Daily Protective Spouts System Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
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My fresh sprout system will maximize your daily dose of both protective chlorophyll and detoxifying sulforaphane. Chlorophyll, also known as plant blood, is a powerful antioxidant that works synergistically with other sprout compounds, such as saponins and isoflavones, to oxygenate our blood and fight free radicals reducing cancer risk. I sprout calcium-rich alfalfa in sunlight to green it up and increase its chlorophyll content which is known to detoxify heavy metals and chemical toxins and to support the liver. I secretly sprout broccoli seeds in the dark to inhibit chlorophyll development and multiply the cancer-protective detoxifying sulforaphane. Both sprout varieties provide our phytochemical-loving, health-supportive, anti-inflammatory-producing digestive microbes with the plant fiber they require. Jerry enjoys fresh daily sprouts with everything and calls me his Sprout Wrangler. We both heartily agree that sprout management is worth five minutes of my day. The protective benefits of eating fresh sprouts are outstanding! One tiny sprouted seed contains all the protective phytochemicals and vitamins of the full-grown vegetable. This easy-to-follow sprouting guide will dramatically increase your daily antioxidant intake and support a healthy metabolism by adding crunchy sprouts to grain bowls, salads, and sandwiches. Sprouts are easy to grow; kids enjoy rinsing them and will remind you to put them on everything. Sprouts offer access to the most powerful organic vegetables that most wouldn’t purchase or consume regularly. When we sprout cruciferous vegetable seeds we can provide our bodies and resident microbes with a concentrated dose of cancer-protective sulforaphane, or green them up for a chlorophyll detox. My sprouts goal is to boost our protection by incorporating fun-to-grow, fresh, crunchy garnishes within the Protective Diet community. I suggest growing and eating sulforaphane-rich cruciferous sprouts as a daily functional food to support microplastic detoxification and eating chlorophyll-rich alfalfa to support our microbiome to prevent inflammatory and neurodegenerative disease. Start sprouting all-natural protective sprouts and boldly gain health independence with the Protective Diet community.
Equipment:
- Clean 22 ounce (1.5 pint) wide-mouth straight-sided jars
- Clean wide mouth stainless steel sprouting lids
- Clean dish rack, cooling rack and tray, or sprouting stands to keep jars on an angle and air flowing
Sprouting Seeds from True Leaf Market:
- Broccoli Sprouting Seeds-organic
- Alfalfa Sprouting Seeds-organic
Sprouting Seeds from Azure Standard:
- Broccoli Sprouting Seeds-organic
- Alfalfa Sprouting Seeds-organic
Directions:
- Read description, all Directions, Notes, and Watch PD-Ed Lesson #373 Daily Sprouts System: Featuring The 50/50 Salad Stuffed Potato Bowl
- Measure 1 heaping tablespoon of broccoli seeds or alfalfa seeds into the recommended 22-ounce straight-sided jar
- Cover seeds with water and soak for 24 hours (keep broccoli seeds in the dark to maximize sulforaphane)
- The next day close to the same time Rinse & Drain seeds
- Rinse them 2 times per day, preferably morning and night
- Angle jar and rest on rack for complete drainage and airflow between rinsing
- Repeat rinse and drain until tails are ¼ inch long (four to five days)
- Seeds contain all the nutrition they need to grow up to one week without external nutrition found in soil and sun, but early sprout consumption (once two little leaves develop) is recommended
Sunning for Optional Protective Chlorophyll Will Reduce Protective Sulforaphane ll:
- I grow broccoli sprouts in the dark to maximize sulforaphane and alfalfa sprouts in sunny daylight to maximize chlorophyll
- Place the jar of alfalfa near a bright window and watch them turn bright green from photosynthesis, producing detoxifying chlorophyll
- Consume once the leaves turn green
- Chlorophyll detoxifies the skin, eliminates body odor, is anti-inflammatory, and has proven detoxifying, anti-cancer and oxidative-stress-fighting benefits
Storing Sprouts:
- Refrigerate sprouts after they are thoroughly drained and dry in an open jar, bowl, or container that allows air to flow
- consume ASAP or within two days
Notes & Pro Tips:
- Rest jar at an angle to allow air to flow in and out of the jar through the sprout lid
- This allows excess water to drain and keeps seeds and sprouts fresh
- If your sprouting seeds are more than two years old, they may have a reduced germination rate
- If you have a cooler home or live at a high elevation, your sprouts may take a full week to grow
- If you live in a warm and humid area reduce the number of seeds per jar to improve airflow, increase rinses per day, and be sure your sprouts are angled for proper drainage and airflow on a rack to prevent rotten sprouts
- Cruciferous sprouts like broccoli will have a fresh broccoli odor and white root hairs
- White root hairs are normal; mold is not white
- I stock my pantry with a variety of sprouting seeds and lentils for vitamin-packed fresh winter food security (see the Protective Sprouts Recipe for sprout variety and their different sprouting methods)
Sprouts VS Microgreens:
- Sprouts are easier to digest than microgreens
- Sprouts are less bitter than microgreens
- Sprouts contain more sulforaphane than microgreens
- Sprouts are ready in four to seven days
- Sprouts do not require sunlight
- Sprouts have a longer shelf life than microgreens
- Microgreens require sunlight or grow lights
- Microgreens take seven to fourteen days
- Microgreens contain more fiber than sprouts
- Microgreens are grown in the sun, therefore, they contain more chlorophyll
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