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http://www.living-foods.com/recipes/gadogado.html

Gado-Gado
by Nomi Shannon
© 1998 Nomi Shannon. Please copyright notice below.

Gado-Gado is a highly flavorful sauce that tastes wonderful slightly warmed (use the warm to your finger test- if you can’t leave your finger in there indefinitely, it’s too hot and you are losing enzymes) and drizzled over almost any vegetable that you can think of. Try placing some of the following on a bed of sunflower and buckwheat sprouts and pour some Gado-Gado over: shredded cabbage, sliced carrots, celery, broccoli, asparagus, spinach, grated beets, cauliflower florets, mushrooms, any kind of squash, greens, grated sweet potato, etc.

1 Cup almond butter
2 - 4 Tablespoons chopped onion
2 cloves garlic, pressed
1 Tablespoon honey Juice from
1 lemon
1 Tablespoon grated ginger root
1 Tablespoon Tamari
1 Tablespoon Sesame oil
1/2-1 teaspoon cayenne pepper
1/2 Cup water

Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings. Yields 2 1/2 cups.

Peanut Information
The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is ‘allowed’ and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isn’t recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.

Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it.

http://www.living-foods.com/recipes/sunflowerseedcheese.html

Sunflower Seed Cheese Hurricane LeFran’s Magick Theatre Elizabeth Baker
Sunflower Seed Cheese

3 cups sunflower seed meal (2 cups seed)
2 teaspoons kelp
3/4 cup fermic (I think this means rejuvalac—anyway, that’s what I used)

Mix together, knead well and pack into covered dish. We like Corningware, square covered dishes. Or make into a roll and wrap in cellophane or plastic wrap. Set aside in the kitchen for 24 to 36 hours. Mold may appear on the top of dish but it is good and adds to the flavor. However, for guests, you may want to scrape it and the darkened top off. Serve from the dish at the table, or slice from roll. It will keep in the refrigertor for a week to 10 days.

http://www.living-foods.com/recipes/quinoa.html

Sprouted Quinoa Plate with Salsa and Vegetables
by Kate L Pugh
Serves 1

Sprouted Quinoa:
35-50g (1 1/2 - 2 oz) quinoa grain
Salsa:
1 (preferably ripe-ish) tomato
1 spring onion (scallion, green onion)
a few leaves fresh basil
(don’t sub dried, better to omit)
up to 1/2 clove garlic
(omit if you hate raw garlic)
Vegetables:
1/2 (sweet) red (bell) pepper
3 - 4 pieces baby sweetcorn
1 medium mushroom
soy sauce and balsamic vinegar to taste (optional)
To Serve:
1/2 serving (1/4 recipe) Almond Pâté
(or 4 tbsp other raw nut or seed pâté)

1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time.

2. To prepare the salsa, chop everything very finely (especially the garlic) and mix together.

3. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar if using, and mix well.

4. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won’t be able to see the quinoa.

5. Eat and enjoy!

http://www.living-foods.com/recipes/mashed.html

Mashed “Potatoes”
by RoseLee Calabro

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with “S” blade, chop until “grainy”. In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

http://www.living-foods.com/recipes/halvah.html

Halvah

1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame Butter)
2 Tbsp Honey
1 Tsp Vanilla (Optional)
1 Tbsp Raw Carob Powder (Optional)

Grind sesame seeds past meal stage into a nut butter. Scrape out into a bowl and dribble in the honey. Mix well until you get one sticky mass. For a “chocolate” halvah, mix in raw carob powder - don’t mix will; allow it to become marbled. For more vanilla flavor, add 1 teaspoon of vanilla with the honey.

Line a small (about 4x3 inches) box with waxed paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes.

Makes about 1 dozen 1 inch cubes