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yields 6 servings
yields 4 servings
sensational salads Pour over the salad and toss. carrots. 2. In a small bowl, combine the lemon juice, honey, and oil. 1. In a large bowl, combine the beets with the cabbage and ¼ cup oil ¼ cup raw honey ½ cup lemon juice 1 cup shredded carrots 2 cups shredded red cabbage 4 beets, coarsely grated HONEY-LEMON DRESSING BEET AND CABBAGE SALAD WITH Combine the beets, apples, and lemon juice. Chill and serve. Ju

sprouting know-how yields 6 servings

Using sprouts in their natural sprouted form in salads, dressings, and soups is a wonderful
way to access their powerful potential. Try them with avocado or tuna, in wraps, sandwich- TABBOULEH SALAD
es, and scrambled eggs. Eat them on their own as a fresh crisp snack, or juice sprouts for a Parsley and tomatoes are the stars of
dynamic, energy-boosting green drink (see “Juices and Smoothies” section above). this salad: one cup of parsley contains
Commercial sprouts, however, are rarely fresh, which drastically reduces the benefits of the 25 calories, lots of calcium, vitamin
“sprout powerhouse.” Consider this, and you might be inspired to take the time to actually A, vitamin C, and potassium, and
tomatoes offer beta-carotene, vitamin
produce them yourself, especially since it’s a snap to do so. To make the package even more C, and enzymes. This salad is best
tempting, it’s an economical addition to your vegetable bin. when allowed to marinate overnight,
You will need: so prepare ahead.
• Organic sproutable seeds, grains, or legumes—try adzuki, alfalfa, lentils, mung, quinoa, 1 cup bulgur wheat (see recipe note)
sunflower, buckwheat, pea greens, or broccoli. 2 steak tomatoes, diced
• 1 quart or ½ gallon glass jar 2 cups fresh parsley, chopped
• A small piece of cheesecloth or a plastic sprouting lid (a plastic lid with screen-like top so 1 small red onion, diced
water can be drained without removing the lid—the lid fits a typical mason jar and can be Juice of 2 lemons
obtained in stores where sprout seeds are sold). ¼ cup oil
2 cloves garlic, crushed
Here’s what you do:
¼ teaspoon salt
• Soak: Place the seeds in the glass jar with an abundance of filtered water. Cover the top of ½ cup pomegranate seeds (optional)
the jar with the cheesecloth and secure with a rubber band or use a sprouting lid. Place in
a dark spot and soak overnight. 1. Soak the bulgur wheat in water
for 4 hours. Drain.
• Rinse: Drain without removing the cover. Then rinse and drain the seeds again. Return 2. In a large bowl, combine the bul-
the jar to the dark spot, upside down and slightly tilted, and wrap with a towel. Repeat the gur, tomatoes, parsley, onion,
rinsing procedure three times daily.
lemon juice, oil, garlic, and salt.
• Greening: On the second or third day, sprouts of beans and legumes are ready for consump- 3. Marinate in the refrigerator over-
tion. For alfalfa, wait until two tiny leaves appear, usually on the third day. Place sprouts night. Sprinkle with pomegran-
near a sunny window for a few hours, and they will turn a deep green. This is a sign that ate seeds before serving.
they are overflowing with chlorophyll, a blood purifier, and are now ready to be harvested.
For grains, it is advisable to transfer them to a tray with organic potting soil or natural paper RECIPE NOTE Those al-
towels (see “Growing Wheatgrass” on p. 30 for guidelines). lergic to wheat can substitute
soaked or cooked whole kasha
for the bulgur wheat.

Tabbouleh Salad
136 HEALTHY EVER AFTER The sprouts will last for months. tain their crispness. Do not refrigerate. tight container or a Ziploc bag to main- brittle and crispy. and bake for approximately 1 hour until enne pepper. tamari sauce or liquid aminos, and cay- with the onion powder, garlic powder, Bragg liquid aminos 4. Once perfectly dry, store them in an air- 3. Spread the sprouts on a cookie sheet 2. Place the sprouts in a bowl. Sprinkle 1. Preheat the oven to 250˚ F. P

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combine with the parsley, onion, red pepper, celery, almonds, lemon juice, oil, salt, and sweetener.

the chickpeas for easier digestion and minimize cooking time.) Drain and rinse.

greens. Top each serving with a slice of avocado.

Allow to marinate at least 30 minutes.

(optional)

garbanzo, mung)

yields 4 servings