(Drumroll please…)
This Month’s Club Seed Is:


Antioxidant rich broccoli sprouts are popular for containing high levels of glucoraphanin (a precursor to sulforaphane), a compound which powerfully supports detoxification, promotes a healthy brain, encourages radiant skin, and helps thwart stress on a cellular level.

How to Sprout Your Broccoli

STEP 1: Pour 2-4 tablespoons of broccoli seeds into your Sprout Bag. Submerge the Sprout Bag in room temperature water for 4-6 hours (or overnight) to activate your seeds.

STEP 2: After 4-6 hours, hang your bag and let it drip dry (either over the sink or an empty bowl, or dish drying rack can also work well).

STEP 3: To water your sprouts, thoroughly rinse the seeds and the Sprout Bag in fresh water 2x a day (morning and night). Harvest after 5-6 days (and feel free to munch on them as they’re growing)!

*To harvest your sprouts, simply put them in a bag or container in the fridge to slow down growth (you can even use your dry Sprout Bag to store them!). At this point, you no longer need to water your sprouts. In the fridge, they should last for about a week—if you don’t eat them all first!



makes 1-2 cups, gluten-free + vegan
Sure, broccoli sprouts are great on wraps, salads, and avocado toasts, but why not sneak some more sulforaphane power into your favorite pasta dish! This quick and easy recipe is a foolproof way to pack more sprouts onto your plate.

2 c. fresh basil leaves, tightly packed and plucked from stems
1 c. broccoli sprouts
½ c. raw walnuts (or substitute with cashews or hemp seeds)
1 lemon, juiced
2 garlic cloves, peeled
2 tsp. sea salt
¼ c. extra virgin olive oil
Splash of water, as needed 


1. Place all ingredients in a high speed blender or food processor. Blend until smooth and creamy, adding a splash of water as needed.

2. Serve immediately over pasta, zoodles, pizza, or rice—or refrigerate it in a jar to enjoy throughout the week!