Sunflower Sprouts Recipes Raw Sunflower Sprout Rice and Raw Sunflower Sprout Collard Green Wrap

Raw Fried Rice With Tomatoes, Avocados and Sunflower Sprouts

Raw Sunflower Sprout Rice

We hope you enjoy these two sprouts recipes we have compiled for today, the first one is Raw Sunflower Sprout Rice and the second dish is a Raw Sunflower Sprout Collard Green Wrap.

The first time I heard about raw fried rice was was from Chef and Dr. David Jubb in the movie Raw for Life – The Ultimate Encyclopedia of the Raw Food Lifestyle.  Amazing movie, we highly encourage you to watch it.  It is one of the best raw food movies out there and we’ve seen almost all of them.

This is his recipe from the movie modified slightly.

Ingredients

  • organic cauliflower
  • jicama root (water rich)
  • one small red onion
  • olive oil
  • lemon juice from half an organic lemon
  • a cup of  sunflower sprouts
  • parsley
  • one large tomato
  • one large avocado
  • sun dried sea salt

Cut the cauliflower and jimaca down and put it them into the food processor separately.  Don’t process them too much, especially the jimaca root, to let it have a nice crispness.  It should be fluffy and light. Place the cauliflower and jicama root “rice” into a large mixing bowl and top it off with lemon juice. You can also chop off some of the lemon peel into little pieces for zest. Chop up one small red onion and the tomato and place it into the bowl. Next chop the parsley into small bits and place into the bowl.  Add in the cup of sunflower sprouts.  Drizzle everything with olive oil and add a dash of sea salt to taste.  Finish off the recipe by adding sliced avocado and voila!  You’re done.

Add Whatever You Want Inside

Add Whatever You Want Inside

Raw Sunflower Sprout Collard Green Wrap

Our second of the sprouts recipes is also from Raw for Life – The Ultimate Encyclopedia of the Raw Food Lifestyle.  It is by Chef Rod Rotondi who owns Leaf Cuisine in California.  It’s super easy and you can add whatever you want. We suggest trying this with mangoes for the summertime and trying different variety of sprouts.

Ingredients:

  • collard green leaves
  • mixed greens
  • olive oil
  • lemon
  • red bell peppers
  • sunflower sprouts
  • tomatoes
  • avocado
  • cucumbers
  • black tahini
  • red onion
  • sea salt to taste

Chop and mix everything except for the collard green leaves into a large mixing bowl.  Lay out your collard green leaf and use your knife to cut off the spine.  Use your hands to portion the filling as you see fit and wrap it as you would a burrito.  You can cut it in half and serve it with a smoothie for breakfast, lunch or dinner.  It’s that easy!  Try it out today!

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