Is Alfalfa Really Healthy?

When I was a kid and my mother started adding alfalfa to our salads I was resistant to be eating what I called, horse food. Unknown to me then was that when the Arabs first discovered this food, they would feed it to their horses to provide them with its strengthening qualities. It was so highly thought of; al-fal-fa means “father of all foods.” Soon enough I too became accustomed to loving this sprout and grew up to be big and strong. 

The mighty alfalfa sprout is helpful in cleaning the intestinal tract and removing harmful acids out of the blood. Alfalfa can also help us assimilate proteins, fats and carbohydrates and is helpful in producing more milk in nursing mothers.

However, alfalfa does have its down side. In "Nourishing Traditions" by Sally Fallon, the author mentions that alfalfa has been shown to "inhibit the immune system and contribute to inflammatory arthritis and lupus". This is caused by an amino acid called canavanine.

As a sprout lover myself, I tend to have alfalfa in moderation. If buying alfalfa in the store, I tend to buy the kind that is mixed with other sprouts as well. For the most part, I eat broccoli and radish sprouts as they do not contain the canavanine. Some studies are saying that red clover sprouts contain canavanine as well and should be eaten in moderation. 

Click here for more information about sprouts. 
Click here to find out more about Sally Fallon's approach to health.

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.