RawFoodBlog

Stuffed Avocados with Sprouted Quinoa, Tomatoes and Parmezano -

so full of protein, fat, sprouts and fruit, it’ll last you all day!

Serves 2-4
Prep time: 15 minutes
INGREDIENTS
2 ripe avocados  – cut in half, fill with quinoa and tomato. sprinkle with Parmezano
2 cups sprouted  quinoa (soak 2-4 hours, drain, sprout  12 hours – 1.5 days, washing  often)
1 medium-sized tomato, diced
1/4 cup Parmezano – walnuts, nutritional yeast and garlic/lemon (see this blog)
Salt and pepper, to taste

Avocado Selection Tip: Place the avocado in the palm of your hand and squeeze gently. If it gives a little to your touch, it’s ripe and should be used right away. If it feels hard, it’s not ripe, so place in a brown bag and store in a dark place for two days. Don’t refrigerate.

on youtube – http://youtu.be/VtPBIJBNOiU

Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this  lentil version anywhere you’d use traditional hummus. Use red lentils, if you wish. They make a beautiful hummus! Lentils can be found in the bulk section of many grocery stores or at Middle Eastern markets. The hummus can be refrigerated in an airtight container for up to 1 week.

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations!Eat with everything:with hummus, tomatoes, avocado or a salad!

Sprout 2 c. spelt by soaking seeds overnight in water, then pouring off and letting sit on the counter. Rinse and drain again that evening, then the morning and evening of the next day, until you see little sprous.

1. Put everything in the food processor and process until creamy with a few little chunks inside. (if you like it that way.)
2. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
3. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)

Here’s the one I used for the rolled oats last week:

1/3 of a ½ gallon Mason jar full of raw rolled oats, soaked, drained and sprouted if possible
¾-1 cup of raw sesame seeds, soaked for an hour at least, drained and ground with a cup or so of water to make tahini
2 cloves garlic
1+ lemon (all the juice and a little of the rind)
2 soaked Mejool dates
1 stalk celery

· Fill the rest of your Blend Tec or Vitamix with shredded carrots and zucchini.
Water – enough to keep the blender from overheating but not enough to make it watery – about 1 to 1 ¼ cups I think.

think that’s it. Spread out on 3 dehyrdrator sheets and cook on 104 degrees until thoroughly dry. Flip them over halfway through the time period if you are around; no big deal.

Sprouted Brown Rice Cereal -

1/2 c. sprouted sesame seeds – frozen!
1 c sprouted brown rice – frozen!
cinnamon
agave
water

in her vitamix with a touch of salt. Looks like pudding.

*2 cups spring wheat or rye berries (soaked 8-12 hours, rinsed; sprouted 24-48 hours) [I sprouted 2 days.]
1/4 c. coconut aminos or Nama Shoyu
1/4 c. coconut nectar or honey
2-1/2 teaspoons ground caraway seeds
2-1/2 teaspoons ground dill seed
2 teaspoons herbs of choice – I used Italian herbs
1 tsp. sea salt

*Measurements of sprouted ryewheat berries are before they’ve been soaked and sprouted .
I soak the rye/wheat berries for overnight, then rinse them, then leave them to sprout, rinsing them again the next morning, and the next, until tiny sprouts appearl.

Preparation:
1. Put all ingredients into a food processor and grind until it forms a smooth ball. You may add a little water, rejuvelac or barley water.
2. Form into buns (not more than 1-1/2 inches thick) and dehydrate 6-8 hours. Look at them every few hours, or they’ll turn into crackers!

The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting – a little like rye-sourdough. I like to eat it before it goes into the dehydrator. Use with veggie burgers, lentil burgers or raw sloppy joes.

Sprout 2 c. black beans by soaking them in water for 12 hours, then rinsing every 12 hours for 5 days, until the length of the sprout is as desired.
Black beans aren’t known for their sprouting. If you get 50% of them sprouted, consider yourself lucky.
Grind them in a grinder or food processor.
Add:
1 tsp. onion
1-2 cloves garlic
1/2 tsp. red pepper
1 T. balsamic, apple-cider vinegar, or coconut vinegar
1 T. coconut aminos
optional – 1 T. vegan worcestershire sauce
salt to taste

Yummy!

On youtube:
Spiced Lentil Layer
* 2 1/2 cups sprouted lentils
* 1 tsp. mesquite
* 1 tbs. cumin powder
* 1/4 c. chilis
* 2 tbs. olive oil
* 1/2 tsp. black pepper
* sea salt to taste

Cashew Cheese Layer
* 1 cup soaked Cashews
* 1/2 yellow bell pepper (chopped)
* Juice of 1 lemon
* sea salt to taste
Blend. Start with the peppers and blend them first, with the lemon and salt. Then add the cashews.
Layer the cheese onto a lettuce leaf, then the lentil layer, then salsa, cashew sour cream or “cheese” and guacomole.

Essene Rye Bread – on youtube -http://www.youtube.com/watch?v=tAKdwJd3X8s

* 3 1/2 cups rye berries (soaked 8-12 hours, rinsed; sprouted 24-48 hours) [I sprouted 2 days.]
* 2 cups sunflower seeds (soaked overnight, sprouted one day.)
* 2-1/2 teaspoons ground caraway seeds
* 2-1/2 teaspoons ground dill seed
* 2 teaspoons herbs of choice
* 1 tsp. sea salt

*Measurements of sprouted rye berries & soaked sunflower seeds are after they’ve been soaked and sprouted (rye berries) or soaked (sunflower seeds).
I soak the rye berries for overnight, then rinse them, then leave them to sprout and the next day soak the sunflower seeds, sprout them for 1 day so that they’re both done at the same time.

Preparation:

1. Put all ingredients in a bowl and knead by hand.
2. Put the mixture through the Omega or Champion Juicer using the blank screen and a round or oval nozzle.
3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves.

The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting – a little like rye-sourdough.

http://www.wellsphere.com/vegan-article/avocado-fries-sprouted-amaranth-cracker-recipes/1038967

Sprouted amaranth crackers
1/2 cup sprouted amaranth 1/2 cup flax seed
pinch of salt
1 tsp cumin
water as needed (not much)
In food processor until a thick smooth paste
Turn out and evenly spread on dehydrator sheet, score for the size crackers you want.
Dehydrate at 115F until stable on top (about 1 hour) then turn out on rack and continue to dry until they are as crisp as you want them.

I also made some avocado fries today.

Avocado “Fries”
Slice one avocado into strips
sprinkle with nutritional yeast on both sides.
Sprinkle w whatever other spices you want, a pinch of salt, cumin, black pepper, lemon, garlic, etc.
place on dehydrator rack and dry at 115F for approx 1 hour until you are able to handle them w/out them falling apart.