Two weeks ago, I wrote about growing broccoli sprouts at home here, and how Dr. Michael Greger claims they are the “biggest nutritional bang for your buck.” The element that is in broccoli sprouts that has been identified to be so healthful is called sulforaphane. A quick search on PubMed found all kinds of published studies on how this compound is being studied in cancer research. For all of these reasons, I am now growing a fairly constant supply of broccoli sprouts in my kitchen.
Harvest day is always exciting:
Most people put sprouts on a sandwich or a salad, but I’ve been putting them in a “dessert” green smoothie. The fruit covers most of the spicy flavor of the sprouts. Also, since it’s advised to rinse sprouts thoroughly before eating them, this way I don’t have to worry about drying them before I eat them. I just rinse and plop them into the blender:
- 3 cups filtered water
- ½ cup raw almonds, soaked overnight and rinsed
- 2 cups baby spinach
- 2 cups broccoli sprouts, rinsed well
- 1 banana, frozen
- 1 cup frozen strawberries
- 1 cup frozen pineapple chunks
- 2 tablespoons flax meal
- 1 tablespoon maca powder
- 1 tablespoon cacao powder
- 1 teaspoon carob powder
- ½ teaspoon vanilla extract
- 4 Medjool dates or 20 drops liquid stevia
- Combine water and almonds in a high-speed blender and process for about a minute. Add remaining ingredients and process until smooth.
My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.
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