Wednesday, January 9, 2013

Healthy Broccoli Sprouts

For many years I have been sprouting off and on.  Right now I'm on again, so I am writing about it.  When I first started, I sprouted alfalfa seeds, mung beans and wheat.  I had three jars going at the same time.  I used the alfalfa and bean sprouts on salads and the wheat in bread.  After a while, as with a lot of things, I got out of the habit.  The last few years I have been doing it again.

Sprouting is so easy.  Basically you soak the particular seeds overnight, drain the water off and rinse them once or twice a day until they are sprouted and ready to eat.  Some seeds sprout very quickly and some take a while.  Right now I'm just doing Broccoli seeds.  I really like how they taste, although they do have a strong taste.   They have many health benefits.  There are many contraptions that you can buy to grow them in, but a jar and a way to drain the water off is all you need.  If you google 'sprouting', you will see more information than you care to read.

Broccoli sprouts are much higher than broccoli heads in sulforaphane.   This compound  produces enzymes that protect against damage-causing chemicals and inflammation.  The seeds are slightly bigger than pepper and a tablespoon will produce at least two cups of sprouts.  I make them more often and only use a teaspoon of seeds. 

These sprouts are almost ready to eat.  Another day or so.  Sometimes I use a salad spinner to spin out the empty seed hulls.  Once sprouted, they keep in the refrigerator for quite a while.