Taboule, Muesli, and Lasagna

• Credit Neil Salka at attuna@bestweb.net for finding these in an old book Taboule, Muesli, and Lasagna
  
  

  Taboule

  • Cover one inch with water one cup of triticale, or a mixture of wheat and rye, or rice (use only whole organic grains)
    Let soak eight to sixteen hours, drain and save water for dressings and drinks.
    Let sprout in loosely covered jar for two days.
    Add chopped parsley, celery, green onion, green pepper (or ripe red bell peppers) paprika, olive oil, cayenne pepper to taste, basil plus a pinch of oregano, tamari soy sauce.
    Mix and enjoy. Try any regular grain recipe substituting raw sprouted grain.
  
  

  Breakfast Muesli or Granola

  • 1/2 cup ground sesame seed and handful of sunflower seed and/or sprouted triticale or oats raisins, dates, black mission figs, currants, chopped apple, banana slices, shredded coconut and strawberries are optional.
    Moisten with rejuvelac or unfiltered apple juice.
    Eat as is or try variations till smooth
    For a real muesli flavor try using only 2 or 3 day sprouted whole oats
  
  

  Living Lasagna

  • Ricotta Cheese: Soak two cups of hulled sunflower seed covered one inch with water overnight in a loosely covered glass jar.
    Drain off and refrigerate the liquid in the morning. Let the sprouts grow in the loosely covered jar.
    At night blend the sprouts and sprout water together leaving a little chunky - not completely smooth.
    Return cheese to jar and refrigerate.
    Ready to use in eight or more hours.
    Quarter and Slice one medium sized zucchini into a bowl, add three or four tomatoes chopped in half inch chunks.
    Mix in ¼ cup pure olive oil, 2 tblsp soy sauce or 1 tsp granulated kelp, one big pepper and 2 Tblsp.
    Spanish Paprika, 2 Tblsp. Dill weed.
    Mix thoroughly with tomato and zucchini.
    Fill serving dish with layers of cheese and vegetables, starting with a layer of cheese and ending with vegetables and sauce on top! Manga!
    
    

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