1 c. alfalfa, cabbage, clover or radish sprouts
1/2 c. mung bean sprouts
1/2 c. sprouted wheatberries
3 tbsp. vegetable oil
1 to 2 tbsp. lemon juice
1/8 tsp. gomasio seasoning
Sea salt to taste

Grind first 3 ingredients. Blend in the next 4 ingredients. Refrigerate until ready to serve. This is a good basic spread that can be made ahead and kept in the refrigerator up to a week. Add mashed tofu or more oil and it can be used as a dip.