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Go60 YUM - recipes and the joys of dining
Share your recipes July 2012

Rainbow Kitchen

High-enzyme Salad

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1 cup sprouted sunflower seeds (Place raw unhulled seeds in a glass jar, rinse with filtered water and drain twice a day. Seeds generally sprout in 2-3 days in a warm spot. Place in a sunny window for additional days if you like larger sprouts.)

4 carrots, peeled and grated

1 cucumber, peeled and finely chopped

1 red pepper, seeded and finely chopped

1 bunch green onions, finely choppe

2 ounces grated Cheddar cheese, preferably raw cheese (optional)

1 avocado, sliced

3/4 cup basic dressing of your choice (Basic vinaigrette: ½ cup extra virgin olive oil, 2 tablespoons plus one teaspoon lemon juice or vinegar, 1 teaspoon Dijon-type mustard. If you have some unrefined flax oil, 1 tablespoon will add valuable omega-3s.)


Serve on radicchio or lettuce leaves and garnish with avocado slices.
Excellent resource: www.westonaprice.org.

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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