Sprouts--Get Started with this Great, Simple Guide

[Heidi Sue Roth]

• Paperback: 288 pages
• Publisher: Atlantic Publishing Group Inc. (March 17, 2011)
• Language: English
• ISBN-10: 1601383401
• ISBN-13: 978-1601383402

 

Sprouts may intimidate people who simply want to eat well and don’t follow different health-food trends. In addition, with all the preachy materials that exist about sprouts other individuals just get tired of the rhetoric.

 

Fortunately, this book makes it easy to understand the value of growing and eating sprouts. Best of all, the mystery is removed. You are presented with different methods for growing sprouts. In addition, you can use the handy chart to identify sprouts that balance nutritional needs. Some will, on the other hand, be attracted to individual sprouts based on the flavor profiles.

 

One of my favorite points of the book is the different methods. I’m naturally attracted to baskets so finding out I could actually grow sprouts using a basket as a base was interesting. Using mason jars however takes up less space and gets you closely involved because you can watch the entire process.

 

You’ll also get many options for eating and preparing sprouts in dishes. At the very least this is a great reminder about how easy it is to incorporate them into your regular meals. I grew up in a climate where fresh greens in the winter were hard to find at affordable prices. For anyone facing this situation sprouts are a great solution.

 

One of the recipes that really stood out for me used soaked wild rice. This was a completely new idea to me. I hope you’ll find this interesting, tasty recipe.

 

Wild Rice Salad (page 132)

4 cups sprouted wild rice

½ cucumber

1 cup sprouted adzuki beans

1 cup chopped red bell pepper

½ cup shredded carrot

1 chopped medium tomato

1 cup celery stalk

½ cup chopped sweet red onion or scallions

1 to 2 tsp. dried parsley or basil

1 mashed large avocado

½ to 1 cup tomato juice

1 to 3 crushed garlic cloves

Cayenne pepper to taste

1 cup alfafa sprouts

 

Combine: wild rice, adzuki beans, red bell pepper, carrot, tomato, celery sweet, red onion and dried parsley. Toss and set aside.

 

Fold tomato juice, crushed garlic, and cayenne into mashed avocado. Pour avocado mixture over wild rice mixture.

Place in individual salad bows and top with alfalfa sprouts. 

 

Enjoy!

Heidi