Sprouts are small but mighty powerhouses. They’re versatile, nutritous, and the best part is they can be grown super easily!

Sprouts are very young plants harvested only a few days after germination. The most common sprouts people use in cooking include alfalfa, soy, mung bean, as well as other types of bean sprouts. They are packed with nutrients including calcium, potassium, magnesium, folate and beta-carotene, as well as vitamin K. In fact, most of the time sprouts contain higher amounts of these nutrients than what is found in the fully-grown version of the same plant! See what I mean when I say small but mighty?

Some potential benefits of consuming sprouts inculde:

  • improved digestive health – they are a great source of insolube fibre, super important for keeping the good bacteria in your gut happy!
  • improved heart health – some studies have shown that sprouts can lower cholesterol levels which is associated to a lower risk of heart disease.
  • weight loss – sprouts are very high in nutrients while being very low in calories. The fibre in the sprouts can promote feelings of fullness and therefore may prevent overeating or snacking between meals.
  • boosting that metabolism! – sprouts contain many enzymes, as well as protein needed for basically every bodily process. Sprouts are an easy addition to meals that may improve the function of your body.

The best part about sprouts is they’re super easy to grow at home in just a few days, meaning you can start reaping the benefits of these little guys as soon as possible!

Heres how to grow sprouts:

  1. Choose your sprout – for example; sunflower seeds, chia seeds, split peas, mung beans, chickpeas, peas, lentils, quinoa, almonds, peanuts
    If you’re doing the metabolic balance program, check out what’s on your list and choose one to get started!
    You can use any jar with a muslin cloth or there are special sprouting jars.
    About 1.5 cups of legumes makes about 4 cups of sprouts
  2. Use a wide mouth glass jar – layer your choice of legume in a clean jar and cover with enough warm water to completely submerge while still allowing enough room for sporuted legumes to grow.
    Leave to soak for 4-6 hours.
    Secure a muslin cloth or folded paper towel over the top of the jar and pour away the water from the jar.
  3. A second soak – submerge your legumes again in fresh warm water and soak for another 4-6 hours.
    The second soak is where moast of the water is absorbed by the legumes and they will have doubled in size.
    Rinse in cold water and drain completely.
    Allow to rest for a few hours in a cool, dark place.
  4. Rinse daily for 2 more days – your legumes will have spouted by the 3rd day and now they’re ready to eat!
    You can continue to allow them to sprout for a few more days, as long as you rinse regularly to keep them fresh,

Sprouts can be eating immediately or kept in a sealed container for 5-7 days in the fridge!

sprouts at home

They’re super delicious added to salads, stir-fries and curries.

Happy sprout growing everyone! Enjoy!