You’ve got choices! My recipes are yoga-endowed with flexibility. If you have sprouts, you can and should use them. Of all the varieties alfalfa, broccoli, and sunflower blend well and don’t overwhelm the taste.
If you don’t have any sprouts, you can use common vegetables such as kale and parsley. I prefer lacinato kale also known as Italian or Russian kale (I know its confusing). Then there is the more standard curly kale. If you can’t get kale, substitute with collard greens. They’re all part of the Brassica family that includes cabbage.
Cilantro is one of those love-or-hate vegetables. If you love it, use it like a spice in this recipe.
- 1 cup Alfalfa Sprouts
- 1 cup Sunflower Sprouts (chopped)
- 1 cup Broccoli Sprouts
- 1/4-1/2 cup Tahini
- If substituting use…
- 1/8-1/4 cup Olive Oil
- 1/2 clove Garlic
- 1/8-1/4 cup Tamari
- 1 Lemon, juiced or squeezed
- 1+cup Water (add for pulsing and consistency)
Steve Meyerowitz was christened “Sproutman” in the 1970s in a feature article in Vegetarian Times because his New York City apartment was always filled with gardens of mini-vegetables. They were part of his lifetime fight against chronic allergies and asthma.
After 20 years of disappointment with orthodox medicine, he became symptom-free through his use of diet, juices, and fasting. In 1980, he founded “The Sprout House”, a “no-cooking” school in New York City teaching the benefits of a living foods diet.
Steve is a health crusader and author of 10 books including Power Juices Super Drinks, Wheatgrass Nature’s Finest Medicine, Juice Fasting and Detoxification, and Food Combining and Digestion.
His most recent book is “The Organic Food Guide: How to Shop Smarter and Eat Healthier.” He has been featured on PBS, the Home Shopping Network, TV Food Network, and in Better Nutrition, Prevention, Organic Gardening and Flower & Garden Magazines.
His sprouting inventions, such as the “Hemp Sprout Bag” are sold nationwide.