Seeds are the very essence of life.
All the energy and life of plants goes towards making seeds.
Each seed holds vitamins, protein, fats, minerals, and carbohydrates (starches) in reserve, waiting for a suitable environment to begin growing.
During the process of sprouting –starches (complex carbohydrates) are transformed by the action of enzymes into simple sugars.
Complex proteins are converted into simple amino acids.
Fats are changed into fatty acids.
All these are substances our bodies easily digest.
Vitamin C is produced in larger amounts during sprouting. As well as vitamin A, B complex, E, U…
Seeds contain some minerals, and while ‘waking up’ and growing they absorb minerals from the water they’ve soaked in. Examples of extra high levels of calcium-containing sprouts are SESAME. There is loads of potassium in sunflower/sesame/mung/almond sprouts, iron in alfalfa/fenugreek/lentils/adzuki/mung beans…
Only uncooked germinated seeds/grains/nuts can give us LIVING energy. (try to plant cooked beans… will they grow?)
Please do not cook your sprouts if you want the healing benefits! The life energy in fresh sprouts stimulates the body’s inherent self-cleansing and self-healing abilities.
This winter I am performing a ‘broccoli sprouts’ experiment on myself. I started to sprout years ago, and occasionally had a variety sprouts on my plate. But now they form a solid addition to my daily diet. In the fall 2020 I decided to try and eat sprouts every day for the foreseeable future. I knew the winter is coming and my planned holidays in sunny seaside locations were cancelled…no fun… I, therefore, felt the need to do something new and extra beneficial for my health (in addition to the things I had already set-in place like workouts however short or long, morning green juices, early bedtimes etc.…)
So- I bought a giant bag (to demonstrate the size I am attaching a Foto) of broccoli seeds. I took it from there and started the very day when the delivery arrived.
So far so GOOD (VERY VERY GOOD!) experience… and still to be continued. Can’t recommend enough that you try!
Broccoli sprouts are crispy, tender, have a lovely fresh subtle taste, and add a lovely texture to my daily salads. They grow in front of my eyes (literally in front of my eyes as they are on the windowsill adding a green vibe to the kitchen …)
Lots of the health benefits of broccoli sprouts come from their high level of glucoraphanin. Your body converts this compound into sulforaphane, which protects your cells against inflammation and a wide variety of diseases.
Lots have been written about it. Broccoli is healthy, but baby broccoli sprouts are even healthier and have between 10 to 100 times more cancer-fighting compounds than the more mature florets.
Interesting and very inspiring books about sprouting are for example:
In my book, I have a chapter about sprouting and the tips and ways I add sprouts to the diet of babies in the process of WEANING. I promise to return to this specific subject in future posts.
In this blog post I wanted to say- how I sprout them:
I use big glass jars, normally the ones I buy olives in, but any glass jar you’ll find at home will do the job – Kilmer, Mason, even vase…
Place approx. 25-30g of broccoli seeds (which equals approx two tablespoons or a quarter of a cup) into the jar and add filtered water, to SOAK SEEDS overnight or for at least six hours.
Strain and rinse. For easy straining, I use my beautiful sprouting mesh (I made myself and you can either purchase some of my limited edition listed in the shop on this webpage) or as well opt for a piece of simple cheesecloth, lid with little holes in it, or strainer with fine perforations.
I rinse and strain well every day (twice a day in summer).
I found out the most efficient way is to PLACE THE JAR ON IT’S SIDE on the kitchen counter or windowsill. Broccoli seeds begin to sprout overnight, and after 3 days they are perfect to eat.
In literature it is advised to keep them out of direct sunlight for the first two days, maybe even in dark, and then on days 3-4 expose them to sunlight so they become green…
Store them in a fridge once they are big enough. They shall last up to a week in there if rinsed and aired well before moving the jar to the fridge.
Wish you fun and successful sprouting !!
Ps: I first tried to source through an Amazon and eBay broccoli seeds sold in bulk, but the best option for me was revealed on to my trip to a local farm supply shop, where they directed me to their supplier of agricultural seeds…
This is where I purchased: www.bostonseeds.com/products/forage-crops
More in detail about sprouting –my little old project –still up there on the internet: https://greenbabyblossom.com
Interesting podcast with one of the authors mentioned above: episode#107
https://podcasts.apple.com/gb/podcast/plant-proof-evidence-based-nutrition/id1367773989
