Red clover is often used for treating premenstrual syndrome, and the flowers are a popular ingredient in natural products that help to relieve hot flashes, regulate hormones in menopausal women, and prevent loss of bone density. Red clover sprouts have the same healing qualities as the mature flowers.
- 1 large carrot, scrubbed,
- 31⁄2oz (100g) red clover sprouts,
- 13⁄4oz (50g) broccoli sprouts,
- 1⁄2 mango,
- 1 clove of garlic, peeled,
- 3 tbsp olive oil,
- juice of 1 lime,
- salt and freshly ground black pepper to taste,
- 8 fresh lemon balm leaves, finely chopped.
Makes 2 servings
- Put the carrot through a vegetable spiralizer (a turning vegetable slicer) to slice it into long threads, or “spaghetti”; if you don’t own a spiralizer, slice the carrot into very thin sticks or use a vegetable peeler. Place the sprouts and carrot in a large serving bowl.
- To prepare the dressing, halve the mango, remove the pit, scoop out the flesh and place into a blender or food processor, add the garlic, olive oil, and lime juice, and blend until smooth.
- Season with salt and pepper to taste, pour the dressing over the vegetables, mix well, add the lemon balm leaves, and serve.
NOTE: If you want to sprout red clover and broccoli, place 2 tablespoons of each of the seeds into a large glass jar, pour in spring or filtered water, fasten a piece of cheesecloth on the opening of the jar, and leave overnight. Next morning, drain the old water and rinse the seeds with fresh water. Leave the jars at an angle of 45 degrees and repeat the rinsing process every morning and evening until the sprouts are large enough to eat (when they develop small green leaves, after 4–5 days). When the seeds have sprouted, place in a glass jar with a tight-fitting lid, put in the fridge, and eat within two days.