Sunflower Sprouts Recipes Raw Sunflower Sprout Rice and Raw Sunflower Sprout Collard Green Wrap

Raw Fried Rice With Tomatoes, Avocados and Sunflower Sprouts

Raw Sunflower Sprout Rice

We hope you enjoy these two sprouts recipes we have compiled for today, the first one is Raw Sunflower Sprout Rice and the second dish is a Raw Sunflower Sprout Collard Green Wrap.

The first time I heard about raw fried rice was was from Chef and Dr. David Jubb in the movie Raw for Life – The Ultimate Encyclopedia of the Raw Food Lifestyle.  Amazing movie, we highly encourage you to watch it.  It is one of the best raw food movies out there and we’ve seen almost all of them.

This is his recipe from the movie modified slightly.


  • organic cauliflower
  • jicama root (water rich)
  • one small red onion
  • olive oil
  • lemon juice from half an organic lemon
  • a cup of  sunflower sprouts
  • parsley
  • one large tomato
  • one large avocado
  • sun dried sea salt

Cut the cauliflower and jimaca down and put it them into the food processor separately.  Don’t process them too much, especially the jimaca root, to let it have a nice crispness.  It should be fluffy and light. Place the cauliflower and jicama root “rice” into a large mixing bowl and top it off with lemon juice. You can also chop off some of the lemon peel into little pieces for zest. Chop up one small red onion and the tomato and place it into the bowl. Next chop the parsley into small bits and place into the bowl.  Add in the cup of sunflower sprouts.  Drizzle everything with olive oil and add a dash of sea salt to taste.  Finish off the recipe by adding sliced avocado and voila!  You’re done.

Add Whatever You Want Inside

Add Whatever You Want Inside

Raw Sunflower Sprout Collard Green Wrap

Our second of the sprouts recipes is also from Raw for Life – The Ultimate Encyclopedia of the Raw Food Lifestyle.  It is by Chef Rod Rotondi who owns Leaf Cuisine in California.  It’s super easy and you can add whatever you want. We suggest trying this with mangoes for the summertime and trying different variety of sprouts.


  • collard green leaves
  • mixed greens
  • olive oil
  • lemon
  • red bell peppers
  • sunflower sprouts
  • tomatoes
  • avocado
  • cucumbers
  • black tahini
  • red onion
  • sea salt to taste

Chop and mix everything except for the collard green leaves into a large mixing bowl.  Lay out your collard green leaf and use your knife to cut off the spine.  Use your hands to portion the filling as you see fit and wrap it as you would a burrito.  You can cut it in half and serve it with a smoothie for breakfast, lunch or dinner.  It’s that easy!  Try it out today!

Raw Salad Kale Tomato Avocado Sprouts Recipe

One of the Most Amazing And Delicious Salads You Will Make!

Kale is so good for you; it’s extremely high in chlorophyll and so fun to eat with it’s rippled edges.  So what better combination is there than kale and sprouts?  This sprouts recipe is a must try for those of you who love a good textured salad with a creamy dressing.  You can make this sprouts recipe extremely messy, it doesn’t matter – it will still taste good!


  • Bunch of organic kale
  • One ripe organic avocado
  • A cup of sprouts of choice
  • One ripe juicy organic tomato
  • Sea salt and pepper to taste
  • Dash of dulse seaweed
  • Half a lemon and half a lime

You can also add whatever is left over in your fridge like red, yellow or orange bell peppers, shredded carrots, and sprouted nuts.  Some people like to add a dash of cayenne for a little kick, I like to replace cayenne with a spicy sprout like clover, onion, garlic or radish.  Try it out, you will love it!

To make this sprouts recipe.  Thoroughly wash all your vegetables, especially the kale, then rip the kale into bite sized pieces and place into a giant mixing bowl.  Chop your avocado in half, pop out the seed with a spoon and spoon out the meat into the mixing bowl.  Chop your tomatoes into tiny salsa sized chunks and also throw into the mixing bowl.  Add 2 tablespoons of dulse seaweed or more, and toss in the sprouts into the mixing bowl as well.  Don’t forget to toss in the juice from the lime and the lemon now.  It will prevent your avocado from going bad.

