No lush garden bed or greenhouse needed for this growing project. You can grow edible greens in the comfort of your kitchen, regardless of the season. Highly nutritious, fresh green sprouts can be grown indoors without soil, and is ready to harvest in a matter of days.
How to Grow Nutritious Sprouts in a Jar
Wide-mouthed half-gallon canning jar, sprouting screen lid, organic sprouting seeds, pure water, tray (Health food stores should have sprouting jars, screens and sprouting seeds.)
Note: There are many sprouting seeds to choose from: alfalfa (pictured), Chinese cabbage, broccoli, red clover, mung, and fenugreek, or a mixed variety.
Add 3 tablespoons of sprouting seeds to a half gallon, wide-mouthed canning jar. You can use a variety of seeds or one kind, whatever you prefer.
Fill the jar one-third with quality water and screw on screen lid. Allow the seeds in the jar to soak overnight.
In the morning, drain off water through the screen lid. Rinse the seeds with fresh water and drain again.
Set the jar of seeds at a 45° angle, out of direct sunlight, on a tray with a paper towel, to allow the seeds to drain. (As shown in bottom photo.) The seeds should be kept moist, but not soggy, to prevent souring. When growing sprouts during the winter months, keep sprouting jar away from any direct heat source to prevent the seeds from excessive drying.
When the seeds show signs of growth, usually thin, white sprouts, place the jar near a sunny window. Continue to rinse sprouts twice daily, and keeping the sprouting jar, at an angle, to permit drainage through the growing cycle.
If the jar becomes overcrowded with sprouts, the center sprouts may not turn as green as the sprouts exposed to the sunlight. If this happens, remove the lid and rearrange the sprouts, so those within the core can receive adequate sun exposure too.
Sprouts should be mature in 3 to 4 days, depending upon your choice of seeds. Once mature, keep refrigerated, and enjoy the delicate harvest.
Sprouts taste great in salads, stir-fry dinners, scrambled eggs, soups and sandwiches. What’s your favorite way to enjoy sprouts?
About the Author:
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac, and author of the book, Marketing Strategies for Chiropractic Success.
Deborah is co-owner of the business, Ultimate H2O Solutions. To read more informative, healthy living articles by D. Tukua, visit her other blog, H20 Solutions.
Looking for a low-carb bread to enjoy with your favorite soup or savory stew? How about a low-carb alternative to cornbread or bread crumbs to use in chicken and dressing? This recipe tastes great both ways!
Dressing is a favorite family dish served in the south at Thanksgiving. Almond flour keeps this recipe low-carb, and gluten-free, so you don't have to skip the dressing at holiday dinners.
Give this easy recipe a try, even if you aren’t a cornbread or low-carb fan. I like it better than cornbread.
Low-Carb Cornbread Muffins
Yield: 1 dozen muffins, or 8 cups of crumbs to use in turkey or chicken dressing
2 cups almond flour
2 teaspoons baking powder
4 large eggs
1/4 cup heavy cream or coconut cream
1/4 cup filtered water
1/2 cup butter, (1 stick) melted
¼ to ½ teaspoon Mrs. Dash, original seasoning
¼ to ½ teaspoon Weber Kick ‘N Chicken seasoning
Enjoy this tasty substitute for traditional cornbread.
About the Author:
Deborah Tukua is the editor of Journey to Natural Living. She is the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats, and the book, Marketing Strategies for Chiropractic Success. She has been writing freelance lifestyle articles for the Farmers' Almanac and Canadian Farmers' Almanac since 2004.
Articles and recipes by natural living and healthy lifestyle author and writer,
Welcome to Journey to Natural Living. Join us on the journey as we share articles, recipes, and tips to empower you to live a healthy, proactive lifestyle.
Sign-up for our monthly newsletter below.