All about the sprout!
I was a bit of an odd duck. Who knew? When I was 18, I worried constantly that the world was going to end. My family would starve. We would be unprepared and what could I do? I bought wheat. Bushels of it. I bought a stone ground wheat grinder that could be run by a bike if there wasn’t any electricity. I built my own food dehydrator. I learned to make bread, and yogurt. I canned, preserved and learned about wholistic healing. It was the 70’s, after all.
And no, I wasn’t high on something. It is just how it was then… but carried a little to the extreme. And I bought a plastic seed sprouter from Germany. No internet, remember. Only magazines, and libraries, and research the good old fashioned way. My sprouter arrived via Canada Post one day. I was excited. It had 6 levels, was green plastic, and was quite large. I recall it being very expensive, too. Mung beans, alfalfa sprouts, radish seeds… and so much more were sprouted in that sprouter. I piled the sprouts high on my homemade 100% whole wheat stone ground (on my own Magic Mill grinder) bread.
What happened to my sprouter, which, in the 70’s had exactly the same little red thingy’s as the BioSnacky has? It was a bit of an anomaly design-wise as it was definitely a few feet into the future. I believe I left it at a school. I used to do sprouting with my students when I became a teacher, and one year, I could just not find it – anywhere.
No longer 18. Still an odd duck. Many now know. No longer worry that the world will come to an end or that my family will starve. I do, however, worry about eating healthy and have a considerable food storage. Still make everything I can from scratch. Even my own cheese. And grow as much as possible on my own little urban plot. So, when Food Bloggers of Canada announced the possibility of participating in a sprouting event, I applied. It is an odd season to sprout indoors, but a great season to get excited about it… as everything is sprouting outside. I used to use my sprouter through the Winter. This one is smaller, easier to store and I can see I would easily use it all year long.
Received it last Friday. Cleaned it and filled the three trays up on Monday: a different variety of seeds on each tray (rinsed first): radish, above; mung bean, below.
Some kind of healthy super mix variety in the last tray…
Covered the little red “thingy” with water, and did so again, yesterday. The seeds are to be watered every two days and the sprouts are to be ready within 5 to 6 days.
Once the water had drained into the bottom tray, I used it to water my indoor plants.
Sat it in the sun to sprout it out.
Today, June 20th is day 4, in the morning, so 3 days of sprouting… first is the “mighty mix”, followed by the mung bean and the radish sprouts.
Are these not gorgeous and the radish sprouts are delicious now! My dilemma? I am to come up with creative ways to use the sprouts. Ideas? Please.
Photos of each tray at the end of the cycle, when each is ready to be eaten, and used: 5 days from the start: Mungbeans, Super Mix, Radish Sprouts.
What you can WIN!
Each idea will get a name in the draw to win a BioSnacky Sprouter jar from me! Don’t miss out, and please help out!
I will make one of the recipe ideas you share and post it early next week…. and I really need ideas!
Important Links:
Oh my! I wish I would have gotten involved in the sprouting project but with far too much already on my plate I missed out.
I can think of many ways I would enjoy the spouts.
I can see a fresh tuna or egg salad sandwich on thick cut crusty bread topped with spouts!
mmmmm that sounds so good it may just be my supper this evening.
Also lox comes to mind. On a nicely toasted bagel with roasted garlic cream cheese, with slivers of red onion and nice red tomatoes and finished with sprouts.
Redawna,
Love the idea of replacing the traditional red onion with the radish sprouts on smoked salmon with capers…
That would make a great little bite – I think?
🙂
V
Hi Val! These are so neat! I haven’t seen them before until now! I love how they are stacked and sprout in just a few days.
Certainly you can make salads with them in an Asian style slaw but I am wondering how they would taste mixed into a home made granola bar? The one I make has about 4 cups of oats, and any variety of mixed fruits. It also uses Corn syrup & A bit of butter to bind. I am thinking you could probably mix some sprouts in (maybe roasted first?) with the rest of the ingredients. Then when you bake the granola bar everything will stay together.
Lillian
I “dry” my granola more than bake it, so LOVE this idea – instead of the bar… maybe dried into my granola – or just mixed in as they are, for added crunch. You have me thinking,
🙂
V
Oh that would be great! Drying the sprouts,mixing it into granola and having them on top of yogurt, or even into oatmeal for an added boost to an already fibrous meal. Sounds super healthy!
