LOCALadk Magazine

57 Winter 2016 LOCALadk Magazine Even with the best greenhouse system in place, there simply isn't enough natural sunlight in an Adirondack winter to grow fresh salad greens. But that doesn't mean you have to purchase them from California, or go without. Sprouting beans, grains, and seeds is a great way to grow a burst of tender green vegetables in your kitchen. My earliest memories of independent food preparation are of seed sprouting. As a young child, I would carefully measure a tea- spoon of alfalfa seeds and pour them into a Mason jar with water. My daily household chore was to rinse and drain the seeds and re- turn them to the top shelf of the lazy Susan to continue sprouting. It was exciting to anticipate this seemingly magical growth each day. On day five, I would move the jar to the kitchen windowsill and observe the sun radiating its light, causing the white sprouts to turn a vibrant green. My favorite way to eat these tender, crunchy tendrils was on my mother's homemade whole wheat bread with peanut butter and banana slices. It wasn't until I got teased in elementary school for my weird food that I became acutely aware that this was not the normal bag lunch of the 80s. I'm happy to say, no lasting trauma occurred, and I still enjoy sprouts today. Sprouted seeds are more easily digested than the seeds themselves. When the sprouting process begins, the seed releases its stored nutrients, making them more bioavailable to our bodies. Starches are converted to protein, a building block of all growth processes, and vitamin and mineral content increases, especially Vitamin C and B vitamins. Enzymes are activated, which enhance the ease of digestion and increase nutrient absorption. The burst of green from sun-kissed sprouts provides us with necessary chlorophyll, which is rich in magnesium, potassium, and other vital nutrients. Magnesium helps keep us relaxed and supports our mood, energy levels, and overall feeling of well being. Broccoli sprouts contain high amounts of cancer-preventing sulforaphane. Just one ounce of broccoli sprouts provides more of this vital compound than 2 pounds of broccoli. Sprouts support and detoxify our liver, kidneys, large intestine, spleen and stomach, and help tonify our blood. They are considered a cooling food: large consumption in winter can cool our bodies too much and make us more prone to illness. But regular consumption of small amounts of sprouts in winter can be just the thing we need to satisfy our green veggie craving and prevent the winter blues. Winter Warming Tomato Curry with Sprouted Beans By Wynde Kate Reese & Tammy Loewy Photos by Jessica Chevalier

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