Photo: Two Sisters, Two Suppers

I found this wonderfully delicious recipe for Sunflower Sprouts on Two Sisters, Two Suppers.  I leave out the cheese and use raw pecans to keep the recipe raw.  Click HERE to continue to the recipe.

This gorgeous salad from Whole Foods flourishes with an herbal boost from infused oil.

3 carrots grated (about 2 cups)
6 ounces sunflower sprouts (about 3 cups)
1 small head radicchio, chopped
2 tablespoons red wine vinegar
1 teaspoon salt
2 to 3 tablespoons Basil and Green Peppercorn Oil

Toss carrots, sprouts, raddichio, vinegar and salt together in

Continue reading Carrot and Sunflower Sprout Salad with Basil and Green Peppercorn Oil

Norwegian Curried Sunflower Sprout Salad                                    Photo by Johan Everstijn

Ingredients

1 cup sunflower sprouts (or sprout mix)
1/2 cup chopped parsley
1/4 cup macadamia cream*
1 tablespoons tomato powder
2 tablespoons extra virgin olive oil
1 teaspoon dill weed (or other spice of choice)
1/2 small red onion, diced
1 tablespoon curry powder
salt
pepper
1 tomato, diced

Directions

Mix all ingredients together.
Sprinkle diced tomato

Continue reading Curried Sunflower Sprout Salad

Salad:

1/2 bunch kale

2 cups sunflower sprouts

1/4 c black olives, pitted

Dressing:

pinch thyme

1-2 T sunflower, flax, or olive oil

1-2 tsp ume vinegar* or lemon juice

fresh cracked pepper

Optional: garnish raw sunflower seeds

Directions:

Wash kale well.  Cut out the rib from each leaf, then coarsely chop leaves.  Place chopped kale in large bowl, add a pinch of salt and massage

Continue reading Kale, Sunflower Sprout, and Black Olive Salad