Delightful greetings to our viewers around the world! On today's Vegetarianism: The Noble Way of Living,
we are excited to have with us the much sought after eco-green raw and living food chef, Dina Knight.
One can say that Chef Dina Knight's specialty rests in advocating plant-based whole foods for optimal health
and environmental sustainability.
She, herself, was transformed on this vegan diet, shedding over 115 pounds (52 kg) and slimming off 16 inches (40.64 cm) from her waistline! Chef Dina also travels around the United States on speaking tours to connect with individuals and groups through workshops and consultations that enable them to achieve happier and healthier lives.
Today, she willdemonstrate how to grow your own sprouts with fun kitchen gardening!
SproutingMakes 4 cups
(For all ingredients, please use organic versions if available)
Sprouts and Sprouted Legumes
2 tablespoon of seeds and legumes, such as Alfalfa seeds
Clover seeds
Fenugreek seeds
Radish seeds
Broccoli seeds
Mung beans
Chickpeas
Adzuki beans
or a mixture
Fresh, filtered water
Mason jar
Thick rubber band or mason jar lid
Window screen or sprouting lids
Fresh Sprout SaladINGREDIENTS:
Serves 2
Fresh Sprout Salad
4 cups green leafy sprouts (alfalfa, clover, sunflower, fenugreek, broccoli, radish, etc.)
½ cup sprouted legumes (red lentils, garbanzo beans, mung bans, etc.)
½ cup chopped tomato (2 medium-sized Roma tomatoes)
¼ cup diced red bell pepper
½ medium avocado, chopped
1 cup chopped cilantro sprigs (about 1 large bunch)
2 tablespoons dulse flakes
1 lime, quartered
Spicy Spirulina Dressing1 medium avocado
1 medium clove garlic, peeled
1 tablespoon spirulina powder
¼ cup raw apple cider
vinegar or lime Juice
6 drops liquid stevia or
1 teaspoon agave nectar
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder
(chipotle, optional)
1/8 teaspoon ground cayenne 1 teaspoon
Himalayan salt crystals
¼ teaspoon black pepper
1 cup water
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