, , , , ,

I won’t beat around the bush: eating sprouts sounds a little lentil-eating bohemian like (again). And I’m definitely not a hippie or bohemian. Sprouts are just superstars. They are full of antioxidants, minerals, fibers, protein, vitamins, enzymes and two anti-ageing constituents – RNA and DNA (nucleic acid) – that are only found in living cells. And let’s be honest: it’s so simple and delicious to add some of these little legume friends to your meal.

Alfalfa sprouts
You can buy sprouts at your local health store or at a bigger grocery store, but just for fun, you should grow them for yourself at least once. There is something magic about watching the seeds/sprouts grow in a glass jar. Alfalfa (or Lucerne) is the most popular sprout and is also one of my favorites. It can be planted anywhere in the world, at any time of the year, regardless of temperature and climate and it harvests in only 7 days.

So, now you know it’s healthy and easily available. But how about the taste? And how do you eat them? Well, taste is personal. It’s a love or hate them sort of thing. I love them on salad and in sandwiches/wraps. They taste a little nutty and ‘earthy’ and add an interesting texture to the mix. But they do have a distinctive flavour. So make sure you rinse them well and let them drain and dry out a bit again before you use them. I sometimes find it hard to come up with a healthy alternative to my standard sandwich for lunch. Add some sprouts and you’re done.

Bon appétit!