Sprouted Wheat Salad

An all organic, raw, living salad of sprouted wheat berries, heirloom tomatoes, green onions, Anaheim peppers and garlic dressed with coarse salt and pepper, olive oil and basil hydrosol, with herbs and field greens..


Raw foods have profoundly higher nutritional value and are full of the life-sustaining enzymes that are lost when foods are cooked.

“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”

“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”.

Its really easy to sprout wheat..

Use 1 part organic wheat berries to 3 parts filtered water.  Soak berries overnight, then drain thoroughly, rinse and drain again.  Set on counter, away from direct light.  I use a glass jar with a screen lid, but you could just as easily use cheesecloth and a rubber band.

Continue to rinse and drain 3 times a day for 2-3 days or until the sprouted reach 1/4 to 1/2 inch in length.  Keep sprouts refrigerated and use within 2 days.