Sprouts are a complete and nutritional food. Sprouts are rich in enzymes, vitamins, and amino acids. There are many varieties to try: alfalfa, broccoli, clover, radish, and more. Sprouts are also easy to make at home, and kids realty enjoy watching them grow just a week.

Whether you buy them the store or enjoy making them at home, try adding them to a shake or salad.

Sprouts Shake

1 x banana
1/2 cup mixed berries
1/2 cup sprouts, any variety
1 x celery stalk, chopped
1 x small handful fresh parsley, chopped

Lunch: Quinoa Salad

2 x cups cooked quinoa, cooled
1 x cup fresh pomegranate seeds or 1/2 cup dried cranberries
1 x cups broccoli sprouts
1 x cucumber, finely diced
1/4 cup fresh cilantro, chopped
3 x tablespoons raw sunflower seeds
2 tablespoons olive oil
Juice from 1 lemon
Sea salt and ground pepper

In a small bowl, whisk together the olive oil, lemon, sea salt, and pepper. In a large bowl, combine quinoa, pomegranate seeds, broccoli sprouts, cucumber, cilantro, and sunflower seeds. Drizzle with the dressing and gently toss together. Serve immediately. Serves 2-4.

Dinner: Sprouted Vegetable Soup

2 x tablespoons coconut oil
2 x cloves garlic, chopped
2 x tablespoons paprika
1/2 teaspoon marjoram
2 x carrots, chopped into rounds
2 x cups cabbage, sliced thin
1 x bell pepper, seeds removed, chopped
2 x cups mushrooms, sliced
2 x cups sprouts, any variety
4 x cups fresh tomatoes, chopped or crushed
5 x cups vegetable broth
2 x tablespoons balsamic vinegar
1 x tablespoon dill
Sea salt and ground pepper

In a large pot, heat oil over medium heat. Add onions and garlic and sauté until onions are translucent. Add paprika, marjoram, carrots, and cabbage and cook for 5 minutes, stirring often. Add the mushrooms, sprouts, and tomatoes, cooking an additional 5 minutes. Add broth, vinegar, and dill and bring to a boil. Season with sea salt and pepper to taste. Reduce heat and allow to simmer for about 30 minutes, or until vegetables are tender. Serve warm. Serves 2-4.