The first day of this course will not only set you up with all the (very simple) equipment and ingredients you need to get started but also get you extra excited to grow your own superfoods.

Doug provides step-by-step instructions for growing a variety of different types of sprouts, including salad mix-style sprouts such as broccoli and alfalfa, protein-packed sprouts such as garbanzo beans and lentils, and gelatinous sprouts such as chia and flax. Plus, learn tips for sprouting as safely as possible.

Seeds are tiny packages meant to survive for long periods before germination. The process of sprouting removes enzyme inhibitors and activates the life force of the seed, making its nutrients more bioavailable for your body. For example, when you sprout something as simple as a lentil, you double the antioxidant levels, you triple the vitamin C, and over time you quadruple the level of fiber.

Growing sprouts can bring positive change into our world, one seed at a time. Find out how sprouts can help with healthy food accessibility in food deserts – where nutrients are desperately needed – as well as in arid environments where backyard gardening would be water intensive. You can grow one pound of sprouts with as little as one gallon of water!

How can you eat sprouts? There are unlimited ways! Doug shares some of his tried-and-true recipes that will make you feel energized, nurtured with healthy fuel, and excited to keep sprouting.

Jed Fahey is a nutritional biochemist with a deep understanding of plant physiology, human nutrition, phytochemistry and nutritional biochemistry. In this bonus conversation he discusses his research into broccoli sprouts and how the phytochemicals in sprouts can trigger protective anti-inflammatory and antioxidant responses.

This conversation with gastroenterologist and gut health expert Dr. Will Bulsiewicz focuses on exactly how and why fiber is so good for your overall health — and why sprouts are a great way to get the fiber you need.