organic baby food 22 | beauty supplements 24 | natural lip balms 28 fresh BY JENNA BLUMENFELD | PHOTO BY JOE LAVINE


Sprout time


Varieties Almost any legume, grain, or seed—such as barley, chickpeas, quinoa, and buckwheat—can be sprouted. Each type of seed produces a unique sprout. For example, alfalfa sprouts are thin and delicate, with moss-green leaves, and contain 13 percent of your daily vitamin K needs in 1 cup. Mung bean sprouts have plump, silvery shoots—and 1 cup is only 31 calories.


Make your own Pour ¼–½ cup of a single type of seed, grain, or legume into a widemouthed mason jar (the amount needed depends on variety). Cover completely with water and let soak overnight. Drain, rinse, and secure cheesecloth over your jar (air circulation reduces mold risk). Place the jar on its side over a sink to drain. Rinse two or three times per day until roots appear. Use immediately, or cover and refrigerate for up to a week; drain and rinse daily to discourage spoilage.


Creative uses Eat sprouts solo for a refreshing and revitalizing boost, or mix a handful into salads. Tuck into sandwiches and top with creamy avocado slices. For a nutritious and satiating add-in, cook sprouts during the last 30 seconds of tofu and veggie stir-fries, or fold into omelets.


SPROUTED SNACKS Brad’s Raw Beet Chips


Food for Life Ezekiel 4:9 Sprouted Grain Bread


TruRoots Accents Sprouted Lentil Trio


Way Better Snacks Simply Sweet Potato Tortilla Chips


Sprouts are taking root in foods such as breads, chips, trail mix, and energy bars. As germination occurs, enzymatic activity in the seed breaks down long-chain proteins and carbohydrates into simpler molecules, making nutrients more bioavailable and easier to digest than those in regular cooked beans or grains.


september 2012 | deliciousliving 21


FOOD STYLIST: BETH HAWKINS, STYLIST: MACKENZIE WILLBANKS


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