Tomato Chutney Balances K, slightly unbalances V and P Fall, Winter, and Spring 4 large tomatoes 2 tomatillos 1 red-hot chile pepper or teaspoon cayenne cup fresh herbs: mint, basil, cilantro cup sesame oil cup sesame seeds, soaked 1 Tbs lemon juice 1 tsp c.u.min 1 tsp coriander tsp hing tsp mustard seed, soaked Blend all ingredients except tomato. Add diced tomato to blended mixture and serve.

MIDDLE EASTERN.

Falafel

Balances V and P, slightly unbalances K All Seasons 3 cups almonds, soaked and blanched Vscup raw tahini cup sesame seeds, ground cup lemon juice cup cilantro cup parsley 2 Tbs c.u.min seed, soaked Celtic salt to taste h.o.m.ogenize all ingredients in the Champion Juicer. Spread on dehydrator trays as round disks, patties, or b.a.l.l.s. Dehydrate 12 hours. Flip over and dehydrate 1 hour on other side. Serves 4. Best served with any of the following: Almond Hummus (see Sauces, Spreads, and Dips) Babaganoush (see Sauces, Spreads, and Dips) Tabouli (see Grain Recipes: Grain Soups and Salads)

Rice Dolmas

Balances V, slightly unbalances P, unbalances K Spring, Summer, and Fall 10-15 grape leaves 3 tomatoes 1 avocado 1 cup wild rice, soaked 2 Tbs basil, chopped tsp dulse flakes or granules tsp hing 4 olives, pitted tsp cinnamon 1 clove garlic Juice of 2 lemons Celtic salt to taste Blend all ingredients except grape leaves and tomatoes. Rinse grape leaves, cutting off stems. Overlap 2 leaves and spread with 1-2 tablespoons of filling and a thin wedge of tomato. Roll leaves, tucking sides in to cover ends. Serves 6.

Spanikopita

Balances V, neutral for P, slightly unbalances K All Seasons 4 cups spinach, chopped 1 avocado 2 Tbs lemon juice 2 Tbs tamari or 1 Tbs Celtic salt 1 tsp dried dill weed or cup fresh dill tsp hing tsp nutmeg Additional spinach leaves for wrapping Blend in food processor until smooth. Spoon two tablespoons of mixture into each spinach leaf. Wrap and dehydrate for 4 hours or until the spinach wrap is flaky. Serve warm.

ITALIAN.

Pesto Wraps

Balances V, neutral for K, slightly unbalances P All Seasons 2 cups walnuts, soaked 1 cup basil 1 tomato, cubed 1 zucchini, cut into thin strips 3 cloves garlic 1 tsp red miso Blend all ingredients except the tomato and zucchini. Spread the pesto on the zucchini strips. Place the tomato on top of the pesto, and roll up the zucchini. Secure with a toothpick and serve.

Spaghetti

Balances V and K, slightly unbalances P All Seasons 2 zucchini 2 carrots 1 yam or potato 2 beets To create noodles, cut the vegetables into strands of "spaghetti" using the Saladacco (veggie noodle maker). Serve with sauce such as Sun-dried Tomato Pizza Sauce (see Sauces, Spreads, and Dips: Pizza Sauces) and Veggie b.a.l.l.s or Cheese b.a.l.l.s (see Dehydrated Foods).

Lasagna

Neutral for V and K, unbalances P All Seasons 1 large zucchini, cut into long thin strips 1 eggplant, cut into long thin strips Marinade: 2 cups water 1 tsp parsley, dried 1 tsp basil, dried 1 tsp hing 1 clove garlic, pressed 2 cups seed cheese (see Fermented Foods: Seed Cheese and Yogurt) 1 cup Sun-dried Tomato Pizza Sauce (see Sauces, Spreads, and Dips: Pizza Sauces) 1 cup White Pizza Sauce (see Sauces, Spreads, and Dips: Pizza Sauces) cup pinenuts, soaked To create a wonderful lasagna, layer the marinated vegetables with intermittent layers of sauce and seed cheese. Top with sauce and garnish with pinenuts.

Italian Pizza Crust

Neutral for V and K, slightly unbalances P All Seasons 4 cups buckwheat, sprouted 4 cups sunflower seeds, soaked 1 cup fresh cilantro 1 cup fresh basil 3 Tbs oregano 3 Tbs Pizza Masala (see Masala Recipes) 1 Tbs Celtic salt tsp hing h.o.m.ogenize all ingredients using the Champion Juicer with the blank plate, or a food processor with the S-blade. Form mixture into a pizza crust and dehydrate 10-12 hours. Top with one of our pizza sauces (see Sauces, Spreads, and Dips: Pizza Sauces) and veggies. Serves 4-6.

