Homemade Broccoli Sprouts


Eating local food has been a recent theme in my life. A few weeks ago, I purchased the amazing book Six Seasons, by Joshua McFadden, which is all about eating local foods at their peak nutrition. After reading through it in it’s entirety (yes, it sounds weird to do this with a cookbook, but the way Joshua describes food is so inspiring) I was motivated to find as much local and in-season produce as possible. Enter Agricultural Connections. Here in Central Oregon, we are blessed to have a huge group of like-minded farmers and eaters. Agricultural Connections brings the two together by putting together year-long, weekly local and seasonal produce boxes.

Before receiving my first produce box from Agricultural Connections, I went on a trip to Maui to visit my family. While on Maui, my mom had the idea of visiting a coconut farm. The coconut farm we went to, owned by Ryan from Coconut Information, is a working farm with tons of fruits, vegetables and a sweet outdoor kitchen. We were told how coconuts can be used in pretty much every stage of their life, and how to use them. We extracted coconut water, made coconut noodles and coconut milk, and learned how to turn the excess pulp into usable flour. I was also enlightened to the sprouted coconut, which can be planted to grow a coconut tree or cracked open to reveal its delicious, cotton-candy-like interior. We also found out that a coconut tree produces a new rack of coconuts every moon cycle, or once a month. What an amazing local food resource for those in tropical climates!

Eating local is better for you and the environment. Local food can be picked at its prime, instead of early, which ensures that the food contains it’s maximum possible amount of nutrients. Local food also doesn’t have to travel far to get to your plate, which is good for the environment and, again, ensures that your food doesn’t lose nutrients due to long transport times.

Eating local and in-season can definitely be a challenge, depending on where you live. If you don’t have access to local farmers, or room to grow produce at your home, it can be nearly impossible. This is why I have found such a love for sprouts. Sprouts are insanely nutritious and you can grow them easily right in your own home! They don’t take up any more room than a coffee mug, and all you need to grow them is a mason jar, a sprouting lid, seeds, water and a dark cabinet. Sprouts are a great way to eat homegrown greens every day, all year long.

Broccoli sprouts are full of nutrition and have a high concentration of the beneficial molecule sulphoraphane. They are delicious and can be eaten by themselves or put in soups and salads!

Easy healthy Homemade Broccoli SproutsEasy healthy Homemade Broccoli Sprouts

Homemade Broccoli Sprouts

Course Side Dish
Prep Time 4 days 8 hours
Total Time 4 days 8 hours
Servings 8

Ingredients

  • 2 Tablespoons Broccoli Sprouts
  • Water

Instructions

You will need:

  1. A 16oz mason jar
  2. A sprouting lid
  3. A bowl
  4. A dark place to keep your growing sprouts

Instructions

  1. Put your seeds in a mason jar, fill with water, and top with the sprouting lid.
  2. Let your seeds soak on your kitchen counter overnight or for 8 hours.
  3. With the sprouting lid on, pour the water out of the mason jar.
  4. With the lid still on, add new water to the seeds and rinse them well by swirling the water and seeds around in the jar.
  5. With the lid on, drain out the water, put the jar upside down (at an angle, so water can drain out) in a bowl.
  6. Place in a dark area (a kitchen cupboard works great).
  7. Repeat steps 3-6 twice a day (I do this when I get up in the morning and around dinner time) for about 4-6 days. You’ll want to see that most of the seeds have sprouted.
  8. Once most of your seeds have sprouted, put them on the counter, where they can get some sunlight, for a day. This will make the sprouts go from a yellowish color to a bright green.
  9. Store your sprouts in the refrigerator. Mine last for about a week!

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