Living Foods Recipies

By Richard Salome & Denise Swann

BENEVOLENT BREADS

VEGETABLE ESSENE BREAD

Soft (pastry) wheatberries
Parsley
Celery
Red bell pepper
Carrot, grated
Caraway seeds
Scallion

1. Soak (15 hours), drain and sprout (1-2 days) the wheatberries until little tails come out.
2. Put all ingredients through a Champion (or equivalent) juicer.
3. Mold and place onto dehydrator tray.
4. Bake in dehydrator for 12-24 hours.
5. Refrigerate or freeze until ready to use.

HELPFUL HINTS:
Try slicing and toasting for easier digestion; try sprouting rye for variety.

ONION RYE CRISPS

3 c sprouted rye berries
1 c water 1/2 onion, finely chopped
Fresh herbs of your choice (basil, dill, oregano, etc.)

1. Sprout rye for 2 days.
2. Blend all ingredients in processor until pancake consistency.
3 Pour onto dehydrator trays.
4. Bake in dehydrator 12-14 hrs or until crispy.

HELPFUL HINTS:
Great toasted with Vegetarian Liver Paté.

DELICIOUS BREAKFAST IDEAS

SWEET ALMOND MILK

1 c almonds
5 c pure water

Sweetener: (choose 1)
1-2 Tbs honey or
1/4 tsp Stevia or
3 dates, pitted

1. Soak nuts overnight; drain and let sit in colander for 1-3 hours.
2. Combine 1/2 c almonds and sweetener, and blend in food processor or blender.
3. Add 3 c water and blend.
4. Strain milk in colander.
5. Repeat steps 2 through 4 with remaining almonds and water.

HELPFUL HINTS:
This milk is great for kids of all ages!
It can be added to dressings, soups, smoothies, desserts and cereals,
or make milk shakes with frozen bananas, a little carob powder
and almond milk (or any juice).

HOR DOEUVRES

VEGETARIAN CHOPPED LIVER PATE

1 c soaked pumpkin seeds
1 c soaked almonds
1/2 c soaked walnuts or cashews
1/4 c brown sesame seeds
1/4 c soaked sunflower seeds
3/4 c lentil sprouts (optional)
2 cloves garlic
1-1/2 c mushrooms
1 tsp paprika
1 txp powdered kelp
Braggs Liquid Aminos, to taste

1. Blend all nuts in processor until smooth.
2. Add remaining ingredients and blend until smooth.
3. Chill before serving.

HELPFUL HUNTS:
Great for stuffing mushrooms & celery, or spread on
toasted Essene bread & rice/rye crackers.

TAHINI DIP

1 c raw tahini
1/4 c water
1/4 c fresh lemon juice
2-3 Tbs. Braggs Liquid Aminos
Raw vegetables cut in strips

1. Blend all but veggies.
2. Serve on vegetable platter with the vegetables and decorate with paprika.

SWEET POTATO STICKS

1-2 large sweet potatoes, sliced into french fries
1-2 c soaked hazelnuts
Juice of 1-2 lemons

1. Blend nuts and lemon juice.
2. Pour over potato sticks.

SOUPS

VELVET SPINACH SOUP

1/2 lb fresh spinach
1 ripe avocado
1/4 onion
1 Tbs raw tahini
2 c water
1/4 c Braggs Liquid Aminos
1/2 c alfalfa sprouts
2 Tbs nutritional yeast (optional)

1. Puree spinach in food processor w/small amount of water.
2. Slowly add remaining ingredients while processor is on.
3. Chill before serving.

LEMONY LENTIL SOUP

1 c spouted lentils
1/2 c onion, chopped
1/2 c fresh parsley
1 large ripe avocado
2 c water (or almond milk)
3 cloves garlic
1/2 lemon, juiced
1/4 cucumber
Braggs & powdered kelp, to taste

1. Blend everything in food processor or blender.
2. Chill.

CREAM OF BROCCOLI

1 bunch broccoli
1 large ripe avocado
1 cucumber
2 limes, juiced
Braggs Liquid Aminos, to taste
1/4 c cresh parsley/cilantro

1. Blend everything EXCEPT broccoli in food processor.
2. Cut broccoli into small florets and add to soup.
3. Chill.

FRUIT SMOOTHIE

2 peeled and frozen bananas
1/2 c frozen sub-acid fruit (strawberries, peaches, plums . . . )
1/2 c fresh fruit
1/2 c juice (or almond milk)
Pinch of nutmeg & cinnamon

1. Blend everything.

HELPFUL HINTS:
Peel the bananas before freezing.
The combinations of fruit and spices are endless.
Try adding some Green Magic
to your next smoothie for a real pick-me-up!

WATERMELON JUICE

Watermelon, chopped
1. Juice entire melon (including rind) in your favorite juicer.
2. Pour into glasses and enjoy.

HELPFUL HINTS:
Watermelon is very diuretic and helps the body cells,
especially the liver and kidneys, to cleanse.

Great breakfast on days that you are fasting!

LUNCHEON TREATS

FRESH GREEN BEAN & PECAN SALAD

1 c pecans, soaked 5 hours
1 c mushrooms, sliced
1 c green beans, chopped
1/2 c Braggs Liquid Aminos
1/4 c nutritional yeast (optional)

1. Combine and toss all ingredients.
2. Serve on a bed of lettuce with your favorite sprouts.

HUMMUS

1/2 - 2/3 c water
1/2 c raw tahini
1 lemon, juiced
1 c sprouted garbanzo beans
1 clove garlic, minced
1/2 c fresh parsley, chopped
1 Tbs Braggs Liquid Aminos
1/2 c spring onions, chopped

1. Blend tahini, water and lemon juice.
2 Slowly add sprouts and veggies while processor is on.
3 Add more water or lemon juice if needed.
4. Season with Braggs or other favorite herbs.

