Wednesday, 20 January 2016

Sprouts are extremely good for you

I'm happy to have Carol Pillar as my guest blogger this week.  Here's what Carol has to say about Sprouts.

Carol Pillar, R.H.N.
Nutrition Coach

   I am thrilled to be invited to ‘guest blog’ for my friend at Day Brighteners Farm. We have a certain enthusiasm in common for foods that come naturally from the earth. The beauty of the topic today is that you don’t even need dirt to reap the benefits!
   In the words of Dr. Elson M. Haas, of whom I continue to be in awe of his boundless knowledge and insight, “…growing and eating sprouted seeds, grains and beans is truly creating and using your ultimate food.”
   Adzuki, lentils, clover, garbanzo, radish, mustard and sunflower are some of the many possible choices that, as the shoot and greenery begins to develop, provide protein, vitamins, chlorophyll and fiber. The carbohydrate food source is converted to protein, while beta carotene, vitamins B, C, E and K increase. Rich in active enzymes that aid digestion, sprouts are considered ‘living foods’ and so are good to consume as fresh as possible in salads or sandwiches. Broccoli sprouts contain as much as 50x more sulforaphane (a health protective phytochemical) than its mature form. Remember to keep your sprouts refrigerated to avoid spoilage and use within a week.
   Mixed bean sprouts can be eaten raw, but are best lightly cooked with other dishes. According to Dr. Andrew Weil in ‘Eating Well for Optimal Health’, raw beans and some other edible roots, seeds and plants contain natural toxins that can be destroyed simply by cooking – more on that another time.
  I must also pass on a word of caution for those with Lupus, there is some evidence that Alfalfa sprouts may cause an increase in symptoms (they also contain some plant toxins).
 The general consensus is that these low calorie, high nutrient foods can be eaten in abundance with other fruits and vegetables year round to promote health and vitality.

A Nutrition Coach provides information and support for a variety of health concerns. For more information please visit or email

Thanks Carol, your wisdom is always appreciated.


It's not difficult, you just need to remember to rinse them regularly.  
I use Mumm's Sprout Seeds, they have a great variety,
which you can buy pre-mixed or separately to make your own blend.
 I use 1/3 cup in a 1.9 litre jar.

Following the instructions on the package, I cover with nylon mesh
(I tried cheesecloth to be more "natural" but it separates and the tiny seeds fall through).
Add a strong elastic and let set for the recommended time.
It's hard to believe these teeny tiny seeds will sprout and fill this huge jar in a few days.

After sitting for the recommended time, rinse, drain and lay up-ended slightly
so they're not sitting in any remaining water.
Seeds have sprouted, the jar isn't so big afterall.
They will sit in this north facing window (no sun at all)
until they fill the bottle with their size.  

Close-up of two days, after rinsing
about every 7 or 8 hours each day.

After the recommended days of sitting and rinsing and the first leaves
 turning a little green, the sprouts are ready for consumption - yum.

Go ahead, just do it, you can.

No comments:

Post a Comment