Did you know that sprouts contain up 30% protein and up to 100 times more enzymes than raw fruits and vegetables?
Up until a few months ago, we were juicing on a regular basis. Juicing is great! However, I always feel slightly guilty about wasting a good amount of perfectly fine vegetable/fruit pulp and of course, we are missing out on all the fiber!
Also, I hate how much you have to clean up after a juicing session. What a mess! It may be our budget juicer; I hear high-end juicers are a lot easier to handle and clean but I have no first hand experience with pricier models. So we decided to stick with smoothies and pureed veggie juices for a while and it’s been wonderful! I “juice” a lot more since the only equipment I use is a blender which is easy to clean up plus it takes just a few minutes to set up, blend and enjoy. Win-win!
My flavor of the week is a Kiwi Sunflower Sprout Juice. I usually don’t juice my sprouts but they’ve been sitting in the fridge for a few days already and no way am I going to let them go to waste! I am surprised at how delicious they are juiced up (I usually add them to my salad). Having said that, I only tried mild sprouts – I’m not sure how spicier sprouts would taste although I am curious enough to give it a try soon.
Here are 5 reasons why you should eat sprouts:
- Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat
- Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted
- The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. For example, depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting. Sunflower seed and pea sprouts tend to top the list of all the seeds that you can sprout and are typically each about 30 times more nutritious than organic vegetables you can even harvest in your backyard garden
- During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable
- Sprouts are the ultimate locally grown food, and can easily be grown in your own kitchen, so you know exactly what you’re eating. And since they’re very inexpensive, cost is no excuse for avoiding them
Kiwi Sunflower Sprout Juice (vegan)Recipe by: Rose – The Clean Dish Yields: 2 glasses Prep time: 10 mins
Ingredients2 Kiwis 1 handful Sunflower Sprouts (or other sprouts you like or baby greens) 1 medium size apple, cored (I like Golden Delicious) 1 tablespoon lime juice (or lemon juice) 1 cup cucumber, diced (or filtered water) 1 tablespoon chia seeds 4-6 ice cubes
Place all ingredients into a blender or food processor and process until smooth. If the juice is too thick, add a little bit of water. If you have a sweet tooth, add 1-2 tablespoon of maple syrup or raw honey.