I came up with this after having an abundance of red peppers & needing a lunch recipe that travelled well. I put together left over raw Puttanesca sauce with the sprouted Quinoa to make it a little more filling. The stuffed pepper can easily be wrapped up & taken anywhere. This is what I brought out on the boat for 4th of July & everyone starving/snacking on chips were a little envious.

Soooo, I was experimenting with mung bean sprouting techniques and to my delight, I was successful…very successful. I had 6 cups of 4” mung bean sprouts and not a clue of what to do with them except, of course, eat them as is. I decided to try a burger recipe, replacing the usual almonds or other nuts, with my mung bean sprouts. What I got was a nice, light burger. The picture shows baby greens, almond and pine nut cheese (see below), tomato, mung & carrot burger on Matt Amsden’s (RAWvolution) Famous Onion Bread. I love this bread because it turns out great every time! I left onion out of my burger recipe because I knew I would be using onion bread but you might want to add onion if you are using something different.

my nonraw, brutally honest, husband was sneering at my savory green shakes in the morning. one whiff of the garlic and he begged off. Not wanting him to become a fruit shake-aholic I whipped this up for him….the drama to get it to his lips was amusing but he drank it and asked for more! ;)

There have been several versions of this dish posted lately. I guess the avocados being ripe this time of year has everyone experimenting.

Cream of tomato soup just like you get in a can!