Sprouts, Micro-greens and Enzymes


If we want to feel alive, we need to eat real food. Food with high nutrient content and a high vibrational frequency to give our bodies the vital energy that it needs to function optimally. The best source of this food is fresh, organic, raw and sprouted.

Sprouting and growing micro-greens is an easy way to get nutrients into your diet. Sprouts and micro-greens are super beneficial. I highly recommend that everyone includes them in their diets. You ‘grow’ it yourself, so it is fresh, and they contain high amounts of concentrated micronutrients (vitamins, minerals, enzymes, phytonutrients). Because the nutrient concentration is so high, you only need a small portion for effectiveness.

 Sprouting deactivates enzyme inhibitors and phytic acid. Enzyme inhibitors inhibit the function of the enzymes locked in the seed, and can also inhibit our own enzymes from breaking down the food effectively. Phytic acid / phylates inhibit the absorption of essential minerals: calcium, magnesium, copper, iron and zinc. Therefore sprouting makes foods easier to digest and promotes better assimilation of foods. Sprouting also breaks down the starches and increases the essential amino acid content, along with the increase of micronutrient content.

Micro-greens are the shoots of salad vegetables such as rocket, celery, beetroot, etc., picked just after the first leaves have developed. They are also high in nutrients, antioxidants and digestive enzymes.

Enzymes are proteins that act as catalysts and help complex reactions occur everywhere in life. In terms of digestion they help break down the food to be digested.

 Sprouts and microgreens are easy to start with. They are enzyme and protein rich. As already mentioned, they are high in micronutrients such as vitamin C, B vitamins, carotene and chlorophyll. They are good for longevity because of their anti-aging antioxidants and alkalizing properties. These properties make them good for detoxification; weight-loss and they have healing properties. There are ‘specific’ healing properties for different kinds of sprouts and micro-greens, which I will cover in later articles.

 Sprouts can be eaten raw or cooked. Some legumes and grains may be better eaten cooked, as they may still be hard to digest when raw and should not be consumed in excess. The raw sprouted grains also contain substances that prevent animals from eating them.

Sprouted / soaked nuts and seeds are fine eaten raw and do not need to be cooked. Remember that enzymes are only found in raw food because they are destroyed by heat. It is a good idea to include raw food vegetables, sprouts or micro-greens with each meal to help with the digestive process.    

 Enzyme deficiency

People are definitely lacking enzymes in their diet. We can see this by observation of the mainstream dietary lifestyle and what is perceived as being healthy. We can also see this by observing the common symptoms of enzyme deficiency, which includes:

  • Lethargy / fatigue

  • Allergies

  • Bloating, gas, constipation, diarrhoea, indigestion

  • Headaches

  • Mood swings

  • Poor immune function

Besides diet, other things that lead to enzyme deficiency are: pollution and toxins in the environment; cooking techniques; gulping down food without chewing or breathing properly and infections in the body that are constantly being fought by enzymes.  

 How to sprout

  • Soak the seeds in a jar with water overnight / 12 hours.
  • Then drain the seeds and place a mesh cloth or lid over the jar, or you can use a sprouting jar / container.
  • Water and rinse the seeds until they have sprouted. (This can take 12 hours to 3 days.)
  • All seeds, nuts, grains and beans have different soaking and sprouting time. Here is a bit of a guideline from David Avocado Wolfe:



How to grow micro-greens

Start off growing micro-greens the same way as sprouting.

  • Soak the seeds overnight, drain and rinse and leave for 24-48 hours or until the seed starts to sprout.
  • Then place the seeds on top of in a tray filled with soil and cover the seeds with a thin layer of soil. Place in an area that gets morning or late afternoon sun (not too strong) and water daily.
  • They are ready to harvest after about 1 week.  

 I recommend adding sprouts and micro-greens to salads, or adding salads with micro-greens and sprouts to meals. I sometimes just add them on the side of whatever meal I have. It helps the digestive process and boosts nutritional content of the food.

Here are some ideas, especially if you are new to eating nutrient dense foods:




  • Top sprouts on top of a pizza (once it is cooked)

  • Add them to the filling of burgers or sandwiches

  • Add them as a side ‘garnishing’ (that you eat) to a meal such as for example: grilled chicken and steamed vegetables with sprouts and micro-greens on the side.

  • Make a large salad and include sprouts and micro-greens

  • Replace legumes with sprouted legumes (eg sprouted bean salads instead of normal bean salads)

  • Sprouted cereals for breakfast (I sprout buckwheat and quinoa)




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