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                                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 w

                 & 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
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