Rainbow Kitchen
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.
Allison's Article:
The Health-Changing Cookbook of a Lifetime
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.