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Adzuki Bean Soup

8 ounces dry adzuki beans
6 cups water
1 large onion

4 stalks celery, thinly sliced
2 tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil or a combo of any)
1 bay leaf
1 clove garlic
1 teaspoon ground allspice
3 cloves
2 teaspoons salt
3 teaspoons white pepper

Wash the adzuki beans well in several changes of water, then drain.

In a large pot, bring the 6 cups water to a boil.

Add all ingredients and boil rapidly for 15 minutes. Reduce heat and simmer, covered, for 2 hours.

You may puree fully or partially for a smoother soup

Buckwheat Cereal
From “Living on Live Food”

1 cup dehydrated buckwheat sprouts
1-2 cups almond milk
1 cup banana, blueberries, strawberries or other fruit
1/2 cup raisins Honey (to taste)

Cucumber Juice

One organic (if available) cucumber, washed, cut, and put through juicer.

Cucumber and Celery Juice
Green Drink

One organic (if available) cucumber and one stalk celery (organic)
Wash cucumber and celery well (use the leaf), cut and put through juicer. You can also add parsley or sprouts.

Fennel, Quinoa, Orange, and Basil Salad
(from Alissa Cohen's book, Living on Live Food)

3 cups sprouted quinoa
1 cup chopped fennel bulb
2 Tablespoons minced shallots
2/3 cup orange juice
1/4 cup fresh basil
2 Tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 cups orange sections
1/4 cup walnuts, chopped

1. Combine quinoa, fennel and shallots in a large bowl.
2. Combine the next 8 ingredients in a small bowl and stir well.
3. Pour over quinoa mixture and toss.
4. Add in orange sections and mix gently.
5. Sprinkle 1 Tablespoon of walnuts over each serving.

Fruit Smoothie

These are everyone's favorite. No more having to go to the creeme stand or local smoothie café.

2 servings
2-2 1/2 cups cold water or ice cubes
2 cups of strawberries, oranges and bananas
Turn on your Vitamix and ENJOY!!

2 servings
2-2 1/2 cups cold water or ice cubes
2 mangos
2 pears
3 slices of fresh ginger
Turn on your Vitamix and ENJOY!!

Put any of your favorite fruit in the blender. Blueberries, raspberries, bananas, mangos, pineapple, kiwi, pomegranates. You can drink Green Smoothie's at any time of the day. Use any fruit you like. I buy many pineapples and cut them up immediately and store in freezer safe bags, core and all, and put in the freezer. I juice enough for three drinks in the morning, my daughter and I drink one for breakfast and I will have one extra for the day.

They should be stored in the refrigerator. Or you can freeze your juiced green only drink in an ice cube tray, and use the ice cubes for another green smoothie. I use my own fresh frozen fruit because the Vitamix mixes at such a high rate of speed, it tends to heat up fast, and I don't like to use ice cubes. A Vitamix is a must have for my kitchen. Play with your own recipes for green smoothies and feel free to send me your favorites and I'll post them on my website! donna@wholelifegreens.com

Green Smoothie
Drink Your Greens, Here's How!

Warning: drinking green smoothies every day can lead to more energy, a better night's sleep, weight loss, less cravings for cooked or unhealthy processed foods, and an overall clearer picture of life. Not to mention more cravings for green smoothies.

Victoria Boutenko, from her book, “Green For Life”, has this to say about green smoothies…
“Blended green smoothies are a simple and delicious way of accessing the healing properties of greens. Whether you eat a raw food, vegan, vegetarian, or mainstream American diet, regularly drinking green smoothies can significantly improve your health.”

What is a Green Smoothie:
Green Smoothies are blended raw greens such as kale, spinach, sprouts or lettuce, combined with water and fruit(optional). The best way to juice your greens is with a Vitamix blender. The ultimate in blending(and as you may have already guessed, this site is geared towards the ultimate). Go to http://www.877myjuicer.com/ to purchase yours today. Blending to a liquefied form allows the body to digest this much easier than chewing. It's already digested!

To consume greens in this way takes so little time and allows your body to receive green liquid energy without having to chew. I've eaten more greens in the last year than I've eaten my entire 45 years combined. And my 17 year old daughter has consumed more green than she ever would have if it came off her plate or out of the pan. I blend morning smoothies for both of us every day. That's our breakfast. I know, for me, if I can't be there to prepare her food for the rest of the day, that she started off the day with this powerful aid in healing, digestion, and nutrition.

For those of you just beginning this routine and feel this doesn't suit your taste buds, try adding any of the following to your drink(a small amount of any of these will dramatically change the taste of your drink. Keep experimenting for your optimal taste).
1 orange
1 apple
1 frozen banana
Frozen Strawberries
Frozen Raspberries (this is my daughter's new favorite)
Frozen pineapple
Mangoes
Peaches
Grapes
Melon? Eat them alone or leave them alone…(is my mother the only one who drilled that into their heads?)
Or any other fruit you have on hand!!
Get the idea yet??

Here are a few more additions to a green smoothie that are definitely a stronger taste sensation:
Mint
Parsley
Basil
Cilantro
Garlic

Green Lemonade
One serving
Any of the following for your green. Or add a mix of all.
2 handfuls of organic greens (I use organic when I can get it)
spinach
kale
romaine, red or green leaf lettuce
swiss chard
any sprout you have left over from last night's salad

add either the juice of one lemon or peel and put the whole darn thing in the blender

2 cups of water

1 good squirt of flax seed oil

TURN IT ON, DRINK, AND WATCH THE RESULTS

Hummus
(from Alissa Cohen's book, Living on Live Food)

4 cups sprouted chickpeas (garbanzo)
1 cup tahini
1 cup onion
1 cup olive oil
1 cup lemon, peeled
1/2 bunch parsley
1 Tablespoon Bragg Liquid Amino
1/8 teaspoon sea salt

You can add different vegetables to this hummus, changing the flavor, like red peppers, or carrots.

