Sprouts – Sweet & Savory (Green Lentils, Alfalfa, Broccoli, Radish, & Mung Bean)

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These sprouts are a perfectly balanced blend of sweet, spicy, and savory. Fresh and crunchy sweetness is the predominant flavor profile from the alfalfa and mung, taming the sometimes overwhelming spice of radish which comes in late on the palate. The aromatic, yet pungent addition of broccoli and green lentil helps add a touch of savory to help marry the contrasting sweet and spicy highlights. Exterior seed shells soften and become chewable during sprouting. These are great as a delicious crunch for salads, sandwiches, and finger foods. Check out the many benefits of sprouts in this article.
Why You Should Be Growing and Eating Sprouts In a Jar

Equipment

Ingredients

  • 2 tablespoons Sprouting Seeds: 5-Part Mix – Green Lentils, Alfalfa, Broccoli, Radish and Mung Beans
  • Water spring or filtered with minerals

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Instructions

  • Use a clean glass quart jar.
  • Add two tablespoons of the 5-Part Salad Seed Mix and fill the mason jar with two cups of water. Two tablespoons of these seeds will grow into over 2-3 cups of sprouts.
  • Screw on the sprouting lid to the jar. Soak the seeds for 4-6 hours at room temperature.
  • Strain off the water through the sprouting lid. Rinse the seeds with water and drain again.
  • Place the jar away from sunlight upside down at an angle. I use a small bowl.
  • Continue to rinse and drain the seeds with water 2-3 times a day. The whole process will take 5-7 days.
  • Most sprouts grow to an inch and they will start to turn green. Sprouts are at their best when they’re still on the relatively small side and just starting to turn green.
  • Add a lid to the top of the jar and store it in the refrigerator. Eat within a week for the best nutrients and taste.