- Makes 1
- 2 hours
- Difficulty Medium
- 39 Ingredients
I’ve personally made and eaten this salad, with certain variations, for the past few years, which becomes quite cost effective when made on a regular, rotational basis. Soaking & sprouting has enormous health benefits, widely known and published in all cultures prior to the Industrial Revolution. Books written in modern times on sprouting & soaking claim “up to ten times increase in food (not water!) volume”, “300% increase in vitamin & mineral content” and “up to 1000% increase in absorbable protein content”.
Ingredients (makes 1 meal)
- 1/4 cup home sprouted certified organic fenugreek seeds (takes a few days)
- 1/4 cup home sprouted certified organic buckwheat (takes maybe 3 - 5 days)
- 1/4 cup home sprouted certified organic chick peas (takes maybe 3 - 5 days)
- 1/4 cup home sprouted certified organic alfalfa seeds (takes a few days)
- 1/4 cup home sprouted certified organic mung beans (takes maybe 3 - 5 days)
- 1/8 cup home sprouted certified organic amaranth seeds (about 2 days, no more)
- 2 Tbsp 7 Hours brine soaked certified organic Pine Nuts
- 3 Tbsp 7 Hours brine soaked certified organic Macadamia Nuts
- 2 Tbsp 7 Hours brine soaked certified organic Almonds
- 1 Tbsp 7 Hours brine soaked certified organic Walnuts or Pecans
- 1 Tbsp 7 Hours brine soaked certified organic Hazel Nuts
- 2 Tbsp 7 Hours soaked certified organic sunflower seeds
- 2 Tbsp 7 Hours soaked certified organic pumpkin seeds
- 1 Tbsp 7 Hours soaked certified organic sesame seeds
- 1 Tbsp 7 Hours soaked certified organic Apricot Seeds (should also let sprout out of water for a further period up to 24 hours)
- 2 Tbsp 7 Hours soaked certified organic Chia seeds
- 2 Tbsp Finely chopped fresh certified organic Ginger
- 1 to 6+ Tbsp Certified Organic Raw Virgin Coconut Oil (Eg, Abundant Earth, etc brands), needs working up to SLOWLY, so start @ 1 Tbsp / Day for a week, then work up to 6 by the end of the month.
- Pinch certified organic Himalayan Salt
- 1 Squeeze Certified Organic whole Lemon or Lime
- Pinch Certified Organic dried herbs & spices to taste (get the whole range!!) Chilli, bay leaves, Oregano, thyme, sage, mustard seeds, cumin, cayenne pepper, black pepper, Indian Curry, cinnamon, turmeric & more!
- 1 Sprinkling Certified Organic Sunflower Seed Oil
- 1 Cup Bragg brand of raw organic unfiltered apple cider vinegar
- 1/4 Cup Certified Organic Zucchini
- 1/4 Cup Certified Organic Squash
- 1/4 Cup Certified Organic Broccolli
- 1/4 Cup Certified Organic Snow Peas
- 1/4 Cup Certified Organic Round or Flat Green Beans
- 1/4 Cup Certified Organic Corriander
- 1/8 Cup Certified Organic Flat Leaf Parsley
- 1/4 Cup Certified Organic Bok Choy or other Asian Veg
- 1/4 Cup Certified Organic Kale
- 1/4 Cup Certified Organic Spinach
- Two to Four Certified Organic Raddishes
- 1/4 Cup Certified Organic Cauliflower
- 1/4 Cup Certified Organic Capsicum
- 1/4 Cup Certified Organic Asparagus
- 1/4 Cup Certified Organic Khol Rabbi
- 6 Leaves Certified Organic Fresh Mint
Notes... Have a nut allergy? Fine. Just leave out the nuts! I firmly believe you should try it anyway, as soaking transforms nuts entirely, breaking down both phytic acids and enzyme inhibitors completely.
- Marinate all the chopped, rinsed/washed (in the best quality drinking water available (no, PuraTap is Not good enough), fresh vegetables using the sunflower oil to sprinkle on top, adding salt and covering in vinegar. You will need to turn or mix it up every so often for as long as you can. I've found 1 hour is insufficient and most veg will taste very bitter still, whereas I can marinate it all day and it tastes great! So two hours is a good compromise.
- Rinse and combine the nuts, seeds, sprouts, ginger, salt, lemon/lime juice and coconut oil in another bowl or jug. This should taste really rich and may be fairly spicy, remembering that once it's combined with the veg, it will be greatly diluted.
- Rinse off the marinated vegetables and mix everything together, leaving all the ingredients to get to know each other for as long as you can stand it.
- Enjoy - eat it slowly, chew forty times, refrigerate any leftovers.
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