Sprouting seeds with carrot salad and cottage cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sesame or hazelnut oil. |
| 1 | teaspoon | Poppy or sesame seeds. |
| Few drops of vinegar. | ||
| Salt and pepper. | ||
| 1 | large | Carrot grated. |
| Half an ounce 15 g sultanas | ||
| Or raisins. | ||
| Quarter of box of mustard | ||
| And cress. | ||
| 1 | ounce | 30 g bean sprouts. |
| 1 | ounce | 30 g sprouting alfalfa seeds |
| 1 | Stick celery chopped. | |
| Few drops of lemon juice. | ||
| 2 | ounces | 60 g cottage cheese. |
| Celery leaves to garnish. | ||
Directions
1. Mix together the oil, poppy or sesame seeds and vinegar. Season with salt and pepper and add the grated carrot and sultanas or raisins tossing well.
2. Mix together the mustard and cress, bean sprouts alfalfa seeds and celery, sprinkling with a little lemon juice and some salt and pepper to taste.
3. arrange the carrot salad and the sprouting seed mixture on a serving plate. Add the cottage cheese and serve garnished with celery leaves.
Preparation 10 minutes.
Serves 1: 200 calories.
Selections 1 fat half fruit 1 protein 2 vegetables 15 optional calories.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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