The Sprout Book by Doug Evans

Note: As a former co-owner of a wholesale sprouting operation, I own several sprout books and even wrote a small book on sprouting for the Mary Knoll Sisters. I did a sprout workshop and they asked me for a book of instructions and recipes, which I provided. I called it The Johnny Alfalfa Handbook.

Doug Evans’ The Sprout Book is my latest addition to my sprout books, and I think it is probably the most comprehensive I have read. He teaches the reader how to sprout in jars, in soil, or on fabric for mucilaginous-forming seeds.

As Doug Evan’s subtitle notes, growing sprouts allows us to “Tap into the Power of the Planet’s Most Nutritious Food.” I agree! And after reading his book, I feel even more confident about expanding my sprouting expertise, especially microgreens that are grown in soil or on cloth.

Because this book is so comprehensive, including interviews with doctors write about their use of sprouts as a healthy addition to all meals (and diets). I am listing the contents because it shows the broad coverage of this topic by the author, who is a “live food” enthusiast.

 

Foreword by Joel Furhrman, MD

Super Sprouts: Back to the Seed

Super Sprouts: A Seismic Shift in Nutrition with the Healthiest Food on the Planet

A Sprout Primer: From Adzuki to Broccoli, Chia, Mung, Mustard, Onion,

Radish, Sunflower, and More

Your Sprout Garden: A Radically Simple Set up to Eat Locally in Any Season on Any Budget

The Recipes: Sprouts as a Side Dish, A Meal, and Supplement All in One Neat Little Package

 

As you read above, the book is very comprehensive. In addition, there are some pages of resources, a generous bibliography and index. More photos of sprout dishes would be helpful, especially for beginners.

According to the author, and I quote: In fact, there is literally no food on earth more nutritious than spouts.” And we all know that almost every sensible food plan/diet/weight loss program emphasizes eating more greens. And what could be more local and organic than growing on your windowsill your own greens from organic seeds.

Even though I have been sprouting for more than 40 years, I Iearned a great deal about sprouts, grasses, and microgreens and am planning to span my growing space and having these power-packed foods be an ever-increasing part of my daily eating.

Here is a sample of one of Doug Evans’ recipes. (60 pages of recipes )

I chose this smoothie because it sounds perfect for the warm days ahead and (organic) berries are in season. (The author does recommend buying all fruits & green organically, even though he doesn’t use organic in the ingredients.) St. Martin’s Press is the publisher.

 

Creamy Cacao Smoothie

 

For those who like their smoothies slightly sweet but still boasting superfood status. Feel free to swap another seasonal berry, such as blackberries or blueberries, for the raspberries.

Serves 1

 ½ cup unsweetened almond milk, preferably Sprouted Almond Milk (page 169)*

¼ cup (about 1 ounce) green pea shoots

½ cup (about ½ ounce) broccoli sprouts or other mild salad sprout

1 dried Madjool date, pitted

½ cup frozen raspberries

½ frozen banana

1 ½ tablespoons raw cacao powder

1/8 teaspoon ground cinnamon

Dash of almond extract (optional)

Pinch of sea salt

1 teaspoon fresh lemon juice, or to taste

Handful of ice cubes

In a high speed blender, combine all the ingredients in the order listed and blend, starting on low speed and working your way up to high, until smooth, about 2 minutes. Add a little water or more almond milk if the smoothies is too thick. Pour into a glass and enjoy immediately.

Recipe from The Sprout Book by Doug Evans. Copyright © 2020 by the author and reprinted by permission from St. Martin’s Publishing Group. This book is available online and in stores. Great book to learn sprouting & micro-green gardening!

 

 

 

 

 

 

 

 

 

Spring into Sprouts! Earth Day Every Day

 

One of the Many Earth Day Logos

Sprouting is a great project to delve into, especially if you have no backyard garden to plant flowers and veggies. We have a patio, and my husband plants the flowers while I grow the herbs and some veggies. But “baby greens,” also called spoil sprouts, gourmet sprouts, or micro-greens can be done on your windowsill. By sprouting organic seeds, you are growing locally and organically. How good is that?

 

Ready to harvest! Sunflower on the left and buckwheat on the right.

Tools: Bowls for soaking seeds, strainers, small plastic tubs, organic garden soil, paper towels, dark plastic bags,

Here are the basic steps:

  1. Find some small containers, such as tubs from strawberries, tofu, or other foods that come in plastic containers. Wash and dry and fill with potting soil. (I buy organic soil from a local nursery and also may be able to obtain composted soil.)
  2. Soak about 1/2 cup of seeds of choice in jars or bowls overnight. Next day, strain and leave in the strainer to sprout a little before planting, maybe one or to days, rinsing the seeds at least once each day. You may not see any “tails” yet.
  3. On the second or third day, fill the tubs with soil and add water to soil to moisten. Spread the seeds onto the soil, shoulder-to-shoulder, that is, don’t worry about spacing. Moisten a piece of paper towel twice the size of the tub and fold in half over the seeds.  Moisten the paper towel. Cover with a dark plastic bag and tie off the end and then place on a warm windowsill. Check in 24 hours. If the paper towel is dry, moisten and place tub back in its mini-greenhouse.
  4. In 3 or 4 days you should see the black plastic looking higher than when you first planted the seeds. Time to remove the paper towel and black plastic and let the seeds sprout on your windowsill, giving them some water at least every other day or every day is the temperature on the sill dries out the soil.

Here are the micro-greens while they are still growing.
The black hulls are beginning to fall off.

5. By the time one week has passed, more or less depending on the temperature on your sill and whether or not it is a sunny window, the hulls will probably fall off by themselves and land on your windowsill, so putting a small tray under the tubs may be a good idea.

6. You can start cutting down the tallest sprouts and let the shorter ones come up now that they are not “shaded” by the earlier sprouts. The ones you cut down will not grow back, but you will get a second harvest from the shorter ones that were shaded by the earlier sprouts.

7. The micro-greens are full of nutrients, since if they were placed in the ground, they would become plants. And since they are eaten raw, none of the nutrients are destroyed, so only cut down what you can use each day, keeping them “alive” in the soil.

Add micro-greens to salads, sandwiches, as garnish for soups, sprinkled on celery stuffed with nut butters, in wraps and just to munch on!

 

This is a cooking-by-the-strings of your apron recipe, because a lot depends on the house temperature, the quality of the seeds, and “getting to know” what the seedlings need. I also soaked and planted peas to make pea shoots, and they spoiled before they sprouted and I had to compost them. So don;t worry if the first couple of times you have problems. You can email me at: menupause.info@gmail with questions.

 

Exit mobile version