Sprout Saute: Brown minced onion in hot vegetable oil. Toss
favorite herbs. Stir until well blended and heated through. Serve
in raw mung bean sprouts or lightly cooked soy sprouts. Season with
promptly.
Scrambled Eggs With Sprouts: Combine raw mung beans
sprouts or slightly cooked soy bean sprouts with slightly beaten
eggs. Add herbs, onions or other flavorings as desired. Scramble in
a lightly oiled skillet.
Alfalfa Sprout Salad: In a large bowl, combine 1 cup
chopped celery, 2 cups grated raw carrots, 1/2 cup sun-dried raisins
and 1 cup raw alfalfa sprouts. Toss with a mayonnaise dressing.
Serve chilled.
Grilled Cheese With Sprouts: For each serving, place a
slice of whole wheat bread under the broiler and toast lightly. Re-
move and add a slice of cheese. Return to the broiler until melted.
Top with a tomato slice and a generous sprinkling of alfalfa sprouts.
Cucumber Salad With Sprouts: Combine 1/2 cup vegetable
cil, 2 tablespoons of apple cider vinegar, 1/2 teaspoon dill weed,
teaspoon of salt substitute or kelp. Pour over a thinly sliced cu-
cumber and refrigerate for two or more hours. Just before serving,
arrange salad greens, the cucumber slices, tomato wedges and raw
sprouts (alfalfa or mung) on a serving platter. Sprinkle with the re maining dressing.