Looking to level-up your nutrition without breaking the bank? There is virtually no better way to do so than incorporating home grown sprouts into your diet. Better yet, sprouts couldn't be simpler to grow. All you need is a mason jar, cheesecloth, sprouting seeds, and some water.

How can you get started growing sprouts yourself at home?

To grow sprouts at home in a jar you'll need:

• a mason jar (pint sized or larger)
• 1-2 tablespoons of sprouting seeds (such as broccoli, mung beans, lentils, radish, or peas) 
• a piece of cheescloth large enough to cover the mouth of the jar
• warm water

Steps

1. Start by measuring 1-2 tablespoons of seeds into your mason jar. Cover seeds with approximately 2 inches of warm water (~100° F). Cover with a square of cheesecloth. Secure the cheesecloth to your jar using the lid band or a rubber band. Leave to sit overnight on the counter.
2. The next morning, tip the jar and drain the water. Rinse the seeds by adding more water to the jar and gently swishing them around and then thoroughly draining again. Do this twice making sure that after the 2nd rinse you allow the water to thoroughly drain from the jar so no excess moisture is preset.
3. Store on counter away from direct sunlight.
4. Repeat the rinsing/draining step twice daily until your sprouts are the desired size. Sprouts are generally most tasty when they are still quite small and just barely green.
5. Store your sprouts in a jar in the fridge. It's a good idea to put a small square of cloth or paper towel in the jar to absorb excess moisture. Sprouts should last 2-3 days in the fridge.

Serving Suggestions

Now that you know how to grow your own sprouts at home, let's look at the myriad of different ways to incorporate them into your diet. 

According to the International Sprout Grower's Association, here are just a handful of fantastic ways to enjoy sprouts:

• Add to tossed salads
• Use in coleslaw (cabbage, clover, radish)
• Try in potato salad (mung bean, lentil)
• Try in wraps and roll-ups (alfalfa, sunflower, radish)
• Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
• Blend into fruit shakes or juices (cabbage, mung bean, lentil)
• Blend with vegetable juices (cabbage, mung bean, lentil)
• Replace celery in sandwich spreads (lentil, radish)
• Mix with soft cheeses for a dip (mung bean, radish)
• Grind up and use in sandwich spreads (lentil, radish)
• Top grilled cheese sandwiches after grilling (alfalfa, clover)
• Stir into soups or stews when serving (mung bean, lentil)
• Mix into pancake or waffle batter (buckwheat)
• Eat them fresh and uncooked in a sprout salad (salad mixes)
• Top omelet or scrambled eggs (alfalfa, clover, radish)
• Combine in rice dishes (fenugreek, lentil, mung bean)
• Add to sushi (radish, sunflower)
• Saute with onions (mung bean, clover, radish)
• Puree with peas or beans (mung bean, lentil)
• Add to baked beans (lentil)
• Steam and serve with butter (mung bean, lentil)
• Use in sandwiches instead of lettuce (alfalfa, clover, radish)

We hope you'll give growing sprouts a try at home. Let us know in the comments if you do and what your favorites are!

Palmini Pad Thai Noodles

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Category

Mains

Servings

4

Prep Time

10

Cook Time

15

What is Palmini you ask? Palmini noodles are described as a low carb, plant-based pasta substitute made 100% from Hearts of Palm. 

What does Palmini taste like? Well, some describe it as having the consistency of pasta noodles (cooked al dente) but with a hint of a tart or lemony flavor. 

Pad Thai (a popular Thai noodle dish) is typically made with rice noodles and the sauce is often made with tamarind (which gives the sauce a bit of its signature tartness). In this recipe for Palmini Pad Thai the tamarind is omitted and the Palmini noodles take center stage to offer up a tiny bit of lemony tartness to complete the dish exquisitely.

P.S. It's also a fantastic vehicle for all those home grown bean sprouts!

Ingredients

• 2 tbsp olive oil

• 1 cup matchstick carrots

• 1 cup julienned red bell pepper 

• 1 cup sliced mushrooms 

• 1 tsp minced garlic 

• 1/2 tsp minced ginger 

• 1/3 cup torn fresh basil leaves

• 3 (15 oz) cans Palmini linguine noodles, drained 

• 1 cup bean sprouts 

• 1/2 cup chopped cilantro

• 1/3 cup chopped peanuts 

For Sauce

• 2 tbsp toasted sesame oil

• 3 tbsp coconut aminos 

• 2 tbsp lime juice 

• 1 tbsp coconut sugar 

Directions

1. Stir together ingredients for sauce in a small bowl. Set aside. 

2. Heat olive oil over medium heat in a large skillet. Add carrots, mushrooms and bell peppers. Sauté 5 minutes.

3. Add ginger and garlic and sauté 3 minutes longer. 

4. Stir in Palmini noodles, sauce and basil. Heat for 5 minutes.

5. Serve hot with lime wedges garnished with bean sprouts, chopped cilantro and chopped peanuts. 

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