This recipe is by Richard Salome. I substituted raw buckwheat in place of raw barley because of gluten allergies. I folded in the raisins and apples instead of adding them to the blender (trust me, ft’s much better this way), and I also omitted the blanching of the almonds…why do that? They’re fine without adding hot water…
JUST KEEP IT RAW! ;-)
P.S. MY CHEAP GOOD FOR NOTHING $10 CAMERA THAT I GOT FROM WALGREEN’S TOOK A LOUSY PICTURE OF THIS DISH, WHICH I COULDN’T EVEN UPLOAD, SO I UPLOADED THIS PHOTO OF SOME BUCKWHEAT OFF OF GOOGLE IMAGES. BUT THIS DISH REALLY DOES LOOK APPETIZING WHEN YOU MAKE IT.
1 C barley, soaked 3 days (or buckwheat soaked 6 hours…tasty!
1/2 C almonds, soaked 12-24 hours, chopped
1 C sunflower seeds, soaked 5-6 hours
1/4 C flax seed oil
2 T Spike vegetable seasoning
Drain and rinse well your grains and nuts. Mix all ingredients in a bowl
1 C almonds, soaked 12-24 hours,
16 oz. purified water
2 medium sized Fuji apples, cored & diced
1 C raisins, unsoaked
1 t curry powder
2 T flax seed oil
2 T Braggs or to taste
1 medium sized ripe banana
Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Transfer to a bowl, then fold in apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion.