Five Sprouts

[Guest guest]

Five sprouts that are excellent in salads:

1. Fenugreek sprouts (super easy to grow, and very tasty)

2. Red clover sprouts (they turn bright green when fully sunned)

3. Alfalfa sprouts

4. Broccoli sprouts

5. Purple cabbage sprouts

The fenugreek sprout can be grown " sunned " or " unsunned. "

The sunned version turns the tips dark green and contains more

chlorophyll and presumably other nutritive substances. Mark

Braunstein, the author of a very good book on sprouting titled

Sprout Garden, discusses the option of keeping the fenugreek sprouts

out of the sun, for superior taste(fenegreek sprouts can be slightly

bitter, but I still enjoy their taste sunned and dark green).

Broccoli seeds and purple cabbage seeds are more expensive than the

other three, but I purchased one kilogram of each from Mumm's over a

year ago, and still have plenty left. Broccoli sprouts and purple

cabbage sprouts are exceptionally nutritious, and contain anti-cancer

compounds in far greater amounts than regular broccoli and red

cabbage.

You can combine all five into a " sprout salad. "

However, I prefer to mix them in with other vegetables (mainly leafy

vegetables) to create a super nutritious salad, which I eat as my

lunch every day.

Here's an example of a super nutritious salad, which might be useful

to beginners to help formulate menus:

1. Any or all of the five sprouts listed above

2. Romaine and red leaf lettuces

3. Raw spinach

4. Spring Mix (a popular mix of many baby leafy vegetables)

5. Red and green cabbage, especially when the weather is cooler, when

they taste very good raw.

6. Red, orange and yellow bell peppers

7. Raw celery hearts, with all the leaves

I use pure tomato paste as the " dressing, " which is super delicious

with these vegetables.

rjb112@...

Bob Bessen