What if some of the most powerful foods are the ones you can grow right on your kitchen counter?

Here we have broccoli “sprouts,” which I grew from tiny broccoli seeds. But do not let their size fool you. Sprouting is a fascinating way to bring fresh, living food into your kitchen—and it doesn’t require a garden, fancy equipment, or a green thumb.

When a recent lettuce recall was announced, my mind wandered back to when I first started sprouting and introduced it to my children.

Leafy greens are part of my daily food regimen, so finding an alternate was an automatic thought for me.

I purchase sprouts and microgreens, mostly, from local farmers, who carry a wonderful variety. But since I keep mason jars on hand, I purchased some broccoli seeds, familiarized myself with the process, I was off and running! My five day harvest = a quart of broccoli sprouts from 2 tablespoons of seeds. Sprouts are nutrient dense ~ used in smoothies, on wraps & much more 🌟

HOW I SPROUT BROCCOLI SEEDS Soak~ Rinse~Drain~Sprout~ Harvest 1. SOAK seeds in water; by package directions 2. RINSE & DRAIN thoroughly 3. REST jar at an angle; for drainage; out of sunlight 4. REPEAT rinsing & thorough draining 2x daily 5. HARVEST day 4-5~ rinse and set in sun to green 6. Gently rinse in large bowl, dark seeds will rise to the top, rinse & drain. Wrap and gently squeeze out water. I lay out to dry and then cover and refigerate in glass container.

Disclaimer: Because sprouts are grown in warm, moist conditions, cleanliness is especially important. TIP: Always start with seeds specifically labeled for sprouting and use clean equipment and hands throughout the process.

That’s it ~ a little seed~ a little water ~ a little patience and a TREMENDOUS RETURN 🌱 🌱

Until next time ~ To Your Healthy Journey, Ms. Bev

The Organize Eating Cookbook @ https://organizeeating.com/organize-eating-book/