u/mentionbrave4

Some fenugreek seeds still float after a full soak. Should I discard them as non-viable, or keep them? Does floating actually tell us anything reliable about germination?

I eat only sprouted lentils. Why? I've got digestion issues and unsprouted lentil is not my product at all, I'm sensitive to gas-producing oligosaccharides, phytates, and enzyme-demanding food. Sprouted lentil is a whole another story for my stomach : easy to digest, nourishing, crunchy and delicious 😁💚

One of the most beautiful harvests I've ever had! Just a perfect batch! How do you usually eat mung bean sprouts?

I went on a business trip and left my flax in the fridge. It was exceptionally beautiful and healthy when I left it, now as you can see it is slightly sad, some roots have faded, though no mold, no dead seeds. But it is delicious and I bet nutrition value wise it is very strong because the seeds adapted to cold temperature and activated extra antioxidants 💚

Do you like flaxseed sprouts!?

There are tons of recipes, I'll share just one as a reference :

- Make pouched eggs

- Put a handful of sprouts : alfalfa, red clover, mung bean, fenugreek, broccoli - whichever you've got on hand

- Slice of marinaded or smoked salmon - your choice

A fatty creamy sauce with distinctive sour and sweet and pungent hints (can be mayo + additional apple cider vinegar and honey, or the same but Greek yogurt based)

- Serve on a slice of toast, ideally wholegrain bread. Or if you avoid bread - just serve it in a lettuce leaf

There are so many healthy recipes with usage of sprouts out there!

For more recipes inquire or check in sprouts related communities on Reddit

This with a slice of marinaded salmon and pouched eggs is so good! My breakfast to be 😊🌱 🍳💚

But even alone with a high protein sauce made of cottage cheese, soy sauce, olive oil, and avocado with spices like black or long pepper, paprika, pink pepper, cinnamon (if you like it), a tiny pinch of clove, garlic (if you are not afraid of the scent) and/or any spices that make you feel good, sprouts are always on top on my breakfast list.

Do you usually eat your sprouts for breakfast, lunch or dinner?

Here's my cup of tea. I mean, literally :) Today I'm a cardamom fan. Cardamom is coming but not sedating + it stimulates dopamin in a healthy way. Some male friends of mine shared that they noticed cardamom effect (positive) on libido. For me cardamom is rather a spice for my good mood tea. I like adding it to almost any base, depending on the starting mood :) - camomile today - Pic 1-4.

Do you like cardamom too?

Thyme season in Europe is coming. I can share where I get my mountain thyme in Bugaria, if that's of interest - in case you live here or are planning to visit.

Share where you get your thyme! And how do you usually prepare your herbal tea with thyme (no matter alone or in blends)?

I am a huge fan of seed sprouting and I'd love to learn this new to me dimension of herbal tea made of sprouts. If you know of any recipes or tips that might be helpful, please share your knowledge as I crave it immensely and I'm sure I'm not alone. I am convinced that sprouted seeds have so much to offer and are not used enough. Yet infusions made of sprouted seeds are not spoken of, are not praised in fancy magazines or on social media. Treasures that are not appreciated enough?

Edit: picture are for illustration only - the question does not refer to these varieties, it is about any sprouts - the pictures are from my last sprouting batch from yesterday: red clover, broccoli, onions, mung beans

🌱☕💚

Just arrived to Copenhagen and need my sprouts! : broccoli, red clover, mung bean and onions soaked for a few hours right after arrival - put in the oven as it is the only dark and safe place for my sprouts to grow in peace and comfort in a friend's apartment. The opportunity to warm up the chamber to the optimal temperature is also very handy - room temperature in Copenhagen is not very friendly for my sprouts given I want to start eating them in 2-3 days.

Pic 2 : onion seeds with a self-made lid made of toothpick perforated cling film and a random glass jar I found in the kitchen.

Pic 3: mung beans will grow just like this in a plastic container

I am thinking of posting updates daily. If you're interested to follow the travel sprouting progress - you can follow this post (activate "follow this post" in the upper right corner)