Pure Ella

healthy recipes - nutrition information - gluten free recipes - gluten free living - vegan recipes - egg free recipes - dairy free recipes - wheat free recipes - healthy diet - weightloss - healing through food - inspiration

sprouting goodness

by

Today was such a fabulous day with 18 degrees high in Mississauga – I was literally ‘tanning’ in khakis and a t-shirt – no not a bathing suit YET! I loved it – I loved the healing power of the sun on my face and eyes – I felt GREAT.

With the spring in the air, and we start to garden and grow seeds and seedlings – I thought this would be a good time to post my SPROUTING babies that I recently did. I’ve been sprouting for just a few months now but once you start there is NO stopping!!! It’s easy, you can do it year round, and below I will have some nutritional info on the GOODNESS they have.

IMG_5161 sprouting seeds fenugreek flax cress

It’s very easy and inexpensive to get amazing NUTRITION from these tiny things. There are tons of seeds you can sprout, look here for a list. My favourite are Fenugreek and Cress (the Flax is something new I tried, and as you’ll notice by it not being in later photos – this was not the way to sprout them. It was my first time doing them and I’ll still try a different method and let you know how it goes). Fenugreek is attributed with being a blood cleanser diaphoretic and a lymphatic cleanser. (for my MG friends this is what will truly HELP you.) Cress have an abundant source of vitamins and minerals and contain iodine, phosphorous, sulphur and iron. Regular consumption of these sprouts has been attributed with brightening the eyes as well. It is also a remedy to cleanse the blood. Cress has a peppery flavour which contributes to it being delicious in sandwiches and salads.

1 day after being soaked all day, now well drained

1 day after being soaked all day, now well drained

I started by taking a pickling jar, placing cotton gauze on top and securing with the rim of the pickling jar only. Add the seeds in, you can rinse them the first time, leave them soaking in water the first day. Next day, drain them well and continue rinsing and draining well each day. They are ready to eat on probably the 5th day. But will be best at 2 weeks, and will peak at 2 1/2 weeks – you should finish them by the 3 week though as freshness is the key. You need to watch for signs of mould as well and discard them if you see that. If they’re rinsed well and drained properly you will not have any problems. Keep by a window but not in direct sunlight. Enjoy them on salads, sandwiches, sprinkled on sides… or just eat on their own.

2 1/2 weeks old Fenugreek sprouts.

2 1/2 weeks old Fenugreek sprouts.

Sprouts are rich in Vitamins A, B, C, calcium, protein, they are easy on the digestive system. My family has learned to love them on everything – almost – and recently they have become conversation pieces as I tell my friends about how great they are. I’ve talked them into it – so I think you will try too…

2 week old Cress sprouts. these sprout best in a cup on a soaked cotton.

2 week old Cress sprouts. these sprout best in a cup on a soaked cotton.

Comments

  2. Your blog is fantastic! You are so very talented. I love the pictures of your little Gaby too.

    I’m wondering where you are getting your materials for sprouting… like where do you buy the fenugreek seeds? How about flax oil? Can it be found in a supermarket or do you need to go to a specialty store?

  3. You can get funugreek seeds either in an organic food store or a health food store but you will be paying a higher price at these places. Your best bet is to go to an Indian grocery store, as this spice is very common in Indian cuisine, and get a bag for less than $2. Also you don’t even need a pickling jar – just use an elastic band to hold the gauze in place.

  5. Vitamin B12 has been proven to reduce the risk of both heart attacks and stroke. There are many reasons besides this, though, why B12 is such an important vitamin to include in your daily diet regimen to help maintain overall good health, vitamin plays an important rols in our daily life.

  14. I usually don’t commonly post on many blogs, however I just has to say thank you… keep up the amazing work.

  16. thank you for writing this article. god bless you and your family. p.s fantastic website youv’e done a wonderful job in creating a informative website on subject such as these !

  17. Hi there Ella,

    Do you have any tips on sprouting legumes? Same method as the seeds?

    Thanks!

Trackbacks

  4. […] red onion, tomato (diced into small chunks), half a hard boiled egg, topped with fenugreek sprouts (see how I make them) Dressing: olive oil, balsamic vinigrette, squeeze of lemon, sea salt, pepper, fresh herbs like […]