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dips, dressings yields 1½–2 cups onion erator in a glass container. ingredients well. Store in the refrig- In a medium bowl, combine all the Pinch of cayenne pepper 1 small clove garlic, crushed 1 teaspoon minced fresh basil 1 teaspoon minced fresh parsley 1 tablespoon finely minced red 1 tablespoon chopped pine nuts 1 cup Nondairy Farmer Cheese (p. 196) CHEESE SPREAD HERBED PAREVE Raw Pumpkin Seed Chummus yields 4 servings yields 6 servings resembles egg salad
& sauces

yields 4 cups
RAW PUMPKIN SEED CHUMMUS
Pumpkin seeds are the most nutritious part of the pumpkin and an easy way to get
magnesium, protein, antioxidants, vitamin E, calcium, fiber, and essential fats. If seeds
are sprouted before using (see p. 136 for “Sprouting Know-How”), they’re more digestible,
and they will give you a steady flow of energy throughout the day. Serve chummus over
vegetable salads, on bread or crackers, or as a filling for wraps.
2 cups raw pumpkin seeds In a food processor, blend all the ingredients until very smooth. yields 2 servings
(see recipe note)
1 cup chopped cucumber, ALMOST TUNA SALAD
unpeeled RECIPE NOTE For an extra dose of nutrients, soak the Tuna fish has been found to contain
1 cup chopped zucchini, unpeeled pumpkin seeds for 8 hours, then drain and keep at room high amounts of mercury. Try this
2 cloves garlic temperature for another 8 hours before using. alternative, which contains sunflower
2 tablespoons cumin seeds and sprouts.
1 tablespoon ground coriander 1 cup sunflower seeds, soaked for 8
¾ cup water hours
2½ tablespoons fresh lemon juice 1 carrot, chopped
¼ cup cold-pressed oil 2 tablespoons oil
1 tablespoon Bragg liquid aminos ½ teaspoon salt or
Dash of stevia (optional)
Bragg liquid aminos
1 stalk celery, minced
¼ Vidalia onion, minced
SQUASH SPREAD yields 2 cups ½ cup alfalfa or sunflower sprouts
½ spaghetti, acorn, or butternut 1. In a baking dish, bake the spaghetti, acorn, or butternut squash 1. Drain and blend the sunflower
squash, peeled at 350˚ F for 45 minutes to 1 hour. seeds in a blender with the carrot,
1 small zucchini 2. Remove the seeds from the squash and scoop out the pulp. oil, and salt or Bragg liquid ami-
(see recipe note) 3. In a food processor or blender, puree the baked squash, zuc- nos. Several drops of water may
2 scallions chini, scallions, garlic, lemon juice, oil, cayenne pepper, salt, be needed to start the blending.
1 clove garlic and avocado until the desired consistency is reached. 2. Transfer the mixture to a medium
1 tablespoon fresh lemon juice bowl and combine with the cel-
3 tablespoons oil ery, onion, and sprouts.
Pinch of cayenne pepper RECIPE NOTE Peeling the zucchini is optional. The peel
will add a green color to this spread that may scare a finicky
½ teaspoon sea salt eater from trying it.
½ avocado (optional) Mediterranean Salad with
Sour Cream Dressing

154 HEALTHY EVER AFTER browned for 15–20 minutes. Add the salt and pepper to taste. In a blender, blend all the ingredients. Refrigerate. 2. Sauté the peppers, onion, and garlic in the oil until lightly 1. In a nonstick skillet, heat the oil. In a small bowl, combine all the ingredients. jalapeno or chili, diced lemon juice 1 red chili pepper, minced 2/3 cup raw honey 2 navel oranges, peeled and cubed 3 large sweet apples, unpeeled

151

As your palate cleanses and your taste buds awaken,

yields 4 cups

The fresh herbs, garlic, and homemade mayonnaise also

On the other hand, homemade salad dressings and

yields 2 cups

Commercially bottled salad dressings are made of low-

yields ½ cup