The pea shoots and alfalfa sprouts used in this recipe are easily digested and give your body lots of calcium, protein, and essential amino acids. Sprouts of all kinds can be purchased at organic health food stores and Trader Joe's. If you want to learn to sprout, start with alfalfa seeds. They are the easiest for beginning sprouters. You'll need to buy the seeds and sprouting lid at a health food store and find a large, wide-mouth mason jar. Soak 2 T. of seeds in water overnight. Drain and rinse well. Drain again and leave the jar resting on its side in a dark cabinet. Every day, for 4 days, rinse the seeds (which will have begun sprouting) and shake all the excess water out and then put the jar back in the dark cabinet. On the 5th day, rinse the seeds once more and leave the jar in the sunlight for a few hours. The white sprouts will turn green and will be ready for salads and sandwiches.
In the recipe featured, I used 3 fresh figs cut in half, pea shoots and homemade alfalfa sprouts. The dressing is a mixture of red apple balsamic vinegar, extra-virgin olive oil, 1 tsp. of mustard and salt & pepper. Serves 2 for lunch.
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