Sprouts and Greens Salad
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3 cps. Mung bean sprouts |
4 TB. Roasted pumpkin seeds |
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1 bunch watercress (or other greens) |
1-2 TB. Flaxseed Oil |
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1 cp. Sliced carrots |
1-2 TB. Brown rice or Umeboshi vinegar |
Bring a pot of
salted water to a boil. Drop in sprouts and blanche 15-20 seconds.
Scoop the sprouts out of the pot, place in a colander and rinse under
cold water to stop the cooking. Repeat with watercress and carrots.
Cook the carrots up to 60 seconds. Roast organic, unsalted pumpkin
seeds in oven on cookie sheet for 10-14 minutes at 300 degrees.
Coarsely chop or grind in a nut grinder or blender. Combine the
flaxseed oil and vinegar and toss with the vegetables along with the
pumpkin seeds.
NOTE: This is an excellent salad for
transition from winter to spring. You can add other sprouts as
well, but don't cook the fine, thin sprouts.
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