Welcome to our Earth loving world of Organic Sprouts and everything Plants – We love Plants!
We are glad you have found us.
Join us in enjoying delicious sprouted grains and seeds at home and fresh made sprouted salads. We deliver organic sprouting seeds & microgreens.
Now, isn’t that tasty and wonderful?
need a little motivation to create a delicious, natural, organic, vegan splendour in your kitchen? Have a look at our refreshing salads, grow fresh, weekly and delivered straight to your doorstep.
Did you know?
Radish sprouts have 40x more pro-vitamin A than the mature organic radish vegetable.
391 IU vs 8IU
Vitamin C in green pea sprouts is 5x that of unsprouted peas.
½ cup of sprouted peas has 10.8gm of protein.
Choosing Seeds vs Microgreens
Seeds are plants in a ‘deep slumber’. They are like the bears of the plant world, if you will. They can sit there, fairly preserved, comfortable, some for years even and then sprout at a moments notice. We grow Sprouting seeds by soaking them in water.
They need no light to get going.
We sprouts organic sprouts and prepare them for you, so you don’t have to.
But, many options are available for you to try your own!
Have any quinoa, sunflower seeds, pumpkin seeds or chia seed at home? Then, you too can have some sprouted goodness on your plate in as little as one day!
The seeds used for microgreens are untreated seeds, preferably organic, that are the same seeds used to grow full-size plants. Microgreens are started in a growing medium, seed carpet, or soil. And, they need light to grow firm and strong. As the plants are grown much closer together, it takes more seed to grow microgreens than field-grown crops. You can grow just about anything that is collected in seed, nut or grain form.
For example, ever pick up mustard seed for a recipe?
Why not put a half cup into a sprouting kit and make yourself some Mustard microgreens to add into your salad or sandwich?
Raw versus Cooked Vegetables & Cancer Risk
Cancer Epidemiology, Biomarkers & Prevention Journal
Twenty-eight studies examined the relationship between raw and cooked vegetables and risk for various cancers. Twenty-one studies assessed raw, but not cooked, vegetables and cancer risk.
Most showed that vegetables, raw or cooked, were inversely related to these cancers. However, more consistent results were found for oral, pharyngeal, laryngeal, esophageal, and gastric cancers. Nine of the 11 studies of raw and cooked vegetables showed statistically significant inverse relationships of these cancers with raw vegetables, but only 4 with cooked vegetables.