Hummus with Basil and Black Olive

Makes about 5 cups

2 cups garbanzo beans, soaked and sprouted
2 small garlic cloves
1/4 cup raw tahini
1/2 cup pitted kalamata olives
1/4 cup extra-virgin olive oil
1/3 teaspoon cayenne pepper (optional)
1/8 teaspoon white pepper
1/4 cup fresh basil leaves
1/2 medium lemon
sea salt and freshly ground black pepper, to taste

1. To sprout garbonzo beans, place in a large glass jar, cover with filtered water and soak for 24 hours. Drain, rinse, and put in sprouting bag. Leave overnight and rinse once more and refrigerate.

2. Place beans in food processor. Add garlic, tahini, olives, olive oil, cayenne (if desired), white pepper, and basil leaves. Juice lemon, and add to mixture. Process for 1 to 2 minutes, or until smooth. Season with sea salt and freshly ground black pepper. Serve with carrot sticks, strips of red bell pepper, and flax crackers for dipping.

Lentil salad

2 oz. sprouted green or red lentils
2 shallots, chopped
3 tbsp. vinegar
1 tsp. mustard
1 clove garlic
Toasted hazelnut or walnut oil
Salt and pepper

Mango Tart with Banana Crème Topping
Ok, so maybe this next one has nothing to do with sprouting, but it is yummy

8 servings
1 cup raw cashews
1 cup raw almonds
14 medjool dates (soak in water if very firm or dry)
1/3 cup unsweetened shredded coconut
2 large mangoes, peeled, pitted, and sliced
1 small banana, peeled and cut into chunks
2 teaspoons agave nectar or honey
1 tablespoon glycerin-based (alcohol free) vanilla extract
Coconut oil, just enough to coat glass pie dish
1/2 cup fresh raspberries, blackberries, or blueberries

1. Soak cashews and almonds separately overnight in water.
2. Drain, rinse, and thoroughly pat the almonds dry. Spread on a towel, and let dry further for 30 minutes. Place almonds in food processor, and process into a meal. Add dates and coconut, and process to form a sticky "dough," scraping the sides of food processor with a rubber spatula. Lightly coat a glass pie dish with coconut oil. Press the mixture into pie dish to form a "crust." Layer the crust with mango.
3. Drain cashews, rinse, and place in food processor. Add banana, agave nectar or honey, and vanilla, and puree until creamy. Spoon onto tart. Garnish with berries, and serve.

Back to sprouting recipes...

Mild Ceylon Curry Powder

3 cloves of garlic
A few chives
A few thyme leaves
2 chilies
1/2 tsp. toasted coriander seed
1/2 tsp. turmeric
1 tsp. mustard powder or mustard seed
1/2 tsp. anise

1/2 tsp. cumin

Optional:
Fenugreek
Ginger
Black pepper
Cloves
Saffron
Tamarind

Grind all the ingredients into a coarse powder;

Place in an airtight container and store in a cool place; the mixture will keep well for six months.

Oriental Skin Polishing Pore Refresher
Nope, it's not food, but what a great idea!

1/4 - 1/2 cup raw adzuki beans
1 clean strong coffee bean grinder or Vitamix blender

Procedure:
Grind 1- 2 tablespoons of raw adzuki beans at a time

If the grinder has a pulse mechanism you may like to use this

Wait 20 - 30 seconds before opening lid to allow to settle and prevent a face-full of adzuki bean powder dust

Place powder in an airtight glass jar

Transfer several tablespoons into a small plastic container with a good seal for use in the bathroom/shower

Suggested usage:

mix with water to a paste after cleansing face
use as a scrub and rinse off immediately (good for daily to 3 times a week use)
allow to remain on face until it dries and rinse off in the shower (use once a week and follow with a few drops of pure jojoba or rosehip oil on damp skin or leave skin bare overnight to rejuvenate and cleanse)
can be used as a whole body scrub

Pad Thai With Sauce
From “Living on Live Food”
This is an all time favorite of mine!

Pad Thai Noodles
1 large yellow squash
4 cups mung bean sprouts

Pad Thai Sauce
1 cup almond butter
1/2 cup orange juice
2 Tablespoons Braggs Liquid Amino
2 Tablespoons Honey
1-2 Tablespoons fresh ginger

Spiralize the squash in a Saladacco
Place mung beans on top

Sauce:
In a blender, blend the sauce ingredients until smooth and creamy.
Pour sauce over the top.
For a thicker sauce, add more almond butter.
For thinner sauce, add more orange juice.
I also use this as a raw veggie dip!

Sweet Potato and Avocado Sandwich

2 tablespoons honey mustard
1 tablespoon mayonnaise
1/4 teaspoon poppy seeds
4 slices whole wheat bread
1 sweet potato, baked, cooled, peeled and thickly sliced
1/4 small red onion, thinly sliced
1/2 avocado, sliced
1/2 cup alfalfa sprouts

Combine honey mustard, mayo and poppy seeds; spread onto bread.

And top with the rest!

Wheat Berry Salad

Feeds 2 people, double or triple for more

2 cups sprouted wheat berries
1/2 cup walnuts
1/2 cup raisins, soaked for 1-2 hours
1/2 cup dried apricots, soaked for 2 hours
2 cups cucumbers, diced
2 Tablespoons scallions, diced
4 Tablespoons olive oil
4 Tablespoons lemon juice
4 Tablespoons dill, chopped
2 Tablespoons parsley, chopped
2 Tablespoons honey

Combine all ingredients in a bowl and mix gently

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