LTS Sprouted Seed Sushi<\/p>\n
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2-3 T. alfalfa seeds<\/p>\n
Bottled water<\/p>\n
Nori (sheets of dried seaweed)<\/p>\n
1 can of asparagus<\/p>\n
1 can of crab<\/p>\n
Low-sodium soy sauce<\/p>\n
Wasabi powder, mixed with water per directions to form wasabi paste<\/p>\n
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To sprout seeds: Place in a jar or container with holes poked in the lid. Add l C. water and soak for 8-12 hours. Rinse and drain; repeat this process for 3 days. Then place jar and seeds in a space that has light (even a little bit of light will work). Keep rinsing and draining for 2-3 more days; you will have a lot of sprouts at this point! Lay out nori sheets. Drain cans of crab and asparagus. In the first 1\/3 of the sheet lay out sprouts, asparagus and crab. Roll everything up and seal the outer edge of the nori sheet with a little bit of water. Cut each roll into 5-6 pieces. Serve with soy and wasabi paste.<\/p>\n","protected":false},"excerpt":{"rendered":"
LTS Sprouted Seed Sushi 2-3 T. alfalfa seeds Bottled water Nori (sheets of dried seaweed) 1 can of asparagus 1 can of crab Low-sodium soy sauce Wasabi powder, mixed with water per directions to form wasabi paste To sprout seeds: Place in a jar or container with holes poked in the lid. Add l C. water and soak for 8-12 hours. Rinse and drain; repeat this process for 3 days. Then place jar and seeds in a space…<\/p>\n