Here comes the fun part.  Massage the avocado and into the kale and really get everything together.  Add in sea salt and pepper to taste and let it sit in the fridge for about 30 minutes to an hour and then serve.

Tip: Make sure you cover your salad with lid when you place it in the fridge to prevent other smells from contaminating your sprouts salad!

Sprouts Nutrition Explained

May 19, 2009 by  
Filed under Sprouts Nutrition

Radish Sprouts Bursting With Enzymes and Nutrients

Radish Sprouts Bursting With Enzymes and Nutrients

A sprouts nutrition is a good reason to eat sprouts of course, but there are also so many other reasons to eat sprouts like their amazing taste and high enzymatic content.  As we grow older, our body’s ability to produce enzymes slows down. Sprouts are a concentrated source of the living enzymes and “life force” that is lost when foods are cooked or not picked fresh from your own garden. Their high enzyme content also makes sprouts so much easier to digest than the seed or bean from which they came. A sprouts nutrition is truly unparalleled.

As mentioned, sprouts are a highly nutritious food.  Sprouts are a good source of protein and vitamin C. A sprout is produced when a seed starts growing into a vegetable.  Sprouts can grow from the seeds of vegetables, grains, legumes, buckwheat, and beans. Sprouts vary in texture and taste. Some are spicy (clover, radish and onion sprouts), some are hardy and often used in Asian cuisines (mung bean), while others are more delicate (alfalfa), and add texture and moistness to salads and sandwiches.

All the nutrients necessary for life are contained in seeds. Seeds is food category that includes grain kernels, beans, legumes, and nuts and because sprouts are so fresh we know that we are getting optimum nutrition.

When you grow your own sprouts, you know that they are organic and at the peak of their nutritional value. They’re not sitting in a warehouse somewhere or being transported across the country just to get to your kitchen table. After you grow them, you can immediately harvest them for eating in your sandwiches, salads, soups, shakes, smoothies and other dishes.

Start growing your own sprouts today to capture the power of your sprouts nutrition.

What Are Sprouts?

May 19, 2009 by  
Filed under Featured Articles, Sprouts

Lentil Sprouts in A Bowl

When a seed starts to grow, and a tail develops, that is when you get a sprout.  Sprouts are highly nutritious and can be easily grown at home without the use of soil.

Inexpensive sprouting supplies, including kits and seeds, can be bought online and at some health food stores and supermarkets.  Make sure when you purchase sprouting supplies that you are only buying organic sprouting seeds. Buy in small quantities and keep them in a dark and cool area prior to sprouting.

A partial list of seeds, beans, legumes and grains appropriate for sprouting includes alfalfa, cabbage, clover, fenugreek, mustard, radish, sesame, sunflower, adzuki beans, chickpeas, lentils, mung beans, green peas, wheat, rye and triticale. If you grow your own sprouts, harvest them within four to eight days for maximum enzymatic activity.

When you do not have the time to grow your own sprouts, purchase them at a local fruit and vegetable market, or in the fresh vegetable department of your supermarket. Health food stores that sell produce often offer sprouts as well. However, it is recommended that you grow your own sprouts as it is cheaper in the long run, more fun and you know it’s organic!

Sprouts are fresh when their roots are moist and white and the sprout itself is crisp. Caution: Regardless of the source, do not use seeds that have been treated with a fungicide. Treated seeds are not edible and can be recognized by the coating of pink or green dust on the seed coat. Seeds sold for planting purposes fall under this category. Use only seeds sold for sprouting or eating not for planting.

Store sprouts in the vegetable crisper of your refrigerator, and use them as soon as possible. Rinsing daily under cold water can extend their life. Mung bean sprouts can be frozen in an airtight bag for several months, if they are to be used in cooking. Try to eat them fresh and not frozen though to maximize nutrition.

Why Sprouts Are The Best Diet Snack Ever

May 19, 2009 by  
Filed under Diet Snack

Sprouts, The Best Diet Snack Ever!

Sprouts, The Best Diet Snack Ever!

