livin' raw...

Avo-buttered Corn on the Cob
by Dave Klein

Ingredients
1. Corn on the cob, freshly shucked
2. Avocado, halved and pitted

Instructions
With the corn in one hand and the avocado in the other, smear the avocado over the corn kernels and enjoy! Best eaten barefooted!

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Sunflower Rolls
by Katherine Dichter

Ingredients
1. 1 tomato, chopped
2. 2.5 cups of germinated sunflower seeds (soaked 8 to 12 hours, then sprouted 1 day)
3. juice of 1 lemon
4. 1 tsp. dulse flakes
5. 1 sm. zucchini, or yellow summer squash, diced
6. 1/4 cup of scallion, diced
7. Romaine lettuce leaves, or other broad leaf from the garden

Instructions
1. Liquefy the tomato in a blender.
2. Add to the blender the sunflower sprouts, lemon juice and dulse flakes, and blend on med. speed until smooth.
3. Pour the blended mixture into a bowl and mix in the remaining ingredients.
4. Spoon the mixture onto the lettuce leaves, roll them up, and serve.
Optional: pierce the rolls with a toothpicks to hold together.

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Sweet Dried Teff Sprouts
by David Klein

Do you think that sprouts taste like straw? Try making your own dried teff sprouts - they are sweet and go with almost everything!

Teff is a tiny brown grain. They are usually available at health food stores - if not, ask the store to order them. Specify whole grain.

Instructions

Add 4 tbs. of whole grain teff to a clean sprouting jar with fine mesh cover. Pour purified water to a depth of about 2 inches. After about 4 hours, slowly drain off the water, and rinse twice more with purified water.

Shake the jar to distribute the teff around the inner walls, then lay the jar on its side in a place that does not receive direct sunlight. Shake the jar several times per day, and twice each day spray a bit of purified water into the jar using a spray bottle.

On the third, fourth or fifth day, after the sprouts have grown about 1 or 2 inches, place the jar outside in the sun - the porch or dashboard of your car are good places. Allow the sprouts to dry in the sun for 1 to 2 days, then enjoy this unique nutritious, sweet and inexpensive treat!

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The Rainbow Dagwood by Living Nutrition Ingredients 1 lg. bell pepper, cored, de-stemmed and sliced horizontally near the top 1/2 cup celery, diced 1 sm. avocado, mashed handful of whole dulse leaf, rinsed and hand squeeze-dried slice of Bermuda onion 1 yellow beet, processed into “spaghetti” using the Veggie Spiralizer 1 cucumber, sliced 1 lg. tomato, sliced handful of sunflower greens (sprouts) Instructions 1. Process the celery and avocado together to make a creamy slaw mixture. 2. Fill the bottom of the bell pepper sandwich with the slaw. 3. Add the remaining ingredients in layers. 4. Top with the upper part of the bell pepper and enjoy! Options: substitute your choice of sprouts, grated vegetables or nut or seed cheese, or nut or seed butter in lieu of the avocado.

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Source: http://www.livingnutrition.com/recipes/recipes2.html#corn