Made with a base of sprouted sunflower seeds.

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    serves 2

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Ingredients

1 cup sunflower seeds, sprouted
1 dash lemon, hand squeezed
1 spring onion, whole
1 tomato, small
1 date, fresh
1 pinch salt, crushed
1 pinch cayenne pepper
1 purple onion
1 clove garlic, big
3 leaves basil, oregano, mint and parsley, fresh
1 slice red hot chili pepper
1 teaspoon cooloil (flax, hemp, evening rpimrose, pumpkin)
1 teaspoon coconut oil
1 sprinkle maca, suma and/or etherium gold, optional
1 clove garlic, big

Recipe Directions

Put everything into the blender, blend until it is lovely creamy.

The juice of the lemon and tomato are usually enough, I do not add any water and it comes out very nice and smooth.

I like to put some maca or suma, sometimes. I eat it on salads, finely choped or grated carrots, parsnips, cauliflower and with spinach etc… hmm… Enjoy!

Zanzibarrr's Thoughts

By Zanzibarrr

Made with a base of sprouted sunflower seeds.

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Comments

Top voted

Samilicious

Nov 20, 2010

16 votes
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just what I was looking for. I oversprouted sunflower seeds and now they are green and have roots. You think they will be OK for this recipe?

daniefon

Oct 23, 2010

12 votes
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what do you usually eat it on?

Zanzibarrr

Oct 23, 2010

11 votes
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I'd say it goes especially well with simple salads of greens, strong greens like kale and peppery watercress because the sauce itself is a bit strong too, but in this case does not overpower the taste of the salad... :)

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Samilicious

Nov 20, 2010

16 votes
+
Vote up!
-
Vote down!

just what I was looking for. I oversprouted sunflower seeds and now they are green and have roots. You think they will be OK for this recipe?

Top Voted

Zanzibarrr

Oct 23, 2010

11 votes
+
Vote up!
-
Vote down!

I'd say it goes especially well with simple salads of greens, strong greens like kale and peppery watercress because the sauce itself is a bit strong too, but in this case does not overpower the taste of the salad... :)

Top Voted

daniefon

Oct 23, 2010

12 votes
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what do you usually eat it on?

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