• 22Jan

    To watch Dorothy sprout buckwheat and make buckwheat crunchies, go to:http://www.youtube.com/watch?v=IyOkTR0Ftls

    Soak buckwheat for 2 hours, then drain and let sprout 1.5 days. If possible, wash every few hours, as the seeds get slimy.  I use a sprouter bag for this, not the jar. It seems easier to me. Dehydrate 105 degrees for 4-6 hours.

    I do 4 cups at a time, dry them and put them in a jar, to eat as a non-fat raw snack, throw in cereals, on top of salads.

    On one of the dehydrator layers of buckwheat, I sprinkle Bragg’s Amino Acids over all. Oh, my gosh, they taste so good!

    What an awesome snack! I like them better than lentil party sprouts!

  • 23Dec

    on youtube-

    Slice 2 large sweet onions into rings. (To slice onions without crying or tearing, dip your knife in clean water, and dip the onion in water, as well. This has always worked. I only need to dip it once, but some say to keep the bowl of water handy and dip continuously, after every slice.)

    Soak in 4 T. Bragg’s Amino Acids or Nama Shoyu and
    4 T. olive oil
    Juice of 1 lemon
    overnight.
    OR
    1 c. almond milk

    Dip onions into sauce above, and then into batter:
    Batter:
    1 c. golden flax seed
    1 c. almond meal (Blend 1 c. almonds in food processor about 5 minutes, until a crumbly meal.)
    1-2 cloves garlic
    juice 1-2 lemons
    1 T. Paprika
    1/2 tsp. chipotle
    1 1/2 tsp. salt
    Blend batter in a food processor until it is thick, like pancake batter. Dip the onions in the sauce, then the batter, and dehydrate at 105 degrees for 12-24 hours until desired crispness.

    Tangy Dipping Sauce-
    Soak:
    1 c. pinenuts for 12 hours. Drain and let sit (sprout) for 12 hours. Blend with:
    2 T. lemon juice
    1/2 c. sundried tomatoes, soaked
    1/2 tsp. cayenne
    1 tsp. paprika
    1 tsp. sea salt, to taste
    a couple drops Tobasco – optional

  • 16May

    Just two tablespoons of this tangy, tart, slightly sweet, with a hint
    of cheesiness, is a nutritional powerhouse.  It packs nearly 4 grams
    of omega-3 fatty acids (more than a day’s requirement), along with all
    your B-vitamins, especially B-12.  Depending on the nutritional yeast
    measure used, you can get up to 80% of your daily B-12.  And there’s
    even a good dose of iron, about 8%.  In just two tablespoons. And
    these are all happy things my body really likes right.

    Add fresh ginger and a garlic clove for extra punch.  Cilantro
    is excellent, too!  The original recipe calls for some non-raw
    ingredients such as balsamic vinegar, dijon mustard, and Bragg’s
    aminos (which questions have been raised over the years concerning
    processing practices that suggest this product isn’t truly raw or even
    safe to use).  However, modifications are easy and without compromise
    to the nutritional basis.

    You may find that the freshly blended dressing is a bit watery.  I
    reduce the water and add more nutritional yeast.  Letting it stand
    over time, especially in the refrigerator overnight will also help to
    thicken it.

    A watercress, zucchini noodle, daikon sprout, and dulse salad tossed
    with Liquid Gold are excellent.

    The Original Liquid Gold Dressing

    1/3 cup flax seed oil
    1/2 cup water (begin with 1/4 then check for consistency)
    1/3 cup lemon juice
    2 tbs balsamic or raspberry vinegar (omit for 100% raw prep)
    1/4 to 1/2 cup nutritional yeast (such as Red Star)
    1/4 cup Bragg’s liquid aminos (substitute with nama shoyu)
    2 tsp dijon mustard (or omit)
    1 tsp ground cumin

    Adds: 1 large garlic clove + 2″ long piece of peeled ginger root = YUM

    Blend all ingredients in a food processor.  Keeps for up to 2 weeks in
    refrigerator.