Broccoli sprouts are always on the go in my kitchen. As soon as the sprouts are ready to eat I start soaking seeds for another round of rinsing and draining. Not only are they fun and satisfactory to make, they’re economical too — 2.2lb of seeds has lasted months, and I average approximately 8 cups of fresh sprouts per week. Enjoy served over salad, with your main meal, or on their own.
Benefits of broccoli sprouts:
The powerful chemical in broccoli sprouts, sulforaphane, increases the production of antioxidant and detoxification proteins in the body.
Sulforaphane boosts the body’s ability to secrete antioxidant and detoxification chemicals for more than 72 hours. In comparison, these compounds that are found in vitamin C protects the body for approximately six hours after exposure to free radicals from chemicals.
High sulforaphane content protect the body from environmental pollution such as air pollution, pesticides, and heavy metals such as mercury.
Increases energy levels.
May help to prevent cancer and rejuvenates the immune system.
Broccoli sprouts contain benefits of broccoli times 20 – 50!
Prep time: 1 minute
Rinsing & draining: Once in the morning, once in the evening
Yields: 4 cups
4 tbsp. organic broccoli sprouting seeds, I use mumm’s sprouting seeds
Filtered water, cool in temperature
1. Obtain two sprouting jars. I use these jars (Biosnacky) which have an efficient lid for diagonal draining.
2. Place 2 tablespoons of broccoli sprout seeds into each jar and fill half full with water.
3. Allow the seeds to soak in a warm dark place for 2 – 8 hours.
4. Drain, unscrew lids, fill both jars with filtered water, screw the caps back on, swirl to rinse, and drain well.
5. Drain and rinse 2 – 3 times a day (morning and evening) for 3 – 4 days. Hook the angled sprouter jars onto a small glass baking pan and place them away from direct, hot sunlight. They sprout best in a spot that is neither too hot or too cold, and with moderate light. It is okay for them to receive mild direct sunlight exposure during the last day of sprouting.
6. The sprouts are done when they are a few centimetres long and as they appear to have green leaves.
7. Store in a mason jar with a breathable lid. I use this one. Enjoy!
I hope my post has given you insight today. If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Hayley Stobbs R.Ac, CNC
Segersten, Alissa, and Malterre, Tom. The Elimination Diet: Discover The Foods That Are Making You Sick And Tired – And Feel Better Fast. New York, NY: Grand Central Life & Style, 2015.