|Raw Plant-Based Sprout Salad, Mexican Style!|
Update: Hola! Thank you for following me on my raw quest.
It’s day eight of thirty and I just came off of a three day liquid fast. That means water, green smoothies, green soup, green juice, young coconut water, rejuvelac (which I make at home) and GT’s Kombucha (which I buy because they can make it much better than I can) until you are, well…green in the face. Actually my skin is very much the right color and is looking better than ever (except for maybe when I was three;). I’m down seven pounds. Not complaining about that. Pants are loosening up and my cheekbones are back.
I broke my liquid fast last night with a raw plant-based sprout salad, Mexican style! Transitioning, with sprouts is a gentle way to ease your body back into solid food. Trust me, sprouts look mighty fine after fasting for a few days. I wanted to celebrate the completion of my first week 100% raw so I gave my sprout salad a fiesta flair: A bed of spinach, the star of the show–homegrown SPROUTS, ground walnut meat (page 145 RAWvolution by Matt Amsden), heirloom tomatoes as well as jalapenos from our garden, flax crax and creamy ranch dressing.
For hangin’ with me this week, I’d like to share one of my favorite recipes with you…
3/4 C Cashews, raw and soaked
1/3 C Lemon juice
2-4 Garlic cloves
1/8 C Sprouts (sprouts go in everything!)
Sea Salt to taste
Purified water or rejuvelac to desired consistency
Options: Add scallions or cilantro or dill, or jalapenos….have fun from here!
- Place cashews in a bowl, cover with purified water and let soak for 4-6 hours.
- Drain and discard water. Do not use soaking water!
- Place sprouted cashews in a blender with lemon juice, garlic and sprouts.
- While blending add purified water/rejuvelac to the blade slowly and stop adding at desired consistency.
- Add sea salt to taste.
- Customize the recipe by adding herbs and/or spices.
Tonight, I am having the same salad with the addition of pico de gallo and guacam-Ole’! Less than three weeks to go…