With all the new studies out saying that micro-greens are the new nutritional power house, it's only natural to just on the bandwagon. After all, don't we all want to be as healthy as we can?
How long have we been adding sprouts to our salads?
I, for one, years!
But now there is a much more diverse variety to choose from and you can easily grow them right in your kitchen window.
The most common sprouts people are growing in their homes are: Adzuki
Alfalfa
Barley Grass
Broccoli
Clover
Fenugreek
Kale
Mustard
Pumpkin Seeds
Radish
Rainbow Chard
Sunflower Seeds
Watercress
Wheatgrass
Let me back up for a moment.
What are micro-greens?
They are defined as tiny leaves less than 14 days old. These greens can provide you with plenty of nutrients, possible more than their full size counterparts.
They make great salads or adding to green drinks or smoothies. They can be pricey in health food stores. There's no need to pay a small fortune for them. For the price of a few tubs of regular salad greens, you can grow enough Micro-greens to enjoy a whole seasons worth of salads, packed with top notch vitamins, minerals, and phytonutrients.
OK
Let's Grow Some Sprouts!
1. Place one teaspoon of small seeds into a clean jar and place about one cup of water inside. (If you're sprouting Adzuki beans, use about 1/4 cup)
2. Let seeds soak overnight or for at least 12 hours.
3. Place a piece of cheesecloth over the top over your jar and secure with a rubber band. Drain water from jar.
4. Rinse the seeds with clean filtered water, then place the jar upside down on an angle so the excess water can drain out easily.
5. Repeat the last step, several times a day until all of your sprouts have germinated and have started to grow.
6. You'll be ready to harvest your fresh sprouts in about 3 - 5 days.
7. When your ready to start harvesting, rinse one more time with filtered water, drain and store in an airtight container in the refrigerator for up to one week.
Happy Sprouting!
