We were able to throw together this salad using produce from the refrigerator. The tomatoes, garlic, and scallions are from the garden.
A half of a cup of dried black lentils were soaked overnight, then drained, rinsed, and drained. They were rinsed and drained twice a day until the quart mason jar was completely full of sprouts. This takes 2-3 days.
For this recipe we used
1 jicama
1 cup sprouted black lentils
3/4 tsp cumin
1 lime
1/4 cup chopped cilantro
1 cucumber
2 small tomatoes
1 red bell pepper
2 sliced scallions
2 TBS olive oil
2 cloves of garlic
a couple of twists of salt
Nutritional information: (serving 4)
calories: 146.6
fat: 7.5 g
carbs: 19.9 g
fiber: 7.7 g
protein: 3.1 g
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