Conscious Eating Part 37

Festive Wild Rice

Balancing for V, neutral for P and K All Seasons 1 cup black long-grain wild rice, sprouted cup red pepper, diced cup fresh corn 1 tsp virgin olive oil 1 tsp paprika 1 tsp chili powder Mix ingredients and serve.

Mexican Wild Rice

Balances V, neutral for P and K All Seasons 1 cups wild rice, sprouted cup red pepper, diced cup cilantro, chopped 2 small tomatoes, diced cup green pepper, diced 2 tsp virgin olive oil 1 tsp chili powder Juice of 1 lemon Celtic salt to taste Mix ingredients and serve.

Buckwheat-Cabbage Salad

Balances V, P, K All Seasons 2 cups buckwheat, sprouted 2 cups cabbage, shredded cup parsley, chopped 2 Tbs lemon juice 1 tsp c.u.min 1 tsp coriander Celtic salt to taste Mix well and serve.

Zucchini-Barley Salad

Balances P and K, slightly unbalances V All seasons cup barley, soaked 1 small zucchini, grated 1 large tomato, diced 1 tsp cilantro, finely chopped 1 tsp masala of your choice (see Masala Recipes) Combine all ingredients and serve. Can be presented on a bed of alfalfa or sunflower sprouts or lettuce.

Remarks: Barley is cool, light, and dry. It has a diuretic and mild laxative effect that helps to balance K, but unbalances V. It can be balancing for V if a warming masala is used. This salad is generally better for the cooler months, but with a warm masala it works all year round.

Buckwheat-Avo Salad

Balances K, slightly unbalances V and P All Seasons cup buckwheat, soaked avocado tsp garlic, crushed Mix ingredients and serve.

Remarks: Buckwheat is hot, light, and dry. The avocado helps to balance V and P, and the garlic further helps to balance V. This makes a great salad by itself, but also a great stuffing. Try stuffing tomatoes, bell peppers, cabbage leaves, and nori rolls. Barley may be subst.i.tuted for buckwheat.

Spinach-Barley Seed Salad

Balances V,P,K All Seasons cup barley, sprouted cup sunflower seeds, sprouted cup pumpkin seeds, sprouted 1 bunch spinach, thinly sliced 1 tomato, diced Toss ingredients with Italian dressing (see Salad Dressings: Light Dressings).

ESSENE BREADS.

Essene breads are prepared by sprouting grains such as wheat, rye, and buckwheat and then (along with the nuts) h.o.m.ogenizing them in the Champion Juicer using a blank plate, blending them in a food processor with an S-blade, or best of all, grinding with a hand-cranked meat grinder. The ground grain is the basis of the bread, which should be mixed well with the additional ingredients and formed into a loaf. The bread is then dehydrated at 115 F for 10-12 hours rather than baked. The effect upon the doshas will depend upon the type of grain used in the bread. Doshas are as follows: Wheat: Balances V and P, unbalances K Rye: Balances K, slightly unbalances V and P Buckwheat: Balances K, slightly unbalances V and P if eaten in excess

Herbed Essene Bread

2 cups grain, sprouted cup parsley, minced cup cilantro, minced cup basil, minced cup carrot, shredded tsp hing

Fruit-N-Nut Essene Bread

2 cups grain, sprouted cup raisins cup almonds, soaked cup walnuts, soaked 5 dates, soaked

Carrot-Almond Essene Bread

2 cups grain, sprouted 1 cup carrot, shredded cup almonds, soaked 5 dates, soaked

Cinnamon-Apple Essene Bread

2 cups grain, sprouted 1 cup apple, finely chopped 7 dates, soaked and chopped 2 tsp cinnamon

Caraway Essene Bread

2 cups grain, sprouted cup caraway seed, soaked tsp hing 1 clove garlic, finely chopped

Sweet Sacred Challah

5 cups buckwheat, sprouted 2 cups figs, soaked and chopped 8 Tbs flaxseed, ground Separate dough into three equally sized strands and roll each in the ground flaxseed. Braid the three strands into one loaf. Dehydrate.

VEGETABLE ENTReES.

The vegetable entrees are some of the more interesting dishes. They demonstrate that the Conscious Eating Kitchen can produce interesting, exotic, and enticing live-food arrays.

ASIAN.

Chow Mien

Balances V, P, K All Seasons "Noodles": 2 carrots 2 beets 2 zucchini 2 yams Cut veggies in long thin strands using the Saladacco (veggie noodle maker) and dehydrate 5 hours.

Vegetables: 1 cup carrot, chopped 1 cup zucchini, chopped 1 cup broccoli, chopped 1 cup cauliflower, chopped 1 cup Napa cabbage, chopped 4 tsp fresh ginger, grated Sauce: 1 cup sesame seeds, soaked 1 Tbs fresh ginger Tbs lemon gra.s.s Tbs basil 3 dates, pitted 2 cloves garlic Tamari to taste Blend the sauce ingredients using water to reach desired consistency Mix chopped vegetables with sauce and place atop chow mien noodles. Serves 8.

Thai Vegetables

Neutral for P and K, slightly unbalances V All Seasons 1 cup purple cabbage, shredded cup cauliflower florets cup mushrooms, chopped cup carrot, shredded Sauce: cup sun-dried organic peanuts, sprouted cup coconut milk cup coconut meat 1 tsp fresh ginger juice Celtic salt to taste Thai chile pepper to taste Blend sauce and serve over vegetables.