Spring is here…

I LOVE this time of year when new growth begins to sprout through the soil after the long, harsh winter. It is a time of renewal, rejuvenation and new energy!

My blog post this week is about sprouting. This, of course, can be done any time of year but is most enjoyable in the spring when our body longs for raw, fresh salads after those heavy comfort foods of winter.

Sprouting is essentially the practice of germinating seeds – whether grains, nuts, beans or other kinds of seeds – so they are easier to digest and your body can assess their full nutritional profile.

Many different types of ‘seed’ foods can be sprouted and some that you probably don’t even realize are seeds. Grains, for example, are really seeds of cereal grasses. Sprouting seeds makes them edible even when raw, but sprouted seeds can also be used for baked or cooked recipes too.

Sprouts can be used in a variety of ways! My favorite is on top of a salad but they can also be added to stir-fry, soups and stews. Sprouted foods are a prominent ingredient in many raw food diets, but have plenty of benefits for people following any health eating plan.

Sprouting grains, nuts, beans and seeds has been a common practice in places like Eastern Asia and Europe for literally thousands of years. In fact, different forms of soaking, sprouting and fermenting seeds has been a part of almost every culture in one way or another because our ancestors understood the many advantages and health benefits that came along with sprouting foods.

It is extremely simple and lots of fun to sprout. You do not need any special equipment – just some organic sprouting seeds and a mason jar. And the benefits are endless….

Please enjoy this video and try your hand at some sprouting this spring!

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