Sprouting Into Spring: Awaken Your Food, Awaken Your Senses

So many reasons to sprout!

Spring is a time of renewal—just like seeds, we awaken from winter’s dormancy with fresh energy and an instinctive craving for lighter, nutrient-packed food. What better way to nourish this seasonal shift than by embracing one of nature’s most life-giving processes: sprouting.

Sprouting awakens the nutritional senses and brings food to life—literally. From garden roses to grains, every plant begins as a seed, packed with its full biological blueprint. When soaked and nurtured, that tiny seed transforms into a powerhouse of nutrition, bursting with germinative energy and vitality.

Why Sprout?

Sprouts are one of the most nutrient-dense, affordable, and exciting foods you can grow in your kitchen. They are alive, filled with flavour, texture, and a vast array of vitamins, phytonutrients, antioxidants, prebiotics, and even probiotics.

Not only are they low glycaemic and high in fibre, but the sprouting process increases their protein content by up to 20% and their vitamin and mineral profile by as much as 500%. This makes sprouts a fantastic alternative to expensive, ultra-processed protein powders.

During sprouting, many carbohydrate molecules are broken down, amino acids are formed, and proteins become more bioavailable and easier to digest. Incredibly, dry legumes and grains contain little to no ascorbic acid (vitamin C), but when sprouted, they generate significant levels—thanks to their interaction with air, light, and water.

They also contain fewer antinutrients like phytic acid and lectins, which often inhibit digestion and nutrient absorption.

My Top 7 Reasons for Sprouting – and How to Start This April

1. Fast

You don’t need months to grow food. It also doesn't need to be April. Most sprouts are ready to eat within 3–4 days—some like radish or alfalfa in just 48 hours. It's incredibly satisfying to see seeds transform before your eyes, right on your windowsill.

2. Easy (My Favourite Technique)

All it takes is a glass jar, a seed tray, or even a mesh strainer, and a little patience. You will see the trays I use in the video -link below.

Here’s how I do it:

• Soak your seeds overnight (8–12 hours).

• Rinse and drain them twice daily.

• For the first day or two, I cover my seeds to keep them in the dark. This mimics the soil and encourages germination by triggering their natural rooting response. The seeds are seeking gravity and light—which accelerates their growth once uncovered.

• After that, let them bathe in indirect sunlight to green up.

🌱 Watch my YouTube video on sprouting radish seeds here: Radish Sprouts – My Longevity Channel

Radish sprouts are my absolute favourite—spicy, crisp, and loaded with compounds like glucosinolates which support detoxification and metabolic health.

Try it yourself and tag me in your results or comment under the video—I’d love to see your sprouting creations!

3. Low Cost

Sprouting is budget-friendly. A 125g bag of chickpeas for under £2 can give you several jars of protein-rich sprouts. Compare that to organic veg prices and it’s a no-brainer.

4. Local

Talk about zero food miles! Growing your own means you’re reducing packaging, waste, and carbon footprint—while boosting freshness.

5. Easily Digestible

Sprouts are about 50% water, which aids digestion. They’re enzymatically active, low in lectins and phytic acid, and often more tolerable for sensitive stomachs or those with IBS.

6. Empowering

You’re creating life—literally. Growing sprouts puts you in control of your food source, allowing you to reconnect with where your nourishment comes from. It’s simple, meditative, and deeply rewarding.

7. Plant-Based Nutritional Powerhouse

Backed by the latest microbiome research (including from Prof. Tim Spector and the Zoe Project), eating a wide variety of plant-based foods is one of the best ways to promote long-term health. Sprouts count towards your 30+ plants per week, and many contain every essential vitamin and micronutrient.

Get Sprouting Safely

Make sure your seeds are certified organic and not intended for planting (which may contain pesticides or chemical coatings). Wholefood suppliers are a good start. Always wash your seeds thoroughly and sterilise containers before use.

You can find sprouting kits starting from just £8, making this a truly accessible wellness habit.

Bonus Recipe: Sprouted Hummus with a Twist

Totally alive with freshly sprouted loveliness

Ingredients:

• 1 cup mung bean sprouts

• 1 cup chickpea sprouts

• ½ courgette, chopped

• ½ cup tahini

• 2 garlic cloves

• ½ tsp cumin

• ¼ cup lemon juice

• Pink Himalayan salt, to taste

• ½ tsp black pepper

• ¼ cup olive oil (plus more to drizzle)

• 2 tbsp chopped parsley

• Paprika or cayenne for garnish

Method:

Blend lemon juice, garlic, mung sprouts, courgette, tahini, chickpeas, cumin, salt and pepper until smooth. Add olive oil slowly while blending. Pulse in parsley. Taste and adjust seasoning. Garnish with sprouts, paprika and olive oil.

Enjoy with crudités or wrap it up in a wholegrain flatbread. Store in the fridge for up to 5 days.

Time to Try It for Yourself

This spring, start a sprouting experiment and feel the change in your energy, digestion, and connection to nature.

🌱 Post your results on social media or in the comments under my radish sprouting video. Let’s inspire others to reconnect with the power of living food.