Almond Cream-O-Tomato Soup

• 4-6 tomatoes
• 1-2 avocados
• 1 bunch basil/parsley/cilantro
• 2-3 T miso
• 2 cloves of garlic
• 6 cups of water

Blend all ingredients in the blender until smooth. If desired, heat until just warm enough to eat with pleasure. Garnish with fresh diced parsley and chives.

Avocado Quiche

• 2 cups sprouted wheat berries & 1 cup sprouted sunflower seeds
(or 1 cup oats and 1 cup pecans)
• 2 t rosemary
1 onion
• 1 t celtic sea salt
• 1/2 t water (just enough for desired texture)
• pinch of kelp

• 2 tomatoes
• mixed bean sprouts
• 1 avocado
• spinach
• 1 cup nutty seedy cheese (optional)
• 1 handful cilantro (diced)
• any other available vegetable

Grind the wheat berries, sunflower seeds, rosemary, onion, and salt in the cuizinart. Form the crust in the bottom of a pie pan. Place in the sun, dehydrator or oven to dry until a slight crusty layer develops. Layer the crust with the nutty seedy cheese (if desired), slices of avocados, tomatoes, spinach, any other vegetables and sprinkle on sprouts and diced cilantro. Devour with delight!

Romaine Burrito Wraps

• Romaine Lettuce
• 2 cups nutty seedy cheese
• 2 tomatoes
• 2 avocados
• 1 cucumber
• 1 lime
• 1 cup of sunflower sprouts

Layer all ingredients onto the lettuce leaf and roll up. Place a toothpick to secure if needed. Also works with kale, chard or cabbage leaves.

Zucchini Linguini with Pesto

• zucchini
• 1 handful basil/cilantro/parsley/dandelions
• 2 cloves garlic
• 3 T Tamari
• 3T olive oil
• pinch of kelp
• 1/2 cup pecans
• water enough to blend (approximately 1/2 cup)

Spiralize the zucchini into spaghetti. Place the rest of the ingredients in the blender and blend with water for desired pesto consistency. Serve pesto over zucchini linguini.

Kim Chee & Sauerkraut

Our sauerkraut operation came through the inspiration of Scott Horner and the Forest Family.  He taught us how to make delicious sauerkraut simply with minimal mess.  We use gallon glass jars covered in a towel to keep it dark and set in a pan to catch any overflow juices from the fermenting process.  There are as many sauerkraut recipes as creative minds, but we will share with you our favorites.  The basic Sauerkraut is made with cabbage and salt.  Grind the cabbage (red or green) in a cuizinart or chop it fine with a knife by hand.  Approximately 4 cabbages will make one gallon of sauerkraut.  Once the cabbage is ground, add the salt and mix it all together well.  We use a wooden dowl to pound the cabbage and salt which bring out the juices.  Once the juices are flowing, we pack it tightly in the gallon jar all the way to the top.  Use a rolling pin or wooden dowl to pack it in tight or you can use your clean fist.  When the kraut it is close to filling the jar, the juices should be covering the top of the kraut. It is key that the kraut is under the cabbage juices because culturing sauerkraut is due to an anaerobic (without oxygen) reation rather than an aerobic (with oxygen).  Place thelid on the jat not too tightly so that as it cultures, the excess juices can escape.  Place the jar in a pan that can catch the overflow juices.  Cover the jar with a towel and let sit at room temperature for one week.  After a week has past, there may be a bit of discolor on the top of the kraut if all the juices overflowed out.  If so, just scrape off the top and keep the lower layers.  Now you can refridgerate the jar or repack the kraut into smaller jars to store.  We store our sauerkraut in the fridge, but it keeps in this form for months and months.

Spicy Kim Chee

• 2 Cabbages
• 2 Heads of Chinese Cabbage
• 4 large bunches of Radishes
• 1 Thumb size hunk of Ginger
• 8 Garlic Scapes
• 3 T Chili Powder
• 2 t Cayenne Pepper
• 8 Carrots

Spiralize the zucchini into spaghetti. Place the rest of the ingredients in the blender and blend with water for desired pesto consistency. Serve pesto over zucchini linguini.

Juniper Berry Sauerkraut

• 4 Heads of Cabbage
• 2 T Juniper Berries
• 4 T Sea Salt

Apple Ginger Kraut

• 4 Apples
• 3 Cabbages
• Large Hunk of Ginger
• 4 T Sea Salt

Burdock Root Seaweed  Sauerkraut

• 3 Cabbages
• 4 T Sea Salt
• 4 Beets
• 1 Cup Burdock root
• 1 Cup Seaweed (Dulse, Kelp, Wakame, or Arame)