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Cultivating sprouts is one of my favorite quick ways to add greens to my diet. Quick, in the sense that you don’t have to go to the store once you get the seeds in your home; however, sprouting does take some diligence as far as remembering to water. Simply soak the seeds overnight in water, then rinse about every eight hours for a few days.
Once you see little leaves, they’re officially sprouts and you can store them in the fridge. Here I did a mix of sesame, flax, broccoli, alfalfa, and radish seeds. I wouldn’t recommend the flax though because if you’ve ever made a flax egg, you know they become quite gelatinous when wet.
Sprouts are packed with nutrition, have a well-rounded carb-fat-protein ratio; they are a very good source of fiber, Vitamin C, Vitamin K, several B Vitamins, iron, and trace minerals, and they are a good source of protein, Vitamin A, Niacin and calcium. Here’s to nutrient density!!
Here is an idea for sprouted mustard mung beans (sauteed) over mixed greens: