Alfalfa sprouts

Alfalfa Sprouts contain significant dietary sources of phytoestrogens connected with prevention of menopausal symptoms, osteoporosis, cancer, and heart disease.
Uses: Great texture in sandwiches, salads and omelets.

Sprouted Bean Mix

high protein and bursting with easily digestible fiber and nutrients
Uses: toss them into soups, stews, and salads

Broccoli sprouts

Broccoli Sprouts have a mildly peppery flavor. They contain up to 100x the cancer preventing sulforaphane over full grown broccoli.
Uses: Excellent juiced or in salads and sandwiches.

Clover sprouts

Clover sprouts contain the most significant dietary sources of iso flavones of any sprout variety. Iso flavones have been proven to have powerful anti-cancer properties.
Uses: Healthful addition to salads or sandwiches.

Lentil sprouts

Lentil Sprouts are 25% protein. They can be cooked or eaten raw.
Uses: add nutrition to salads, soups or steamed veggies.

Mung Bean Sprouts

are a good source of protein, fiber, and vitamin C. A 3 oz. serving contains only 30 calories.

Uses: Perfect for many Asian dishes such as pad Thai, fried rice, chow fun… Best when lightly cooked.

Mustard sprouts

are characterized by their tiny, spicy leaves. They are delicate, but very spicy.
Uses: Hot and spicy, this tiny sprout can spice up everything from eggs to salads.

Onion sprouts

have that distinct onion flavor without the tears or waste. Onion sprouts are 20% protein and a good source of vitamins A, C and D.
Uses: Spice up a salad or sandwich or use as garnish.

Pea Shoots

are not only high in fiber, protein, and vitamins A, C, K, folate and antioxidants, they are also beautiful.
Uses: Add to a salad or sandwich or use as garnish.

Radish sprouts

have 29x more vitamin C and 4x the vitamin A than milk. They have 10x more calcium than a potato, and contain more vitamin C than pineapple.
Uses: Too delicate for cooking, radish sprouts are generally used to spice up salads, sandwiches or sushi.

Soybean Sprouts

are very high in protein, vitamin C, folate, and fiber.
Uses: Good in Korean dishes, casseroles, soups or stews.

Sunflower sprouts

are a rich source of lecithin and vitamin D. Known for their crispness and nutty flavor. Break down fatty acids into an easily digestible, water soluble form.
Uses: delicious addition to salads; can also be juiced and used in green drinks.

Wheatgrass

is a complete vegetable and a true superfood. Studies show it can lower blood sugar, detox, promote healing… it is also used as pet grass and in floral decorating.
Uses: juiced, as catnip or for decorative purposes