What’s so special about broccoli sprouts? According to various researchers (including Johns Hopkins and Ohio State University), they contain 1,000 percent more nutrients than mature broccoli!
Sulforaphane, the prominent phytochemical in broccoli, combats cancer on several fronts − including removal of carcinogens, prevention of cancer cell production, destruction of breast cancer cells, and tumor reduction. These small plants are in the cancer research limelight for their unique ability to exert 50 times the amount of cancer fighting power of broccoli.
Sprouts are easily absorbed into the system because they also contain potent digestive enzymes.
2 tbsp broccoli sprout seeds.
- Add 2 tablespoons of broccoli sprouting seeds to a widemouthed quart jar.
- Cover with a few inches of filtered water and cap with the sprouting lid.
- Store in a warm, dark place overnight.
- The next morning, drain the liquid off and rinse with fresh water. Be sure to drain all the water off.
- Repeat this 3-4 times a day. Continue to store your seeds in a warm, dark place. After a few days, the seeds will start to break open and grow.
- Eventually, the sprouts will be an inch or so long and have yellow leaves. Now you can move the sprouts out into the sunlight.
- Continue to rinse them 3-4 times a day until the leaves are dark green. Now they are ready to eat!
- This whole process will take about a week. Patience is key!
- Once they are ready, replace the sprouting lid with a standard mason jar lid and store in the refrigerator.
- Serve on top of salads, stirred into soups, or however strikes your fancy.