As the temperatures rise and the trees bloom our body’s needs change. We leave behind the heavier foods of winter and start craving lighter and raw foods.
Salads are an excellent meal during the spring and summer. They provide us with lots of nutrients and energy from fresh and colorful vegetables. This spring salad combines lots of protein from bean sprouts and lots of fresh and light energy from the variety of vegetables. It is crunchy, delicious, very satisfying and cleansing.
Mix the following ingredients together:
1 container of mixed bean sprouts
1 cup of sunflower sprouts
3 small rainbow carrots, peeled and cut into matchsticks
1/2 daikon, peeled and cut into matchsticks
1 cucumber, cut into matchsticks
1/2 beet, peeled and cut into matchsticks
1/4 red cabbage, sliced
A few leaves of fresh cilantro
This salad will keep in the refrigerator for a few days without dressing.
Serve it drizzled with olive oil and fresh lime juice or try it with Carrot-Ginger Dressing (see recipe for making this dressing on page 99).
Spring
Sprout
Salad
by Rachel Kieffer
90 | ElementsForAHealthierLife.com | April/May/June 2017