01.19.20 Broccoli Sprouts

Alright, not exactly grown in the yard but these cuties are always growing in our kitchen cabinet. I often add them to a salad or make a little snack with some hummus and olives. I have far too much to say about how incredible they are for health, you’ll have to trust me or google the benefits of sulforaphane for yourself.

Here’s what I do:

  1. Add 4 TBS of broccoli seeds to a quart jar with sprouting lid and cover with filtered water.

  2. Store in a dark place.

  3. Every morning and night rinse with clean water and drain (twice). I store them upside down, on a small plate so that excess water drips out.

  4. After three days set them out to dry in well lit area. This will turn them from yellow to green.

  5. Sprouts are ready to eat or can be stored in a glass container in the fridge for 3-4 days.

  6. I always start a new batch right away to keep a constant supply.

Christine Foerster