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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)
2 tablespoons sunflower oil
Dash of ground black pepper
vinegar
Dash of sea salt
1 teaspoon dry mustard
4 tablespoons apple cider
14
MARINADE
1 tablespoon tomato sauce
yields 4 servings
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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. R
#
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 pound (2 cups) uncooked
1. Soak chickpeas or lima beans with the baking soda for 12–24
hours. Rinse and drain.
chickpeas or lima beans
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.
1 handful fresh parsley leaves or
3. In a blender or food processor, puree the chickpeas or beans,
parsley, garlic, salt, cumin, lemon juice, water, sesame butter
1 tablespoon dried parsley
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
RECIPE NOTE To reduce cooking time and for easier
¼ cup water 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

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