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The Art of Sprouting

sun sprout close

I remember the first time I grew alfalfa sprouts in a glass jar back when I was 18 years old. I learned how to do it in a book, Survival in the 21st Century. Well here we are now and I can see why they used “Survival” in the title. We live in a time when our food supply is greatly threatened by the impacts of poor agricultural practices, toxic herbicides and pesticides, depleted soil and the invasion of GMO seeds.

Today you can be a Local Hero, by growing your own sprouts in a sunny window. There are many seed choices and equipment options for sprouting. The techniques range from simple jar sprouting, to soil on trays, to advanced irrigation systems. Timing is everything in sprouting and learning how to create a rotation of ripe sprouts, so you can eat them every day, is all part of The Art of Sprouting.

You can learn all about The Art of Sprouting in my workshop on March 30, noon-3:00. 

Sprouts are a LIVE food! LIVE foods give you energy and they contain enzymes to support efficient and easy digestion. Sprouts also have higher concentrations of vitamins and minerals compared to cooked foods. They contain Vitamin A, C, B1, B6, and K, and are rich in Omega 3 fatty acids. They are also a storehouse of minerals including Iron, Phosphorous, Magnesium, Potassium and Calcium. Many people don’t realize that vegetables and sprouts contain protein. Sprouts can contain up to 35% protein.

Besides being good for your health, sprouts are fun to eat. Kids love to grow them and eat them right out of the jar! Everyone likes a little crunch in his or her sandwich. Add them to salads and vegetable dishes. They also make a beautiful live garnish.

During The Art of Sprouting Workshop, we will learn how to grow a variety of sprouts including clover, broccoli, French lentil, quinoa and sunflower. Lenore will demonstrate how to grow them in jars, on trays and in an Easy Green Sprouting machine. We will also talk about soaking seeds and demonstrate how to use them to prepare more Live Foods like fresh Almond Milk.

almond wide

Spring is almost here, and the sun is getting higher in the sky, so it’s time to grow some green vitality. Join us and learn how.

Call or email to pre-register for The Art of Sprouting

workshop on March 30, noon-3:00.

 

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One Response to “The Art of Sprouting”

  1. Jeannette Tibbetts March 10, 2014 1:30 pm #

    Great post! I used to sprout many years ago…then got lazy and bought the sprouts at the grocery store. THEN, there when the media started yapping about listeria contamination in the grocery store sprouts, I stopped eating them completely.

    You’ve inspired me to start sprouting again! I love them on sandwiches and salads. I hope I can make it to your Workshop because I’ve never heard about automatic misting systems!

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