Found this recipe on the internet, to add to my small number of raw food recipes! Although the original recipe called for 2 ears of fresh corn, I've included a substitute measure of frozen corn! Preparation time does not include the time needed for chowder to chill!
Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS!
He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day.
I'm posting this one so I don't lose it.
Posted for ZWT5 from care2.com site. Interesting that it has allspice in it. Notice that you chill the dressing but not necessarily the assembled salad. And it might not taste quite the same without silty, white glowing sand stuck between your toes and the near promise of a turquoise swim, but you can always imagine.
Sifting through my recipe box files for Zaar World Tour 2005, I was surprised to discover that I’ve saved three different recipe articles on Moroccan Cuisine over the years. All from my old favourite; the Sainsbury’s magazine. This one has been lurking un-tested since July 2001. Time to give it an airing! Cooking time is resting time.
My daughter just loaned me her Peachtree Boquet cookbook, put out by the Jr. League of DeKalb County, Ga. There are some real goodies in this one. This is pretty healthy for tasting so darn good! I have tweeked this just a leetle!
I really enjoy essene bread. Its sprouted, not cooked like a regular loaf of bread. You can add dried organic fruits or organic herbs to this bread as you like. The possibilities are endless. This is a bread that still has all its enzymes working, this means it's basically a live food. You have to soak whatever berries you choose for your bread. These are found in most health food stores. The bread is dehydrated, not baked. I came up with this recipe for my DH and myself. We are eating more raw foods and this makes a satisfying meal. I made some pine nut cheese and will put this on the bread. It should be a delicious change from the usually baked products.
NOTE: I didn't include the 2 day sprouting time in this recipe and the cooking time is actually the dehydrating time.
If you do use wheat berries don't use the hard wheat berries, its not recommended. You can use other types of seeds in this. I used a mixture of sunflower and pumpkin that I soaked over night.
Enzymes start to die at 106'F so avoid going above 100'F when drying this bread.