In Season: Sprouts

Eating sprouts doesn’t necessarily mean eating Brussels, mung bean, or alfalfa sprouts. It can also refer to sprouting, the practice of germinating seeds to be eaten raw or cooked.

Sprouts are a good way to have fresh vegetables, especially during the colder winter months. They also provide 100 times more enzymes than fruits and vegetables, are the best locally grown food, are inexpensive, and give you increased fiber and vitamin content. Whether in a salad or an Asian dish, sprouts are the perfect addition to any meal. Make sure to learn the basic steps to sprouting before growing them yourself!

>>Gil’s Sprout Fried Rice

Combine one cup rice of your choice with 2/3 cup coconut milk or 1 1/3 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until rice is done. Heat a skillet or wok over high heat for one minute; add two tablespoons oil and heat until smoking. Toss in eight to 16 ounces sprouted beans and stir-fry for one to two minutes. Add rice, one tablespoon soy sauce, and 1/4 teaspoon sugar and continue to stir frying for two to three minutes. Remove from heat and eat. Recipe courtesy of

>>Sunshine Pocket

Steam one head of cauliflower until soft. Mash cauliflower in a bowl, and add 1/4 teaspoon dry mustard, 1/2 juiced lemon, 1/2 teaspoon curry powder, ½ teaspoon seasoned salt or powdered kelp, 1/4 teaspoon ground cardamom, and 1/3 cup mayonnaise or substitute of your choice. Chill well. Spread mix in whole wheat pita bread and add four ounces alfalfa sprouts, three grated carrots, and two sliced tomatoes. Recipe courtesy of

>>Tropical Beansprout Coleslaw

Combine five ounces of bean sprouts, one cup of chopped cabbage, 1/2 cup of seedless grapes cut in half, and 1/2 cup of freshly chopped pineapple in large bowl. In a small bowl, mix 1/2 cup plain non-fat yogurt, ½ cup reduced-calorie mayonnaise, one teaspoon mustard, and 1/2 teaspoon salt. Pour dressing over salad and toss lightly. Serve on salad greens. Recipe courtesy of