Eating living food has benefits. Sprouted seeds have great nutritional values, some even more than eating the grown food. They are great replacements when salads or fresh veggies are not readily available. While many of us have tried alfalfa or bean sprouts, there are so many other flavors to try.
I ordered a sample pack from Sprout House of 12 different types of seeds and it was a great way to try the different flavors and textures. I found that fennel sprouts are too strong for my palette and that I really enjoy the clover sprouts. One of my tried and true favorites are sprouted lintels and mung beans. While the Adzuki (spelling) beans leave a bitter after taste in my mouth. It is a good way to try them out and then choose the ones I wanted to buy in bulk.
I got really curious the other day and tried sprouting some of my quinioa. And it did! So I can add that to my salads. Sprouted quinoia actually has a flavor, unlike when we cook it in water. I was surprised.
So every couple of days I start up a new flavor in my mason jar with a draining lid. I have two, so I always have at least two different types of seeds going at one time.
What kind of sprouts have you tried and what methods do you sprout with?
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