Best Crunchy Sprouted Lentil Walnut Salad Raw Live Food Recipes

CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)

Steps:

• Place sprouted lentils in large mixing bowl. Set aside.
• In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
• In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
• Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
• For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
• Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).

CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD

Steps:

• Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
• Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

LENTIL SALAD WITH WALNUT OIL

Steps:

• Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
• Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

ESSENE BREAD (RAW SPROUTED BREAD)

Steps:

• SOAKING THE BERRIES:.
• Soak whatever berries you choose for about 2 days in "filtered water".
• **Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
• To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
• You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
• Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
• Then put more filtered water into the jar with the berries and soak until evening. Pour the water off the berries through the mesh lid. Remove the lid and fill the jar back up with filtered water covering the berries completely.
• Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
• Let them soak over night. In the morning, repeat the rinsing process.
• Do this until you see little white tails appear at the end of the berries. This means they have sprouted. Usually the second day is when they appear.
• Pour the water off your seeds you've soaked and set aside.
• Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
• You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
• Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side.
• The bread should be soft inside, but not mushy.
• DEHYDRATING THE SPROUTED BREAD:.
• "Do not cook the bread, keep the heat setting at about 80'F" The idea is to just form a crust around the bread, not to cook it. The Essene should be soft on the inside, but not mushy".
• Now there are a few ways to dehydrate this bread. You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
• If you have a small convection toaster oven you can use that on a low setting.
• You can set it in your oven on low as well. Make sure you leave the oven door ajar for about 8-10 hours.
• This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
• You can use a crock pot as well. Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
• Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy. If you don't plan on eating it right away freeze it.
• Serve with your favourite spread or Raw Pine Nut Cheese.
• Bon Appetit.

FIG AND MINT SALAD (RAW FOOD)

Steps:

• In a large bowl, toss together all ingredients until fruits are well coated!
• Chill or serve at room temperature & enjoy!

CRUNCHY LENTIL WALNUT SALAD

Steps:

• Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
• While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
• Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
• Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

SAVORY SPROUTED LENTIL & NUT SPREAD

Steps:

• Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
• Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
• Refrigerate and use within 24 hours.

INDIAN SPROUTED LENTIL SALAD

Steps:

• Carefully rinse the sprouted lentils in a colander.
• Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
• In a small bowl, whisk together the remaining ingredients.
• Drizzle the dressing over the vegetable mixture and toss gently again.
• Allow the flavors to blend for 20 to 30 minutes before serving.