Recipes

STUFFED PRUNES

Makes: enough for 4
Prep. time: 3-5 days for sprouting. Cook time: 10 min
Ingredients: 1-2 cups sprouted, mixed Beans and Lentils. 2 stalks Celery. finely chopped. 3/4 purple Onion, diced small. 1/2 yellow, orange, or purple. 100g "Ringing Cedars" Pine Nuts. 1 Pepper, finely chopped. 1/2 Red Pepper, finely chopped. 1 Green Onion, finely chopped.
Directions: Dice all above ingredients (except Pine Nuts) and mix together in a bowl. Add marinade below and set in fridge overnight to blend the flavors. Best served with Pine Nuts.

PINE NUT AND BEAN SALAD

Makes: enough for 4
Prep. time: 3-5 days for sprouting. Cook time: 10 min
Ingredients: 1-2 cups sprouted, mixed Beans and Lentils 2 stalks Celery. finely chopped 3/4 purple Onion, diced small 1/2 yellow, orange, or purple 100g "Ringing Cedars" Pine Nuts 1 Pepper, finely chopped 1/2 Red Pepper, finely chopped 1 Green Onion, finely chopped
Directions: Dice all above ingredients (except Pine Nuts) and mix together in a bowl. Add marinade below and set in fridge overnight to blend the flavors. Best served with Pine Nuts.
Dressing (Marinade): 3/4 cup Flaxseed Oil (you can use 1-2tbsp Pine Nut Oil) 1/2 tbsp pure Maple Syrup 1tbsp Celtic Sea Salt 2tbsp pure Maple Syrup 1tbsp organic Basil 1tbsp organic Thyme 1tbsp organic Oregano 1/2 Cayenne Pepper 1/4 cup Lemon Juice
Whisk all dressing ingredients together in a jar with a lid. Pour 1/2 of the marinade over the bean salad and let marinade in fridge overnight. Save the rest of the dressing for the next time.

PINENUT COLESLAW

Makes: enough for 4 Prep. time: 20 min. Cook time: 5 min
Ingredients: 100g Pine Nuts ("Ringing Cedars") 4 cups shredded Cabbage 2 sweet Red Peppers, thinly sliced 2 Oranges, peeled, gartered, seeded 2 medium Red Onion, sliced thinly 1/2 cup chopped Parsley 1/2 cup chopped fresh Basil 1tbsp Orange Zest
Directions: In large bowl combine all ingredients, except Pine Nuts. Toss well. Add Avo-Mayonaise, Toss again. Sprinkle with Pine Nuts
Avo-mayonaise: 1-2tbsp Pine Nuts 1 Avocado 1-2 Garlic Cloves 1/2 tbsp Sea Salt 3/4 cup Lemon Juice 1/2 tbsp White or Red Pepper
Directions: Cut Avocado and put in blender with Lemon Juice. Blend until smooth. Add rest of ingredients and blend until smooth again. Put in salad or use as dip.

SPROUTED LENTIL AND BEAN SALAD WITH PINE NUTS

Makes: enough for 4. Prep. time: 3-5 days for sprouting. Cook time: 15min
Ingredients: 2 cups sprouted mixed Beans and Lentils 1/2 cup chopped Onion or Green Onion 1tbsp Lemon Juice 1 clove Garlic pressed 1tbsp Curry powder or Indian spice mix Sea Salt to taste 100g Pine Nuts
Directions: Toss 2 cups sprouted Beans and Lentils with Onion, combine Lemon Juice, Garlic, Curry power and salt together and pour over top mixture with Beans and Lentils. Sprinkle with Pine Nuts or mix them in. It can be served as a tasty lunch salad or you can stuff a Red, Yellow, Orange or Purple pepper with it. You can also stuff a Tomato and an Avocado half with it. Enjoy!

STUFFED TOMATOES

Makes: enough for 2 Prep. time: 10min
Ingredients: 4 firm, ripe Tomatoes 1 1/4tbsp Pine Nut Oil 3/4 cup diced Onion 1/4 cup diced Carrot 1 1/2tbsp Curry powder 2 cups Baby Spinach 1/3 cup Raisins 1/3 cup Pine Nuts 3/4tbsp Sea Salt
Directions: Combine all above ingredients except tomatoes. Mix well. Cut tomatoes in half crosswise and scoop out insides, which you can save for tomato soup. Fill each half with combined ingredients. Serve on Lettuce leaf.

TAHINI SAUCE

Makes: enough for 1 Prep. time: 5 min
Ingredients: 2tbsp Raw Tahini 1/2 Lemon, juiced 1tbsp Honey 2 cloves Garlic pressed 1-2tbsp Pine Nuts
Directions: Mix all ingredients together, spread on top of any crackers and sprinkle with Pine Nuts.