Part 45 (1/2)

Live Mustard

Balances V, slightly unbalances P and K All Seasons 2 cups yellow mustard seeds, soaked 1 cup raw apple cider vinegar 1 tsp Celtic salt 1 cup water Blend until smooth.

White Briksha Love Sauce

Balances V, neutral for P, slightly unbalances K All Seasons 1 cup cauliflower florets cup almonds or sunflower seeds, soaked (and blanched) cup walnuts, soaked cup coconut, shredded 4 Tbs lemon juice 2 Tbs raw tahini 1 Tbs raw honey 1 tsp c.u.min 1 tsp coriander tsp hing 2 cloves garlic 1 small turnip root (optional) Celtic salt to taste Blend, adding water to create a thick sauce.

Red Briksha Love Sauce

Balances V, unbalances P and K All Seasons, best Winter 2 large tomatoes 1 orange, peeled 1 cup fresh carrot juice cup virgin olive oil or 1 cup sunflower seeds, soaked 2 Tbs lemon juice tsp hing 2 cloves garlic Pinch of cayenne Celtic salt to taste Blend, adding water to create a thick sauce.

Green Briksha Love Sauce

Balances V, neutral for K, slightly unbalances P All Seasons 1 green apple 2 cups spinach 1 cup pumpkin seeds, soaked, or 2 avocados cup fresh cilantro cup fresh parsley cup virgin olive oil (optional) 4 Tbs lemon juice 1 Tbs raw honey 1 tsp ginger powder tsp hing 2 cloves garlic Pinch of cayenne Celtic salt to taste Blend, adding water to create a thick sauce.

PIZZA SAUCES.

(see Vegetable Entrees for pizza crusts and pizza creations)

Sun-dried Tomato Pizza Sauce

Neutral for V and K, unbalances P All Seasons, best Winter 20 sun-dried tomatoes, soaked 4 large fresh tomatoes 4 cloves garlic 8 sprigs basil 3 Tbs virgin olive oil 2 Tbs Pizza Masala (when used for pizza) (see Masala Recipes) Celtic salt to taste Blend, adding water to achieve desired consistency.

Green Pizza Sauce

Balances V, slightly unbalances P and K All Seasons 1 cup spinach 1 cup zucchini cup cilantro cup parsley cup mint cup virgin olive oil 2 Tbs Pizza Masala (see Masala Recipes) 1 Tbs basil, dried Ginger powder and Celtic salt to taste Blend, adding water to achieve desired consistency.

White Pizza Sauce

Balances V, neutral for P and K All Seasons 1 cup almonds, soaked and blanched 1 cup sunflower seeds or white sesame seeds, soaked cup lemon juice cup raw tahini 1 Tbs c.u.min 1 clove garlic Celtic salt and cayenne to taste Blend, adding water to achieve desired consistency.

HUMMUS.

Hummus is traditionally made with garbanzo beans. In the Conscious Eating Kitchen, almonds are also used to make hummus. Garbanzos are one of the few raw beans I recommend for sprouting. This is because many of the raw beans unbalance V and cause gas. One reason is that trypsin and other enzyme inhibitors are still partially active in a raw sprouted bean. The longer it is sprouted the more the enzyme inhibitors are inactivated and washed away so the bean is easier to digest. Garbanzo beans need to be sprouted 2-3 days, until their tails are ” long (see Soaking and Sprouting). Garbanzos are cool and dry and so help to balance P and K.

Hummus may be served with crackers, on top of sliced tomatoes, with vegetable cuttings, on top of salads, or in sea vegetable wraps and cabbage tacos. Hummus, along with avocado and sprouts, makes a nice filler for bell peppers. For a variation, try adding 4 raw olives to the mixture before blending. You may also try adding 1 tsp of a masala of your choice (see Masala Recipes).