Tuesday, June 2, 2009

Summer Squash & Sunflower Seed Roll Ups with Basil

  • 1 tomato, chopped
  • 2.5 cups of germinated sunflower seeds (soaked 8 to 12 hours, then sprouted 1 day)
  • juice of 1 lemon
  • 1 tsp. dulse flakes
  • 1 sm. zucchini, or yellow summer squash, diced
  • 1/4 cup of scallion, diced
  • Romaine lettuce leaves, or other broad leaf from the garden
  • basil leaves, fresh
Liquefy the tomato in a blender. Add to the blender the sunflower sprouts, lemon juice and dulse flakes, and blend on medium speed until smooth. Pour the blended mixture into a bowl and mix in the remaining ingredients. Spoon the mixture onto the lettuce leaves, roll them up, and serve with fresh basil. Optional: pierce the rolls with a toothpicks to hold together.
- from Katherine Dichter

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