What’s growing in your kitchen?

April 7th, 2010 · Lisa · book review, Review · Comments

I’m hoping you’ll respond “a lovely herb garden”, “broccoli sprouts” or “my confidence” and not “mold”. This post continues the discussion we started yesterday on the little things you can do to enhance the nutrient value of your food. Today, in the spirit of spring, I’m in the mood to chat about sprouting.


There was a time that I would have consider sprouting to be a laborious task, that was beyond the realm of my culinary investments. But now I’m quite accustomed to soaking and sprouting seeds and grains. I even hang out with other people who sprout, when I walk into jae’s kitchen I often see a bowl of buckwheat sprouting on the counter (and I don’t think that’s strange at all). I started sprouting because I wanted to have more greens in the winter and because my niece and nephews were intrigued by jars full of seeds and tails. The experience made me realize how easy it was to grow these nutrient powerhouses at home.


I have since moved onto to sprouting in my colander (abandoning the jar method). I presoak the seeds or grains in a the colander placed into a bowl. Then I drain and rinse the seeds or gains and place the colander back over the empty bowl. I rinse the grains and seeds twice a day until the sprouts reach the length I want. It is really that simple. If you can turn the tap on and off you can make perfect sprouts.


But the question is why bother?


Beyond the delicious results of a breakfast like, Sprouted Whole-Grain Cereal (p. 261) or one of my favourite sprouted buckwheat granolas there are a number of reasons to consume sprouts.


  1. Sprouting improves the digestibility and quality of protein in food (such as buckwheat and lentils).
  2. Sprouting increases amino acid quantity (such as lysine) in foods like oats, millet and wheat.
  3. Sprouting destroys enzyme inhibitors which assists in digestion and nutrient absorption
  4. Sprouting breaks down phytates and generates the production of vitamin C which improves the absorption of iron and zinc.
  5. Sprouting increases the antioxidants and phytochemicals in foods which improves your ability to fight cancer, reduces inflammation, enhances immunity and destroys free radicals.
Pretty convincing, huh?

Thank you to everyone who voted for a salad recipe from Becoming Raw for me to post this week. So far, the brilliant broccoli salad is in the lead. If you still want to have your say, see this post.
Have you tried sprouting seeds, grains or legumes? 

Do you like sprouts in salads, sandwiches or smoothies?

Are you a fan of sprouted granolas? raw chickpea hummus? sunflower sprouts? wheatgrass?

Training Update: Today I ran a 6 km tempo run. My calves were still a bit tired from last night but they loosened up quickly. It was an early morning run and it got me going for a long and busy day. I love that I’m at a point where exercise gives me energy rather than draining it from me. That’s a brilliant cycle to be in! We’ll see how long it lasts – hopefully the sprouts will help.

2 Comments

  1. Posted April 8, 2010 at 1:23 pm

    I remember my parents making alfafa sprouts when I was a kid… then I discovered fenugreek, clover seeds, and learned even cereal and beans could be sprouted. I lost the habit of sprouting last summer because I would get sprouts from my farmer, but I just started sprouting again this morning. I only use sprouts in sandwiches and salads, but I guess I should be experiencing more!

  2. Posted April 8, 2010 at 10:13 pm

    Hi Babette,

    I like picking up sprouts from the farmers market as well – they always have such a great tasty variety. I hope you find some new ways to enjoy sprouts this spring!

    Thanks for stopping by!

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