Introducing The Father of All Foods!
We’re talking about alfalfa – one of the most nutritionally rich foods, and which has earned such a big name because of its massive root system reaching 30 feet deep into the ground to pull up deeply buried minerals and trace minerals unavailable to common vegetable.
📺 Watch the short video to discover why I grow my own alfalfa sprouts and why I’d encourage you to boost your diet with this powerful food.
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🛒 BUYING TIPS:
• Buy only sprouts kept at refrigerator temperature.
• Choose crisp-looking sprouts.
• Avoid dark or slimy-looking sprouts.
• Check the sell-by date printed on the container.
• Rinse sprouts thoroughly before use.
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📎 STORING TIP:
• Consume fresh, raw alfalfa sprouts within a week, store in a tightly sealed jar in the fridge.
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🍽 SERVING IDEAS:
• Add alfalfa sprouts to your burgers on sourdough bread.
• Add alfalfa sprouts to your smoothies.
• Add alfalfa sprouts to any sandwich.
• Top any cold summer soup with a generous handful of alfalfa sprouts.
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❗ BE MINDFUL:
• While alfalfa leaf is medicinal for autoimmune diseases (rheumatoid arthritis and lupus), its sprouts and seeds are not because they contain the amino acid canavanine, which can worsen inflammatory conditions.
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🙏 CREDITS:
• The New Whole Foods Encyclopedia, Rebecca Wood
• The Encyclopedia of Healing Foods, Michael Murray N.D.
• Healing with Whole Foods, 3rd Edition, Paul Pitchford
• Prescription for Dietary Wellness, 2nd Edition, Phyllis A. Balch, CNC
• Life-Changing Foods, Anthony William of Medical Medium