Sprouts – Two Salads

Sprouts are filled with vitamins, minerals and proteins and chlorophyll all necessary nutrients for building our red and white blood cells and easing inflammation.

Activated Almond Salad

  • 1 cup almonds, soaked 4-8 hours (sub sunflower or pumpkin seeds)
  • 1 Zucchini
  • 1 carrot, shredded
  • 1/4 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup fermented pickle, diced
  • 3 T lemon juice
  • 1 T honey or maple syrup
  • 1 tsp dijon mustard
  • 2 T fresh dill weed or 1/2 T dry
  • 1/2 tsp salt
  • Lettuce or cabbage leaves

Add almonds or seeds to a food processor and pulse to break up into a flaky texture. Add chopped zucchini and pulse a couple times to chop and mix with the almonds.  Place this mixture into a mixing bowl. Add the chopped celery, diced onion, shredded carrot and chopped pickle. In a small cup or bowl, whisk together the lemon juice, honey or maple syrup and mustard. Stir in the dill and sea salt. Pour this dressing over the nut and vegetable mixture and stir well to incorporate and coat everything with dressing, Scoop this mixture onto lettuce or cabbage leaves or onto a slice of your favorite bread.

Crunchy Super Sprout Salad

  • 3 cups pea shoots or sunflower microgreens, chopped
  • 2 cups leafy green sprouts (salad mix, clover, alfalfa)
  • 1 red or yellow bell pepper, diced
  • 1 cup shredded cabbage or slaw mix
  • 1 carrot, shredded
  • oranges
  • 1 cup crunchy sprouts (mung bean, lentils, adzuki bean)

Combine all salad ingredients and toss with your favorite dressing or drizzle with the citrus vinaigrette below :

  • ¼ c orange or lemon juice
  • 2 T olive oil
  • 1 T honey
  • 1/2 tsp dijon
  • 1 tsp dried dill, oregano, basil or your favorite herb blend

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