1 cup sprouted sunflower seeds (3/4 cup dry)
1 small bunch lacinato kale, minced (remove spines)
1 small bunch curly kale, minced
1 small red bell pepper, diced
2 carrots, grated
2-3 stalks of celery, chopped (or 1 bulb fennel, thinly sliced)
1/2 cup edamame
¼ cup chopped basil
¼ cup chopped parsley
¼ cup chopped cilantro
Ume plum vinegar (alkalizing)
Extra virgin olive oil
Celtic or sea salt
To sprout sunflower seeds: start with ¾ cup dry sunflower seeds (hulled). Place in a bowl and cover with filtered water by 1 inch. Soak 6-8 hours. Drain into a colander and sprout 8-24 hrs. You may also use a sprouting jar. Rinse seeds once during the sprouting time to keep moist. NOTE: if you don’t have time to sprout, soaking only is fine too. (soaking and sprouting increases enzymatic activity)
For salad
Combine sunflower seeds and all vegetables and herbs in a large bowl. Add dressing ingredients and adjust to taste. Let salad stand a few minutes before serving. Also good the next day. Serves 4-6.
Original recipe: Tyua Syreda, Natural Foods Chef