Dinner Recipes

Coleslaw
3 cups Grated Carrots
1 cup grated beets
3 cups grated white cabbage
1/4cup chopped parsley

Marinate in:
1/2c olive oil, 1/2c lemon juice, 1t honey, 1-2 garlic cloves

Mock Turkey Loaf
1 cup cashews
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 scallion
1 teaspoon sage
1 cup cranberries
Honey

In a food processor, grind the cashews, pumpkin seeds, and Brazil nuts until fine.
Add the celery, scallion, and sage and blend until smooth.
Remove from food processor and place on a large plate. Form into a loaf.
Blend the cranberries in blender. Add honey to taste. Blend until smooth.
Spread cranberry sauce over the loaf.
Serving suggestion: Decorate the plate with whole cranberries and parsley.

Nutty Tomato Bowls
2 large, ripe tomatoes
2 tbs mashed avocado
2 tsp mashed parsley
2 tsp mashed celery
2 tsp chopped pecans
4-6 bibb lettuce leaves
or 2 cups alfalfa sprouts

Cut the top lid off from the tomatoes. Scoop out the pulp and drain off the juice. Put the pulp and juice in a bowl and mix with the avocado, parsley, and celery. Fill the tomato bowls with the mixture. Top with a tbs of the chopped pecans, and place on top of the lettuce leaves, or use the sprouts as a bed. For 2 bowls. For more flavor, mash a pinch of cayenne and kelp onto the avocado. Radish sprouts also add zest.


Amy’s Yummy Salad Soup
one whole peeled cucumber
2 stalks of celery
1/2 red bell pepper
one big handful of red leaf lettuce
1/4 avocado
1 Tbl dulse
1/4 cup of orange juice

Blend.

Top Almonds
almonds
Celtic sea salt
oil
Italian seasonings

Put a cup of raw almonds in a blender or coffee grinder and pulverize. Add two tablespoons of olive oil, a 1/2 teaspoon of salt, and Italian seasonings to taste

Mashed Potatoes:
2 cups cauliflower, ground in a food processor
¼ cup raw macadamia nuts, ground in a food processor
¼ cup olive oil
1 teaspoon sea salt
1 clove garlic, preferabley a small one, peeled

In a food processor, combine all of the ingredients, except the gravy, and process until the mixture looks fluffy, like conventional mashed potatoes.

Marinated Kale (or collards)
1 bunch greens, stems removed

For marinade:
1 to 1.5 tbs olive oil and flaxseed oil mixed
½ to 1 lemon or lime, juiced
1 tbs nama shoyu, Braggs Aminos or a sprinkle of sea salt.

Place the leaves one on top of the other then fold them in half. Roll the whole bunch into a tight roll. Starting at one end of the roll, cut the collard greens into very thin slivers and transfer to a large bowl.
Mix together the oil, lemon juice and nama shoyu for the marinade.
Pour the marinate over the greens and toss well until all the ribbons are well coated. Cover the greens and marinate in the refrigerator overnight.
Hint: weigh down the greens by placing some heavy places on top. The weight helps the marinafe penetrate the leaves to soften them up.
Variations – add sprouted beans, soaked walnuts, chopped avocado, tomatoes, craisins or raisins to make a delicious salad.

Marinated Veggies / Marinated Kale Salad
Olive oil
Lemon juice
Fresh herbs of your choice
Vegetables such as mushrooms, zucchini, tomatoes, peppers, onions, eggplant, leek, okra, cauliflower etc

Blend some olive oil with lemon juice and fresh herbs of your choice.
Cut a selection of raw veggies into strips and mix them into the dressing. Make sure everything is well coated. Marinate for at least 2 hours, but the longer the better.

Nut Meat
2 cups dry walnuts
1 cup sun-dried tomatoes, soaked
2 clove garlic
¼ cup olive oil
2 tbs Bragg Liquid Aminos or nama shoy

In a small blender or mini food processor, grind the dry walnuts into powder. Blend the sun-dried tomatoes, garlic, olive oil and Aminos in a separate blender jar.
Stir the wet mixture into the dry walnut powder and use as a filling for lettuce wraps, raw burritos, lasagna, or stuffed porcini mushrooms.

Italian Rawsage
(serves 8)
1 cup pumpkin seeds
½ head lettuce
½ cup olive oil
5 cloves garlic
½ cup onion powder
1 tbs caraway seeds
1 tbs dried sage
½ bunch fresh basil

Blend all ingredients in a food processor. Form into sausage shaped patties.

Quinoa Taboulah
1/4 cup sprouted quinoa*
1/2 cup halved cherry tomatoes
2 Tbsp Nama Shoyu
1/4 cup fresh-squeezed lemon juice
1/2 cup fresh mint
1/4 cup diced burdock
1/4 cup diced cucumber
1 cup chopped fresh parsley
1 Tbl minced garlic
1 Tbl jalapeno
1 Tbl ginger
1/2 cup olive oil.

Combine all ingredients in a mixing bowl.

*quinoa sprouts –
Sprouting Instructions
Yields approximately 1 Cup (1/2 lb.) of Sprouts

Put 2/3 Cup of seed* into a bowl or into your Sprouter.
Add 2-3 times as much cool (60-70 degree) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 20-30 minutes.

Empty the seeds into your sprouter if necessary.
Drain off the soak water.

Rinse thoroughly with cool (60-70°) water
and Drain thoroughly.

Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.

Rinse and Drain again in 8-12 hours.
And, perhaps once more...
Rinse and Drain in 8-12 hours.

We usually stop here. We like our sprouts small.

Note: Quinoa can be sprouted quite a bit longer but it's texture changes profoundly, going from a soft crunchy sprout to a very soft sprout. If you sprout it long you'll have to use it soon as it won't keep well.

Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for several days. However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 2 or 3 Rinse and Drain cycles.

Your sprouts are done 8-12 hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.

The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.

Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good - and put them in your refrigerator - if you can keep from eating them all first.

Note: Quinoa - when sprouted very short - can make it in refrigeration for up to 2 weeks but if you can use 'em fresher we think you'll like them better.


* If using Single Harvest Pack use the whole bag.

Remember that the yield will be approximately 1.5:1, so in theory you can start with as much as 2/3 as much dry seed as your Sprouter has capacity.)