1 cup  Alfalfa Sprouts
1 cup  Sunflower Sprouts (chopped)
1 cup  Broccoli Sprouts
1/4-1/2 cup  Tahini

If substituting use….
1/8-1/4 cup  Olive Oil
1/2 clove  Garlic
1/8-1/4 cup  Tamari
1   Lemon, juiced or squeezed
1+cup  Water (add for pulsing and consistency)

You’ve got choices! My recipes are yoga-endowed with flexibility. If you have sprouts, you can and should use them. Of all the varieties alfalfa, broccoli, and sunflower blend well and don’t overwhelm the taste. But if you don’t have any sprouts, you can use common vegetables such as kale and parsley. I prefer lacinato kale also known as Italian or Russian kale (I know its confusing). Then there is the more standard curly kale. If you can’t get kale, substitute with collard greens. They’re all part of the Brassica family that includes cabbage. Cilantro is one of those love-or-hate vegetables. If you love it, use it like a spice in this recipe.