Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days”

Thanks for allowing the reblog Aristorganic. I had been meaning to do a similar post for some time but this does it for me and her photos are so much better than mine would ever be. A good post and check out her other post on growing vegetables from scraps, it’s great – as is her blog!!

aristonorganic

Super Sprouts

sprout orders

Some Commonly used Sprouts

Alfalfa Sprouts are one of the finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies have proved their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.

Lentil Sprouts are 26% protein. They can be cooked or eaten raw.

Onion Sprouts give distinct onion flavor without the tears and the waste! Onion sprouts are 20% protein and good source of vitamins A, C and D.
Mung Bean Sprouts are good source of protein, fibre and vitamin C. A 3 oz serving contains only 30 calories.

Fenugreek  used as spice in Indian food and a digestive aid. It is a very fragrant…

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10 thoughts on “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days”

  1. I live on alfalfa sprouts along with a mixture from the organic shop called ‘vitality mix’ – they grow constantly on my bench top and since my fridge decided to become a freezer, now stay there and keep growing until I finish them! [Not necessarily good I know, but what’s a poor girl to do?]

    Great reblog post Wendy, thanks.

    I keep meaning to tell you how great the nut and seed bread is – I now call it oatmeal bread. It seems to last forever – I kept the first one I made in the fridge for over a month I think, just having a slice now and then. Made another and gave it away, they ate it straight up and are now converts 🙂

    On Tuesday I made my latest oatmeal loaf mixture up. No sweetener as I find the dates are enough, added in grated lemon peel, halved the amount of walnuts and upped the seeds and oatmeal slightly – DELICIOUS!! Your recipe is the next best thing to sprouts and now my favourite bread substitute!

    I had a couple of slices of bread last week – and oh my god – almost instantaneous bloating, wind and general discomfort. It was ‘healthy’ bread too – so that was the final message for me.

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    • I am so pleased you like the bread 🙂 🙂 I found once I went off wheat the oats in this had the same effect so now stick to the quinoa one – it’s always different and I love it. The oat one is very ecconomical I felt so i was rapt to find the recipe. Gluten free breads are so expensive and not nearly seedy or wholesome enough for me, I like a dense bread.

      Love my sprouts too and I get possibly the same mixture from our Simpli Foods shop.

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  2. I used to buy alfalfa sprouts and eat them all the time, then there was a lot of news on how they could be dangerous and stopped. Maybe the key would be to grow my own. I will have to try this.

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    • They are so easy to grow and alot cheaper. I have a 3 tier plastic sprouter I bought for $2 secondhand years ago. Narf has an electric one she uses to sprouts her bean seeds to get an early start, I thought that was a fantastic idea.

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  3. I have an automatic sprouter and was all set up to eat sprouts for the rest of my life…turns out I don’t like them :(. I do like sunflower seed sprouts but you don’t sprout them in regular sprouters (they grow like wheatgrass) so I use my sprouter to sprout beans quickly for planting 😉

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