Which sprouts for food staples?

[Wordracr]

So far I like clover, alfalfa, sunflower greens, mung beans, and maybe a little peas and broccoli.

Other ones I've tried and don't want to eat much of include:
chickpea, adzuki, fava beans, lentils.

So what am I missing? Surely there has to more of an option out there. What tastes good enough to make a majority of your meal as that sprout? I'm cutting back on the amount of greens I buy and looking for replacements. Funny thing is, I have Brian Clement's book LifeForce and it mentions ALL these different types of sprouts - garlic, sweet potatoe, etc.. I'd like to hear from all of you what tastes good. I might try the sweet potatoe.

Does any store online have a variety sampler pack of numerous sprouting seeds so I can hit on all flavors with 1 shipping cost?

[rawrawks]

I love Steve Myerwitz(spell) aka "the sproutman" as he has bags of mixed salad ones.He has different kinds too. I just soak them and sprout them and eat...easy and yummmmmy!

[SnackMonster]

Hi Wordracr. Sproutpeople dot com has sampler packs of various leafies, bean, nuts, and grains. Many are already mixed packs so you might not be able to say, Hey, I love that single sprout, but you can get an idea of what types you'd like.

I don't know that I would personally want to make a meal out of primarily one sprout. I like a mix of types for a dish, like a salad of varied leafies with some sprouted peanuts and mungs. Or a snack of sunflower seeds with chickpeas or green peas (all sprouted or soaked). I like a mix of sizes, textures, and foods.

Keep trying new sprouts as you find them! :)

[spicyfull]

I've never had Garlic Sprouts....sounds interesting.

[Wordracr]

So far I'm shocked that no one has mentioned more "common" sprouts. Is that really all there is - clover, alfalfa, bean, pea, sunflower? :|

[SnackMonster]

Ok, I can be more specific:

Chickpeas -- try them again in a salad or sauced, with 1/2" tails, chewy and satisfying
Radish sprouts -- best in a mix, they're hot/spicy/very flavorful
Soaked/sprouted peanuts -- chewy, slightly sweet, great in main dish as protein
Quinoa -- even a simple soak, without sprouting, nice crunch, delicate flavor
Wheat -- great with soaked oat groats and fruit for breakfast
Buckwheat groats (without hulls) -- also nice for breakfast, chewy, nutty
Sesame -- nutty flavor and slight crunch, great in salad or main dish
Mustard seed -- adds a bit of hot flavor
Arugula -- great tiny green, sharp distinct flavor

A lot of the "stronger" flavored leafies (onion, radish, mustard, etc.) would be too much on their own, so therefore I recommend a mixdown.

Does that help at all? One tends to get favorites over time and those get rotated through the recipe file most. For example, I can't really love lentils no matter how many times and varieties I try, so I just use them occasionally in mixes.

[streetsurfer]

Amaranth is another, similar to quinoa.