ORIENTAL SALAD

1 cup sprouted rice
1 cup sprouted wheat
Olive oil

Mix well and serve on salad leaves

2 cups sprouted lentils
1 red bell pepper
1 celery stalk
1 chopped onion
3 tbs balsamic vineger

Mince vegetables and add to the lentils
Mix well and let steep in balsamic vinegar

3 oz (90 ml) sprouted alfalfa juice
3 oz (90 ml) sprouted mung beans juice
3 oz (90 ml) sprouted lentils juice
1 leafe kale in juice
1 oz (30 ml) green pea juice
1 medium size parsnip in juice

Mix all ingredients
Yields 1 portion

2 cups (500 ml) raw almonds, soaked and peeled off
3 cups (750 ml) water
In a blender, blend all ingredients for 2 minutes or until complete liquefaction
Strain with a colander

1 cup (250 ml) sprouted oats
1 cup (250 ml) sprouted spelt
1 cup (250 ml) sprouted kamut
6 cups (1 /2 l) water

In a blender, blend all ingredients for 3 minutes or until complete liquefaction
Strain with a colander
Yields 4 to 6 portions

2 cups (500 ml) sprouted oats
2 cups (500 ml) sprouted kamut
1 cup (250 ml) sprouted spelt
2 tbs (30 ml) extra virgen olive oil
1 tsp (5 ml) oregano
1/8 th of 1 cup (35 ml) water

Knead all ingredients at a medium speed for 2 minutes
Put the mixture on a dehydrator tray and dehydrate for 24 hours

2 cups (500 ml) sprouted hulled sunflower
2 bananas
orange juice and peel
Puree sunflower seeds and crush bananas

Thicken all ingredients together wih the orange juice and peel

4 carrots
1/2 cup (125 ml) sprouted hulled sunflower
A dash of fresh ginger

Centrifuge the carrots and puree the sunflower seeds
Mix all ingredients

Steep whole or powdered dried tomatoes in olive oil (as butter substitute)
Variation: Add your favorite herbs