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Banana Nut Salad

Ingredients

• 4 ripe bananas, sliced 
• 1/3 c sprouted wheat 
• 1/3 c sprouted sunflower seeds 
• 2/2 c chopped walnuts
• 1/3 c shredded unsweetened coconut 
• 1/2 c raisins
• 1/2 c pineapple juice 1 tsp honey

Method

1. If you are sprouting the seeds yourself, plan a few days ahead to make the salad. 
2. To sprout wheat and sunflower seeds; Soak together or separately overnight. Drain and rinse with fresh water, then pour off the fresh water. Do this 2 or 3 times a day until the seeds just beginning to send out a shoot. This usually only takes a day or two.
3. Now you are ready to assemble the salad. 
4. Mix first six ingredients in a bowl. 
5. Mix the juice and honey together; pour over salad and toss to coat. 
6. Serve at once. (Save any leftover sprouted seeds in the refrigerator and use later. They may keep growing, but will keep at least a week.)

About The Author

This recipe from Irene Sabotin. She is the author of two cookbooks: "Kid Power" & "People Power". Reprinted with permission from "People Power" © 1984, Unlimited Potentials Enterprises, P.O. Box 941355, Atlanta, GA 30341.