Full of Life Sprout Salad
Celebrating spring should be a celebration of the renewl of life, so why not eat accordingly? Sprouts are eaten after the first few days of life, transferring their life giving enzymes and raw nutrients to your body. In this sprout salad recipe, I use mung bean sprouts as well as daikon and radish sprouts for a spicy kick. A fantastic salad without the lettuce, this salad will be enjoyed by me on Easter morning when I celebrate the resurrection of life in nature and within the human spirit.
Sprout Salad Recipe
4 cups fresh and raw mung bean sprouts
2 cups assorted sprouts, daikon, radish, broccoli, etc.
4 stalks celery, chopped
3 carrots, 5-6″ long, chopped
1 TBSP. olive oil
1 avocado, optional
1/2 tsp. himalayan sea salt, optional
Combine the sprouts. Drizzle with olive oil and salt (if using), as well as avocado. Massage the oil and avocado into the salad. Toss in the celery and carrots.
Sprouts are an amazing source of antioxidants and cancer fighting compounds. For example, just 5 grams of broccoli sprouts contains roughly the same concentrations of the compound glucoraphanin, which acts as a precursor to another cancer fighting compound, as 150 grams of mature broccoli. The health benefits of sprouts greatly surpass what we may think they contain because of their size. Nature is truly incredible!
On that note, I would like to say, “Happy Earth Day!”. Celebrate Earth Day by eating fresh raw vegetables, fruits, nuts and seeds. Don’t skimp on your B12 source, of course, but having just one day primarily made of vegetables shouldn’t hurt! Listen to your body, as I always say.
I will be reviewing Elana Amsterdam’s new book, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, in the next blog post. Check out her site, filled with grain free recipes made with almond and coconut flours. A truly inspirational person!
Until next time, this is The Healthy Advocate.