Tree of Life Pizza Crust

Balances V,P,K All Seasons 4 cups buckwheat, sprouted 4 cups sunflower, sesame, or almonds, soaked (and blanched) 2 cups flaxseeds, soaked 2 cups carrot 2 cups seed cheese, hydrated (see Fermented Foods) 1 cup cuc.u.mber 1 cup cauliflower or broccoli 1 cup fresh cilantro cup sweet potatoes 3 Tbs oregano 3 Tbs Pizza Masala (see Masala Recipes) 1 Tbs Celtic salt 1 Tbs c.u.min tsp hing Dash of cayenne and ginger powder h.o.m.ogenize all ingredients using the Champion Juicer with the blank rather than the strainer in place, or a food processor with the S-blade in place. Form mixture into a pizza crust and dehydrate 10-12 hours. Top with one of our pizza sauces (see Sauces, Spreads, and Dips: Pizza Sauces). Next, add seed cheese, slightly hydrated so as to make it creamy in consistency. Top with vegetables, and more sauce if you like. Serve and enjoy.

Greek Pizza

Crust-Italian Pizza Crust Sauce-Tapenade (see Sauces, Spreads, and Dips) Toppings-cuc.u.mber, tomato, and seed cheese (see: Fermented Foods: Seed Cheese and Yogurt)

Mexican Pizza

Crust-Italian Pizza Crust Sauce-Guacamole (see Sauces, Spreads, and Dips) Toppings-green pepper, tomato, buckwheat greens

Pizza for the Self

Create your own personalized pizza by combining any of our pizza crusts with your favorite sauce and seed cheese (see Sauces, Spreads, and Dips: Pizza Sauces, and Fermented Foods). Add exotic toppings such as soaked pinenuts, artichoke hearts, squash, soaked seaweed, and even edible flowers.

FRENCH.

Layered Quiche of Life

Balances V, neutral for K, slightly unbalances P All Seasons Crust: 2 cups long-grain wild rice, sprouted 1 cups fresh herbs: cilantro, basil, parsley cup sunflower seeds or almonds, soaked (and blanched) 1 Tbs Celtic salt 1 tsp curry powder tsp hing 1 clove garlic In a food processor pulse-chop dry sunflower seeds or almonds and set aside. Grind into a fine meal the sprouted wild rice, garlic, herbs, and spices. Mix the two preparations together well by hand. Press evenly into a 10-inch pie plate.

Optional: Dehydrate 1 hour or until a crust forms.

Bottom Layer: 1 ripe avocado Cut avocado into slices and layer evenly on the crust at the bottom of the pie plate.

Middle Layer: cups carrot, shredded 1 cup fresh herbs: cilantro and parsley 1 cup sun-dried tomatoes, soaked cup beet, shredded cup raw tahini tsp hing 3 large basil leaves Celtic salt or miso to taste In a food processor pulse-chop herbs and soaked sun-dried tomatoes until minced. Add in shredded carrots, tahini, and Celtic salt or miso and blend until smooth. Set Vi of this mixture aside. To the remaining mixture, add the shredded beet and blend until thoroughly mixed. Spread the beet mixture followed by the carrot mixture (the half you set aside) over the avocado layer. These different-colored layers will look beautiful when the quiche is served.

Topping: 2 tomatoes, firm and ripe cup herbs, chopped: parsley and cilantro 3 Tbs sesame seeds, soaked and dry Slice the tomatoes and layer in rings on top of the spreads. Sprinkle the chopped herbs on top of the tomatoes. Garnish with sesame seeds. The quiche is best served after being refrigerated at least one hour.

MEXICAN.

Mexican Taco Balances P and K, neutral to V All Seasons 1 tomato, chopped 2 large carrot, grated 2 large cabbage leaves 1 avocado, sliced or cup guacamole (see Sauces, Spreads, and Dips) cup Mexican Masala (see Masala Recipes) Place avocado or guacamole on cabbage leaves. Add tomatoes and carrots, fold into a taco, and serve. Serves 2.

Remarks: Cabbage is not the best choice for V. It is balancing for P and K. Vs can enjoy cabbage if warmed with spices to increase the digestive fire. Hing can be added to neutralize the gas-producing effects of cabbage and the rest of the cabbage family, including broccoli, cauliflower, Brussels sprouts, and kale. The carrot and avocado make this combination more neutral for V. This recipe is good for all seasons, best in summer, and not in the fall for Vs.

Hummus Taco

Balances P and K, neutral to V in smaller amounts All Seasons 2 tomatoes, chopped 2 carrots, grated avocado, sliced cup hummus (see Sauces, Spreads, and Dips) Handful of alfalfa, clover, or sunflower sprouts Several large cabbage leaves Spread out cabbage leaves and coat with hummus. Top with the remaining vegetables. Fold like a taco and enjoy.