One of the really nice things about the Virtual Vegan Potluck is meeting bloggers of many different stripes – and benefiting from their knowledge and experience. The Potluck is how I met Susan of Gaia’s Creations. Susan noticed that I enjoyed growing my own sprouts and she told me that she was working on an e-book to help others grow their own – including seeds I never ever thought of sprouting. Sounds like the ideal book for both sprouting newbies and enthusiasts! I’m happy to announce that Growing Microgreens Step by Step is now available! Susan’s e-book is comprehensive, a breeze to read, and filled with information including helpful charts and colorful photos of beautiful baby greens. The best part? Susan is gifting 4 lucky people with an electronic copy of her book – and an additional winner will receive the paperback version, plus packets of awesome Todd’s Seeds! Read on for the details about the book and how to enter to win from Susan herself:
Fall is upon us—and winter is already spreading its tendrils into the garden sending its frosty fingers to any remaining tomatoes, squash and lettuce.
For most of us, the garden has been put to bed. Eating from my garden is one of my greatest joys. Well, I found my winter solution when I long for the taste of fresh peas, cilantro, broccoli and more. While living in New Mexico I had very poor soil and abundant light many days. I began growing microgreens—shoot peas and sunflowers. Inspired by others’ efforts, I expanded to broccoli, kale, cilantro microgreens and beyond. In one to two weeks, in our 65 degree home, we had greens all winter long! An indoor garden helps lighten the winter blues, the grey, rainy or snowy days. Each morning I uncovered a new tray to see if my greens were emerging from the soil. Much to my surprise, they thrived indoors– even on grey days…like in rainy Hawaii…yes, in our part of Hawaii, we have more clouds than sun and rain every day or several times a day!
Do you miss the fresh taste of peas, beets, cilantro, gentle or piquant flavors to complement your salad, your soup or as an add nutrition to your smoothie?
In my joy of growing microgreens, I began selling them at our local farmers’ market and then teaching folks to grow their own. I’d like to teach you. I found that most of them are easy to grow and inexpensive (less than store bought and much fresher). You can grow them in plastic pots with drainage holes, in clamshell containers in which fruit is sold, in anything that has holes for drainage. If you compost, you will already have a good soil base. If you are a sprouter or want to learn, you are on your way. Many seeds are just planted dry. You can maximize your nutritional content with these little gems and avoid bacterial problems associated with packaged greens from the supermarket. FYI: My secret? It takes me 5-10 minutes a day to grow enough greens for 4 people. Check out the picture of one of my favorite customers (She is 4 years old).
I’d love to teach you how to grow microgreens.
I offer anyone interested in growing these little gems, a contest in which you can win a copy of my book: GROWING MICROGREENS STEP BY STEP. To win, all I ask is that you tell me why you want to grow microgreens and how you will actually share what you learn with some part of your community. There will be five winners: four will receive a kindle or PDF copy of my book, and one will receive the paperback version of the book and several packages of seeds to get started from Todd’s Seeds. What a great way to start the new year!
My book is basic and starts with a “no fail seed” – actually any of the brassicas are in that category. Send me an e-mail at and give me your name, why you want to grow microgreens and how you will share how to grow them with some part of your community. I will ask the five winners for pictures and comments to share on my blog, Gaia’s Creations. On my blog I also answer questions that I receive and offer suggestions on growing.
Here are a couple of the ways I have shared with my community. I had several mothers bring their preschool kids over and each planted two small trays of microgreens. They sent me pictures later that week and comments from the mothers. Also I am in a chorus, and I offered to teach interested members (many of whom have been buying microgreens), an afternoon together with me and former students sharing experiences and teaching the new students. What a great gift for kids or grandchildren.
So let’s go — email me at and share your ideas on why you want to grow these colorful, tasty young plants and how you will share your learning. You have until December 3rd to enter.
To purchase Susan’s book, please visit Amazon.
(All photos courtesy of Susan Alima Friar.)
Todd and I had so much fun giving away a one pound bag of broccoli sprouts back in April that we decided to do it again – - and to do it up BIG! This is one amazing package of sprouting goodies. I know a lot of you are sprouting veterans, but there are still lots of folks who haven’t tried it and might even feel intimidated – as I once did. I thought a little Q&A might ease those jitters:
In the heart of Salt Lake City, there’s a wonderful bookstore that from the outside, looks like an average-sized city shop. But once inside, one can get lost in its labyrinthine basement rooms, alcoves, nooks, balconies and stacks and stacks of books, both new and used. Wandering around inside is a great way to spend an afternoon.
1 medium-sized onion, chopped
Thank goodness the days of sandwiches comprised of bland bread, uninspiring cold cuts and flavorless slices of cheese are behind me. Going vegan means getting creative – and sandwiches are no exception. Chances are everything you need to create a delicious, healthy sandwich can be found in your refrigerator, cupboards and pantry. Roasted veggies? Olives? 
Roasted Eggplant Sandwiches with Caramelized Onions
This is definitely one of those knife-and-fork kind of sandwiches. It’s one my grandmother might have called an “everybody do everything” sandwich because it has so many different ingredients and lots of flavor. There’s the dense spiciness of the curry and the sweet tang of the chutney mellowed by creamy avocado… You start out with a hearty, flavorful whole grain bread (like my Whole Wheat and Spelt with Pepitas no-knead loaf) and add 
Open-Faced Curried Garbanzo Spread with Tomato Chutney, Avocado and Sprouts
Right next door to a small Mexican restaurant (where they’ll make you a vegan burrito if you ask) in an industrial part of Salt Lake City, there’s a small, unassuming store that’s easy to miss. It’s a tiny health food store and purveyor of fresh ingredients to local vegan and vegetarian restaurants called Cali’s Natural Foods. One afternoon while poking around the bulk grains, the fruits and vegetables and the cases filled with tofu, yogurt, tempeh and jars of Vegannaise, I came across a basket filled with mason jars and small packets of seeds. Future sprouts. I’d been hearing about the health benefits of the cute little fellers, so I decided to buy a jar and sprout some for myself. I’ve been sprouting regularly ever since. Now my stir frys, salads and sandwiches all get the royal sprout treatment.