There are as many ways to use sprouted seeds as there are seeds to sprout. Choosing which seeds to purchase and sprout should be based on their quality and their intended use, whether salad or soup, raw or cooked.
SPROUTING SEED QUALITY
Choose from our wide variety of Organic Sprouting Seeds or follow these guidelines:
CHOOSING RAW SPROUTS FOR SALADS, SANDWICHES, DIPS
One of the major benefits of sprouts is that they contain enzymes. These enzymes, along with many of the other nutritional benefits of sprouts, are best maintained when eaten raw or uncooked.
Sprouts for Salads & Sandwiches
Salad sprouts are best suited for this category. These are the sprouts that are mixed into salads, stacked on sandwiches, and blended into raw dips and soups. The sprouts contained in this category include:
While salad sprouts are the most commonly-consumed raw sprouts, small amounts of sprouted grains and legumes can also be consumed raw in salads or other dishes prepared under 113°F.
Adding Sprouts to Dips
A great way to incorporate more of the goodness of sprouts is by adding them into a raw dip. Sprouted legumes can combine with salad sprouts and other seeds for a satisfying dip. Sprouting seeds for this purpose can include:
- Sprouted chickpeas
- Sprouted Lentils
- Sprouted sunflower seeds
- Salad sprouts
CHOOSING COOKED SPROUTS FOR SOUPS, STIR-FRY, BREADS
Organic Sprouting Seed Mix
Many cooked dishes can be topped with raw salad sprouts, as mentioned above, or lighter sprouted legumes such as lentils or mung beans. Other cooked dishes can be prepared using sprouted grains or legumes.
Adding Sprouts to Soups
Soups can be made from sprouted grains and legumes, such as:
Sprouts in Stir-fry Dishes
Stir-fry is a great medium for sprouted lentils and the ubiquitous bean sprout which is sprouted Mung Bean. These sprouts can be incorporated with other vegetables or proteins and fried quickly to maintain the crunch of the sprout.
Try mung bean sprouts in Bean Sprout Stir-Fry with Ginger and Scallions.
Sprouted Grain Bread
Finally, sprouted grains are perfectly suited for sprouted grain breads. While the most obvious choices are sprouted wheat, rye, or barley, sprouted legumes such as lentils and beans can also be added to bread dough in small quantities.