Serves: 2
Total Calories: 319

1/4 cup raisins
1/4 cup sunflower seed
1/2 teaspoon ascorbic acid powder (optional)
1 cup wheat sprouts (sprouted 2 days)
2 small sweet apples grated
1 cup plain unsweetened soy yogurt
1/2 teaspoon vanilla extract

1. Place the raisins, sunflower seeds, an ascorbic acid (if using) in a small bowl. Add water to cover and mix well.
2. Cover the bowl with a plate and refrigerate 6 to 8 hours or overnight.
3. Drain any excess liquid from the soaked raisin-sunflower seed mixture and place in a medium bowl. Add the wheat sprouts, apples, and yogurt, and mix well.
4. Serve as is or topped with fresh berries.

For a Change . . .
* For a delicious change (and a truly raw breakfast), substitute the Apple Tahini or the Sunny Citrus Sauce for the yogurt.

Nutritional Facts:

Serves: 2
Total Calories: 319
Calories from Fat: 149

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Judy's Raw Cranberry Applesauce
Spiced Stewed Apples
Simple Teff Porridge
Apple-Cranberry Porridge
Freezing Fruit and Fruit Juice
Plantains for Breakfast
Fruit 'n Nut Butter Sandwich
Breakfast Banana Wrap
Homemade Applesauce
Perfect Porridge
Rice and Apple Pudding
Peanut Butter Oatmeal
Cooking Cereal in a Rice Cooker
Rice Cream
Thermos-Cooked Wheat Berries
Breakfast Millet with Dates
Dried Fruit for Breakfast
Blender Muesli
Sprouted Wheat Breakfast
Cinnamon-Flax Topping
Red, White, and Blue Muesli
Preparing Fresh Coconut
Vegan French Toast
Fresh Coconut Maple Granola
Flourless Flax Pancakes
Apple Pancakes
Try a Mochi Waffle
Whole Wheat Waffles
Cravin' Bacon?
Skillet Hashbrowns
Scrambled Tofu Carrot Curry