SPROUTS

Our hair is matte, skin is grey and our bodies seem to be less elastic. And it’s another month or two until we can have fresh fruit and vegetables.
So let’s not wait! Let’s already invite spring to our kitchens! Let’s sprout!

I’ve recently written an article on the advantages of watercress sprouts. I strongly encouraged to grow it even after Easter is over. Today I’d like to encourage you to grow other plants too. I really regret thah my current lifestyle doesn’t let me grow any sprouts. But I use them anytime I can.

Vegetable seeds are rich in vitamins and sulfate minerals. While sprouts have the substances that let us absorp all these healthy compounds contained in seeds. Sprouts are the best form of delivering healthy ingredients to our organisms.

You can buy them in grocery stores, packed in little bags. But it’s way healthier to grow them in you own, at home. There are many ways to do it: the way everyone knows, involving cellucotton, through jars, bags and special vessels – sprouters. They don’t need a lot of attention – just half-shadow and regular watering. Also the price of seeds isn’t high, the same applies to the sprouter. They can’t be beaten by any supplements – it’s pure richness of vitamins and minerals.

All of the sprouts will provide us with vitamins and sulfate minerals, also the rare ones such as sulfur, iodine and copper. They all taste different, but they usually are crisp and enrich the taste of the dish. What’s more, they’re a perfect decoration.

Special seeds for sprouting are worth buying. The choice is great: radish, lucerne, broccoli, beetroot, mung bean, kale, mustard, onion, fenugreek and many others. They’re ready to eat after 2-5 days. Add them to salads, pates, cottage cheese, sandwiches. Decorate soups, vegetables and whatever you want.

Spring in the kitchen means spring in our minds! 🙂