Recipes

• 1 cup Barley Malt sweetened Granola
• 1/3 cup Apple Juice Concentrate
• 1/3 cup Carob Powder
• 3 tsp. Vanilla extract
• ½ tsp. Cinnamon
• 1 lb. Tofu (firm)
• 2 Tbsp. Agar Flakes
• ½ cup warm water

Distribute granola in 8″ pie plate.

In blender, blend the following: apple juice concentrate, carob, vanilla, cinnamon, tofu.

Dissolve agar flakes in warm (hot) water in a little bowl.

Add agar to tofu mixture and blend until smooth. Pour over granola in pie plate and chill until firm.

• 8 small or 6 large Apples
• 1 cup Apple Juice
• ¼ cup Raisins
• 1 Tbsp. Cinnamon
• 1-2 cups Barley Malt sweetened Granola

Cut up apples. Place in large frying pan with apple juice. Sprinkle in raisins, add cinnamon. Cover pan and simmer for 10 minutes until apples soften. Turn off flame.

Pour in granola and mix well.

Spoon in to deep dish pie plate.

Bake in 350 degree oven for 15 minutes.

Great dessert and healthy too!

• ¼ cup Sesame Oil
• 6 cloves Garlic, chopped
• ¼ tsp. Fresh Ginger, diced
• 3 ½ cups Water
• 5 Tbsp. Arrowroot powder
• 1/3 cup Tamari
• ½ cup Mirin (or Barley Malt)

Place all ingredients in blender until smooth. Heat in saucepan until creamy.

Pour over vegetables on wok.

• 1 Onion, cut in to moon shaped pieces
• 1 Carrot, matchstick
• ½ Bok Choy, chopped
• ½ Daikon, matchstick
• 4 Shitake Mushrooms, soaked and chopped
• 1 8-oz. Package Tempeh, cubed
• 3 Scallions, chopped diagonally
• ½ cup Snow Peas, sliced
• 3 cloves Garlic, minced
• ½ tsp. Ginger, minced
• Sesame Oil, to lightly brush pan
• Water

Lightly brush wok with sesame oil just to coat the pan. Bring to high heat; add garlic and ginger. Add in this order: onion, carrot, shitake, daikon, tempeh, bok choy, snow peas.

Stir as each vegetable is added. Add water when necessary so mixture does not stick.

Cover to release water in vegetables and steam through. Cook until veggies are slightly crisp; approximately 15 minutes. Add Chinese Sauce and stir.

• 8 oz. Tofu
• ¼ cup Water
• 2 Tbsp. Sesame Oil
• 2 Tbsp. Lemon Juice
• 1 ö 1 ¼ tsp. Mustard
• 2 cloves Garlic, pressed
• 1/3 medium Onion
• 2 Tbsp. Tahini

Place onion, garlic, and water in blender and blend well.

Add rest of ingredients and blend.

• 1 lb. Red Lentils
• 2 bunches Watercress, chopped
• 1 bunch Parsley, chopped
• 1 large Red Bell Pepper, diced
• 1 Carrot, grated (optional)

Rinse lentils well in colander, Place in steamer tray inside a pot and cover overnight. Let them “sprout” about 12 – 24 hours. (they become crunchy!)

In large salad bowl, place lentils and all other vegetables and mix well with Tangy Miso Salad Dressing.

• 5 Tbsp. Miso
• 2 Tbsp. Toasted Tahini
• 2 slices Onion
• 2-3 cloves Garlic
• 4 Tbsp. Rice Vinegar
• 1 cup Water
• Splash of Lemon Juice

Place all ingredients in blender and blend well. Delicious!

• 1 head Romaine or Greenleaf lettuce
• ½ head purple Cabbage
• 2 Carrots, grated
• ½ Daikon Radish, grated
• 2 Scallions, diced
• 1 Cucumber, sliced
• Mixed Sprouts (alfalfa, mung, sunflower, lentil, etc.)

Wash all veggies well. Break lettuce in to bite-sized pieces. Dice scallions, slice cucumber, grate remaining vegetables. Combine all ingredients in large wooden (or glass or ceramic) bowl. Top with Sprouts.

• 1 ½ cups soaked Sunflower Seeds
• ½ Onion, chopped
• 1/8 cup Tamari
• 2 cloves Garlic, minced
• ¼ cup Apple Cider or Brown Rice Vinegar
• 4-5 Tbsp. White Miso
• 3 ½ cups Water

Blend well in blender until creamy.