Lately, at the Acushack, I have been doing a show and tell on sprouting basics because now that it’s spring and new buds are pushing their way through the soil towards the sun, that same rising yang energy is also happening in our own bodies as well. The energy of the liver in Traditional Chinese Medicine is associated with Spring and it regulates the smooth flow of Qi. Sometimes we emerge from winter after consuming a lot of heavier foods, fats and intoxicants with low, blocked or overheated energy. This can manifest as sluggishness and tension in the body (headaches, neck and shoulder pain) or irritability and inflammation, especially allergy symptoms. Acupuncture helps with moving stagnation and clearing heat and seasonal dietary changes, which include eating fresh raw young greens – especially sprouts, can support and cleanse our liver and gallbladder.
Sprouts, with that uprising yang energy, have a lot of life force and nutrition. At this stage of growth, they are highly digestible and have greater concentrations of proteins, vitamins, minerals, enzymes and bio-flavonoids than at any other point in a plants life.
There are many different sprouting and microgreens growing systems on the market and it is worthwhile to research ease of use, price points and materials that will work for your household. I use the Easy Sprout Sprouter because it is, in fact, easy and quick and inexpensive. When you rinse the sprouts twice a day, the water drains from the bottom of the inside container so the sprouts never mold. In the past, I tried using glass canning jars with stainless steel screens in the jar lid but sprouts tended to mold with that system. I have two sprouters going at one time. I am usually sprouting a salad mix with alfalfa, radish, broccoli and clover in one sprouter and mung beans in the other. I buy my beans for sprouting at bulk bins found at the local food co-op. I keep sprouting until May when harvesting young greens from my outside garden begins. If you don’t have outdoor garden space, sprouting is an ideal way to grow abundant nutritious plants on your kitchen counter. A pound of sprouting seeds, nuts or grains produces A LOT of fresh food.
Nearly every meal is sprout bombed now. Sprouts are in every sandwich, salad, stir fry and miso soup. I put sprouts on my eggs and then sprinkle nut parmesan on top. I use mung bean sprouts in Okonomiyaki -Japanese Vegetable Pancakes as a primary ingredient. Sprouted bean burgers are a winner: https://sproutpeople.org/sprout-recipes/sprouted-bean-burgers-1. An online search on recipes using sprouts yields enticing results.
As the light increases and days lengthen, it is a seasonal directive to eat less and lighten up. Get on it – start sprouting!