EAT SPROUTS!

A great source for a sprouting seeds and mixtures is found at Azure Standard’s website.

1. Stir fry mung bean sprouts in sesame oil with mushrooms, scallions, grated ginger and soy sauce – or any of your favorite stir-fry ingredients.
2.  Save the water the sprouts initially soaked in for a nutritious soup base to mix with fruit juices or for watering house plants.
3.  Make a wonderful sandwich with peanut butter and alfalfa sprouts.
4.  Replace wild rice with rye sprouts in soups and rice combinations.
5.  Chopped raw lentil sprouts give a peppery taste to cream cheese for a cocktail spread.
6.  Combine raw mung bean sprouts with raisins, apple and tomato slices, avocado and cucumber chunks toss with a salad dressing.
7.  Wheat sprouts, bananas, wheat germ, honey and milk blended make a quick high energy drink
8.  Add alfalfa sprouts to scrambled eggs just before serving.
9.  Chopped meats stretch further if you add fresh soybean sprouts; and it really tastes even better with them added! Stir fresh pea sprouts into a canned tomato soup for extra vitamins and flavor. The kids will never know they had their veggies.
10. Mix tuna-fish with fresh sprouts, sliced apples, chopped mushrooms, lemon juice, salt and pepper for an exciting low-cal lunch.
11. Keep sprouts on hand and add them whenever you add herbs and spices to soups, main dishes and sauces. Sprouts make an attractive garnish.
12. You can always add sprouts to sandwiches instead of lettuce, and on top of a salad to pick it up with spicy flavors such as mustard, radish, or a spicy sprout mix. Have fun and experiment. The flavor in a sprout is concentrated, so use a small amount first, then add more.