3 cps. Mung bean sprouts 4 TB. Roasted pumpkin seeds
1 bunch watercress, arugula, (or other greens) 1-2 TB. Flaxseed Oil
1 small grated carrot 1-2 TB. Brown rice, Apple Cider, or Umeboshi vinegar



  1. Bring a pot of salted water to a boil. 
  2. Drop in sprouts and blanche 2-3 seconds. Scoop the sprouts out of the pot, place in a colander and rinse under cold water to stop the cooking. Or use them raw.
  3. I used arugula and dropped it into boiling water and scooped it out after just a few seconds. Place in a colander and rinse under cold water to stop the cooking. If using watercress it does not have to be blanched
  4. Grate the carrot. If you prefer, you can slice the carrot and blanche it in boiling water about 20 seconds. Then rinse under cold water to stop the cooking.
  5. Roast organic, unsalted pumpkin seeds in oven on cookie sheet for 10-14 minutes at 315 degrees. Roasting makes them more easily digested but you can skip the roasting if you prefer. Coarsely chop or grind in a nut grinder or blender. 
  6. Combine the flaxseed oil and vinegar and toss with the vegetables along with the pumpkin seeds.


Micro greens make a nice addition. They do not need to be cooked.

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.


Colorful Cabbage Slaw

Spring Renewal Salad

Spring Health Tips for Body and Mind