Get the Year Going with Alfalfa

HAPPY NEW YEAR

Wishing everyone a happy, healthy and prosperous 2008.

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Cheers to a new year and another chance for us to get it right.
Oprah Winfrey

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After all the rich food eaten over the festive season you will find alfalfa sprouts a great way to cleanse your system and get 2008 off to a healthful start.

Alfalfa sprouts contain vitamins A, B1, B6, C, E and K. They also contain folic acid, calcium, potassium, biotin, phosphorus, zinc, magnesium, chlorophyll, silicon, cobalt and amino acids plus they are very rich in saponins.

They have been popular for a long time assisting with treatment of arthritis, digestive problems, kidney and bladder problems, water retention and added to weight loss and detox programs. The saponins lower bad cholesterol and fats.

Organic alfalfa sprouts are often available at the local supermarket but if not are very easy to sprout. Two tablespoons of seed will yield around a pint (1/2 litre) of sprouts. They need to have two leaves on their stems before they are ready to eat or juice. This will take around 5 to 6 days.

The sprouts can be stored in the fridge in a plastic bag for up to 4 days. Rise and pat dry before use. They can then be added to salads, sandwich and pita fillings, gazpacho or simply juiced with vegetables.


Sunshine Pocket
Adapted from Good Sprout News

1 head of cauliflower, steamed until soft
1/4 tsp dry mustard
1/2 lemon, juiced
1/2 tsp curry powder
1/2 tsp seasoned salt or powdered kelp
1/4 tsp ground cardamom
1/3 cup Vegan mayonnaise or substitute like tahini dressing
4 ozs/100gms alfalfa sprouts
3 carrots, grated
2 tomatoes, sliced
2 large whole wheat pita breads

Mash cauliflower in a bowl, add listed ingredients except sprouts, carrots and tomatoes and mix. Chill well. Spread mix in pita bread and add the alfalfa sprouts, carrots and tomatoes. Serves 4

Em’s V-9 Cocktail
Adapted from the Diabetes Diet Dialogue blog

1 large or 2 medium, sweet tomatoes OR 2 cups cherry, organic, vine-ripened tomatoes
1 English cucumber, chunked approximately in 1/8ths
3 to 4 cloves of organic garlic
1 organic red bell pepper, cut in sixths
3 organic romaine lettuce leaves, each cut in thirds
1 leaf organic kale or 3 leaves of frisee endive or 1 handful of mixed, organic Spring Greens pre-washed salad
1/2 inch gingeroot, scrubbed and minced OR about 1 tbsp sliced sushi ginger
1 tsp kelp granules and/or 1/4 Cup alfalfa or clover sprouts
1/2 a can/carton of coconut juice or lite coconut milk, more if needed OR same amount unsweetened almond milk
2 tsp hemp oil (optional)

Wash the veggies, as needed. Place all ingredients in a food processor or blender, and run until it is smooth. Taste first! Add some sea salt, fresh cayenne pepper or black pepper, if desired.
Garnish: hemp seed or chopped parsley

Alfalfa and Tomato Salad
From Aconbury Sprouts

1 pack Aconbury alfalfa, or alfalfa and broccoli sprouts
20ozs/500g ripe plum tomatoes
1oz/20g fresh basil leaves
2 tbsp virgin olive oil
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper

Roughly chop the tomatoes and tear up the basil. Combine with the oil, vinegar and seasoning, and set aside for an hour for the flavours to blend. Layer with the alfalfa, decorating with a few on top, and serve.

Raw Alfalfa Burgers
From Feasting On Raw Foods (Thorsons)

3/4lb/340gms alphalfa sprouts chopped
7oz/200gms ground sunflower seeds
3 tbsps finely chopped onions
3 tbsps finely chopped parsley
3/4 tsp kelp powder

Combine the ingredients and form into patties. Top with Herby Tomato Dressing* and serve.

*Herby Tomato Dressing: Blend 2 skinned and quartered tomatoes, 2tbsps sunflower seeds, 1/2 clove garlic and tsp each of thyme, oregano, rosemary and basil.

Latest entry at Herbs 'n Oils: Health and Detox Drinks

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