Sprouting: An Edible Experiment

Reader Contribution by Crystal Stevens
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As we approach the Vernal Equinox (3/20, the first day of spring) when the days and nights are of equal length and the sun rises and sets due east and due west, we like to celebrate by planting seeds in honor of spring. As the celestial equator and the ecliptic intersect, we love to get down close to the earth and witness the emerging beauty of the plants as they awaken from the damp rich soil that has been lying dormant in the stillness of winter. As the budding shades of green and white make their way through the cold dark layers of earth, the sun’s rays shine down so delicately on to their new growth in such a naturally calculated manner. It is a beautiful time of year to get down close to the earth, in any little square foot of green space, and witness the tiny little microhabitat come to life. Welcome Spring!

It is that time of year, when the sun starts to shine long enough for seeds to sprout quickly in the kitchen window. At our house, we are

sprout enthusiasts. Sprouts are a perfect supplement in the winter when home grown produce is not readily available, unless you have a high tunnel operation going in your backyard. So, while you are waiting for your vegetable starts to get big enough to transplant, try growing some sprouts to snack on in the meantime. Sprouting is an excellent way to pack in those nutrients to get you through the tail end of these gloomy winter days. Sprouts are rich in phytonutrients, vitamins and minerals. They are also an excellent source of protein for children. My favorites to sprout are sunflower seeds, garbanzo beans, lentils, fenugreek, adzuki beans, mung beans, and broccoli and radish seeds. There are many ways to sprout! I prefer soaking my seeds overnight in a mason jar. I then cover them with cheese cloth. I rinse and drain my seeds each day and keep them in a sunny window. Within a few days they have sprouted and are ready to eat. Sprouting is a fun and easy edible science experiment for kids of all ages. Children get excited about food they take part in. The whole family enjoys raw sprouts as between meal snacks. They can be tossed in various spices such as smoked paprika and garlic. I also like to top soups and salads with them. My favorite way to eat sprouted lentils is to prepare a lentil loaf served with roasted vegetables and gravy. Delicious nut milks can be made using soaked nuts and a high powered blender. I recently made sprouted almond milk sweetened with the maple syrup that my husband made from sap he collected from maple trees near the farm. I served the maple almond milk with raw chocolate truffle cookies also made from sprouted almonds. That is one healthy snack that gets devoured immediately in our home.

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