A step-by-step guide to growing and eating sprouts

I am fascinated with watching food grow so it was a natural progression from gardening to sprouting. Especially in the winter months when fresh green produce is out of season, sprouting seeds indoors sustains me. Plus there’s something almost magical about watching a seed sprout and grow into an edible plant in a few short days.

Read on to get started.

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Start with organic seeds. Soak them overnight in a glass of water.

Use a two-tier sprouter like this one to grow lots of sprouts:

I like to use The Sprout House seeds. Broccoli is a favorite because it’s loaded with antioxidants.

Water and drain twice daily.

Sprouts start growing in a few days.

Getting larger every day!

When the sprouts reach the desired size, soak in water to remove hulls.

Taste them at various sizes to determine your preference. Strain to remove moisture then store in the refrigerator. I like eating them straight by the handful, but they’re also delicious on a sandwich, in soup, in a salad, or as a salad by itself– my favorite is to splash some sprouts with coconut aminos and eat.

Tuna salad sandwich with crunchy sprouts.

This one makes a decorative counter-top sprouter.

Learn more about the benefits of sprouts here and here.

1. Sprouts are loaded with enzymes.

2. The vitamin content increases in sprouts.

3. Sprouts are a sustainable way to eat locally-grown produce.

4. They’re inexpensive and tasty.

5. They’re low calorie and loaded with protein.

6. Sprouts help boost the immune system and cleanse the blood.

What’s not to love?