So this was my power packed breakfast this morning. Ezekiel bread topped with organic eggs and sprouts. It was delish! And since it contained two sources(bread is sprouted grains and sprouts are from alfalfa seeds) of sprouted nutrition, I wanted to delve a little deeper into why sprouts are so good for you.
Most people are aware of the sprouts that you see on top, but many do not know that you can sprout almost any legume, grain or veggie seed and by doing so you are making it easier for your system to absorb all of the good nutrients that these foods have to offer. Think about what is happening when something sprouts. Basically you have a seed that is dormant, but packed with almost everything it needs to grow and sustain life and create more life all wrapped up in a tiny inactive ball. When you sprout it you unlock all of of this energy and vitality and allow it to release its power. What comes with this is concentrated forms of vitamin c, a, folic acid, fiber, potassium, B2, B5, and B6. Many of you know that our body is a delicate balance of acid and alkaline and when we have a surplus of acid we get sick and inflammed. Acid foods are our meats, cheeses, legumes, and grains but when you sprout a legume or grain you are presumably transforming that acid forming bean or grain into a alkalizing plant and facilitating the balance within your body. Many of you also know the song: "beans, beans, the magical fruit, the more you eat the more you toot." Come on, admit it, you cannot eat beans without singing this in your head. The gas that comes from eating beans is because beans contain complex sugars that are difficult for your body to breakdown. By sprouting the beans prior to cooking you are giving your body a head start and making way for it to absorb the good stuff without have to breakdown the bad stuff first. Through my research, I have read suggestions to sprout, than cook or steam legumes and grains but that veggie and nut seeds are great raw.
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| My Sprout Kit |
Use raw veggie sprouts:
- in salad or in place of lettuce
- on tacos as a fresh ingredient
- on sammies
- with eggs
- on top of soups
Taken from http://sproutpeople.org/sprouts/nutrition.html
Sprout Nutrition
| Sprout | Protein | Vitamins | Amino Acids | Minerals | More |
| Alfalfa | 35% | A, B, C, E, K | Calcium,Magnesium, Potassium, Iron, Zinc | As much Carotene as carrots. Chlorophyll | |
| Adzuki | 25% | A, C, E | All except Tryptophan | Iron, Niacin, Calcium | |
| Buckwheat | 15% | A, C, E | Calcium | Lecithin | |
| Clover | 30% | A, B, C, E | Calcium,Magnesium, Potassium, Iron, Zinc | Trace Elements | |
| Fenugreek | 30% | A | Iron, Niacin, Calcium | Digestive Aid | |
| Garbanzo | 20% | A, C, E | Iron, Calcium, Magnesium | ||
| Lentil | 25% | A, B, C, E | Iron, Calcium, Phosphorus | ||
| Mung Bean | 20% | A, C, E | Iron, Potassium | ||
| Pea | 20% | A, B, C | All Essential | Carbohydrates | |
| Radish | Yes | C | Potassium | Chlorophyll | |
| Sunflower Greens | Yes | B Complex, E | Calcium, Iron, Phosphorus, Potassium, Magnesium | Chlorophyll | |
| Wheat (and Rye) | 15% | B Complex, C, E | Magnesium, Phosphorus | Pantothenic Acid, Carbohydrates |
AWESOME INSTRUCTIONS ON SPROUTING ALL TYPES OF THINGS:
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