I’ve personally made and eaten this salad, with certain variations, for the past few years, which becomes quite cost effective when made on a regular, rotational basis. Soaking & sprouting has enormous health benefits, widely known and published in all cultures prior to the Industrial Revolution. Books written in modern times on sprouting & soaking claim “up to ten times increase in food (not water!) volume”, “300% increase in vitamin & mineral content” and “up to 1000% increase in absorbable protein content”.


Ingredients (makes 1 meal)

  • 1/4 cup home sprouted certified organic fenugreek seeds (takes a few days)
  • 1/4 cup home sprouted certified organic buckwheat (takes maybe 3 - 5 days)
  • 1/4 cup home sprouted certified organic chick peas (takes maybe 3 - 5 days)
  • 1/4 cup home sprouted certified organic alfalfa seeds (takes a few days)
  • 1/4 cup home sprouted certified organic mung beans (takes maybe 3 - 5 days)
  • 1/8 cup home sprouted certified organic amaranth seeds (about 2 days, no more)
  • 2 Tbsp 7 Hours brine soaked certified organic Pine Nuts
  • 3 Tbsp 7 Hours brine soaked certified organic Macadamia Nuts
  • 2 Tbsp 7 Hours brine soaked certified organic Almonds
  • 1 Tbsp 7 Hours brine soaked certified organic Walnuts or Pecans
  • 1 Tbsp 7 Hours brine soaked certified organic Hazel Nuts
  • 2 Tbsp 7 Hours soaked certified organic sunflower seeds
  • 2 Tbsp 7 Hours soaked certified organic pumpkin seeds
  • 1 Tbsp 7 Hours soaked certified organic sesame seeds
  • 1 Tbsp 7 Hours soaked certified organic Apricot Seeds (should also let sprout out of water for a further period up to 24 hours)
  • 2 Tbsp 7 Hours soaked certified organic Chia seeds
  • 2 Tbsp Finely chopped fresh certified organic Ginger
  • 1 to 6+ Tbsp Certified Organic Raw Virgin Coconut Oil (Eg, Abundant Earth, etc brands), needs working up to SLOWLY, so start @ 1 Tbsp / Day for a week, then work up to 6 by the end of the month.
  • Pinch certified organic Himalayan Salt
  • 1 Squeeze Certified Organic whole Lemon or Lime
  • Pinch Certified Organic dried herbs & spices to taste (get the whole range!!) Chilli, bay leaves, Oregano, thyme, sage, mustard seeds, cumin, cayenne pepper, black pepper, Indian Curry, cinnamon, turmeric & more!
  • 1 Sprinkling Certified Organic Sunflower Seed Oil
  • 1 Cup Bragg brand of raw organic unfiltered apple cider vinegar
  • 1/4 Cup Certified Organic Zucchini
  • 1/4 Cup Certified Organic Squash
  • 1/4 Cup Certified Organic Broccolli
  • 1/4 Cup Certified Organic Snow Peas
  • 1/4 Cup Certified Organic Round or Flat Green Beans
  • 1/4 Cup Certified Organic Corriander
  • 1/8 Cup Certified Organic Flat Leaf Parsley
  • 1/4 Cup Certified Organic Bok Choy or other Asian Veg
  • 1/4 Cup Certified Organic Kale
  • 1/4 Cup Certified Organic Spinach
  • Two to Four Certified Organic Raddishes
  • 1/4 Cup Certified Organic Cauliflower
  • 1/4 Cup Certified Organic Capsicum
  • 1/4 Cup Certified Organic Asparagus
  • 1/4 Cup Certified Organic Khol Rabbi
  • 6 Leaves Certified Organic Fresh Mint

Method

  1. Marinate all the chopped, rinsed/washed (in the best quality drinking water available (no, PuraTap is Not good enough), fresh vegetables using the sunflower oil to sprinkle on top, adding salt and covering in vinegar. You will need to turn or mix it up every so often for as long as you can. I've found 1 hour is insufficient and most veg will taste very bitter still, whereas I can marinate it all day and it tastes great! So two hours is a good compromise.
  2. Rinse and combine the nuts, seeds, sprouts, ginger, salt, lemon/lime juice and coconut oil in another bowl or jug. This should taste really rich and may be fairly spicy, remembering that once it's combined with the veg, it will be greatly diluted.
  3. Rinse off the marinated vegetables and mix everything together, leaving all the ingredients to get to know each other for as long as you can stand it.
  4. Enjoy - eat it slowly, chew forty times, refrigerate any leftovers.

Notes... Have a nut allergy? Fine. Just leave out the nuts! I firmly believe you should try it anyway, as soaking transforms nuts entirely, breaking down both phytic acids and enzyme inhibitors completely.

  • That is a lot of ingredients!

    Reply


  • I agree very impressive list too good for me

    Reply


  • This is such an impressive salad with an impressive list of ingredients,

    Reply


  • So many ingredients – I do sprout two or three [mung beans, alfalfa & radish seeds] and add to my salad which I grow myself. Seems to work, and I rarely have any leftovers.

    Reply


  • oh dear, this sounds way too hard!!!

    Reply


  • So many ingredients! The recipe looked complicated with having so many things in it. Raw and vegan doesn’t need to be this complicated but glad it is getting out there. Simplicity and tasty is the way to go for me.

    Reply


  • Fantastic! Thank you very much for sharing! Looking forward to trying it! :D

    Reply


  • Wow, this is a massive list of ingredients! Would love to try this, looks incredibly healthy and satisfying. Thanks for sharing!

    Reply


  • That is alot of ingredients for a salad!

    Reply


  • crikey – sounds way to pure and expensive, and epically difficult!! I will stick to growing what I can and chucking it into a bowl LOL

    Reply


  • Thanks for sharing this interesting recipe!.

    Reply


  • Thanks for sharing


    • Thanks for taking an interest. Everything happens for a reason :-)

    Reply


  • Im not sure I will be able to convince my husband and teen soon to try this , but this WOman will!


    • Don’t worry about “trying to convince”, just make it & it will disappear… sooner or later! Summer’s a-comin’ & people want to cool down. Alternatively, just make it for yourself & feel better than you ever did :-D It shouldn’t take someone too long to say, “I’ll have what she’s having” :-)

    Reply


  • That is one hell of an ingredient list! It’s more like a fortnightly grocery shopping list! It looks interesting, lots of stuff I’ve never heard of, never used, never bought. But that’s the whole point of new recipes, to try different foods. I’ld give it a go


    • It’s definitely not one for the feint-hearted :-)

      Maybe give it a couple of goes! I can still recall my first salad, which wasn’t anything like this one. It was so bitter & horrid that I literally burnt the back of my throat out! I did all the hard yards so you lucky people can reap the rewards. To your enduring health ;-)

    Reply


  • this sounds incredibly complex – I am not sure I fully understand it, so have emailed myself the link to this post and will read it another time or three!!! Thanks for sharing your incredible knowledge x


    • Awesome! That’s the way to do it :-)

      It’s complex to explain, but so simple that a seven-year-old can do it. To write it all out like this is much harder than actually making it – for me at least! I don’t think it does justice to it some how.

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?

No picture uploaded yet
Please wait to see your image preview here before hitting the submit button.

Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just submit?

Write A Rating Just Submit
Join