Vegan Smoothie with Sprouts
Vegan Smoothie with Sunflover and Clover Sprouts
Ingredients
- 5 g Clover seeds for sprouts
- 10 g Sunflower seeds for sprouts
- ½ avocado
- 20 g cucumber
- 2 handfuls of fresh parsley
- ½ fresh red grape
- 1 cup of rice milk
- 1 tbsp raw sesame seeds
- 3 raw almonds
Instructions
- Soak your Sunflower sprout seeds and the Clover sprout seeds for 8 hours in seperate glasses of drinking water. Then pour them into the SproutPearl sprouter and cultivate your clover and sunflower seeds until they get leaves after 6-8 days.
- Once the sunflower and clover sprouts have unfolded their leaves and the leaves are a beautiful green tone, they are ready for harvest. Now harvest them and move them into a bowl of cold, clean water. After 10 minutes in the water, the seed hulls will come loose from the sprouts. You can now easily remove the hulls. You may change the water several times to rinse the sprouts completely clean. Note that you cannot eat the hard shells on sunflower but you may eat the soft seed capsules on clover. Roots, stems and leaves on both sprouts are used in the smoothie.
- Squeeze the juice of grape and pour it into the blender with the other ingredients. Save some of the sprouts and parsley for decoration. You can also decorate with edible flowers if you want to make your smoothie extra festive.
- Pour the smoothie into a nice bowl, garnish and serve immediately.