Speaking of making food more nutritious, what can be more nutritious than food you grew yourself? I can already hear the objections! But I live in an apartment! I don’t have any growing space! Yeah, I hear ya, and I have a solution!
Did you know that there are companies that sell bulk sprouting seeds that can provide a huge amount of fresh veggies in a very small space? Azure Standard has mung beans in 5-pound bags, which are perfect for buying to sprout. I do not make any commissions from the link supplied.
You simply take a tablespoon of mung beans, maybe two, and put them in a quart canning jar. Any old jar will do, even a mayonnaise jar, but roughly the size of a quart. Cover the top with either fiberglass screen or cheesecloth and tie it tightly, or use a band to hold it on. Rinse the seeds twice a day and make sure they get sun through the window.
Within about 3-4 days, you should have enough bean sprouts for Ramen or Miso soup! They are a great bulker for broth-based soups. Other bulking foods for broth-based soups are boiled eggs, which are currently an inexpensive protein, or good to know if you have chickens. Tofu is another very inexpensive protein for a broth-based soup and goes very well with mung beans.
Other seeds you can grow this way are adzuki beans, sunflower seeds, fenugreek seeds, broccoli seeds, alfalfa seeds, onion seeds, and more. Look online to see how many varieties of sprouts you can make to keep your food fresh, healthy, and interesting.
Another really great vegetable that can be regrown on a windowsill is green onions. Use the green tops of green onions and plop the little white, rooted bottoms into a small jar. Keep them watered with fresh water and allow them to get plenty of sunlight. The tops will grow out again. By the third growth, they are spent. You can tell by the very light green color they become at that time. These also do very well with a broth soup. If you plant a green onion that has been used in dirt, you now have an unlimited supply of green onions to use in soup.