Sprouted Lentil Salad | Detox Series

This crunchy savory salad is light and nourishing. Given that the lentils are sprouted, this is an alkalizing recipe. Spouting is an incredible process that unlocks the life potential of a seed, nut, grain or bean while increasing their nutritional value! It makes these little lentils come alive and give a nice crunch to this salad. The sprouted black sesame seeds add some depth of flavor with their good nourishing fats. Celery is also one of the most alkalizing foods you can eat and it brings a crunchy savory lightness to this salad. The raw sundried tomatoes, along with the ume, bring in the umami!

In addition, the umeboshi paste is known to be alkalizing. Umeboshi is a pickled plum used in traditional Japanese, Chinese and Korean foods. Historically it was used by Samurais to prevent fatigue. Originally this food was used as medicine, and then made its way to the dinner table until the 19th century. Today umeboshi is very abundant in Japanese cuisine and it’s also used to cure an upset stomach and eliminate toxins.

Having a jar of sprouted lentils on hand is a great way to easily add some protein to an alkalizing diet. It takes 24-48 hours to cultivate tiny sprouts, so planning ahead is key for this recipe! Read this article on sprouting to learn about the health benefits of this ancient practice. I highly recommend getting sprouting jar lid!

This recipe was designed to prepare for and come off this deep cleanse, but it’s an alkalizing recipe for anyone anytime! If you’re preparing for a detox or maintaining an alkalizing diet post detox, it’s even more essential than usual that you use all organic ingredients.

Ingredients

2 cups sprouted lentils (green or french)

4 celery stalks, minced

½ c parsley, chopped

¼ raw sundried tomato in oil, chopped

¼ c sprouted black sesame seeds

½ lemon juice

1 t umeboshi paste

2 T cold pressed olive oil

1 t maple syrup (optional)

Instructions

  1. Mix sprouted lentils, celery, parsley, sundried tomatoes and sprouted sesame seeds in a bowl.
  2. Separately whisk together lemon juice, cold-pressed olive oil, umeboshi, and maple.
  3. Add liquids to the salad and stir.

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