Sprouts/Microgreens
I go through phases where I’m all about sprouts and then I max out on them. I usually kick it in gear when my garden is done and I’m craving a handful of green. I find these do the trick.
Broccoli Sprouts
Sprouts/Micro-greens have many health benefits as well as full of vitamins, minerals and antioxidant. Some are higher in fiber and protein.
How do I make them? With just a easy steps and a couple of supplies you will be enjoying your own sprouts in ~5-7 days.
First and foremost you need some seeds and a Sprouting kit or Microgreen kit. I love the one I use that is in my shop under “For the kitchen and home”
How To:
2 tblsp of seeds into your sprouting kit
Cover the seeds with plenty of water, replace your lid and allow the seeds to soak overnight for 8-12 hours.
The next day drain your seeds and then give a good rinse with fresh water. I repeat this rinse and drain a few times. On the last drain, drain as much water as you can.
Place jar on its side on its metal rack with drip tray underneath to catch any extra water.
That night before bed I will rinse and drain one more time and store on its side, on the counter.
The next morning I will repeat the rinsing and draining 2x/day. for 2-3 days
One the last day, your jar should be well filled with sprouts. Give one last rinse, drain and then I will put them in my salad spinner to get any excess water out. I will store these in the same quart mason jar that they were sprouting in after it has has been cleaned and dried. Cover tightly and place in the refrigerator.
These should last 10-14 days, if not longer, in the fridge.
Best way to eat them?
I add them to everything that I would use lettuce or spinach on. Top your pizza’s and flatbreads, added to your daily smoothie, in soup, salads and sandwiches. Just grab a pinch and eat it right out of the jar. You name it, you can add sprouts to just about anything.
Still have questions? Contact me if you still have questions.
Enjoy~
Jenn
***FoodSafety.gov food safety information: Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).***
