Anne Miller wrote:
So what are some good ways to eat sprouts other than salad and chow mein?
I've enjoyed sprouts as an addition in omelettes. Pan fried until soft, they are also a nice addition to hot sandwiches and as a topping for hamburgers.
There's an open faced sandwich, where a piece of bread is toasted, smeared with lard, and pan fried sprouts are added as a topping. Sprouts are a nice addition to many soups. I find them especially good in soups where there aren't a large number of other vegetables present in the soup. Pair them with other fine flavored and low fiber herbs and vegetables, such as chives, in a thin broth to create a delicate noodle soup. Use them as a topping for pasta dishes, where chewier and more fibrous veggies would be a distraction from the main dish.
Angelika Maier wrote:
sally fallon mentions that alfaalfa sprouts are not good but she does not give a reason, do you know why?
Could it have something to do with how small the seeds are?
I find that with most sprouts, there is not 100% shedding of the seed coat from the cotyledons, which translates to manual removal when processing. It would be a nightmare to have to manually remove so many tiny inedible/unpalatable seed coats if they don't come off or wash out on their own.
It's for this reason that I exclusively sprout larger seeds. It's also why my favorite thing to sprout is corn, since the shoot is so easily seperated from the roots and the attached seed.
In my opinion, anything with tiny seeds is best suited for growing as microgreens, where the seed coat is removed by friction as the cotyledons emerge.