Nothing speaks about nature like fresh sprouts and we’re celebrating nature at Travaasa Experiential Resorts this spring with our sprouting classes. The process of watching seeds transform into seedlings and sprouts is magical and can be delicious! Radish sprouts can provide a zing to salads, alfalfa sprouts a light crunch to sandwiches, beet sprouts a sweet garnish for fish or chicken, and pea sprouts can be the base of a wonderful pesto that you can easily prepare with your food processor in a few minutes (see recipe below). But, if you can’t join us for our complimentary Sprout Magic classes during the month of April, you can follow these simple directions below.

The process of sprouting seeds is simple and takes just a few days and a little TLC.  This is also an incredible project for you to do with your kids (or grandkids).

  1. First, select quality sprouting seeds. Be careful to get seeds that haven’t been treated with pesticides or fungicides. There are several great sources that you can find in health stores and online. Be daring and experiment with different kinds of seeds. Each species has its own timeline for sprouting and its own flavor.
  2. Measure out about 1/2 cup of seeds. Rinse your seeds carefully to remove dust or debris and then transfer to a bowl or glass jar.  Add enough cool water to ensure that all seeds are covered and then soak for 8-12 hours.
  3. Drain the seeds and put into a sprouter. There are many types available. We like using a hemp bag that retains just enough moisture, but doesn’t drown the seeds.
  4. Rinse the sprouts two times a day by immersing in clean, filtered water.
  5. Hang the bag over a bowl or store the sprouter in a cool place and let it grow until the sprouts are the size that you want.
  6. Enjoy.

 

 

Here is a simple recipe for one of our favorite sprout recipes that is especially wonderful for celebrating spring.

 

Pea Sprout Pesto

 

2 cups pea sprouts

1/2 cup toasted pecans

1/2 clove garlic

1/2 lemon; juiced

1-2 fresh mint leaves

1/4 cup grated Pecorino Romano cheese

1/4 cup Texas olive oil

Salt and Pepper to taste

 

Put the pea shoots, walnuts, garlic, mint, lemon juice and cheese in a food processor and blend until it forms a rough paste. Be careful not to over process or the texture will become too pithy. Scrape into a bowl and add olive oil until it forms the consistency that you desire. Add salt and pepper to taste.

 

This Pea Sprout Pesto is great tossed with the pasta of your choice, or spread over boiled new potatoes.