There’s nothing more satisfying than a DIY job. Lately, we’ve been sprouting our own alfalfa seeds, and it’s amazing to watch them turn from seeds to sprouts in front of our eyes. It’s easy, too - we’ll show you how!
Before we do that (and because we can’t resist), let’s talk about the health benefits of alfalfa. The stringy sprout is a nutrient powerhouse, and packed with protein, calcium, carotene, iron, magnesium, chlorophyll, potassium, zinc and fibre, as well as vitamins A, B2, B3, C and D. Pretty impressive, right?
Along with packing a nutritional punch, alfalfa sprouts add texture, flavour and crunch to just about any dish. Here are just some of the ways you can use alfalfa sprouts:
Throw in some greens, grated veggies and a source of protein, and you’re set for lunch!
Wait until the stir-fry is just about done before doing so – if you cook the sprouts for more than 30 seconds, they’ll start to wilt.
The same rule applies here – cook the dish completely, and then reduce the heat to simmer before tossing in the sprouts.
Aim to create the most colourful rice paper rolls possible, with the help of alfalfa sprouts, sliced carrots, cucumber, corn and tuna or shredded chicken. Wrap the mix in individual rice papers and steam.
Finish off your pizza with a sprinkling of sprouts.
If you like your sprouts extra crunchy, spread them over a tray and place them in the over for two minutes. Take them out when golden, and toss into your salads and roast veggies.
How do you like to eat alfalfa? Have you tried sprouting your own seeds before? Let us know in the comments below!