Sprouted Quinoa Salad

Sprout the quinoa by soaking it for 3 hours and letting it sit in a fine mesh strainer on the counter for a day or two—just rinse it twice a day until you use it.

2 cups sprouted quinoa
Juice of 3 small or 2 large limes
1 small apple (pink lady, fuji, jonagold)
1/4 cup extra virgin olive oil
1 1/2 tsp. dried mint leaves (or 1/4 cup fresh, chopped)
1 1/2 tsp. sea salt
freshly ground black pepper
3 cups sliced red grapes
6 stalks celery, diced
1 bunch cilantro, chopped
1/2 cup basil leaves, chopped
3 green onions, sliced (include most of the green part)
2 cups diced broccoli or 2 red peppers, diced
1 cup raw cashews, chopped

In blender, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss
dressing and all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

Taken from GSG 12 steps ch. 2
Served by Elizabeth

White Beans with Sun-dried Tomatoes

Vinaigrette - whisk together all ingredients in a small bowl
1/4 cup olive oil
2 T. sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1 T. red wine vinegar
1/4 cup chopped sun-dried tomaotes
1/4 t. salt
coarsely ground pepper to taste

2 cups cooked white beans - place in a large bowl and pour vinaigrette over beans. Let stand at least one hour.

Add onion, garlic, and basil just before serving:
1/3 cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped

Makes 3 1/2 cups
Serves 6

by Elizabeth

Dairy Free Pesto

Made by Deanne

Bunch of Basil (or Italian Parsley)
Olive Oil
1 to 1.5 cups of Almonds (soaked overnight, if you have the forethought)
3 cloves of garlic
Sea Salt, Pepper and lemon juice to taste.

1. Puree Basil with some olive oil (or grind in pestle and mortar, if you have the patience and muscle)

2. Puree almonds (you can also use pine nuts, macadamias, pistachios, cashews, walnuts or any combination)

3. In a pestle and mortar,add the sea salt with the garlic cloves and crush till pasty.

4. Add a little lemon juice and pepper to taste.

The secret to getting a great taste without using parmesan is grinding the garlic with salt in the pestle and mortar.

Hummus

Made by Deanne
(This recipe is similar to what I did, but I didn't use this recipe. I go by feel and taste).

Makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight
1 teaspoon sea salt, divided
3 garlic cloves, peeled
3/4 cup sesame seed paste (tahini)
1/2 cup fresh lemon juice, and more to taste
Cayenne or hot Hungarian paprika
2 tablespoons chopped parsley
2 teaspoons olive oil

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).

2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.

Baba Ghanoush

Made by Deanne

Ingredients

* 1 eggplant
* 1/4 cup lemon juice
* 1/4 cup tahini
* 2 tablespoons sesame seeds
* 2 cloves garlic, minced
* salt and pepper to taste
* 1 1/2 tablespoons olive oil
* Parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

3. Place eggplant, lemon juice, tahini in an electric blender, and puree.

4.Grind garlic, salt and pepper in a pestle and mortar, and add it with the sesame seeds to the mixture.


Transfer eggplant mixture to a medium size mixing bowl.

Refrigerate for 3 hours before serving with olive oil drizzled on top and add chopped parsley, if you like.

Cool Jicama Slaw

1 jicama, peeled & julienned, about 4 cups
3 T. fresh orange juice
1 T. fresh lime juice
1 t. rice vinegar
3 T. fresh chopped cilantro
salt and pepper to taste

Place julienned jicama in large bowl. Whisk together all other ingredients and toss with jicama.

by - Elizabeth

Wild and Brown Rice Salad

(made by Deanne)
Serves 6
1/2 cup wild rice
1 cup brown rice
1 medium red onion
1 small red pepper
2 celery sticks
2 tablespoons chopped fresh parsley (I used more)
4 tablespoons chopped pecans

Dressing:
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 teaspoon finely grated orange rind
1 teaspoon finely grated lemon rind
1/3 cup olive oil (I used less)

1. Cook wild rice in a pan of boiling water for 30 to 40 minutes until just tender.
Drain well and allow to cool completely. Meanwhile, boil the brown rice for 25 to 30 minutes. Drain well and allow to cool.
2. Chop onion and red pepper finely. Cut the celery into thin slices. Combine in a bowl with the parsley and cooked rices. Place the pecans in the oven (200 degrees) until warm and crisp.
3. To Make Dressing: Place the orange and lemon juices, rinds and olive oil in a screw top jar and shake to combine. Add salt and pepper to taste.
4. Pour the dressing over the salad and gently fold through. Top with pecans and turn prior to serving.