Which sprouts for food staples?
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?
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!
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! :)
I've never had Garlic Sprouts....sounds interesting.
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So far I'm shocked that no one has mentioned more "common" sprouts. Is that really all there is - clover, alfalfa, bean, pea, sunflower? :|
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.
Amaranth is another, similar to quinoa.
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