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sensational salads

yields 4 servings
ZESTY SPROUTED BEAN AND SUNFLOWER SALAD
Sprouting beans is the best way to eat legumes if you want to make them more digestible.
It’s well worth the time and effort it takes when you consider that the protein, vitamins, and yields 4 servings
minerals in legumes quadruple when they are sprouted. Serve this salad over salad greens
and garnish with avocado slices.
PARTY SPROUTS
1 cup sunflower sprouts ½ cup Basic Dressing (p. 166)
1 cup sprouted beans (adzuki, 1/8 teaspoon Celtic sea salt There’s going to be a party. Throw out the
garbanzo, mung) (optional) commercial chips and start up the sprouts.
½ cup chopped fresh parsley Salad greens (arugula, romaine, Bring them on a hike, put them in the lunch
½ cup diced red onion baby spinach, spring mix), box, or serve them at parties. They’re crispy,
crunchy, and spicy. Imagine all this without
½ cup finely diced red bell pepper for garnish (optional) the salt, deep-fried fats, flour, sugar, artificial
½ small red chili pepper, minced 1 avocado, sliced, for garnish colors and flavors, BHT or BHA, cottonseed
(optional) (optional) and palm oils, hydrogenated fat, or red dyes
that other party foods contain. Let the party
1. In a large bowl, combine the sprouts, parsley, onion, red pepper, chili pepper, dressing, and salt. begin!
Allow to marinate at least 30 minutes.
2. To serve, place salad greens on 4 plates. Divide the salad in 4 portions, and spoon over the salad 2 cups sprouted lentils
greens. Top each serving with a slice of avocado. 2 tablespoons onion powder
1 teaspoon garlic powder
3 tablespoons tamari sauce or
CHICKPEA SALAD WITH ALMONDS yields 6 servings Bragg liquid aminos
The chickpea, or garbanzo bean as it is commonly called, is one of the most nutritious of all Pinch of cayenne pepper (optional)
legumes. It’s low in fat and has an exceptionally high iron and vitamin C content. 1. Preheat the oven to 250˚ F.
2 cups dried chickpeas Juice of ½ lemon 2. Place the sprouts in a bowl. Sprinkle
2 tablespoons baking soda 1 tablespoon olive oil with the onion powder, garlic powder,
5 sprigs parsley, finely chopped 1 teaspoon salt, or to taste tamari sauce or liquid aminos, and cay-
2 slices red onion, chopped 1 teaspoon xylitol or Sugarless enne pepper.
1 red bell pepper, diced (see recipe note on p. 35) or a 3. Spread the sprouts on a cookie sheet
1 stalk celery, sliced dash of stevia (optional) and bake for approximately 1 hour until
½ cup chopped almonds brittle and crispy.
4. Once perfectly dry, store them in an air-
1. Soak the chickpeas in plenty of water with the baking soda for at least 12 hours. (This will tenderize tight container or a Ziploc bag to main-
the chickpeas for easier digestion and minimize cooking time.) Drain and rinse. tain their crispness. Do not refrigerate.
2. Cook the chickpeas for 2 hours in water to cover at least 2 inches. When soft, drain the water and The sprouts will last for months.
combine with the parsley, onion, red pepper, celery, almonds, lemon juice, oil, salt, and sweetener.

140 HEALTHY EVER AFTER for the bulgur wheat. soaked or cooked whole kasha lergic to wheat can substitute RECIPE NOTE Those al- ate seeds before serving. night. Sprinkle with pomegran- lemon juice, oil, garlic, and salt. gur, tomatoes, parsley, onion, for 4 hours. Drain. 3. Marinate in the refrigerator over- 2. In a large bowl, combine the bul- 1. Soak the bulgur wheat in water ½ cup pomegranate seeds (optional) ¼ teaspoon salt 2 cloves garlic, crushed ¼ cup oil Juice of 2 l

141

yields 6 servings