Sprouting: It’s not just for hippies and raw foodists anymore. Walk through your local farmers market or flip through a recent issue of your favorite cooking magazine: You’ll see a lot more than scrawny alfalfa sprouts layered in soggy veggie sandwiches. Today, home cooks and professional chefs alike are composing eye catching and palate pleasing dishes featuring these highly nutritious tiny shoots, sprung from an array of nuts, beans and grains.*
Growing your own sprouts is an easy, sustainable and economical way to enjoy these nutritional powerhouses. They’re full of concentrated vitamins, minerals, enzymes, trace elements, amino acids and proteins; organic sprouted seeds are often easy to digest and can be grown in the kitchen all year. It’s hard to get more local than that! Read more
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