Losing weight is challenging when you’re constantly eating all the wrong things and snacking at all hours of the day which is why you have to find a healthy diet snack. We here at Sprouting Sprouts have the perfect solution – sprouts.

High in protein, amino acids, vitamins, minerals and other goodies including calcium and potassium, sprouts are so easy to grow and fun as a diet snack to snack on. Plus, it doesn’t matter how many you eat because sprouts are low in calories and high in nutrients making it the perfect diet snack.

Eat sprouts raw as much as possible as not to destroy valuable enzymes and nutrients.

Think of all the times have you reached for a bag of chips, ate a bucket of ice cream or a chocolate bar because you didn’t have a proper diet snack. You can avoid that now by starting to sprout. There are so many varieties of sprouts; it’s hard to get bored with them. Sprouts are a great addition to any meal.

It’s actually great to snack when you are losing weight, because snacking and eating encourages your body to increase its metabolism and burn fat. You must remember though, that when you are eating the wrong diet snack, the effects of the body’s metabolism are counteracted.

Of course you don’t have to just eat sprouts as a diet snack, you can eat them for dinner as well. They are great as a side, to add to any regular salad, cereal, sandwiches, shakes, smoothies, and more! Check out our recipes section for more great ideas. Weight loss is easy when you are working with the right foods.

Happy snacking!

Increase Pet Food Nutrition Naturally With Sprouts

May 19, 2009 by  
Filed under Pet Food Nutrition

All Pets Love Greens!

All Pets Love Greens!

Let’s face it, there is a lot of garbage in pet food. It’s hard to get great pet food nutrition nowadays. This is why it’s essential that you fortify your best friend’s pet food nutrition with a green superfood. We recommend sprouts of course, but you can also add any powdered greens such as spirulina, wheatgrass, chlorella, blue green algae, barley grass etc. Any grass supplement is usually pretty reasonable priced, although it can be pricey as it has to be grown and then dried for you.

Not to worry though, you can easily grow sprouts as a cheap way to increase pet food nutrition. Sprouts provide lots of protein, amino acids, vitamins, minerals and chlorophyll for them. When you give greens to your pet on a consistent basis, you will find that they look healthier and are healthier. Your pet will be less prone to health problems.

Almost any pet will eat sprouts – try it out on your dogs, cats, birds, turtles, reptiles, goats, cows, horses, sheep, rabbits, etc. If your dog loves to eat grass, your dog will most likely eat sprouts. Does your cat munch on houseplants? Then this is a sure sign that your cat will eat sprouts.

You can also blend, or puree the sprouts and then mix them into their regular dog and cat food or feed it to them with a treat. Make sure you give your pets the sprouts raw though and don’t cook it.

Try it out today. You may have discovered the newest, cheapest and healthiest dog treat yet. Pet food nutrition just isn’t complete without greens.

Red Lentil Sprouts Curry

May 17, 2009 by  
Filed under Lentil Sprouts

Serve With Rice

This Recipe Serves 8. Don't Forget To Pair With Rice.

  • 2 cups of red lentil sprouts and some for garnish
  • 1 large onion, diced
  • 1 tablespoon vegetable oil
  • 2 tablespoons curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger root, minced
  • 1 (14.25 ounce) can tomato puree
  • 1 tablespoon curry powder

Put the 2 cups of red lentil sprouts in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

While the red lentil sprouts are cooking, in a large skillet or saucepan caramelize the onions in vegetable oil.

While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

When the red lentil sprouts are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base in with the red lentil spouts, garnish with sprouted lentils and serve immediately.

Essene Sprouted Bread Recipe

A Classic Recipe For Essene Sprouted Bread From Biblical Times

• 3 cups wheat berries
• 3 cups water to cover
• 1 tablespoon cornmeal

Several days before you want to eat the sprouted bread, soak the wheat berries in a large bowl at normal room temperature overnight or for about 12 hours.  The berries will soak up a considerable amount of water.   Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light and where the sun won’t shine on it.

