Sprouts

As winter draws to a close, cravings for something new, fresh, and green become enhanced. It's time for sprouts! It seems like I go through this every year. Wishing for baby lettuce and fresh peas, and knowing that it will be another six or eight weeks before that can become a reality (I have to plant my garden first), I turn to my kitchen drawer and withdraw a package of tiny alfalfa seeds. One tablespoon of seed in a quart jar is set to soak overnight in some cold water. In the morning, the seeds are drained, rinsed, and drained again. A mesh cap contains the seeds while allowing water to be drained without losing the seeds. The moisture in the jar is enough to provide water to the seeds and they are best left in a dark cupboard for a day or two. Then they are removed to a sunny spot on the counter. Daily rinsing helps them grow fast! Within four or five days -- wallah! Fresh, green sprouts for salads or sandwiches! My favorite sandwich this time of year is one where bread is spread with Veganaise, layered with sprouts, and sprinkled with mineral salt. It's so delicious! This is a popular item in our household, so it's a good idea to start a new jar every day or two so that you don't run out of this nutritious and tasty fresh food.

Other seeds can be sprouted as well, each having a different nutrient benefit. Radish, broccoli, cabbage, lentil, mung bean, barley, and alfalfa are just a few of the tasty seeds that can be sprouted for family use.