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Hey Rhonda,
what are your thoughts on grinding and submerging the broccoli seeds in water, mixed with some pepper and mustard seeds? As far as I got this right, the myrosinase in the mustard should support the conversion of the glucoraphanin to sulforaphane, or is this only true for cooked cruciferous vegetables?
I’m wondering if there’s some issue in terms of not sprouting the seeds. I would appreciate your opinion a lot. I couldn’t find any consistent information about it.
Cheers, Jack
Can I incorporate the broccoli sprouts into my home made pesto? Obviously I will be blending all the ingredients together and keep in the fridge for a week. By blending the sprouts will I lose the sulphoraphane?
Thats fine, I used to do that as well. Blending the sprouts will actually activate the conversion to sulforaphane. Just make sure to blend them on their own to give the enzyme time for the process. Add the other ingredients later in the process.