I’ve recently got back to sprouting and am so happy to enjoy the health benefits! Sprouting grains and seeds unlocks the nutrients and makes them easier for your body to metabolize. For instance, sprouting a mung bean converts protein into amino acids and peptones.
These are wonderful to ingest in moderation and are especially beneficial in spring and summer, as they are cooling in nature.
Caution if an individual is weak and feels cold often. In this case, sprouts should be lightly steamed it stir-fried before ingesting.
According to WebMD, most of the health benefits of broccoli sprouts come from their high level of glucoraphanin. Your body converts this compound into sulforaphane, which protects your cells against inflammation and a wide variety of diseases. Sulforaphane from these foods slows tumor growth and stops benign carcinogens from converting into active ones. It also helps fight the type of bacteria that causes ulcers. Broccoli sprouts are especially abundant in Vitamin C, Vitamin A, Calcium, & Iron.
- Enjoy these Tossed into a leafy green salad.
- Sprinkled into sandwiches and wraps.
- Blended into a smoothie with fruits and vegetables.
If you want to enjoy some, it’s easy!
You just need a wide mouth jar, and a lid like the green one pictured (or, you can just rubber band cheesecloth over the jar). Presoak seeds for 6-12 hours to remove phytic acid & initiate sprouting. Sprouting will occur in 3-6 days. Place in a windowsill with filtered light for a couple of hours for your sprouts to have a vibrant green color.