I’ve been thinking about writing this Blog for some time now as I’ve launched myself down a new avenue of learning and begun a Functional Nutrition Program. It is SO important, in any field of work, to further your education, to stay on top of the evolving science and evidence, and to stimulate the neurons in your brain in that way that only learning challenges can!
The first course I’m taking is on Detoxification and although I’ve studied detoxification extensively in the past, I am being given the gift of looking at it from new angles, with new, in depth understanding and tools to help pass the information along to my audience and apply them with my clients. (If you’re looking for a detoxification workshop, check out my April 2024 Cleanse here.)
Geeking out on a new program is a challenge, I’m not going to lie, but it’s an important challenge and one that asks me to stretch and bend in uncomfortable ways so that I can further my practice.
I’ve been learning a lot about Cruciferous Vegetables over the past several years and their role in not only detoxification, but cancer prevention, antioxidant activity, and nutrient delivery. This is a family of vegetables that we ALL want to be eating LOTS of daily. With the way we currently live, the state of the environment and our continuous exposure to toxic metals and chemicals, we need all the help we can get through the power of food - this is the NUMBER ONE way to protect yourself from oxidative stress and damage to cells and DNA, without any risks or side effects of any kind (oh, and they’re delicious!!).
What’s so amazing about Broccoli Sprouts?
Well firstly, we know that any sprouted plant has superior health benefits and nutrient potency. Because sprouts are so young, their nutrient quality is concentrated and their enzymatic activity is at its highest. ALL Sprouts have this incredible antioxidant potency and nutrient density, so any sprout is great to include in your life. The deal with the broccoli sprout however is that it contains a superhero natural plant compound called glucoraphanin, which your body converts into sulforaphane. This sulforaphane, made by the body, is a sulfur-rich phytochemical that has incredible health benefits and these little mighty broccoli sprouts contain anywhere from 100-400x more sulforaphane than broccoli!!
Health Benefits of Sulforaphane:
🌱 It is an ANTI-CANCER WARRIOR!! Sulforaphane has been shown to slow tumor growth and stop benign carcinogens from converting into active ones by neutralizing them. Including these powerful sprouts in your daily life can ward off cancer development AND potentially slow cancer growth once established. This is a BIG deal.
🌱 It promotes an incredible amount of antioxidant activity which then promotes anti-inflammatory reactions, increased immune function, and a cascade of other health benefits resulting from reduced inflammation. Reducing inflammation in the body can help improve almost any symptom, from joint and muscle pain, to blood sugar disregulation, autoimmune conditions, hormone issues, and digestive problems.
🌱 It is a powerful detoxifier and supports the body’s natural detoxification pathways. Sulforaphane induces enzymes that are critical for several phases of detoxification and in this role with enzymatic activity, it in turn protects the liver.
🌱 It can help repopulate your microbiome. The profound enzymatic activity of these sprouts can increase beneficial bacterial species in the microbiome, helping to balance the composition of gut microbes and repair injuries to the gut barrier supporting BOTH a stronger digestive AND immune system.
You MUST be convinced by now that you want these little powerhouses in your life. And here’s the thing: they are incredibly easy to make and delicious to eat!
How to Make Broccoli Sprouts
Step One: Buy some organic broccoli seeds from your local Organic Store and make sure you have a large, sterilized wide mouth glass jar and either a sprouting lid or some cheesecloth or a nut milk bag (but I highly recommend a sprouting lid, as they make the process a lot easier! I like the stainless steel ones, they look like THIS.)
Step Two: Place 2 Tbsp of broccoli seeds in your jar and cover them in cold water. Place your sprouting lid on the jar and put your jar in a dark location for 1 day (I use my kitchen cupboard).
Step Three: Once the seeds have soaked overnight, drain the water off and give them a good rinse with cold water 1 - 2x/day, draining off all the water well. In between rinses, set your jar upside down on an angle, either in a bowl or on a sprouting stand, to be sure that any extra moisture can drain off. During this process, you can store the jar on the counter or a shelf, but do not place it in the sunlight just yet. Do this for about 4 or 5 days, or until sprouts start to look ready - they have a good sized tail and are about 1 cm long.
Step Four: Once your sprouts look like the right size, place them in the sunlight on a window sill for another 1 - 2 days, continuing to rinse well. Once they look ready and taste good (see top picture), transfer them to the fridge and sprinkle them on everything that you eat!! They will keep well in the fridge for about another 3-4 days. During this time, you can start a new batch!
Note: Broccoli Sprouts do tend to get a tiny bit of white fuzz on them. This is not mold, it is called cilia. If this happens, just soak them in cold water for a minute or so and give them a good rinse. To avoid the cilia, be sure to rinse and drain them well each day. You should know if there is mold, as it will be a dark colour, will smell foul, and will not rinse away with water. If you suspect they are moldy, throw them away and start again.
HAPPY SPROUTING MY FRIENDS!!
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