Rinse the berries about 3 times a day and they will soon begin to sprout.  In a few days the sprouts will reach their optimum length of about l/4 inch.  Growth depends on moisture and temperature so be patient.

Next grind the wheat berry sprouts in a food mill or in a food processor.

After grinding, dump the mushed up grain onto a clean work surface.  Squeeze and knead the grain for about 10 minutes, and then form up 2 small round, hearth-style loaves with your hands.  Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the sprouted bread loaves on it.

Preheating the oven is not necessary.  Cover the sprouted bread loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes.  Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more.  Allow the sprouted bread or breads to cool thoroughly on cooling racks for several hours, and because of the high moisture content, store in the refrigerator.

For best results, slice this sprouted bread thinly, or break with hands.

Various Ways of Eating Sprouts Including Juicing

May 17, 2009 by  
Filed under Eating Sprouts

Sprouts Are So Fun and Versatile

Sprouts Are So Fun and Versatile

There are so many ways of eating sprouts.  However you choose to eat sprouts is really up to you.  Here are a few ideas for eating sprouts.  Feel free to add more ideas for eating sprouts in the comment box!

• Add sprouts to tossed salads
• Use sprouts in coleslaw (cabbage, clover, radish)
• Try sprouts in wraps and roll-ups (alfalfa, sunflower, radish)
• Stir-fry sprouts with other vegetables (alfalfa, clover, radish, mung bean, lentil)
• Blend sprouts with vegetable juices (cabbage, mung bean, lentil)
• Blend sprouts into a smoothie or a shake with your Vitamix (click here to order with free shipping)
• Mix sprouts with soft cheeses, tofu, yogurt of kefir for a dip (mung bean, radish)
• Stir sprouts into soups or stews when serving (mung bean, lentil)
• Eat sprouts fresh and uncooked in a sprout salad (salad mixes)
• Combine sprouts in oat, barley or buckwheat dishes (fenugreek, lentil, mung bean)
• Add sprouts to sushi (radish, sunflower)
• Sauté sprouts with onions (mung bean, clover, radish)
• Pair sprouts with a main course as a side dish
• Puree sprouts with dried peas or beans (mung bean, lentil)
• Add sprouts to baked beans (lentil)
• Juice sprouts (wheatgrass, broccoli, alfalfa, pea lettuce, kale, sunflower, radish, garlic, buckwheat, cabbage)
• Add sprouts into hamburgers, bagels, and sandwiches for great texture and freshness
• Munch on sprouts plain as a snack as a substitute for chips, popcorn and cookies

You can look on our website for more ideas on ways of eating sprouts by clicking here.

Grow Your Own Sprouts and Avoid Eating Raw Alfalfa Sprouts with Salmonella

Grow Your Own Sprouts - Fresh, Green and Salmonella Free!

Grow Your Own Sprouts - Fresh, Green and Salmonella Free!

With the recent scare regarding alfalfa sprouts and salmonella, it is natural to be concerned. However, to completely avoid eating sprouts because of this outbreak is unnecessary.

There are two forms of action you can do right now that will ensure that when you eat alfalfa sprouts they will always be salmonella free.  The first form of action is to grow your own sprouts.  Not only is it cheaper to grow your own sprouts, but by buying sprouting seeds you will know the batch and the source of the seeds.

The second is to buy from a reputable source (click here for a great company that sells organic sprouting seeds). The company you buy should be selling seeds that are for sprouting and tested for pathogens.

When you grow your own sprouts it’s easy to clean seeds if you need to just to be safe, even if you are comfortable with your sprouting seeds source.

To clean seeds to grow your own sprouts from potential contamination and potential mold, you can do one of 3 things in the soaking stage:

• In 500ml of water in the soaking stage add 1 tablespoon (15 ml) or vinegar
• 5 drops of hydrogen peroxide (food grade, 35% – dilute it in water before adding)
• Add 1 teaspoon of hydrogen peroxide (3%)

If you are buying from a trusted sprouting seeds supplier to grow your own sprouts, contamination is extremely rare as their quality and safety checks for their seeds are superior. Regardless, learning to grow your own sprouts is always recommended over buying store bought sprouts.

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