Eat Your Own Greens
Published: Wed, 03/18/15
Spring is here and with it comes an abundance of fresh spring greens. Although your local CSA or store may be able to supply you with an abundance of fresh greens why not consider growing your own? Growing your own is not only economical and empowering, but it also allows you the freedom to grow what you want, in the quantities you need, without the risk of chemicals and pesticides. Furthermore you’ll have them when you need them and for a very minimal cost! Aside from the aforementioned list, sprouts, micro-greens and grasses are inexpensive to grow, provide the most nutritious, nutrient dense, alkaline greens in the quickest amount of time. Depending on the seed, grain or legume, you can have edible sprouts in 2-5 days. If you so desire, you can let your sprouts get bigger and at that point you will have micro greens…just think mini salad greens bursting with nutrition, enzymes, life and light.
Most often when growing sprouts such as alfalfa, clover, broccoli, lentils, beans and grains it is not necessary to use soil.
Here are a few sprout statistics. Sprouts have more nutritional value than their fully grown counterparts. Broccoli sprouts contain 20-50 times more nutrition than a mature broccoli plant, so you get as much nutrition in 1 ounce of broccoli sprouts as you would if you ate 3 pounds of fully grown broccoli! Alfalfa sprouts contain 3.8% protein and sunflower sprouts contain 4.0% protein. Mineral content also increases during the germination process in sprouting. The potassium content of alfalfa sprouts is 870 mg, while Boston lettuce has 246 mg. Alfalfa has 210 mg of calcium and spinach has 2.6 mg. Sprouts are loaded with vitamins A, B, C, E, K, chlorophyll, iron, calcium and multiple minerals.
If you are looking for an inexpensive, organic and super fresh way to add chlorophyll, enzymes, minerals, vitamins and live food to your dinner plate, smoothie, juice or salad, sprouts might be something to consider. Dr. Christopher often spoke of, “eating under your own fig tree”…sprouting definitely falls under this teaching!
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Quinoa Sprout Salad
3 cups sprouted quinoa or cooked quinoa
1 diced avocado
1 red pepper chopped into bite size pieces
1 cup sprouts: adzuki,mung beans, lentils, peas, garbanzo
Mix together and add the following dressing:
1/4 c. extra virgin olive oil
¼ c. apple, lemon or lime juice
1/4 tsp. salt
1/4 tsp. honey
2-3 tsp. of your favorite Italian herb mix
Mix into the salad until it is coated. Enjoy as is or atop a green salad!
Recipe by Tonya Judd
Printable Version: http://www.herballegacy.com/
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