It’s winter and it feels like it can be harder to get more nutrient dense foods like lush greens from the garden and ripe tomatoes from the vine. Try bringing the simplest of gardens indoors!
You can grow microgreens and sprout your own seeds and grains to add a major boost of vitamins and minerals to your meals.
Do you eat microgreens? No matter what the season, microgreens can be grown near a sunny window year-round!
Microgreens are harvested after the first set of true leaves have sprouted in 1-3 weeks. Snow pea shoots, red beets, purple and green basil, pak choi, cilantro, parsley and mesclun mix germinate and grow to microgreen size in about two weeks.
Add microgreens into your next salad, sandwich, stir-fry or just eat by themselves! Check out this DIY video tutorial here!
Differing from microgreens, sprouts are harvested within just a couple days of breaking away from the seed or legume. Plants grown specifically for their sprouts are grown in water and either dark or partial light.
Grow your own sprouts at home with a mason jar and cheesecloth or to make getting started easier, you can purchase a special sprouting container that has a screen/sieve built into the cover and sits on an angle to drain water best.
Why So Expensive?
Well first off, the cost comes way down when you do it yourself! But long story short: Just think, a seed can produce a full plant or it can produce one sprout. Microgreens and sprouts have a higher cost due to the number of seeds it requires to create your end-product. Have extra garden seeds left over? Throw them in a pot with soil, densely, and create your own microgreens at home!
Sprouted Grain Bread
I eat sprouts…is that the same thing that is in sprouted grain bread?
Basically, yes. Most sprouts are from pulses/beans where most breads are made from whole grain seeds that are just starting to sprout, called sprouted grains. Seeds are living things! When sprouted, they are easily digestible since their starch is broken down, having a minimal effect on blood sugar and contain more protein, vitamin c, folate, fiber and B vitamins, and essential amino acids than their non-sprouted counterparts. Some people with allergenic tendency towards grains find less sensitivity to sprouted grains since they have less starch.
Note: Generally, sprouted grain foods should be refrigerated to avoid bacteria that can grow on them (think warm, moist environment for sprouting to occur). Therefore, the truest “sprouted grain” products will be found in the refrigerated or frozen section. One of the cleanest and well-known breads in the frozen section are the Ezekiel brand products that come in bread, buns, and wraps. Slightly more processed versions, that are also then less dense, that are not in the frozen section would be Dave’s Killer Bread – Sprouted and Angelic Bakehouse products.