Lillian,
The idea, at least in my mind, would be to maintain the health benefits, yet to do something unexpected with them… so deep frying them wouldn’t really be aligned with the healthy benefit idea. 🙂 V
Wow – you have sprouts already!! I hope mine go this quickly too.
Hey, Heather,
They will… they will always grow at the same rate.
🙂
V
I just realized your pics from a few days of sprouting 🙂
Did you pre-soak?
Nope
followed package instructions
🙂
v
I think that the sprouts would be great folded into a quinoa tabbouleh salad, such as this one at epicurious http://www.epicurious.com/recipes/food/views/Quinoa-Tabbouleh-395939 (Canadian Living magazine has a recipe on their website too). The pepperiness of radish sprouts and the crunch of bean sprouts would be a great addition. I love having cold salads ready in the summer time 😉
Cynthia,
I adore tabbouleh and never thought of that. Brilliant!
Thank you!
🙂
V
All the above ideas are great! I would use them as a finisher for a gazpacho or a cold cream soup (like a replacement for croutons/bread).
Sprouts are delicious on cucumber pita sandwiches with cream cheese. Sprouts are also yummy in tomato, feta salad with a light olive oil dressing and your favourite herbs. I use them much like I would lettuce 😀
Yes, love sprouts on all kinds of sandwiches, especially cheese!
🙂
V
“The seeds are to be watered every two days”
I’m pretty sure it says 2X a day.
Good to see that they’re doing good!
Bella,
Thank you – well, they are thriving and it has been every two days. Glad we are a TEAM! Thanks for the “tip”!
🙂
V
Glad to hear they’re doing good, you must have a nice warm environment there. The dome or green house vibe makes them grow faster, trapping the warmth and moisture, I think.
Looking forward to seeing how you’re going to enjoy them, so far you’ve got some fabulous recipe suggestions in the comments! Best of luck!
I use sprouts in as a vegetable in a quick stir fry. I love them in sandwiches & wraps instead of the lettuce. I also use them as a vegetable replacement in egg rolls.
Still use my funny sprouter – a plastic lid with holes over a quart canning jar that needs to be rinsed and drained every day! but the thing is – it works very well! I use mine as a snack, or in sandwiches, or in salads and just love them!
Sprouts dehydrated into flatbread make an amazing raw base for sprouts or other fully developed veggies!
I found a recipe for pea sprout dip, it is super yummy! Basically, you throw in a food processor 2 cups Sprouted Peas, 1/4 cup olive oil, 1 large chopped onion, 1 clove chopped garlic. After blending all together, I usually like to add a hit of chipotle powder, a dash of salt and some freshly ground pepper. Serve with pita bread, veggies or whatever.
Of course, I would use them in green salads, but could also use them in potato salad especially one with a vinaigrette dressing, I think sprouts could also work as a garnish on baked potato and in some stir fries.
.
Hhhmmm.. recipes are not my strong suit but I will try a few suggestions.
1) Add to quinoa with diced tomatoes, cuccumber and peppers in a dressing for a healthy salad
2) Add to any sandwich, but suggest avocado and leftover chicken.
3) Sprinkled on top of a homemade stirfry at dinner.
Enjoy!
Catherine
The quinoa salad sounds like a winner to me!
🙂
V
Hi Valerie,
Your beautiful pictures of the sprouts really turn me on… here is my favorite uses of sprouts:
#1 add radish sprouts to a guacamole!!!
#2 add sunflower & alfalfa sprouts to a fruit salad (banana, lemon juice, pineapple, mango, kiwi, ricotta cheese curds, and honey)!
#3 Soft Cottage cheese + sprouts, green onions, dills and couple capers on fresh baked slice of bread!
#4 if you have leftovers of sprouts – pamper your face & make a sprout facial mask! blend them in puree and put it on your face for 30 minutes! There are tonnes of vitamins and nutrients in the sprouts – million times better than any spa treatment!
Have fun,
Cheers, Anita
You have definitely enlightened me, Anita!
🙂
V
Add them to a tofu stirfry!