This salad could be the most nutritious one I’ve ever made.
Its base is sprouts, which are, in my opinion, the most nutrient-dense veggies in the world.
Then add whatever you like, but in this recipe, you will see me adding other nutrient-dense foods, which is perfect for fitness fanatics and especially X Gymers.
It also requires no Xperience or Xpertise, so try it with your kids!
It’s all in the video below, step by step, with all the ingredients and Xtras shown:
Sprouting seeds are super easy to grow; just follow the easy steps listed below!
- Soak the Seed – Fill a mason jar with a ¼ cup of fresh water, and add a 2 tablespoons of sprouting seeds.
- Cover the jar mouth with cheesecloth (or the screen lid, if you buy the kit) – Allow the seeds to soak at room temperature overnight or for at least 8 hours. This softens the shell and encourages the seed to start sprouting.
- Drain the seeds – Turn the jar over a bowl at a slight angle, and allow the water to drain slowly through the cheesecloth. Once completely drained, leave the jar on its side.
- Rinse and drain twice a day – Repeat this process twice a day to prevent mold from developing on the seeds.
- Place the jar in indirect light – After approximately two days, the seeds should start to sprout. Placing the jar in indirect light allows the young leaves to photosynthesize and turn green. Keep rinsing regularly.
- Keep in a warm spot – Temperatures should be above 70℉, but don’t be tempted to put the jar in direct sunlight as this will burn the tender sprouts.
- Rinse and store in a dry container – Once the sprouts have grown to about 1-2 inches (4-5 days), rinse one last time and drain. Allow the sprouts to dry in a clean container, cover, and place in the fridge. The sprouts should remain fresh and edible for several days.
Note: If the sprouts turn brown or start to smell, they probably didn’t get rinsed twice a day, or they just took too long to grow.