Get Out N Play Newsletter
Succeeding with SproutsMay 2010
In This Issue
Spring Sprouting Steamer
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It is almost Memorial Day and the unofficial beginning of summer. With all that sunshine and warmth, it's a great time to Get Out N Play! Come join me on Sunday, June 13th for a hike up Monument Mountain in Great Barrington, MA. Enjoy being outdoors while learning how you can maintain your energy levels during the workshop, Eating for Energy,presented at the summit.
Food Focus: Sprouts
SproutsIn the spring season, seeds flaunt their vitality and energy by sprouting. Sprouts of all varieties contain the building blocks of life in the form of vitamins, enzymes, amino acids and simple sugars. In their early growth state, sprouts are very easy to digest, allowing our bodies to access many wonderful nutrients. Recent research by the American Cancer Society has backed what holistic nutrition has known for years: that sprouts contain anti-cancer properties, high levels of active antioxidants, concentrated amounts of phytochemicals and significant amounts of vitamins A, C and D.
In their raw form, sprouts have a cooling effect on the body, and therefore are best consumed in warm weather or by robust, warm body types. Those who tend to feel cool can try steaming spouts or adding them to warm dishes such as stir-fries and soups, to reduce the cooling effect. There is a wide variety of edible and delicious sprouts, each with a different texture and flavor: alfalfa, mung bean, lentil, radish, clover, sunflower, broccoli, garbanzo and adzuki. 

Here are some great ways to serve up sprouts: 
· Add to salads.
· Combine with other vegetables in wraps, roll-ups or stir-fries.
· Use as garnish on top of soups, stews, omelets or scrambled eggs.
· Add to rice or whole-grain dishes.
· Use in sandwiches instead of lettuce.
Spring has arrived! Eat sprouts and feel alive!
Recipe: Spring Sprouting Steamer
Spring Sprouting Steamer
  • 1 zucchini 
  • 1 summer squash
  • 1 package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo)
  • 3 tablespoons of freshly chopped mint
  • 1 tablespoon butter
  • 4 lemon wedges
  • salt to taste
  1. Slice zucchini and summer squash in discs about 1/4 inch thick. Steam with sprouts for about 5 minutes or until desired tenderness.
  2. Toss with mint, butter and salt in bowl.
  3. Serve with lemon wedge. 
Note: Try fresh herbs like parsley, dill, cilantro or tarragon for a totally different taste.
I hope you can attend my next seminar Eating for Energy at the summit of Monument Mountain in Great Barrington, MA on Sunday June 13th. Space is limited, so RSVP today.
Thank you for spending some time learning how to nourish your health.
Aubrey Schulz
Get Out N Play

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