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153
yields 2 cups
dips, dressings yields 3½ cups on the previous page for sprouting directions. digestion, sprout beans or chickpeas for 1 day. See recipe note RECIPE NOTE To reduce cooking time and for easier nish with the olives. or mayonnaise, and oil until smooth. parsley, garlic, salt, cumin, lemon juice, water, sesame butter take 2 hours. Lima beans will be ready in 45–60 minutes. hours. Rinse and drain. the desired texture is obtained. In a blender, blend all the ingredients well. Add more water until 4. T

& sauces

yields 4 servings
EGGPLANT MARINADE
This marinade as well as the following Roasted Eggplant Salad are delicious on their own,
yields 1½ cups but are also great as a condiment to fishes and meat, as well as a spread for bread or
crackers.

1 eggplant MARINADE 1 tablespoon tomato sauce
GUACAMOLE
1 stalk celery, chopped 4 tablespoons apple cider 1 teaspoon dry mustard
2 ripe avocados (see recipe note) 1 onion, chopped vinegar Dash of sea salt
Juice of 1 lemon 1 Granny Smith apple, chopped 2 tablespoons sunflower oil Dash of ground black pepper
2 tablespoons finely chopped (optional) (or any other oil) Dash of paprika
cilantro or minced pearl onions 2 tablespoons water
Pinch of sea salt 2 teaspoons raw honey
Freshly cracked black pepper,
for sprinkling 1. Peel the eggplant and cut it into small strips. Steam or boil the eggplant until soft, about 5–7 min-
utes. Drain.
1. Peel the avocados. In a medium 2. In a medium bowl, combine the eggplant with the celery, onion, and apple.
bowl, sprinkle the avocados with 3. In a small bowl, combine the marinade ingredients well and pour over the eggplant salad. Toss
the lemon juice. gently. Refrigerate and serve chilled with crackers, bread, or rolls.
2. Mash the avocados with a fork; do
not use a food processor. The gua-
camole should be slightly lumpy. yields 15 servings
3. Stir in the cilantro or minced on- ROASTED EGGPLANT SALAD
ion and the sea salt and sprinkle This salad will keep fresh in the refrigerator for 2 weeks.
with the black pepper.
3 eggplants, unpeeled and cubed 1. Brush the eggplant with oil. Place on a cookie sheet and roast
Oil, for brushing
RECIPE NOTE When for 1 hour at 400˚ F. Set aside to cool.
preparing avocado, instead 1 head garlic, sliced 2. In a large bowl, combine the eggplant with the garlic, red pep-
of throwing the pit into the 1 red bell pepper, cubed per, sweetener, oil, vinegar, paprika, salt, and pepper. Marinate
garbage, place it in water just to ½ cup Sugarless (see recipe note for at least 2 hours prior to serving.
cover the pit and set aside. This on p. 35)
will delay the browning of the 1/3 cup oil
flesh, which usually happens ½ cup vinegar
pretty soon. It doesn’t matter if ¼ teaspoon paprika
the avocado flesh is eaten else- 2 teaspoons salt
where, at a different location.
Sounds incredible, but it works. Dash of ground black pepper

Guacamole
156 HEALTHY EVER AFTER 145