NATURE’S POWER-FOOD AT YOUR FINGERTIPS.
The Auto-Sprouter makes sprouting easy. Why spend over ten times as much on sprouts at the supermarket when you can get this organic, healthy, clean food at home?
Make your own wheat grass shots. Combine the Sprouter with the Compact juicer and add sprouts to your favourite juices. Use Sprouts in salads, omelets, and rice dishes.
Did you know that sprouts have the greatest nutrient activity of all raw foods? This is because sprouts are still in the process of growing.
THEY ARE AT THE PEAK OF THEIR LIFE FORCE.
Sprouts have a known regenerating effect on the whole body due to the high concentration of RNA, DNA, protein and essential minerals only to be found in living cells.
The body easily absorbs nutrients from this amazing food and sprouts are readily digested.
Never before has it been so easy to grow your own sprouts. No need to soak or water daily. The Auto Sprouter does it all for you with a unique sprinkler mechanism and a simple, easy-to-clean design.
The best sprouts are fresh sprouts. Have you ever noticed that sprouts you buy at the supermarket can look dark, slimy or smelly? This is because they are often stored in inadequate refrigeration creating humid conditions that are also perfect for bacterial growth and are like any food eaten raw - easily contaminated. With the Auto Sprouter your sprout are always fresh and clean, and always on hand.
The Auto-Sprouter:
Sprays
Oxygenates
Drains
Inexpensive to operate
Easy to clean
Features a unique automated sprinkling system
Uses no pesticide or sprays.
Produces sprouts at home, all year round
Sprouting is cheap.
Comes with a 12 month warranty.
100% natural
100% organic
100% healthy
GREAT WAYS TO SERVE SPROUTS
* Add to tossed salads
* Use in coleslaw (cabbage, clover, radish)
* Try in potato salad (mung bean, lentil)
* Try in wraps and roll-ups (alfalfa, sunflower, radish)
* Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
* Blend into fruit shakes or juices (cabbage, mung bean, lentil)
* Blend with vegetable juices (cabbage, mung bean, lentil)
* Replace celery in sandwich spreads (lentil, radish)
* Mix with soft cheeses for a dip (mung bean, radish)
* Grind up and use in sandwich spreads (lentil, radish)
* Top grilled cheese sandwiches after grilling (alfalfa, clover)
* Stir into soups or stews when serving (mung bean, lentil)
* Mix into pancake or waffle batter (buckwheat)
* Eat them fresh and uncooked in a sprout salad (salad mixes)
* Top omelet or scrambled eggs (alfalfa, clover, radish)
* Combine in rice dishes (fenugreek, lentil, mung bean)
* Add to sushi (radish, sunflower)
* Saute with onions (mung bean, clover, radish)
* Puree with peas or beans (mung bean, lentil)
* Add to baked beans (lentil)
* Steam and serve with butter (mung bean, lentil)
· Use in sandwiches instead of lettuce (alfalfa, clover, radish)
Click here for more recipe ideas. [ graphics here also.]
Delicious Sprout Omelet
3/4 cup of Chinese bean sprouts (mung beans) or alfalfa sprouts
1 tsp. diced bell pepper
1 tsp. diced green onion
2/3 cup sliced mushrooms
1/4 cup diced water chestnuts
2 eggs
1/4 cup milk
1 to 2 tsp. vegetable oil
salt and pepper to taste
In an omelet pan, saute vegetables and bean sprouts in oil for 3 minutes. Remove vegetables and place on a warm plate. Whip together the eggs, milk and seasoning. Pour egg mixture into the omelet pan and cook on both sides. Place vegetables in center and fold omelet over.
If using Alfalfa sprouts, saute the vegetables for a couple of minutes before adding the alfalfa sprouts so that they cook for only a minute or so. Cooking alfalfa sprouts changes their taste in an interesting way.
HEALTH BENEFITS OF SPROUTS
Sprouts are not only delicious, they have known health and anti-oxidant benefits. Based on a 1996 study garlic had the highest antioxidant activity against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9) cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5).
Sprouts are implicated in disease prevention, cardiovascular health, and hormone regulation. Studies in humans, animals and cell culture systems suggest that dietary phytoestrogens play an important role in prevention of menopausal symptoms, osteoporosis, cancer and heart disease. Broadly defined, phytoestrogens include isoflavones, coumestans, and lignans. Alfalfa sprouts, soybeans, clover and oilseeds (such as flaxseed) are the most significant dietary sources of isoflavones, coumestans, and lignans, respectively.
SPROUTS AND SPORTS NUTRITION
According to Big Les, from muscletalk.co.uk:
“The sprouting seeds of the Medicago sativa, also known as Chilean clover in goldrush California, are little known and nutrient packed. When it comes to sprouts most of us know a bean sprout and a brussel sprout; however the sprout of the alfalfa, meaning 'father of all foods' in Arabic, is somewhat less famous.
Alfalfa sprouts are light on calories with only 29 kcal per 100g (and 100g is a lot of sprouts!), and unlike many veggies they also pack the protein with 4g per 100g, sporting all the essential amino acids. They are also high fibre with two of their 4g of carbohydrates being dietary fibre and no sugars. Not surprisingly alfalfa sprouts also contain a good spread of vitamins and minerals, with B vitamins, K, D, E, calcium and zinc all being found. However, alfalfa sprouts are particularly rich in potassium, vitamin C, iron and folate and are a powerful anti-oxidant. In addition, alfalfa sprouts boast the benefits of carotenes and phyto-oestrogens.
If this wasn't enough, alfalfa spouts score highly in tests measuring cholesterol lowering ability, and are rich in sulforaphanes which have been linked to lowering cancer risks and boosting the body's ability to fight cancer.
This powerful nutrient profile leads to the question: what do you do with an alfalfa sprout? Alfalfa sprouts can be used anywhere you would use cress, so as a salad garnish or mixed into egg mayo. Personally I like to mix the alfalfa sprout in to tuna with fat free vinaigrette to add texture and taste, and they also make a tasty addition to a stir fry. I also like to add sprouts of alfalfa and other beans to garnish risottos where they add a texture and crunch. Because they add texture and have a very mild flavour they are great for experimenting with.
Growing bowl dimensions 22cm wide x 14cm high
Water reservoir 3ltr - Total hight 38cm
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