In the spring season, seeds show off by sprouting. Within the tiny buds, life giving energy and vitality abide. Sprouts come in many edible varieties, each with a different flavor and texture: adzuki, alfalfa, broccoli, clover, garbanzo, lentil, mung bean, radish and sunflower.

They each contain powerful and life supporting vitamins, amino acids, enzymes and simple sugars that aid our bodies in maintaining optimal health. In their early stages of growth, sprouts are very easy to digest, allowing the nutrients to be readily absorbed.

In an article from the Institute for Integrative Nutrition, sprouts are mentioned. “Recent research by the American Cancer Society has backed what holistic nutrition has known for years: that sprouts contain anti-cancer properties, high levels of active antioxidants, concentrated amounts of phytochemicals and significant amounts of vitamins A, C and D.”
In their raw form, sprouts have a cooling effect on the body, and make a great addition to a spring or summer time meal. Those who tend to feel cool can try steaming spouts or adding them to warm meals such as stir-fries and soups to reduce the cooling effect