1 cup sunflower seeds, soaked and sprouted to small tails
8 ounce organic frozen corn, thawed
1 clove garlic
2 slice onion or 2 green onions
Process half the sunflower sprouts with whatever water needed until creamy. I find letting it sit in the processor briefly then doing it again lets chunks settle and find the blades.
And half the corn and more water as needed, process till creamy again. Add the garlic and onion and process till creamy again. Once more to add the avocado, a pinch of pepper and as much water as you desire for consistancy.
Now add half of what you have left for sunflowers and corn as well as a sprig or two of parsley and pulse just long enough to small chunk them.
Pour into bowls with the remaining corn and sunflower sprouts. Season with salt and pepper, garnish with additional parsley.
Krystale's ThoughtsBy Krystale
This is delicious for stretching out tight budgets. The rawness of frozen is debatable, but usable for me. I’m really looking forward to local organic corn to put in this.
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