Apricot Biscotti: 2 1/2 cups buckwheat sprouts 2 1/2
cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon dry lavender flowers plus some for sprinkle 1 tablespoon mesquite powder 1 tablespoon maca powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4 cup coconut oil 1/2 cup raisins 2 handfuls pumpkin seeds 1 tablespoon poppy seeds plus some for sprinkle 1/8 teaspoon ground ginger
4 cups red leaf lettuce, butter lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1
cup sunflower sprouts 1/2 cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
Crispy Tofu 2 cups cooked brown basmati rice 1 1/2 cups Wasabi Dill Dressing 8 cups mesclun lettuce mix (or any greens you have on hand) sun - dried tomatoes in oil, sliced 1
cup sunflower sprouts 2 tbsp Hot Sauce (or use the Simple Sauce + Hot Sauce combo mentioned above)
Not exact matches
Transfer to a serving platter and serve garnished with the remaining 1/2
cup of green onions, cilantro, the remaining 1/3
cup of bean
sprouts, the carrots, the remaining 1/4
cup of
sunflower seeds, and a few lime wedges.
Add remaining ingredients in the following order, and toss after each addition: noodles, 3 tablespoons of the sauce, chicken, 1
cup of the bean
sprouts, and 1/4
cup of the
sunflower seeds.
Flatbread Pizza Crust 1 1/2
cup sprouted quinoa 1/4
cup sprouted amaranth 1
cup raw
sprouted oats (or the same amount of quinoa and amaranth combined) 1/4
cup golden flax seeds 1/2
cup sprouted sunflower seeds 1/2
cup hemp seeds 1
cup purified water 1/4
cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice of 1 lemon 1/4
cup olive oil
SAVORY TOAST W /
SUNFLOWER AIOLI + SPROUTS + CARROT PARSLEY SALAD Makes one 8 ounce jar of sunflower aioli, and 2 cups of carr
SUNFLOWER AIOLI +
SPROUTS + CARROT PARSLEY SALAD Makes one 8 ounce jar of
sunflower aioli, and 2 cups of carr
sunflower aioli, and 2
cups of carrot salad.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices
sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
8 oz firm organic tofu 1
cup chopped leek tops 1 handful
sunflower sprouts 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon coriander 4 dried black mushrooms, soaked in hot water water
8 stems cavalo nero 3 large carrots (approximately 2
cups grated) 1/4 red cabbage 1 green capsicum 1
cup mung bean
sprouts 1
cup coriander leaves 1/2
cup sunflower seeds 1/2
cup pumpkin seeds 1/4
cup sesame seeds
For the crackers: 1/4
cup chickpea flour 1/4
cup cooked or
sprouted lentils 1/4
cup sunflower seeds 2T balsamic vinegar 1T coconut oil 2 tsp curry powder 1 tsp cumin 1/2 tsp agave nectar Salt to taste
bites 1/2
cup raw
sunflower seeds 1/2
cup raw, un-hulled brown sesame seeds 1/2
cup raw (or
sprouted) almonds 1/4 teaspoon ground cinnamon 1/2
cup raisins (unsweetened & sulfur free) about 15 whole, dried apricots (unsweetened & sulfur free) 1 tablespoon pure sesame paste (tahini) 2 tablespoons pure maple syrup (I used Grade A)
2 teaspoons
sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean
sprouts 1/2
cup broccoli or pea
sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
4
cups nuts & seeds ~ I like a combination of 1
cup each ~
Sprouted Almonds,
Sprouted Walnuts,
Sprouted Pumpkin and
Sprouted Sunflower
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3
cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad
sunflower sprouts or other microgreens for garnish — optional
3
cups dried
sprouted sunflower seeds (or just raw
sunflower seeds) 3/4
cup cocoa nibs 1/2
cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2
cup pumpkin seeds 1/4
cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4
cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional
Pizza Assembly about 20 small figs 1 bunch watercress 1
cup of
sunflower sprouts (optional) 1/4
cup hazelnuts reserved from caramelized onions
Assembly 1/2
cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1
cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful
sunflower sprouts
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2
cups once drained) ♥ 4 brussels
sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons
sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4
cup coconut oil (MCFAs) 1/4
cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2
cups thinly sliced kale (excellent source of calcium) 2
cups thinly sliced napa cabbage (glucosinolates - cancer prevention) 1
cup thinly sliced dandelion greens (Vitamins A + K) 1
cup thinly sliced red cabbage (anthocyanin polyphenols - antioxidants) 1/2
cup thinly sliced basil (flavonoids) 1/2
cup shredded beets (folate) 1/2
cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2
cup pumpkin seeds (Vitamins B + E)
Sunflower sprouts (protein)
1
cup tigernut flour (see note) 1/4
cup raw cacao powder 1/4
cup hemp hearts 1/4
cup sprouted sunflower seeds pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla bean seeds 1/4
cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil
and add more if you prefer) 3 carrots, chopped 2
cups spinach 1
cup alfalfa
sprouts 1/4
cup sunflower seeds and pumpkin seeds, soaked for at least an hour 2 tablespoons fresh ginger, chopped or minced 4 cloves garlic, chopped or minced 3/4
cup spring onions, chopped coconut oil for cooking sriracha (optional)
Ingredients: 2 large portobello mushrooms 1/4
cup olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado
Sunflower sprouts (or other
sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8
cups) 8 ounces brussels
sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2
cup unsalted, roasted
sunflower seeds, divided 1/2
cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
Patty's Chocolate Mango Cheesecake (It's raw and living) Ingredients 1
cup raw cacao powder 3
cups raw cashews (soaked for about 45 minutes) 2
cups rejuvelac or water 1
cup sprouted sunflower seeds 3 1/2
cups of date sauce (see recipe below) 3 peeled and chopped sweet ripe mangos 2
cups of fresh coconut...
Check out these nutrient stats for just 1/4
cup of raw
sunflower seeds (note the Daily Reference Intake / Daily Value %), and bear in mind — when
sprouted, these increase dramatically.
I will eat a mix salad with 2
cups of arugula and 3 - 4
cups of romaine with broccoli
sprouts (top source of sulforaphane) red pepper, cucumber, green onion, toasted pumpkin seeds,
sunflower seeds and sometimes sliced almonds.
1/2
cup crispy hazelnuts or
sunflower seeds 1/2
cup coconut flour 1/2
cup masa corn meal or
sprouted buckwheat flour 3/4
cup arrowroot or sweet rice flour 1/2
cup coconut oil or ghee 2 duck eggs or 3 chicken eggs 1/3
cup Rapadura sugar or date sugar 2 tablespoons honey 1/2 teaspoon pectin or xanthan gum 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 2 — 4 tablespoons water
Bhel Puri Chaat (India): Puff rice, sev, potato, tomato,
sunflower sprouts, peanuts, mint & tamarind chutney, lettuce
cups