Many of you know that we have been growing and eating a significant amount of sprouts. Except for shredded carrots, shredded goat cheese, and rice cake crumbles (used as croutons), our salads for the last three months have been exclusively composed of home-grown sprouts.
I have been growing these sprouts: lentil; mung bean; radish; and a sprouting mix of alfalfa, red clover and fenugreek. Occasionally, I will add broccoli sprouts, but I haven't yet achieved good results consistently with those.
Here's my sprout corner, kept to the side of the sink.
I will share more about the hows of sprouting and things I've learned at another time. But generally, you can see I have 7 Sproutmaster trays that are each filled with the sprouting mix at different stages of growth. The 1/2 gallon mason jars grow the lentil, mung bean and radish sprouts, separately. The picture doesn't show that I normally prop the jars up on the edge of the baking sheet (which is holding the trays), to slightly elevate them and allow for water to drip out.
Over the last three months, I have kept a sprout log, to keep track of our usage. It is a simple Excel worksheet that allows me to list the details of each new batch of sprouts. It looks much like this:
The START DATE is when the seeds begin soaking and the QUANTITY is in cups.
These records have helped me keep track of exactly how many cups of each seed/bean we use each month. For instance, this is last month's usage of each seed/bean:
- Mung Beans –> 19.89 cups
- Lentils –> 20.75 cups
- Radish –> 3.5 cups
- Sprouting Mix –> 5 cups
My postal scale told me how many ounces are in each 1 cup of each of the above seeds/beans. I used those values (how many cups used and how many ounces per cup), along with the price per pound (or 16 ounces) of each of the seeds/beans, to calculate how much we're spending each month on sprouting. And my totals are:
- Mung Beans –> $11.74 per month
- Lentils –> $13.42 per month
- Radish –> $4.11 per month
- Sprouting Mix –> $9.76 per month
This gives me a grand total of $39.04 spent per month, or about $10 per week, on sprouts. I used to spend about $40 per week on salad ingredients. This is a savings of $30 per week, or $120 per month.
You may be wondering how in the world we can enjoy a salad of sprouts. The key is variety! With a bowl full of a minimum of 6 different types of sprouts, each with different flavors, textures and nutritional components, the yum factor is high. (At least for us.)
I layer the different types of sprouts in each salad bowl, top it all with shredded goat cheddar, shredded carrots, and crumbled rice cakes. To that, I add salt, pepper, garlic powder (for a couple of us who can eat it), dried dill, extra virgin olive oil, and balsamic vinegar.
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