SPROUT & KALE SALAD with Curried Sesame Dressing
We sprout our own beans, and legumes. You can too. It’s a nice crunch to have on a salad, and incredibly nutritious for your belly to digest. We started sprouting these guys (Peas, Lentils, and Beans) two days ago in a mason jar. German Engineering: Christoph took my old pantyhose to make a mesh for the jar. It’s super easy to sprout your own seeds at home and its cheap. You can sprout almost any kind of seeds. Sprouting brings the seeds to life, making nutrient consumption easier.
How to Sprout: (http://www.living-foods.com/articles/sprouting.html)
You can throw sprouts into any salad, and replace them when ever a bean/seed recipe is requested, for example: You can make Hummus out of sprouted chickpeas. For lunch today, I threw them in with shredded Kale, and made a creamy Curried Sesame dressing.
This dressing can go over any salad, and can also be used as a dip or spread.
Curried Sesame Dressing
4 Tbsp Tahini
3 tsp Soy Sauce or Bragg’s Amino Acids if you want to go all gluten free
2 1/2 tsp lemon juice
2 tbsp water (or more depending on how smooth you want the consistency)
1 tsp apple cider vinegar
Blend all ingredients in a food processor.
1 tsp Cumin
1 tsp Cardamon
1 tsp Turmeric
1 Grounded Coriander seeds
1/2 tsp Cayenne
1/2 tsp Cinnamon
Mix spices in a small bowl, and sprinkle on-top (about 2 pinches) over sesame dressing/salad.