Hello out there. I just tried the Almost Tuna salad from Alissa Cohen's recipe book with the alfalfa sprouts and it is awesome. Even my boyfriend liked it--he actually started laughing when he saw it, because it looks so much like actual tuna salad. I packed some for lunch and ate it with cucumbers as chips. I really like this because not only was it satisfying, it didn't feel too weird. I really think this could be a staple for me, which I needed because sometimes on this diet it feels too inventive. Don't get me wrong, I've been having so much fun with experimenting, but sometimes you just need something that's familiar and kind of...boring in a way. Sometimes when you're whole life is spinning around you, you just don't want to think about lunch...this is the meal that did that for me; I think it will really help me not fall off the wagon.

Anyway, I do have a quick question: I'd like to store this in the fridge for a handy snack so I don't have to make it on the day of, but I'm pretty skeptical I could do this. From my experience, sprouts don't last long unless you drain and rinse every day, and it's tough to drain and rinse sprouts when they are mashed up in almond butter! I was thinking I could mash up all the other sprout ingredients (mung beans, sesame seeds, lentils), store it in the fridge, then top with the alfalfa sprouts and celery just before eating it. Has anyone tried this? Does anyone else have any tips for storing it? I think I'll just try this out and let you all know how it goes.