SPROUTS!
Spring, new life, fresh, young, energetic, vigor are all words that explain the nature of sprouts. Sprouts are seeds that are in the stage of germination. Meaning they are in there young stage of life. When we eat sprouts that same youthful energy is passed on to us. Sprouts contain thousands of essential nutrients in a easily assimilable form. Broccoli sprouts for instance contain 20 times the amount of antioxidants of fully grown heads of broccoli(I still love broccoli though). When these seeds are soaked, they undertake a biochemical transformation which brakes down harsh substances and therefore allows them to be edible. Sprouts can be a great addition to sandwiches, salads, wraps, for juicing, or even to be used as temporary decor before it’s consumed(for instance, the beautiful green color of wheatgrass sprouts adds a nice touch). There are many different choices of sprouts to choose from. Mung bean, alfalfa, sunflower, broccoli, clover, and wheatgrass to name a few. Sometimes the juice of wheatgrass can be too strong so mixing this medicine with a veggie juice mix would be ideal. All that is needed to grown sprouts like alfalfa, sunflower and clover is a glass jar, a mesh top and a rubber band. Soak the seeds in water for 18 to 24 hours, pour the water out and just rinse your seeds a couple of times a day. In about 7 to 9 days your jar will be full of this young edible food. Once they have fully sprouted they will be a white-yellowish color. Put them in the sunlight for a couple of hours and you can literally see the photosynthesis( color transform to green) happen. Like the Sunflower sprouts that I grew in the picture above. These little wonders can be grown in your window at anytime of the year and if you live in the city, more than likely, they will be freshest food you’ll have. That’s what you call “Urban Farming.” Bon Apetite!
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