HELPFUL HINTS:
Serve on a bed of lettuce with sprouts, spread on your favorite rye crisp,
or use as stuffing with mushrooms or celery. Dehydrate leftovers into paties. Yum!

RAISIN-CARROT SALAD

6 carrots, grated
1 c soaked raisins
1 c almond milk
1-2 Tbs honey (optional)
1/2 tsp cinnamon

1. Combine raisins and carrots.
2. Blend remaining ingredients and pour over carrot raisin mix.
3. Chill and serve.

HELPFUL HINTS:
The youngest generation loves this one.

IT-TASTES-LIKE-TUNA SALAD

1 c sunflower seeds
1 c almonds
1/4 c brown sesame seeds
1/2 c celery, chopped finely
1/2 c red & yellow onions, chopped finely
1/2 c fresh parsley, chopped
1/3 c. water
1/4 c lemon juice
2 tsp Braggs Liquid Aminos
1 tsp onion powder
1 tsp powdered kelp

1. Soak nuts & seeds overnight and let drain for 3 hours.
2. Blend nuts, seeds and seasonings in a food processor or blender.
3. Add nut-seed blend to veggies and mix well.
4. Chill before serving (optional).

HELPFUL HINTS:
Serve on letuce with 1 tsp garlic powder sprouts, or stuff into celery or mushrooms.
Roll up lettuce leaves & sprouts to make delicious finger food. Fasten with toothpicks.
For variation: substitute lime for lemon and cilantro for parsley.

DELECTABLE DINNER SALADS & ENTREES

BROCCOLI SALAD WITH TAHINI DRESSING

2 heads broccoli, cut in florets
1 red bell pepper, chopped
1/2 c soaked walnuts, chopped

1. Blend dressing ingredients until smooth.
2. Pour dressing over salad and toss.

DRESSING:
1 c raw tahini
1 c water
1 onion
1 Tbs paprika
Braggs Liquid Aminos to taste

HELPFUL HINTS:
Try dehydrating walnuts for 1-2 hours for interesting texture.
The dressing is exceptional on any raw vegetable dish.

MUSHROOMS AND DILL SALAD

1 lb mushrooms, sliced
Braggs Liquid Aminos, to taste
1-2 Tbs fresh dill
Green onions, chopped

1. Place all ingredients in a bowl and marinate for several hours.

WALNUT-ALMOND LOAF

2 c soaked salnuts
1 c soaked almonds
3-4 c chopped veggies (red bell pepper, onions, broccoli, carrots, zucchini, etc.)
Fresh herbs (basil, oregano, dill)
Braggs Liquid Aminos to taste

1. Place nuts in food processor and blend.
2. Slowly add remaining ingredients while processor is still running.
3. Place in mold and chill.
4. To serve, surround with marinated kale and sprouts.

FRESH & TENDER KALE SALAD and MARINADE

1 bunch fresh kale
1/2 c sliced mushrooms
1/4 red onion, sliced thinly
1/2 avocado, diced
Sprouts to decorate

1. Wash and tear kale into small pieces.
2. Put all veggies into a large bowl and top with marinade.
3. Toss gently and serve immediately or chill.

MARINADE:
1/4 c extra virgin olive oil
1/2 c lemon (or lime) juice
Braggs Liquid Aminos, to taste

HELPFUL HINTS:
This is our very favorite salad!

HEALTHY DESSERTS

STRAWBERRY ICE CREAM CAKE AND CAROB SYRUP

12 ripe bananas, peeled, frozen and chopped
2 pints fresh strawberries
1/2 - 3/4 c apple juice (or almond milk)

CAROB SYRUP:
1 c carob powder
2 c water (approx.)
1-2 Tbs sweetener (maple syrup, rice syrup, honey ...) or 1/2 tsp stevia

1. Blend all carob syrup ingredients until smooth.
2. Place bananas in food processor with a small amount of juice.
(Add enough juice to make thick batter.)
3. Add 1 pint strawberries and process.
4. Pour into springform pan and freeze for several hours.
5. Remove pan and slice.
6. Top slices with carob sauce and remaining strawberries.

HELPFUL HINTS:
Wonderful substitute for frozen dairy and tofu treats.

APPLE-CARROT CAKE

3 c fresh apple and carrot pulp
1 c soaked fruit (dates, raisins, etc.)
1/2 c unsulphured coconut
1 c soaked walnuts, chopped
1 tsp cinnamon
1/2 tsp pumpkin spice
1/2 Tbs grated lemon peel

1. Blend all ingredients in processor.
2. Place into a mold and refrigerate for 1-2 hours.
3. Remove the mold and enjoy!

HELPFUL HINTS:
Top with additional unsweetened and unsulphured coconut and chopped walnuts).

DATE & ALMOND BUTTER MELTS

12 large medjool dates
1 c raw almond butter

1. Pit dates.
2. Make a slit lengthwise in each of the dates.
3. Stuff dates using a flat knife.

HELPFUL HINTS:
These treats are just a little too good, if you know what we mean!!!

NUTTY CAROB CAKE

1-2 c walnuts or hazelnuts, soaked & chopped
1 c black mission figs, soaked 1 hour
1/2 c dates, soaked 1 hour
1/4 c carob powder
1/2 c water (approx.)
1 c sesame seeds
1 c shredded coconut

1. Blend dates, carob & water in processor until smooth.
2. Add nuts and figs in processor.
3. Add all other ingredients.
4. Place in mold & chill, or form into 2 oz logs and roll in additional shredded coconut.

Your friends will be very impressed!