Sprout Salad with Lemon Basil Vinaigrette

 

 

Summer is all about delicious and fresh salads that are full of the seasons finest produce!  Even though I grow sprouts all year round, it is a nice treat to have a sprout salad in the summer since it makes me feel so light and healthy!  Plus, the high nutrient content of sprouts give me the energy I need to plow through my day, my workout and then gives me that extra boost to run outdoors and get in some adventure time before the sun sets around 10 pm.  If you are new to sprouting then check out my sprouting page! 

 

With my kitchen garden bursting at the seams, I've incorporated many vegetables that I have in the garden such as these beautiful radishes!



 

Nothing beats fresh local produce that is plucked from the soil just outside the kitchen door!  If you are new to gardening, radishes are a failsafe.  They grow quickly and are quite prolific!  Plus, they are pretty darn tasty!  In the garden is also an abundance of fresh basil!  Basil doesn't last long in the summer heat and will quickly go to bolt, growing little buds and flowers that will soon usher in the end of the plants growing season.  So, I'm taking advantage of this seasonal and homegrown, all organic produce in my Sprout Salad with Lemon Basil Vinaigrette!

 

 

 

Lemon Basil Vinaigrette 

Ingredients:

1/4 cup freshly squeezed lemon juice

2 tsp. Dijon mustard (if making this raw, then use 2 tsp. of my raw parmesan or omit) 

1 garlic clove, minced

1/4 cup extra virgin olive oil

1/4 cup fresh basil leaves, packed, finely chopped

 

Method:

Add all ingredients to a blender and process until well combined and smooth.

 

 

 

 

Sprout Salad (makes 2 servings)

Ingredients:

1-2 small cucumbers, sliced

1/4 cup cherry tomato, halved

1 carrot, shredded (I've used a purple Dragon carrot for added color)

1/4 cup mung bean sprouts

1/4 cup sprout mix

1-2 radishes, sliced and cut into half-moons

1 heart of palm, sliced

a few florets of broccoli

2 cups romaine, torn into bite-sized pieces

 

Method:

Plate the ingredients and dress with Lemon Basil Vinaigrette.  

 

 

 Thank you for visiting the Venturing Vegan Blog!! I hope you enjoy this summer salad recipe!!

 

 

 



Lemon Zing Balls

These tart little treats lasted less than 1 hour in my kitchen!  They are so easy to grab and pop into your mouth that they will disappear faster than you can make them!  The scent of fresh lemon zest and the flavors of lemon and honey will entice all ages to grab a little sweet treat.  Plus, knowing how I roll, they are good for you!  Lemon Zing Balls are a good source of vitamins B, C, and E, calcium, potassium, and iron.  These protein full, fiber full delights are a guilt free indulgence!  Enjoy!

Makes 22 balls
Ingredients
4 tsp lemon zest (about 2 lemons worth)
2 tbsp fresh lemon juice
1 cup raw walnut meal (grind raw walnuts in a seed/coffee grinder to make the meal)
1/2 cup raw sesame seed meal (as with the walnuts, just grind raw sesame seeds to make the meal)
2 tbsp raw honey
1/3 cup shredded coconut (organic, unsweetened works best)
1 pinch of sea salt or Himalayan salt

1.  Zest the lemons before juicing.  (When using the skin of a fruit, make sure to buy organic unwaxed fruit and wash really well before zesting).
2.  In a medium bowl, add the lemon zest, walnut meal, sesame meal, raw honey, salt, and juice of 1 lemon.  To juice lemon, roll first on the counter to release the juice.  Slice in half, remove seeds, and squeeze over bowl.
3.  Mix to form a well incorporated dough.  Prepare a separate plate or bowl of the shredded coconut for coating.  Place an additional plate by your mix bowl to place the balls before coating. *
4.  Pinch off a small piece of dough about 1 1/2 inch worth (1 tablespoon worth) and roll into a ball.  Place the ball on your empty plate.  Repeat until the dough is gone.
5.  Wash and dry hands well.  Take each ball and roll in shredded coconut.  Place finished balls on a plate or tray and place covered in the fridge for 24 hours.  Will keep in a sealed container for 1 week in fridge or up to 2 months in freezer.
* Each ball should be pre-rolled before coating in coconut shreds.  This will help immensely in preventing your hands from becoming a sticky mess.  Coating in coconut with clean hands and balls ready will make this process clean and simple.

✌ YUM