Summer is always an exciting season of bounty. Eating healthy becomes incredibly easy with so many local, seasonal greens at our fingertips. But, just because summer is behind us doesn’t mean our plates should become bland and veggie-less. Sprouting has the power to keep every kitchen full of fresh, nutritious greens year round. As autumn sets in, now is the perfect time to get back on track with your sprout garden.
A BRIEF REFRESH ON THE BENEFITS OF SPROUTING
Before we get started, let’s remember why sprouts are so wonderful, in case you forgot in a small bout of summer amnesia:
Sprouting is easy, affordable, and balancing.
For anyone, especially those following a vegan or raw lifestyle, the nutritional boost sprouting can offer is tantamount to nature’s greatest multivitamin. Sprouts are simply a healthy, affordable addition to anyone and everyone’s diet. The act of sprouting can make a huge nutritional difference. They are a source of living food, rich in a diverse variety of vitamins, minerals, colors, and flavors. Seeds are little treasure troves of nutrition, and sprouting is your key to unlocking their potential…
Sprouting increases nutrient density.
Not only are sprouted foods easier to digest, but they unlock nutrients that plants store under lock and key. To hold on to their precious nutrients, plants contain natural failsafes called anti-nutrients. When consumed, anti-nutrients (like phytic acid, lectins, and saponins) bind to minerals (such as zinc, calcium, and iron), rendering them indigestible. In fact, anti-nutrients can sometimes steal minerals directly from your body’s stores! Thieves! But you can hold on to all of your hard-earned nutrients! By soaking and sprouting your foods, you can drastically reduce anti-nutrient content and increase your food’s nutrient density.
Sprouting drastically improves digestibility.
For some of us, digesting grains, legumes, and seeds is difficult and can cause inflammation. Once a plant is sprouted, however, it unlocks certain enzymes that make digestion much easier. According to research, sprouted grains have higher quantities of absorbable protein, total sugars, iron, and B vitamins. Our bodies are better able to absorb nutrients throughout all stages of digestion when foods are sprouted.
Studies have found that even those with diabetes may have an easier time breaking down sprouted grains and legumes, due to the increased enzymic activity of sprouts. In fact, consuming sprouts regularly has the potential to help those with blood sugar issues better break down carbohydrates in the long term.
That’s just a small taste of how wonderful sprouts are! Yes, it’s easy to get sidetracked over the summer when the sun is shining and farmer’s markets are overflowing with vibrant and healthy greens. But now that autumn has returned, you may be missing your sprout pals. If you have been a little neglectful or uninspired over the summer, carpe diem! Today is the day to sprout.
Break out your trusty sprout bags, rinse the cobwebs off your automatic sprouters, and start replenishing your kitchen with fresh, delicious, and supremely nutritious sprouts! If you are a little rusty or have any questions, check out our helpful tips or contact our customer service team. The more sprouts we can get into this world, the happier we’ll be!
TOO MANY SPROUTS? NEVER!
Not sure what to do with all your sprouts? Maybe you jumped back into sprouting so zealously, you now have more sprouts than you could ever hope to consume? Maybe you’ve made one too many glorious sprout salads over the summer and are feeling uninspired in the kitchen? If you’ve been looking at your overflowing sprout bags thinking I cannot possibly eat another sprout salad, never fear! Here are some ideas for using your sprouts:
- blend up a sprouted hummus with sprouted garbanzos
- use sprouts instead of lettuce on your favorite sandwiches
- toss sprouts in at the end of cooking your favorite soups for nutritious texture
- give an extravagant finish to your stir-frys
- blend some lightly cooked crunchy bean mix into your favorite homemade veggie burger
- make sprout bread
- soak and sprout truly raw almonds to make a softer, sweeter, and easier to digest snack
Sproutman’s Dried Lentils
The Lentil’s Answer to the Potato Chip (Sproutman’s Kitchen Garden Cookbook)
- 1 quart fresh lentil sprouts
- 2 Tablespoons onion powder
- 1 teaspoon garlic powder
- 3 Tablespoons tamari
– Once you’ve started sprouting your lentils, they’ll be ready in 5 days. On the fifth day, combine the onion powder, garlic powder, and tamari to create a sauce. Wash the finished sprouts and mix them thoroughly with the sauce.
– Let the mixture marinate in the fridge for around 24 hours. If you don’t have that much time, don’t worry; they’ll still taste delicious.
– When ready, spread the sprouts on a solid dehydrator tray and dry at 125 degrees Fahrenheit for 6-8 hours (view our favorite dehydrator here). If you don’t own a dehydrator, you can set your oven to its lowest setting and keep the door slightly ajar in a pinch.
– Store in a sealed glass jar or baggie to maintain their crispiness. They will stay good for months (if these tasty morsels even last that long).
Take these little lentil crisps to parties, on a hike, or in your car for an on-the-go healthy snack. Also, feel free to experiment with other flavorings—paprika, rosemary, thyme, mustard powder—get creative!
Make every day a little bit more sproutful. Check out Sprouts: The Miracle Food and Sproutman’s Kitchen Garden Cookbook for more tasty recipes. With a little inspiration, it’s easy to make your diet both deliciously creative and oh-so-good for you. Happy autumn sprouting!