Sprouting sprouts sprouting freely
It’s so easy to grow your own sprouts year round. And that earthy, crunchy delicious flavor they add to salads is unbeatable.
Also, cooking with hydrated beans, like garbanzos and black-eyed peas, is a snap. They hydrate much faster than their un-sprouted peers, making it easier to whip up bean dishes without having to resort to canned.
Sprouting trays are available and make it easy to grow your sprouts at home, are easy to clean and easy to stow away (we like the top of the refrigerator).
The advantages of sprouts:
- Activated enzymes may make them easier to digest
- Low calories, low fat, no cholesterol
- High in fiber
- Good vitamin and trace mineral content as well as chlorophyll
- mmm…delicious
Try these:
Mixed sprouts with garbanzo, green pea and lentils turn bagged lettuce into a really good salad.
Cress, a strong, spicy micro-green.
Arugula (aka rocket), great as a micro-green.
Fennel – add a light anise-y flavor to soups and salads.
Pink Kale – great as a micro green.
Tray is only $17
Photo courtesy flickr.com: http://www.flickr.com/photos/66176388@N00/ / CC BY 2.0
