Living Foods Cookbook - Supernatural Health Institute
Editor: Anna Burt
The Living Foods Cookbook has arrived! 123 flavor-packed, nutrient-dense recipes that will thrill your taste buds and satisfy your body's needs for deep nourishment. This cookbook helps you utilize whole and organic foods to create real "food memories"! These recipes are all personal favorites (including our Holiday Favorites section), all of which we have been enjoying in our home and with our guests. The creations you'll find on each page are fresh and clean, creative and satisfying. They are gourmet in design, but simple to make! Many of the recipes are also homesteading favorites, in that they show you how to make the wholesome foods that were staples for our ancestors. Learn how to make sprouted foods, nut cheese, nut milk, raw desserts, vegetable pasta, savory meat dishes, vegetarian entrees, and more! The recipes are broken down by traditional categories (beverages, soups, salads, etc.), and also by meals of the day, etc. Enjoy this cookbook for yourself, and give as gifts to your family and friends!
Publication Date January, 2016
No. Pages 166
No. Recipes 123
Make check payable to: Anna Burt
1244 Old Trail Drive
Crozet, VA 22932
Soft Vietnamese Roll
1 lb fresh shrimp, cooked OR 1 pkg organic sprouted black soybean tofu (Nasoya), cubed
1 pkg of spring roll wraps (get at a Whole Foods or Asian store)
1 English cucumber, chopped
Alfalfa or clover sprouts
Freshly chopped mint, basil, and cilantro
Freshly chopped jalapeno peppers
Freshly chopped avocado
Kelp noodles, or brown rice, if desired
1/2 cups water (or less, if you like the sauce thicker).
1/3-1/2 cup almond butter
2 TBSP raw honey
3 TBSP tamari sauce OR Bragg's Liquid Amino Acids
1 TBSP toasted sesame oil
3/4 cup rice vinegar (brown rice, if you can get it)
1-2 cloves of freshly minced garlic
juice of 1 lemon
1/4 tsp cayenne pepper (or leave out if you don't like spicy)
You can chop almonds or cashews into this sauce, if you like more texture
1. In a large bowl of warm water, soak a spring roll wrap for about 11-15 seconds, until it is flimsy.
2. Place on a teflex sheet on a cutting board.
3. Place (not quite in the center- off to one side) a few shrimp, veggies, rice/kelp, and spices over top, being careful not to over fill.
4. Fold 2 sides in.
5. Take one long end and tuck under, and begin to roll, until you've made the spring roll.
6. Cut, if you like, or, leave whole.
7. Mix the sauce together in a blender or food processor (reserving nut pieces until after), and enjoy with the rolls!
To buy now:http://www.supernaturalhealthinstitute.com/product-page/ac01eceb-5469-218b-7e6f-c9a7ad757a72
To buy now: http://www.supernaturalhealthinstitute.com/product-page/ac01eceb-5469-218b-7e6f-c9a7ad757a72