Broccoli sprouts! These are a cancer fighting and neuroprotective machine. I first learned of broccoli sprouts in Ben William’s book. Shortly after, I happened to read about them in a popular food magazine so I kept researching and started growing them in my kitchen. Before I get into the weeds on how this tiny plant is so powerful let me fill you in on how easy they are to grow. All you need is a large mason jar, lids with screens, seeds and water. All of these are available on Amazon. The screens and set-up just depend on how much you want to spend and if aesthetics in your kitchen matter to you. I have a few options linked below.

I usually start them at night, because the first day your seeds need to soak for 8 hours. I begin soaking them before going to bed. In the morning, I drain it and set the jar sideways or upside down, depending on your set-up. When I get home from work, I rinse and position the jar again. After about 2 days you will see them begin to sprout. I allow for a little more airflow by changing my lids to one with larger holes. If you don’t have this ability it is ok. I continue the same process of rinsing in the morning and again when I return home from work. By day 6-7 my sprouts are ready. I take a handful and hold them with my hands cupped together and rinse. You will notice the seeds floating to the top and out of your hands. Then, repeat until all have been cleaned. Eat some right away, if you like. Store the rest in the refrigerator for 4-6 days. The sooner you eat the more nutrients available. If you embrace adding the sprouts to your diet, I recommend two grow jars and alternating starting by about 3 days so you have fresh sprouts regularly.

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