Just over a year ago, I bought myself a seed sprouter. That seemingly simple sentence does not quite cover the ridiculous amount of hesitating I did before finally making this decision of the upmost importance (let’s be honest here). I had spent some time admiring the pretty sprouter online, but I was worried I would get tired of it once the novelty had worn off. I had already started decluttering my apartment at that point and I really didn’t feel like buying more stuff that would one day be forgotten in a corner, gathering dust and taking up space.
But I eventually took the plunge, and since then, not a week has passed without me making a new batch of sprouted seeds. It’s really fun watching them grow day after day. I am often reminded of “experiments” we used to do in science class in primary school, where our teacher would ask us to compare a plant left in the sun for a week with a plant banished to the back of the school supply cupboard.
Still, it took me a while to figure out what to do with all of those little green shoots. Surprisingly enough, there weren’t that many ideas on the seed packets themselves. In the beginning, the sprouts would sometimes go off before we got around to eating them… But in the end, I found lots of ways of adding the sprouted seeds to my everyday diet. And I’ve decided to share my ideas with you today!
If you haven’t bought a seed sprouter because you’re wondering what you’ll do with all of those sprouted seeds, I hope this article will help you out!
- In a salad: you can scatter an ordinary green salad with various sprouted seeds (mustard for a little heat, or alfalafa or cress for a milder taste). It’s better to add them just before serving so they don’t drown in salad dressing.
- In a burger, instead of lettuce
- On a bowl of soup: during the winter months, I make a big batch of seasonal vegetable soup virtually every week. I occasionally like to replace the croutons or grated cheese with toasted pumpkin seeds or a few fresh sprouts.
- On a plate of risotto, instead of parsley or chives
- With eggs benedict: I LOVE eggs benedict, but I think they could benefit from something light to counterbalance the hollandaise sauce. Sprouted seeds would be the perfect candidate!
- With a piece of good bread slathered with fresh goat’s cheese
- On some light appetizers: wash and peel a cucumber and slice it into thickish pieces, then top them with a small teaspoon of pâté, fresh cheese with herbs or any kind of dip you feel like. Add a few sprouts and you’re in business! I made a few plates of these you can see in this article.
- On a bowl of guacamole, hummus or muhammara. The sprouts are a welcome addition to these fairly heavy dips.
- On blinis with smoked salmon and sour cream.
- In a small pile in the middle of a pizza. It looks lovely and tastes great too!
What are your favourite ways of using sprouted seeds?