Your whole food, plant-based life.

Raw Sprouted Cucumber Salad

Last night I had the pleasure of attending the “Big Olive Oil Night” at Cafe Levain in Minneapolis. It was a fun and educational evening, sponsored by California Olive Ranch. We learned that there are areas in California that are great spots to grow olives! I was amazed at how much olive growing was like wine. They even prune their trees to resemble the vine pruning.

 

 

I have to admit, I was impressed with not only the freshness of the oil but also the taste. It was amazing. I left with a complimentary bottle of the Arbosana. All of the oils are cold pressed and never see heat over 87 degrees so great for a raw food recipe. Wanting to experiment with this beautiful, fresh olive oil, I started throwing some ingredients together. What I ended up with is a perfect summer salad, hearty enough for lunch or dinner. The use of sprouted wheat berries adds a beautiful flavor, crunch and tons of nutrients!

Wheat berries are very simple to sprout. I always use hard winter wheat when sprouting. Simply soak the berries overnight, then rinse two to three times a day until they sprout, which can happen in just a day and a half. 1 cup of wheat berries will yield 2 cups of sprouted wheat. For this recipe, I started by sprouting one and a half cups and had the perfect amount.

I used the olive oil in a beautiful lime basil vinaigrette. Made with honey as a sweetener, if you don’t use honey, you can substitute agave or another sweetener. I think this recipe will become one of your raw food recipe staples.

 

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14 Comments

  1. Denise Walden wrote on January 23, 2013

    Are these the same wheat berries that you use to grow wheat grass? I have several bags that I use for wheat grass, I did not know you could sprout and eat them? Thanks for the help….

    Reply
  2. Martin wrote on June 5, 2012

    Hi, I have question. What about proper food combining, where is told to NOT combine melons with anything? Or you have never observed any problems with melon combinations? Thanks

    Reply
    • Susan wrote on June 5, 2012

      Honestly, with raw, I haven’t had any problems. So, I just make recipes that I love and love to eat. Cheers!

      Reply

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