- 1 cup Sprouted Kamut
- 1 cup Sprouted Millet
- 1 cup Sprouted Sorghum
- 1 bunch Kale (stems removed and chopped)
- 1/4 cup Fresh Squeezed Lemon Juice
- 1 cup olive oil
- Salt & Pepper to taste
- Cook grains in separate pots, using a 3:1 ratio of water to grains. Cooking time will vary; cook till desired doneness. Strain water off grains and cool completely.
- Add kale, olive oil, lemon juice, salt and pepper to grains. Let sit for at least an hour. Refrigerate until ready to serve.
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