Summer Sprouts

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We love summer and this is our first summer as a family of four. We’ve also just renovated our backyard to make it a usable space, so we’re not quite ready to plant a garden just yet – probably next summer. For this reason, we’ve been looking for easy table top options to grow our own food and start teaching our two year old how to care for plants and help them grow.

There are so many important lessons a child can learn from sowing, growing and harvesting their own food. They are encouraged to eat healthy, they use all their senses, they learn about life cycles, have family bonding time and also learn responsibility, patience and consideration. These are all priceless lessons for our family!

biosnackyEnter sprouts and A.Vogel’s bioSnacky. A.Vogel makes it incredibly easy to grow your own sprouts on your own kitchen counter top and they basically give you everything you need in one box, which is why I love it! Bonus because most of their seed packages are gluten-free (except the fitness mix) and it’s all organic, which is something that is really important to me.

Sprouts are one of my favorite foods because they are fast and easy to grow, easily digested and are packed with vitamins, minerals and anti-oxidants – they’re nutrient dense! They provide a good supply (by weight) of vitamins A, C, E & B complex. Sprouting of some seeds can increase their nutritional content from seed to sprout, by up to 20 times their original nutritional content – so great!

Protein content and quality of bean and grain seeds are also improved when sprouted. With sprouts the proteins are broken down to their basic building blocks (amino acids), which are much more easily digested by the body, which means you get a lot more nutritional value from your sprouts!

Yet another great reason to eat sprouts is the enzyme content. Enzymes are made of proteins and in your digestive system they help breakdown foods, allowing you to more easily access vitamins, minerals, amino acids and fatty acids. The enzyme content in sprouts, is estimated to be roughly 100 times higher than what is normally found in uncooked fruits and vegetables.

There is a large variety of different seeds that can be sprouted. The most common seeds to be sprouted are alfalfa, broccoli, wheatgrass, clover, fenugreek, beans and grains such as wheat, barley, rye, buckwheat and brown rice. My two favorites are alfalfa and broccoli sprouts on my salads & in my wraps although they can be eaten fresh or cooked and can be eaten in many different ways, but to get the maximum nutritional value eat them raw! They can be steamed, used in stir-fry with other vegetables, tossed in salads, in sandwiches and wraps, blended in to juices or ground in to pastes for dips. There is so much you can do with them!

Follow me on Instagram @DocSarahVND to watch us grow our bioSnacky sprouts and then make a few recipes with them!

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