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for at least 2 hours prior to serving.
per, sweetener, oil, vinegar, paprika, salt, and pepper. Marinate
2. In a large bowl, combine the eggplant with the garlic, red pep-
for 1 hour at 400˚ F. Set aside to cool.
1. Brush the eggplant with oil. Place on a cookie sheet and roast
yields 15 servings
2 teaspoons raw honey
2 tablespoons water
Dash of paprika
(or any other oil)
Dash of ground black pepper
2 tablespoons sunflower oil
Dash of sea salt
vinegar
4 tablespoons apple cider
1 teaspoon dry mustard
14
1 tablespoon tomato sauce
MARINADE
yields 4 servings
dressings, on p. 35) gently. Refrigerate and serve chilled with crackers, bread, or rolls. utes. Drain. (optional) Dash of ground black pepper 2 teaspoons salt ¼ teaspoon paprika ½ cup vinegar 1/3 cup oil ½ cup Sugarless (see recipe note 1 red bell pepper, cubed 1 head garlic, sliced Oil, for brushing 3 eggplants, unpeeled and cubed This salad will keep fresh in the refrigerator for 2 weeks. ROASTED EGGPLANT SALAD 3. In a small bowl, combine the marinade ingredients well an
dips & Chummus is traditionally made with chickpeas, but you can also make it with lima beans.
Lima beans contain a fair amount of vitamins and protein and less fat than most beans. The
beans or chickpeas should be soaked for at least 12 hours so plan ahead.
1. Soak chickpeas or lima beans with the baking soda for 12–24
1 pound (2 cups) uncooked
chickpeas or lima beans
hours. Rinse and drain.
sauces 1 tablespoon baking soda 2. Cook chickpeas or beans in plenty of water. Chickpeas will
(see recipe note)
take 2 hours. Lima beans will be ready in 45–60 minutes.
3. In a blender or food processor, puree the chickpeas or beans,
1 handful fresh parsley leaves or
1 tablespoon dried parsley
parsley, garlic, salt, cumin, lemon juice, water, sesame butter
1 clove garlic
or mayonnaise, and oil until smooth.
½ teaspoon salt 4. Transfer to a serving plate. Sprinkle with the paprika and gar-
¼ teaspoon cumin nish with the olives.
3 tablespoons freshly squeezed
lemon juice
¼ cup water RECIPE NOTE To reduce cooking time and for easier
digestion, sprout beans or chickpeas for 1 day. See recipe note
4 tablespoons sesame butter on the previous page for sprouting directions.
(tahini) or mayonnaise
¼ cup cold-pressed oil
Paprika, for sprinkling
Pitted olives, for garnish
TECHINA yields 2 cups

Techina, made from sesame butter, offers linolenic acid, which is important for the
utilization of fats and for a glowing complexion as well. Use as a dipping sauce for fresh
vegetables or go native and have some with pita bread.
1 cup tahini (sesame butter) In a blender, blend all the ingredients well. Add more water until
Juice of 3 lemons or the desired texture is obtained.
½ cup lemon juice
1 teaspoon sea salt
3 cloves garlic
2 sprigs fresh parsley
½ cup water

153 152 HEALTHY EVER AFTER about 7–10 minutes. ingredients together until smooth, In a food processor, puree all the 1 tablespoon sea salt 2 tablespoons fresh lemon juice ½ cup oil 1 tablespoon ground coriander 2 tablespoons ground cumin ½ cup flax meal (see recipe note 1 medium zucchini, chopped ½ cup fresh parsley 3–5 cloves garlic 1 cup chopped cauliflower 2½ cu

Classic Chummus
Italian-Style Dressing
169
Asian Sesame Dressing
168
Sunny Onion Dressing
168
“Sprouting Know-How”).
the chickpeas (see p. 136 for
168
Almost Thousand Island Dressing
or lentils can be substituted for
Ginger Dressing
167
hours. Sprouted mung beans
167
Garlic Salad Oil
temperature for another 12–48
167
Herbed Dressing
hours. Drain and keep at room
Vinaigrette Dressing
167
spoons baking soda for 24
Basic Dressing
166
chickpeas, soak with 2 table-
165
Cilantro Pesto
RECIPE NOTE To sprout
164
Parsley Pesto
Spinach Almond Pesto
164
164
Lemon Dill Pesto
163
Roasted Tomato Pesto
163
Zesty Arugula Pesto
Classic Basil Pesto
181
Fruit Ketchup
163
(optional)
161
181
Raw Red Pepper Ketchup
Creamy Tofu Dip
Homemade Ketchup
181
160
Jalapeno Pepper Dip
160
Nutty Dip
Olive-Tomato Sauce
180
179
Sunflower Alfredo Sauce
160
Spinach Dip
on p. 70)
178
Mock Chopped Herring
Macadamia Alfredo Sauce
159
Roasted Tomato Sauce
178
159
Tomato Salsa
177
Tofu Mayonnaise
158
Baba Ghanoush
177
Spiced Avocado Mayonnaise
Lentil Spread
157
Cashew Mayonnaise
177
157
Avocado Salsa
Homemade Mayonnaise
157
Spinach Avocado Spread
176
(see recipe note)
175
Red Pepper Tahini Dressing
Guacamole
156
155
Herbed Pareve Cheese Spread
Tahini-Ginger Dressing
174
Spinach Tahini Dressing
174
154
Squash Spread
Celery Tahini Dressing
154
173
Raw Pumpkin Seed Chummus
Avocado Parsley Dressing
173
Techina
153
172
Broccoli Dill Dressing
153
Classic Chummus
Yogurt-Mayo Dressing
171
Raw Veggie Chummus
152
Lemon-Pepper Dressing
171
151
Cranberry Relish
yields 4 cups
Spicy Almond or Cashew Dressing
Chili Pepper Salsa
151
171
170
Pine Nut Ranch Dressing
Olive Tapenade
151