Sprouts and micro cress will often feature as an addition to salads that I serve on retreats and for me, there is also a real joy to see their development to life as they grow rapidly over a short few days. You don’t need a garden and it’s so so easy.

These are ‘home sprouted’ mung beans, alfalfa and black lentils. Super nutritious and delicious – you don’t even need a garden to get sprouting, it’s as easy as turning the tap on! These little babies are the perfect powerhouse of vital (easily digestible) nutrients, minerals, protein, fibre, antioxidants and amino acids. They taste amazing eaten raw in salads, sprinkled on soups or in stir-fries.

Method for growing sprouts

I tend to sprout mung beans and black lentils at the same time and in the same jar. The only equipment you’ll need is a large (1-2 litre) jar with a lid that’s pierced to provide ventilation and drainage. First you start by soaking a large handful of beans/lentils in filtered water for 8-12 hours until they swell up. Drain and rinse through the mesh lid, then put the jar in a cool place for 12 hours. Repeat the process of rinsing every 12 hours for 2-5 days until they’ve reached your desired length. Then store in the fridge for up to 2 weeks. Voilà! Goodness in a jar. 🌱💚

Method for growing micro cress

I grow micro cress from black or brown mustard seeds or you can pick up packets from your garden centre where they have many different varities.

Simply wet some tissue or cotton wool (don’t waterlog it) and sprinkle the seed over. Gently press the seed down to ensure contact with the growing surface. If using a container with sides, stretch clingfilm over the top to keep moisture in. Cress seeds germinate quite quickly, sometimes within 24 hours. In five to seven days the shoots will be long enough to snip off and eat.

Bon Provecho!

Love Tess x