This recipe is by Christine Volm, from her book ‘Rohköstliches – healthy living with raw vegetables and wild plants’.
The book contains more information on a diet with raw vegetables and edible wild plants as well as numerous recipes.
Recipe (c) Christine Volm, image (c) Ludwig Maximilian
Ingredients:
250 g lentils
1/2 leek
Zest and juice of 1/2 orange, untreated
2 sticks of celery
Juice of 1 lemon
1/2 clove of garlic
1 handful of leaves of salad burnet (Little Meadow head
To taste:
Sea salt
Black pepper, freshly ground
Hemp oil
Preparation:
Soak the lentils one day and then sprout them at least 2 days leave.
Then rinse them again.
Peel the carrot and cut into small cubes.
Wash leek and cut in half, then cut into very thin strips.
Peel the orange thinly with an citrus peeler.
Cut celery into small cubes and mix with leek, carrot, sprouted lentils, orange zest, orange and lemon juice.
Cut peeled garlic into very thin slices and fold into the vegetables, add the leaves of salad burnet and fold in as well.