Broccoli Sprouts

Broccoli sprouts are something that I spot year-round at the farmers market, and the sprouts at Ojai Microgreens are so vibrant and spicy! These small sprouts pack a nutrition powerhouse of vitamins, minerals and antioxidants. Sulforaphane is one of the main components of broccoli sprouts and is a potent antioxidant that helps reduce inflammation and protects cells from damage, as well as supports our brain health by improving cognitive function and protecting us from neurodegenerative diseases. This incredible antioxidant also has been shown in studies to inhibit the growth and spread of breast, prostate, and colon cancers. The anti-inflammatory properties of broccoli sprouts can greatly benefit those with rheumatoid arthritis. 

They are a great source of vitamin C supporting our immune systems. These sprouts are also rich in essential minerals, vitamins E and A, and help as well to boost the calcium the body needs for strong bones and healthy teeth. The incredible health benefits of broccoli sprouts are many, but my favorite is their ability to detoxify the body. We all live in environments where we are exposed to car fumes, agricultural pesticides, and other common pollutants. These sprouts assist the body in naturally detoxifying from these contaminants. I am going to show you how to make one of my favorite simple sandwiches; the beauty of it is in the best ingredients possible 

Sourdough, Broccoli Sprout, Avocado, White Onion, Tomato, Mustard Sandwich 

Yield: 2 Servings 

4 slices Oat Bakery Sesame Charcoal Sourdough (or your fave sourdough)
2 tablespoons avocado mayonnaise 
2 tablespoons Dijon mustard 
1 heirloom or other amazing tomato, sliced 
4 slices white onion, super thin 
2 pieces iceberg lettuce 
1 firm avocado, peeled and sliced 
½ cup broccoli sprouts 
Maldon sea salt 
Freshly ground black pepper 

Directions: 

1. Toast your sourdough to your desired degree of doneness. 

2. Spread mayonnaise on two slices, Dijon on the other two. 

3. Arrange the iceberg lettuce on each Dijon bread, top with tomato, white onion, avocado slices, broccoli sprouts, season with a little Maldon and black pepper. 

4. Top with mayonnaise spread bread. Cut in half and enjoy!