Refreshing! Looking into my mother’s fridge yesterday, I found a little store-bought container of tabouleh. I looked at the ingredient list and replicated the recipe, tasting to find good proportions, and substituting quinoa sprouts for the cooked buckwheat traditionally used in tabouleh. Do make sure you wash the mint especially throroughly, and only use the leaves, as it has little hairs on it that can irritate one’s mouth. The ingredient list indicated that alspice is usually used, but since I didn’t have any non-irradiated alspice on hand, I didn’t include this in my version. I do encourage you to try it with alspice and let me know how it goes!
Submitted by queenfluff on April 6, 2007 - 12:40pm
8 to 9 dehydrator trays
This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!