Sprouts

Sprouts represent new beginnings, containing a youthful vibrancy of potential growth.
As with any living organism in stages of infancy, we can feel the full potential of life. When eating sprouts you are providing your body life and vitality. Sprouts contain the vitamins, enzymes, amino acids and simple sugars. They are high in antioxidants, phytochemicals and significant amounts of vitamins A, C and D. Since sprouts are very easy to digest, our bodies are able to metabolize all these wonderful nutrients.
In their raw form, sprouts have a cooling effect on the body, and therefore are best consumed in warm weather or by robust, warm body types. Those who tend to feel cool can try steaming spouts or adding them to warm dishes such as stir-fries and soups, to reduce the cooling effect. There is a wide variety of edible and delicious sprouts, each with a different texture and flavor: alfalfa, mung bean, lentil, radish, clover, sunflower, broccoli, garbanzo and adzuki.

Here are some great ways to serve up sprouts:

* Add to salads
* Combine with other vegetables in wraps, roll-ups or stir-fries
* Use as garnish on top of soups, stews, omelets or scrambled eggs
* Add to rice or whole grain dishes
* Use in sandwiches instead of lettuce.

Prepare a salad using the following ingredients:

* Mixed greens (use dark green or red lettuces, a spring mix, arugula, or baby spinach.)

* Dandelion greens

* Alfalfa sprouts (or other sprouts; see examples mentioned above)

* Spring onions

* Dikon radish (delicious when shredded or julienned)

* Regular radishes

* Carrots (shredded or julienned)

* Raw beet (shredded or julienned)

All the vegetables above are seasonal to spring. You can then add you other favorites such as tomatoes, mushrooms, peppers, cucumber, etc.

For The Dressing:

mix lemon juice (a spring cleanser), olive oil, garlic (another spring cleanser), salt and pepper. You can optionally add a teaspoon of mustard to the mix.