When there is n0t anything sprouting outdoors, it's extremely easy to have tasty, nutrient rich sprouts indoors. Simply take about 1 tbsp. of sprouting seeds, here I used a mix of radish, clovers, beans and legumes and soak overnight. Rinse sprouts really well about every 12 hours, allowing the sprouts to drain from any excess water really well. Standing water spells demise for sprouts, they will rot. The sprouts are usually sprouted in close to complete darkness but then can be put in a sunny window prior to consuming to increase their chlorophyll content. I have sprouted these ones for my hens, we try and have sprouts for them most of the winter and summer, however I will definitely snag a few to top soups, salads and wraps/sandwiches.
I like the alfalfa for sandwiches.Always enjoyed them on the Greek Veggie sandwiches.
ReplyDeleteWhen we have them, we use them on everything. Pile them up on soup, sandiwches, wraps, salads and whatever other creations we can come up with.
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