss and let sit for 10 minutes
3. Add lentils and toss and place in Fridge for 30 minutes or more until eating to allow flavors to blend.

SERVING SUGGESTIONS:
A] Serve as a salad or side dish
B] Scoop into lettuce, cabbage or other “green” wrap to make a fun handheld food
C] Scoop up with a toasted pita or other chip

Link

SPROUTS – Tiny Explosions of Taste and Nutrition

SPROUTS – Tiny Explosions of Taste and Nutrition

I have loved sprouts since the first time I scooped them off the salad bar into my plate. later enjoying them in stir fry and other meals.

Then I read about sprouting seeds in a jar and eating the young sprouts, seeds and roots. At that time I learned that there are dozens of seeds and plants available for sprouting and eating- all are economical sources of nutrient rich food.  

Many of the “sprouts” have a greater nutritional impact- bang for the buck- many have a different impact. All are fun because you can grow and watch them form AND then eat them.

Many can be used in smoothies or juice(especially wheatgrass/barley grass) and they have a great nutrient impact. 

Add a few baskets and trays and jars for a full rotating crop of greens and beans and other young veggies to keep you well fed and entertained.

# # http://alliemoonraw.files.wordpress.com/2012/10/20121004-190935.jpg 

Some information on choosing seeds and growing sprouts for food.

*                       http://www.efoodsdirect.com/blog/sprouting-how-to-choose-seeds/

You can save money om food by growing inexpensive sprouts – You can even make money sharing or selling sprouts and microgreens-

 

**             http://hubpages.com/hub/Growing-and-selling-Microgreens-An-example-of-a-commercial-urban-agriculture-operation