Have you ever eaten broccoli sprouts?
In general, any sprouted veggie is an amazing powerhouse of nutrition, but lately broccoli sprouts is my sprout of choice!
So what are sprouts? As the name suggests, they are the sprout of a seed. So technically, if you were to continue to let the sprout grow you would eventually have a head of broccoli.
The idea behind "sprouting" seeds is to maximize nutritional benefits. Sprouts are said to be full of minerals, vitamins and antioxidants.
In particular, broccoli sprouts are super concentrated in Vitamin C. Also, broccoli sprouts have sulforaphane, an anti-cancer phytonutrient and are very healing for stomach wall and lining (source).
I am fortunate to be able to buy my sprouts from Greens of Haligonia (check out their Twitter and Facebook Page)- urban farmers in my fine city of Halifax, Nova Scotia who are doing a kick-ass job at creating beautiful, organic sprouts.
The problem is (which isn't really a problem!), whenever I buy them,
I always seem to struggle with eating them all up (you can cram a lot of sprouts in a box).
So, I wanted to create something that used as many sprouts as possible. And so, this Broccoli Sprout Salad Recipe was born.
This Wiki-How Article gives a beautiful visual of how to make your own broccoli sprouts, if you are so inclined.
And as always, here's a great little diddy to play/sing/dance to as you whip this salad up: