As we approach the season of cool weather and dwindling fresh produce, many of us are losing interest in salads as a side dish or meal option.  Yet, greens, and especially sprouts offer unquestionable health benefits and should continue to find a place in our daily diet.  In their raw form, fresh greens are packed with nutrients and vital enzymes which aid digestion and assimilation of nutrients. Sprouts are living foods; virtual nutrient powerhouses!  To keep your interest in these foods in cold weather, try adding warming spices to the recipes (fresh ginger, cayenne pepper,cumin, turmeric and cinnamon, for example).  Here is a recipe I put together yesterday using swiss chard (in abundant supply this season) and sprouts that is simple to prepare and a delicious alternative to an ordinary salad:

Raw Sprout Salad

4-5 Large leaves of Swiss Chard, torn into small pieces

1 large handful baby spinach (2 Cups)

1 Cup chopped fresh parsley

2-3 Ribs of celery from the heart, sliced thin

1 Package (2 Cups) Sproutman’s crunchy bean mix-lentil, garbanzo, pea and adzuki)

1/4 Cup chopped red onion

1 small clove diced garlic

1 lemon, juiced

Drizzle of Udo’s Oil

1 TBS nama shoyu or wheat-free tamari

1/4 tsp tumeric

1/4 tsp cayenne pepper

Sea Salt and pepper to taste

Place greens in a large bowl and “massage” with the Udo’s oil and lemon juice for 3-5 minutes (Be sure to enjoy the experience of connecting with your food through your hands and heart!).  Add remaining ingredients and toss well to blend.  The flavors in this salad will deepen as it marinates.  Try experimenting with adding additional vegetables(red pepper, daikon, cucumber, avocado) or spices and let me know your experiences!