CARROT, SUNFLOWER SPROUT & RADISH SALAD

I love this salad with its combination of juicy carrots and crunchy sunflower sprouts and radishes.

Sprouts of any kind are one of the most nutrient dense, digestible and healing foods. The sprouting process makes the nutrients readily available and highly digestible, so it’s well worth including sprouts in your diet on a regular basis. It’s also a highly effective way of ingesting 'elevated biotics', which are the microorganisms that grow on organic, market or home grown foods. These microorganisms help the gut thrive by encouraging the body to produce its own B12, a nutrient that most of us are depleted in!

A super easy and quick way to make your own sunflower seed sprouts is to place 1/2 a cup of sunflower seeds in a bowl and cover with water overnight. The next day, drain using a sieve, and leave the seeds in the sieve. Rinse a couple of times per day and in 12-18 hours you will see them starting to sprout. Once they look open and sprouted, rinse, pat dry and store in the fridge.

SERVES 2

INGREDIENTS

2 cups grated carrot (approx 4-6 carrots)

1 cup sunflower sprouts

8 baby radish, cut in half and thinly sliced

1/4 cup parsley, roughly chopped

2 spring onion, finely chopped

Juice of 1/2 a lemon

Juice of 1/2 an orange

1 tsp maple syrup

Dash of ume su (optional)

METHOD

Add all the ingredients to a bowl and toss well!