You Don’t Need to Have a Green Thumb to Make Your Own Healthy, Delicious Sprouts

Sprouts, the tasty, crunchy garnish of many a sandwich, salad or stir-fry, are not only bright and refreshing, they’re also nutritional super foods, bursting with vitamins, minerals, protein, fiber, and enzymes that are all kicked into turbo gear during the sprouting process.

Sprouts are not only higher in nutrients than their matured counterparts, but they are also easier to digest and incredibly cheap and easy to make from seeds, grains, and legumes that you may already have on hand. And what’s even better: you can reap the benefits of your sprout harvest in as quickly as three days, and they can be grown any time of year – even in gloomy winter.

Making fresh sprouts at home is so easy that there is absolutely no reason to buy a bag of slimy sprouts with zero shelf-life from the grocery store. Follow these simple instructions, and you’ll be harvesting your own fresh sprouts in no time!

This cheap, easy, vegan-friendly and gluten-free soup is the ultimate comfort food for cold winter days and nights.

Ingredients

2 tbsp. olive oil or your preferred cooking oil

1 medium leek (equal to 3 cups, quartered and diced)

2 medium baking potatoes (equal to about 4 cups, peeled and cubed)

6 cups veggie stock

1 tsp. + ½ tsp. minced fresh rosemary

Salt and freshly ground pepper to taste.

Dollop of Greek yogurt or vegan sour topping (optional)