I'm a sandwich gal. A lot of good stuff can be fit between two slices of soft bread. And since I ended up with far too many sprouts for our small family, I gave a bunch away, then packed as much as I could into my Brie, Tomato, Sprout and Dijon sandwich. Next time I will start with about 1/4 cup of seeds, rather than half. I wonder, too, if staggering growth between the three tiers is a smart idea. That way we could enjoy a steady fresh supply of sprouts every four days or so. I can add sprouts to any sandwich, salad, or even dress up a pasta dish or BBQ steak, they are versatile, full of nutrition, and so could find a spot on many of our plates. Try marinated and grilled whole portabello mushrooms with roasted red peppers and sprouts on flax bread. If you like goat cheese, and a bit of that. Lunch doesn't need to be peanut butter and jelly anymore. Try sprouts! Tiered sprouters like the biosnacky can be found at health food stores or online. But a mason jar and some cheese cloth will get you started immediately - simple directions here.
If I can grow sprouts, anyone can. My kids think I'm pretty neat.