Whole Grain Salad
  • 1cup Sprouted Kamut
  • 1cup Sprouted Millet
  • 1cup Sprouted Sorghum
  • 1bunch Kale (stems removed and chopped)
  • 1/4cup Fresh Squeezed Lemon Juice
  • 1cup olive oil
  • Salt & Pepper to taste
  1. 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.
  2. Add kale, olive oil, lemon juice, salt and pepper to grains. Let sit for at least an hour. Refrigerate until ready to serve.