Benefits of Homegrown Sprouts

First off, let’s talk about why we should all be growing sprouts at home.

Sprouts are like a vitamin/mineral bomb. They are a powerhouse of nutrition.

Sprouts have been grown for over 5,000 years by a multitude of different civilizations. Mainly in European and Asian areas.

This means that even our early-EARLY ancestors knew how good sprouts are for our health. Way before advanced technology could even breakdown and calculate the nutrient values.

If you go to the USDAs Food Composition Database, you can find the nutrition values of all different kinds of sprouts. I’ll save you time, this what you’ll find.

Sprouts are rich sources of vitamins, minerals, amino-acids, and anti-oxidants. I’m talking about vitamin A, B, C, D and minerals like iron, zinc, magnesium, calcium, phosphorus, and potassium. Like everything you need to live a clean healthy life.

Sprouts even make it easy for body to digest and absorb their nutrients.

You can sprout seeds, grains, and legumes. You can eat them raw or cooked. Either way you are gaining way more clean nutrients than not eating them at all.

Moving on, how does growing sprouts contribute to a clean, sustainable life?

- Sprouts produce oxygen! If you grow your own sprouts for food, you will have a fantastic mini greenhouse effect in your living space. This is especially important to have in the winter when you are less likely to pen your windows to let in fresh clean air.

- Sprouts add a needed boost to your digestion track and immunity to keep illness away.

Growing sprouts in a glass jar with mesh is a sustainable practice that requires little equipment and resources

- If you’re worried about wasted water. Use the rinsing water to water other indoor plants.

Growing sprouts can reduce plastic waste that comes with purchasing sprouts from the store.

- Buy sprouting seeds in bulk from a local garden supply store.

- They are fast, easy, and can be cheaper than buying them.

Quick Guide to Growing Sprouts:

  1. Rinse and Soak sprouting seeds for 8-12 hours. (Overnight)

  2. Give them a good rinse 2 times a day and prop up to drain.

  3. They can take anywhere from 1 to 5 days depending on sprout.

  4. Ready to go depending on the sprout (1/4 – 2-inch sprout)

  5. Store in fridge from 7 to 70 days (rinse every day to keep fresh)


  • They do NOT need sunlight to grow. (This is another plus for winter.)

  • Want more? Use a bigger jar and more seeds.

  • Purify your soaking water with hydrogen peroxide.

  • Sanitize your seed 15 minutes before soaking with apple cider vinegar.

What do you do with sprouts once you’ve grown them?

Eat them plain OR

Use them in

  • Salads

  • Wraps, Sandwiches

  • Soups, Stews

  • Pizza

  • Stir Fry

  • Bread, Muffins (dehydrated and powdered)

  • Pancakes, Waffles (dehydrated and powdered)

  • Topping on any food dish

End Note

Homegrown sprouts are a clean whole food that can be produced in a sustainable manner and gives you many health benefits, such as nutrients and oxygen.


I’ve really enjoyed growing sprouts for Justin and me. We’ve enjoyed them multiple different ways but mainly on salads. I’ve even been experimenting putting them on pizza.

I hope you have a beautiful day and try growing your own sprouts.

Trust me. IT SUPER EASY!!

Good Luck!



50/50 Greens

Mix of Alfalfa, Clover, Radish, and Broccoli Sprouts

1 Hard-Boiled Egg, sliced

Carrot, chopped

Honey-Mustard Dressing:

Equal parts of Oil, Honey, Lemon Juice, and Spicy-Brown Mustard


  1. Place greens, sprouts, and carrot in bowl. Top lightly with dressing.

  2. Enjoy the deliciousness!




2-1/4 Tsp Active Dry Yeast

1 Tsp Honey

1 Cup Warm Water (120˚F if using Rapid Rise)

2-1/2 Cup Unbleached Flour (can do half whole wheat and half unbleached)

2 Tablespoons Olive Oil (extra for light glazing)

1 Tsp Salt (extra for light sprinkle on crust)


½ Cup Light Sour Cream

½ Cup Homemade Yogurt (No sugar added)

1 Tsp Garlic Powder, or minced

1 Tsp Onion Powder

1-2 Drops Oregano Essential Oil (this is what I buy – I wouldn’t ingest any other kind)


Parmesan Cheese, grated (I only buy brick and grate it myself)

1 Onion, sliced

1 Green Pepper, sliced

2 Portobello Mushrooms, chopped or sliced

Mix of Alfalfa, Clover, Radish, and Broccoli Sprouts


  1. In bowl, mix yeast, honey, and water. Cover and let stand for 10 minutes.

  2. Stir in flour, salt, and oil. Let rise 5 to 40 minutes depending on your desired “fluffiness” of crust. The longer it sits, the “fluffier” the crust will be in the end.

  3. Heat oven to 450˚F with pizza pan inside. Turn dough out onto a lightly floured surface, kneed a couple of times, and then roll the dough into a circle the size of your pan.

  4. Transfer crust to pizza pan. Lightly glaze crust with oil and sprinkle salt along the edge of crust. Bake for 5-6 minutes.

  5. In mean time, slice onion, peppers, and mushrooms. Mix all ingredients for sauce.

  6. Remove crust from oven. Spread sauce over crust and sprinkle vegetables and sprouts evenly across pizza. Grate Parmesan cheese on top. Return to oven for 10-15 minutes.

  7. Place under the broiler till top is browned and crisp.

  8. Remove, cool, slice, and enjoy!



Sprout People:

- The Science of Sprout Nutrition:

Mother Earth News:

- Growing Sprouts at Home:

- Growing Sprouts 101:


- The Best Way to Grow Sprouts in a Jar:

- How to EASILY Sprout Beans & Seeds in a Jar:

- Are Sprouted Grains Really Healthy?:

Vegetarian Nutrition:

- Sprouts: Super, Simple, Nutritious and Healthy:

Precision Nutrition:

- All About Sprouting:

Dr. Axe:

- Sprout Guide: How to Sprout Grains, Nuts & Beans:

Secrets in Longevity:

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