Part 46 (1/2)

Balances K, neutral for V, unbalances P All Seasons, best Winter 3 cups eggplant, peeled and chopped cup parsley, minced 4 Tbs raw tahini 1 tsp c.u.min seed tsp hing 1 clove garlic Juice of 1 lemon Celtic salt to taste Blend and serve. Serves 3-4.

Perfect Pesto

Balances V, slightly unbalances P and K All Seasons, best Fall-slightly heating 1 cups walnuts, soaked 1 cup sweet basil cup pinenuts, soaked 3 large cloves garlic or tsp sun-dried garlic h.o.m.ogenize ingredients in the Champion Juicer with blank plate or in a food processor with the S-blade.

Remarks: The raw pesto is great to use on vegetable slices such as cuc.u.mber, carrot, or beet. Another delightful approach is to fill a green or red bell pepper with pesto and add sprouts.

Tomato Pesto

Balances V, slightly unbalances P and K All Seasons, best Fall-slightly heating cup dehydrated or sun-dried tomatoes, soaked Perfect Pesto (above) h.o.m.ogenize tomatoes with ingredients in Perfect Pesto using the Champion Juicer or a food processor.

Caponata

Balances K, unbalances V and P Winter 5-6 cups eggplant, chopped 4 celery stalks, sliced 3 tomatoes, chopped 2 large green or red peppers, chopped 1 cup black olives, sliced cup pinenuts, soaked 3-4 Tbs red wine vinegar 1 Tbs garlic, minced 1 Tbs capers, rinsed tsp salt Pepper to taste Virgin olive oil as a marinade 1 tsp ginger, crushed Soak the eggplant in virgin olive oil and crushed ginger for 48 hours. Mix the eggplant with the other ingredients, saving the marinade to be used in another dish of your creation. Serves 4-6.

Tapenade

Neutral for V, unbalances P and K Spring, Summer, and Fall 8 sun-dried tomatoes, soaked 15 olives, pitted 1 garlic clove 3 sprigs basil 2 tsp olive oil Mix in a food processor. Serve with Herbed Essene Bread (see Grain Recipes: Essene Breads) or zucchini slices.

Guacamole

Balances V, neutral for P, unbalances K All Seasons 2 ripe avocados 1 large tomato, diced cup cilantro, chopped tsp c.u.min tsp hing Juice of 1 lemon Celtic salt to taste Blend all ingredients except tomatoes, which should be mixed in by hand.

Almond-Guacamole Dip

Balances V, unbalances P and K All Seasons, best Fall and Spring cup almonds, soaked and blanched 1 avocado 1 tomato, cubed 2 Tbs basil - tsp cayenne Juice of 1 lemon Cilantro as garnish h.o.m.ogenize in the Champion Juicer using the blank plate or in a food processor using the S-blade.

Fiesta Spread

Balances V, P, and K All Seasons 1 cup garbanzo beans, sprouted 2 tomatoes 1 avocado 3 Tbs fresh cilantro tsp cayenne 2 cloves garlic Blend and serve.

Remarks: The avocado is more balancing for V and P, and unbalances K. The tomato is mildly unbalancing for V, P, and K, but some of its effects are neutralized by the cilantro.

Spinach-Avocado Dip

Balances V, P, and K All Seasons 3 cups spinach, chopped 1 avocado tomato 2 Tbs lemon juice tsp dill tsp nutmeg tsp hing Blend and serve.

Remarks: Spinach is cooling, light, and dry, with a warming effect on the body. In small amounts, it is tolerated by V and P, but will aggravate these doshas if eaten in excess. Spinach-Avocado Dip is another Tree of Life Rejuvenation Center favorite.