Permaculturist Health

[Lawrence London <lfljvenaura@gmail.com>]

On Sun, Oct 13, 2013 at 12:58 AM, Lawrence London <lfljvenaura@gmail.com> wrote:

3) dressing for raw salad:
grow black sunflower sprouts, harvest with scissors when 4"-6"; wash well and put in blender with carrots, almonds, celery - add whatever seasoning you want, tamari, liquid protein, sea salt, etc. - add to salad made with sunflower, mung, alfalfa, radish, brocolli, buckwheat sprouts + romaine lettuce, garlic (optional), peppers, celery, red cabbage, etc

These salad and salad dressing ideas came from friends who were doing raw foods nutrition - attempting to do total vegan/fruit with as little as/no oil or condiments, cooked food or animal protein. Sprouts were an integral part of their dietary regime, grown in trays with compost+soil or in jars. Exercise care when growing/harvesting/washing/storing/serving sprouts as (so I am told) some seeds can have pathogenic microorganisms like e coli on them that could contaminate finished, harvested sprouts destined for storage and later serving. Google this for more info. Maybe soak high risk seeds in a safe/natural decontaminant solution before sprouting. Google food safety guidelines for sprouts and same within GAP documents should yield useful results. Anyway, my friends created salad dressings that were made of raw vegetable only or also with seed/nut protein, as topping on salads (large salads that were the only meal course) using the combination of liquified/blended dressing ingredients to give flavor while avoiding oil, salt, condiments for that.