On the road to better health, some things pop up that make you question what is good for you and what isn't. Sprouted wheat berries are one of those that has me questioning. On the one hand, they are a living food, as they are sprouted. On the other hand, they are, well, wheat. So even if they are a living food, they are not really gluten-free. Then does this mean sprouted wheat berries are the only raw food which is not gluten-free? I have read articles on the internet arguing both sides, and honestly, my head is spinning at this point. So, I don't know if I will be buying wheat berries again. But this recipe could work well with a number of sprouts. I suggest lentils, so yes, go make this recipe with sprouted lentils. Or wheat berries. No lentils. Or maybe mung beans... ahhhh!!!! Feel free to leave comments below defending or denouncing the wheat berry. I will listen.
2 cups of sprouted wheat berries (roughly 3 days for sprouting)
1 cup of cherry tomatoes
1 sprinkle of fresh parsley
1 sprinkle of fresh rosemary
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/2 a lemon (juiced)
1 tablespoon of olive oil
1 1/2 tablespoons coconut-almond milk
2 teaspoons coconut aminos
salt to taste (pink Himalayan or sea salt)
Cube the papaya, removing the skin and seeds. (Save the seeds to blend in a smoothie later, as they are a parasite cleanser). Cut the cherry tomatoes in half. finely chop the parsley and rosemary. In a large bowl make the sauce by combining the turmeric, paprika, cumin, lemon juice, olive oil, coconut-almond milk, coconut aminos, and salt. Mix. Add the papaya, wheatberries, cherry tomatoes, parsley, and rosemary. Mix and serve.