Sprouts are living foods; the sprouting/germinating process enhances their nutritional profile and digestibility. This recipe also contains good sources of calcium, magnesium and Vitamin E from the sesame seeds.
Half a cucumber
1 cup mixed sprouts (such as; mung beans/alfalfa/chickpea/aduki beans/lentils/china rose/broccoli)
1/4 cup roughly chopped coriander
1 tbsp sesame seeds
1 tbsp extra virgin olive oil
1 tbsp tahini
1/2 tbsp coconut sugar (or wild honey)
1 tbsp lime juice
1/2 tsp minced fresh ginger
hot water to thin
- Start by whisking together all the dressing ingredients until well combined, adding a splash of water to thin.
- To make the ribbons, peel and slice the carrot and cucumber using a vegetable peeler.
- Toss the vegetables in a serving bowl with the mixed sprouts.
- Drizzle over the dressing and sprinkle with coriander and sesame seeds, .