See recipe in above video!
This is a FREE recipe from the book: Simple Healthy Raw Vegan
Preparation time: 10 minutes
Waiting time (for alfalfa sprouts): 3–4 days
Makes 30 small bites
VEGETABLES
1½ cups alfalfa sprouts (around 2 tablespoons alfalfa seed before sprouting)
½ red pepper
½ carrot
BASE
1 large cucumber
MAYO BASE
the juice of 2 lemons
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
2 teaspoons oregano
pinch salt
½ cup water
PINE NUT MAYO
½ the Mayo Base
1 cup pine nuts
1 tablespoon ground psyllium husk
1 tablespoon chives
AVO MAYO
½ the Mayo Base
1 avocado
1 tablespoon chives
INSTRUCTIONS:
VEGETABLES
Sprout alfalfas according to the instructions in Alfalfa Sprouts Lunch Jar in the Western Main Course section.
Chop red pepper and julienne the carrot.
BASE
Cut cucumber into round slices.
MAYO BASE
Mix the ingredients.
PINE NUT MAYO
In a food processor or high-speed blender, blend ½ the Mayo Base with pine nuts and ground psyllium husk.
Chop the chives and add.
AVO MAYO
In a food processor or high-speed blender, blend ½ the Mayo Base with avocado.
Chop the chives and add.
Layer each cucumber slice with one of the mayos, then with the sprouts, and end with the carrot and pepper.
