Brussels
sprouts in a
quinoa salad with pears and chorizo, roasted carrots with honey, sage and garlic, kabocha squash and celery
root soup, potato and sweet potato gratin, braised greens with beans and elderberry compote.
Elise November 7, 2012 beets, brussels
sprouts, butternut squash, nutbutter, pancakes, potatoes, pumpkin,
quinoa,
root veggies, tofurecipe, work meals Read more >
Multigrain Crust 1 cup each
sprouted quinoa, buckwheat, and oat flours 2/3 cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted on a double boiler 1/2 cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh ginger
root less than 1/4 cup purified water
Organic Fermented Nutrient Blend with Flora CultureTM (mung beans *, chick peas *, red lentils *,
quinoa *, linseed *, chlorella *, spirulina *, barley grass *, wheat grass *, adzuki beans *, honey *, molasses *, chia seed *, millet *, parsley *, broccoli
sprouts *, lemon juice *, kale *, beetroot *, rosemary *, St Mary's thistle, dandelion
root, burdock
root, ginger, cinnamon, fennel seed *, Lactobacillus Acidophilus, L. delbrueckii, L. caseii, L. bulgaris, L. caucasicus, L. fermenti, L. plantarum, L. brevis, L. helveticus, L. lactis, Bifidabacterium bifidum, Saccharomyces boulardii, Saccharomyces cerevisiae), (0.05 % molasses and honey added for the fermentation process),
sprouted pea fibre *, Jerusalem artichoke *, spinach *, nettle *, wheatgrass *, barley grass *, alfalfa grass *, chlorella *, spirulina *.