A while back I took a series of classes on raw food preparation with the wonderful Chakra Earthsong in Ojai. She taught me the many benefits of eating food in their natural form and how to bring food to life through sprouting.
Here is one of my favorite recipes that I adapted from Rhio’s “Hooked on Raw” that uses sprouted sunflower seeds. You will be amazed at the great texture and flavor.
To sprout your sunflower seeds you simply soak them in water overnight. In the morning drain the water and place the seeds in a colander and rinse throughly. Place the colander in a larger bowl to allow additional water to drain. Allow the seeds to sit until they start to sprout! This usually happens within a day depending on the weather. When the outside temperature is cooler, it takes a little longer for the seeds to sprout. Once they do you are ready to go.
Save the Tuna Salad
2 cups of sprouted sunflower seeds
3 celery stalks
1 tablespoon tahini mixed with 1 ounce of water
1 garlic clove
1 1/2 lemons juiced
1 teaspoon Dijon mustard
1 tablespoon chopped leek or chives
1 large tomato
Blend all of the ingredients (except the leek and tomato) in a food processor. Season with salt and pepper to taste.
Transfer mixture to an open tomato or 1/2 of avocado and enjoy!!
Here’s a picture tutorial on sprouting!