Green Food

Sprouts…the living green food

Want to feed your kids the best green food? Sprouts are the most overlooked food group… yet their nutritional profile is amazing.


    1. They are still growing. A California study showed that even the healthiest vegetables and especially green food can lose up to 50% of their nutrients 3 hours after they are picked! In addition, they lose nutrients every time they come in contact with metal (including your knife blade).

Sprouts are never “harvested”, they are growing as they enter your mouth. They even grow in the refrigerator!

    1. You get the best bang for your buck. When eating highly nutritious green food, the bills add up. Sprouts are such a cheap food because you can easily make your own. A few cents for seeds gives you a big nutritional return.


    1. Sprouts are more “biologically efficient”, that means less food is required because the nutrients go directly to the blood and cells!


    1. They are a complete food source, containing live minerals, vitamins, proteins and enzymes. They also contain chlorophyll (a protein that can help with anemia).


    1. The developing seed has the highest concentration of enzymes at this stage. Sprouts may have 43 timesthe amount of enzymes found in regular raw foods! Enzymes regenerate your bloodstream and reverse aging.


Deva enjoying her first sprouts.
    1. Vitamin content can increase five-fold when seeds are sprouted! Dry seeds, grains, and legumes only contain vitamin C when sprouted.


    1. You can grow them all year round in your kitchen, in any climate. Sprouts grow on any budget (all they need is a little love!), and they don’t take up much space at all.


  1. You can sprout just about anything. Pretty much any organic seed, whole grain or legume can be sprouted and eaten raw!

Sprouts are truly a healing food. Even though they can look like little bugs with their tails, the fresh crunch of sprouts makes up for it.

It’s not complicated to make sprouts, all they require is water! I recommend them as a staple in any diet.


    1. Soak the seeds in three times the amount of water for at least 12 hours. They should expand in size and soften up. Bigger seeds may take longer, so do 24 hours to be sure.


    1. Drain the seeds and pour them into a sprouting bag. If you don’t have a bag, pour the seeds into a jar covered with cheesecloth and tip it at an angle so they get air. Or cut a big square of cheesecloth and bundle the seeds inside by gathering the corners and tying with a rubber band. Alternatively, you can lay them on a big plate or tray – they will just be harder to rinse.


  1. Rinse the sprouts twice a day. After a few days they will be sprouted. Be patient, as some seeds take longer than others.

Tip: If you are committed to growing lots of your own sprouts year round, get a sprouter. It takes all the work out of it, and produces higher yields.

I encourage a lot of experimentation! Here are some yummy things to sprout:

  • Sunflower
  • Alfalfa
  • Radish
  • Lentils
  • Mung beans
  • Chickpeas
  • Quinoa
  • Buckwheat
  • Oat groats
  • Wild rice
  • Wheat berries
  • Spelt
  • Kamut

Have fun with your sprouted green food! You can sprinkle sprouts onto some potting soil in a tray and grow little gardens.

Making semi-sprouted “gels”:

Chia and flax seeds are potent super foods, but trying to sprout them regularly can be a slippery mess.

Soak them in 3 times the amount of water overnight, and they will turn into a “gel”. The gel is yummy on its own: mixed with raw honey and eaten like a breakfast cereal. Also use it in recipes or blend with almond milk.