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Hummus |
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Ingredients: |
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4
cups soaked, sprouted garbanzo beans
2 cups sesame tahini
2 cups tomatillo juice
Garlic, kelp and cumin to taste
2 cups tomatillo juice in juicer.
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Method: |
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Add more liquid (water or tomatillo juice) to get
proper consistency. Run garbanzo beans through blender (or if using a
Champion, use blank plate twice). Make tahini- put 2 cups sesame seeds
in blender. Blend into paste on high speed add tomatillo juice to get
tahini consistency (somewhat runny). Add garbanzo paste to tahini in
blender. Add kelp, garlic, cumin. Blend.
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Variations/Recommendations |
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Taste and season more if necessary.
If it still needs something, you might try a little pinch of
cayenne.
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Serves 6 |
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Top | Next |
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Black Bean
Dip |
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Ingredients: |
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3
cups sprouted black beans
3 small tomatoes
1 medium onion
1 tsp. cumin
1/4 tsp. cayenne
1 clove garlic
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Method: |
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Blend
2 cups black beans with tomatoes, onion and seasonings.
Add third cup black beans and blend.
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Variations/Recommendations |
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This can be done in a Champion Juicer,
pulse 2 or 3 times
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Serves 6 |
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Top | Next |
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Tabouli |
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Ingredients: |
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1
cup wheat or rye berries (soaked)
1 cup minced parsley
2 or 3 Tbs. celery, chopped
2 or 3 Tbs. onion,
2 or 3 Tbs. mint.
1 chopped tomato
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Method: |
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Mix
all ingredients and chill.
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Variations/Recommendations |
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Alternatively you can add 1
cup green sauerkraut
Cayenne, dulse, and basil to taste |
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Serves 6 |
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Top | Next |
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Garden
Herb Dip |
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Ingredients: |
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2 cups sprouted sunflower seeds
1 cup plain unseasoned sauerkraut
1/2 large avocado
2 cloves garlic
1/4 tsp. tumeric
2 tsp. dried dill weed
2 tsp. dried basil
1 medium onion
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Method: |
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Blend in Vita-Mix or blender: Use purified water,
tomatillo juice or tomato juice to thin to approximately mayonnaise
consistency.
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Variations/Recommendations |
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Use small pinch of cayenne or kelp to
taste.
Watch-out not to overpower dill and basil |
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Serves 6 |
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Top | Next |
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Guacamole |
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Ingredients: |
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5 Avocados
4 Tomatoes, diced
3 finely shredded zucchini
3 green onions, sliced thin
1-2 tsp Dulse seaweed,
1/2 Garlic Clove
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Method: |
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Cut the avocado lengthwise, then twist to open.
Remove the pit. Score
avocado meat first lengthwise, then across to form crisscross
pattern.
Scoop out and put into a bowl. Add remaining ingredients and mix
gently.
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Variations/Recommendations |
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Do not mash the avocados, serve as dip or sauces!
Also you can replace the Avocados with peeled broccoli stems for a
twist! |
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Serves 6 |
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Top | Next |
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Roasted Garlic Spread |
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Ingredients: |
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Garlic Heads, 2 - Approximately
1 oz of paste per head.
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Method: |
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Heat over to 350°. Cut off top of garlic head. Place
place garlic head in aluminum foil. Add a drop of virgin olive oil into
each garlic cloves. Bake at 350° for 60 to 90 minuets.
Allow to cool and squeeze out a roasted garlic paste from each
clove.
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Variations/Recommendations |
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This garlic paste can be used as a dip or dressing! |
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Serves 2
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Top |
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