The Raw Truth

Sprout Salad

There is no substitute for growing your own food. Having a daily interaction with the plants that ultimately provide you with food and nutrition is

one of the greatest pleasures there is. Sprouts grow quickly and easily and can be grown in any season and in almost any situation (see here

for sprouting directions). I know people who grow sprouts while hiking, in their vehicle while traveling, as well as in their kitchen. Sunflower and

buckwheat greens are grown in soil for a few days after being sprouted. This recipe is full of life force and packed with nutrients, and if you have

grown the sprouts yourself, you can be certain that they will contain lots of your loving energy, too.

SERVES 2 TO 4

1 tablespoon flax seeds

¼ cup filtered water

2 cups sunflower greens

2 cups buckwheat greens

½ cup alfalfa sprouts

¼ cup wheat sprouts

2 tablespoons sunflower sprouts

2 tablespoons sesame sprouts

2 cups Green Goddess Dressing

Place the flax seeds in a small bowl, cover with the water, and soak for 15 minutes, until the seeds have absorbed all of the water and a gel is
formed. In a salad bowl, create a bed of the sunflower and buckwheat greens and alfalfa sprouts. Garnish with the wheat, sunflower, and sesame
sprouts and soaked flax seeds. Drizzle the dressing over the salad and serve.