Have you ever heard of sprouts?
A sprout is a young growth, or shoot, from a seed. The taste and texture of sprouts vary depending on the bean. With only a few exceptions, all bean sprouts contain the same basic nutrients but not the same amounts.
All types of bean sprouts are excellent sources of nutrition.
Add sprouts to almost anything:
- Add to tossed salads
- Use in coleslaw (cabbage, clover, radish)
- Try in potato salad (mung bean, lentil)
- Try in wraps and roll-ups (alfalfa, sunflower, radish)
- Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
- Blend into fruit shakes or juices (cabbage, mung bean, lentil)
- Blend with vegetable juices (cabbage, mung bean, lentil)
- Replace celery in sandwich spreads (lentil, radish)
- Mix with soft cheeses for a dip (mung bean, radish)
- Grind up and use in sandwich spreads (lentil, radish)
- Top grilled cheese sandwiches after grilling (alfalfa, clover)
- Stir into soups or stews when serving (mung bean, lentil)
- Mix into pancake or waffle batter (buckwheat)
- Eat them fresh and uncooked in a sprout salad (salad mixes)
- Top omelet or scrambled eggs (alfalfa, clover, radish)
- Combine in rice dishes (fenugreek, lentil, mung bean)
- Add to sushi (radish, sunflower)
- Saute with onions (mung bean, clover, radish)
- Puree with peas or beans (mung bean, lentil)
- Add to baked beans (lentils)
- Steam and serve with butter (mung bean, lentil)
- Use in sandwiches instead of lettuce (alfalfa, clover, radish)
