My Sprout Adventure + Breakfast Ideas (WFPB, vegan)

 

After listening to The Exam Room podcast featuring Dr. Will Bulsiewicz, gastorentorologist and author of Fiber Fueled (affiliate link), who throws broccoli sprouts into his green smoothie in the morning, I was motivated to try growing them for myself.  Success on 1st try!  It was really simple with so many tutorials online.  I chose broccoli sprouts because of the health benefits of sulphoraphane.  I'm kind of kicking myself for not doing this years ago!  So much more affordable than the grocery store and so easy.  These are the jars I used (affiliate link) which made things so much easier. 

+ Soak sprout seeds overnight in water in dark place (I used 2 Tbsp + 1/4 cup water)

+ Move to light area once starting to sprout

+ Rinse and drain each day for 6-7 days until harvest

+ Refrigerate after harvesting (removing hull is optional) 

I plan on making a new batch each week as we use these in salads, sandwiches and smoothies.  I put some in a Cauliflower Alfredo Linguini recipe from The How Not to Diet cookbook (pg. 71).  A delicious recipe where I subbed out the asparagus (very expensive in the store right now) for roasted broccoli (on sale!). Everyone loved it!  I also love them on my morning english muffin which consists of a toasted Ezekiel English Muffin, smear of avocado, a touch of everything bagel seasoning, capers, sprouts, a few smashed garbanzo beans, topped with pickled red onion.  Deliciousness!  This plus my small bowl of steel cut oatmeal loaded with blueberries and a sprinkling of chopped walnuts makes for a large breakfast that is incredibly satisfying preloading my day with some amazing antioxidant powered foods.  (My kids put in 1/2 tablespoon of dairy free mini chocolate chips to their oatmeal.)

Does this sound overwhelming for breakfast in your home?  Get as much ready the night before so it comes together easily in the morning.  For example, we make our oatmeal the night before in an Instant Pot.  2 cups water, 2 cups plant milk, 1 cup steel cut oats, 1 tsp cinnamon, 1 tsp vanilla with a 7 hour delay, 1 min manual setting with natural release.  Just stir and serve in the morning.  For the english muffin, make your pickled red onions a day before and verify you have a softened avocado ready to go. (I buy several avocados at a time.  It's ok if they are hard.  Leave them on your counter until they soften up and then place them in the fridge.  That will slow down the ripening process so they last longer.) 

Affiliate Links:  (every little bit helps!)  

Fiber Fueled: https://amzn.to/3R1l4FF

Sprouting jars: https://amzn.to/3QYZ5yR

Sprouting seeds: https://amzn.to/3JdCmNX

How Not to Diet Cookbook: https://amzn.to/3kDYR4p

Instant Pot Duo: https://amzn.to/3ZZ3o1e

For more: www.feelplantiful.com

***Update: I find rinsing sprouts 2x per day is very helpful in getting more sprouts, especially in the dry climate I live in.  Also, a staggered jar start (start a new jar every 4 days) with more sprouts (approx. 3 Tbsp) is better for our family of 5.  When refrigerating use the mesh sprouting lids to keep sprouts fresh.  A sealed lid will lead to issues.