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Garden Salad GARDEN SALAD3 handfuls torn romaine lettuceSUNFLOWER CUCUMBER SALAD
3 sliced mushrooms
1 handful grated zucchini
half a cucumber sliced
half a tomato sliced
half an avocado sliced
handful of sprouts, if you have them
half cup of sunflower seeds, soaked for an hour or two
half a cup of raw almonds, soaked for an hour or two
Soak the seeds and almonds and then rinse with fresh water. This is an important step to remove the enzyme inhibitors and allow for better digestion and utilisation of their nutrients. Arrange the salad together attractively. Top with a delicious dressing. Serves two.
A good blender dressing is a combination of olive oil, apple cider vinegar, parsley, lemon juice, miso if you have it, stalk of celery, 1 teaspoon kelp or dulse, a red bell pepper, cayennne, celtic sea salt, spices as you like...
Half a package arame sea vegetableSUNFLOWER MILK
1/8 cup apple cider vinegar
1/4 cup olive oil
one quarter of an onion
a cup raw almonds soaked
a bunch of radishes
1 red peppper
1 cup sunflower seeds soaked
1 T shoyu soy sauce
pinch of sea salt
Soak almonds and sunflower seeds for one or two hours. Soak arame sea vegetable for 10 minutes and drain well. Slice cucumber and radishes diagonally. Cut red pepper in long thin strips. Combine all ingredients in a bowl and toss well. Serves about 4.
1 cup sunflower seed soakedRASPBERRY SUNFLOWER MILKSHAKE
3 to 6 cups water
2 T. honey
pinch of salt
1 tsp lecithin granules
2 T. essential blend oil (such as Omega Nutrition 'Esential Balance' organic oil
blend which provides omega -3 and omega -6 oils)
Soak sunflower seeds and walnuts an hour or so. Drain and rinse. Use more water for a thinner consistency and less for thicker. Blend for about 2 minutes.
1 cup raspberries, or any berry
1 cup grapes
a cup sunflower seeds soaked
a pinch od sea salt
2 T. raw honey or maple syrup
half teaspoon vanilla (optional)
5 or 6 ice cubes made from clean water.
Soak sunflower seeds one hour or more. Drain and rinse. Blend all ingredients in blender until the seeds are thoroughly blended. This will make a meal for two. Or a snack for four.
Thanks to the "LifeFood Recipe Book" by Annie and David Jubb for recipes.
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