Publish Date: October 30, 2020
Health Heroes! ♀️
Dinner last night
Lentil Sprout Jalapeño Spinach Dip with added Sprouted Wheatgrass, Fenugreek, Red & Green Lentils, and Mung Beans! on top of a bed of Sprouted Pea Sprouts.
Nothing taste as good as healthy feels
Feeling so grateful for this lifestyle!
“Keeping your body healthy is an expression of gratitude to the whole cosmos- the trees, the clouds, everything.” ~Thich Nhat Hanh
Lentil Sprout Spinach Dip:
This recipe is great for dipping Purple Cabbage, Cucumber, Red & Yellow Bell Peppers, Celery, or whatever your favorite dipping veggies are! Or you can plop it onto a bed of greens and use it as your dressing!
2 Tbsp Lemon Juice
1/2 Cup Lentil Sprouts
1 Cup Sprout Mix (Mung Beans, Red & Green Lentils, Fenugreek, Wheatgrass)
1 1/2 Cups Raw Cashews (soaked overnight)
2 Tsp Himalayan Salt
1 cup water (optional)
1 Jalapeño (stem and chili removed)
2 Tbsp Cilantro
2 Tbsp Chopped Green Onions
1 Cup Spinach
Braggs Liquid Aminos to preference
〰️Blend together: Cashews, Lentil Sprouts, Lemon Juice, Himalayan Salt, Water.
〰️Mix in by hand all the other chopped ingredients.
Don’t forget to Breathe and Take your Ultra Enzymes!