Feeling like a bit of protein would be just what the body needs as Summer transitions into Fall? If so, you might like to try this living protein salad made with soaked sunflower seeds, pumpkin seeds, and clover or alfalfa sprouts. Add in some delicious, sweet, ripe and juicy, end-of-summer tomatoes, and top with a little drizzle of balsamic vinegar or lemon juice and olive oil (or your favorite dressing), and sit down for a wonderful, nourishing meal.

This is a great salad for those days when we feel like we need building, rather than cleansing foods.


Ingredients: Serves 2
1/4 cup dry, raw sunflower seeds, soaked for 6-8 hours
1/4 cup dry, raw pumpkin seeds, soaked for 6-8 hours
1 cup ripe tomato, cut into small bite sized pieces
1/2 to 1 cup green sprouts
2 tablespoons green onions, finely sliced
Avocado slices for garnish
Drizzle of Juniper Berry Balsamic Vinegar, or lemon juice, or your favorite dressing
Drizzle of olive oil, or Spectrum Walnut Oil

Directions
Start soaking sunflower and pumpkin seeds during the day, or overnight.
Place seeds in a mason jar (with sprouting lid), and cover with 4-6 inches of pure water.
Soak for 6-8 hours.
Drain. Rinse well, drain again, and set aside. (If you can't use them right away they will do well in the fridge for another 12 hours if covered—rinse and drain before using).
Rinse alfalfa or clover sprouts. (If you haven't grown them, a strainer will work perfectly). Drain well and set aside.
Put seeds, green onions, and tomatoes into a bowl and mix.
Put a layer of green sprouts at the bottom of each individual serving bowl.
Spoon on tomato-sunflower-pumpkin seed mix.
Drizzle on dressing of choice, and lay on avocado slices.

Every day I find that there are choices that can be made. We try to make choices that will move our lives forward in ways that foster positive growth and greater health. This is all about incremental changes that add up over time and pack a punch!

Our salad would make a great choice for friends or family who are looking for a good protein substitute when moving from meat-based foods to more plant-based foods. It's full of energizing nutrients and enzymes, and is easily digested too. Or, this salad would be so much fun for someone who's interested in eating more sprouts. For more ideas on sprouting, see All About Sprouts: Stuffed Tomatoes.

When we started drinking almond milk we made a blend of half dairy milk and half almond milk until we got accustomed to the new taste. Within six months we didn't want dairy milk anymore, and after another six months discovered that we'd become vegans—and we weren't even trying!

Making better choices can become utterly empowering! Just think about how much can be accomplished over the course of one month, or a year, if the bar is set just a little higher on a regular basis. For me, the process of making better choices is just that, a process! I might not catch the change I want to make right away, but over time the desire to do so makes an imprint that's strong enough and stays. Sooner or later, when the possibility comes for taking the next step, I'm ready!

We're cheering you all on for every step, every change that you make, to rise to new levels of health and healing!