2 cups cooked chick peas
1/4 cup sesame seed butter(tahini)
juice of one lemon
1 clove garlic
salt to taste
parsley for decoration

Put chick peas, garlic and lemon juice in food processor on high. Add sesame seed butter. Blend until creamy. Add salt to taste. Blend for a second to mix in. Garnish with parsley.

Basic Brown Rice

1 c brown rice of your choice
3 c water
Rinse rice. Combine all ingredients in a medium sauce pan and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 60 minutes. Please don’t lift the lid to give a peek or stir or the rice will not cook evenly.
For extra favor consider toasting rice in non-stick pan before adding water. It will make rice puffy.
Brown rice is the whole rice kernel with its bran intact, and unlike white rice it retains most of its B vitamins and vitamin E. There are many different types of rice. Try basmati brown rice, jasmine brown rice, short grain brown rice, or long grain brown rice. Basmati is grown in India at the base of the Himalayas and has a distinct delightfully dense aroma. Jasmine rice is a species of basmati rice that is grown in Thailand.

Oat Burgers

1 quart water ¼ c coconut aminos
1/3 c ground sesame seeds 1 T basil
1 T ground flax seed 1 Garlic clove crushed
½ onion, chopped fine 1 cup celery, chopped fine
1 c walnuts, chopped fine 4 c rolled oats

Put water on to boil. Grind seeds and nuts. Chop celery, onion and walnuts.
Place all ingredients except oats in boiling water. Stir in rolled oats and immediately turn off heat. Set aside to cool. Form into patties and bake at 350 degrees for 20 minutes, flipping patties after 15 minutes. Hints: use large canning jar ring to form patties.

Gandhi’s Curry Gravy

3 cup coconut milk
2 cup fresh cilantro leaves, loosely packed
1 cup water
1/8 cup olive oil
½ cup coconut amino
½ cup maple syrup
4 garlic cloves, chopped
4 Tbsp curry powder
4 tsp grated fresh ginger

Place all ingredients in a blender and puree.
Courtesy of Native Foods restaurant cookbook

Large Green leafy Salad

Any dark green leafy salad(no iceberg)
Add vegetable of your choice. Suggestions: radishes, tomatoes, onions, cabbage, celery, jicama, avocado etc.
Note: bring salad dressing separate.

Salad dressing

Juice of 4 orange
Juice of 2 lemon
4 Tbsp toasted sesame oil
4 Tbsp finely chopped basil

Steamed Veggies

Head of broccoli
Head of cauliflower
Bunch of carrots(if organic, there is no need to peel the carrots)
Bowl of ice water

Wash vegetables, cut into large pieces. Bring large pot of water to boil. Place vegetables separately in pot for approx one minute.(broccoli will turn a bright green color when ready) Remove immediately. Place in bowl of ice water till vegetables are cool. Remove and drain. Arrange on serving platter.

Golden Macaroons

1 c grated raw carrots, packed
1 ½ c coconut (finely shredded unsweetened)
11/2 c oat flour
1/4 c honey or ½ c raw sugar
1/2 t salt
1 t vanilla
1 t almond favor

Blend dry, quick or rolled oats to make flour. Mix all ingredients well. Let sit 10 minutes. Firmly pack dough into a tablespoon, and then place on an oiled cookie sheet. Bake at 350 degrees for 15-25 minutes until golden brown.

Brain Food Cookie

2 1/2 cups chopped walnuts
1/2 cups ground flaxseed
3/4 cup spelt flour or whole wheat or rice flour
1/2 cup Maple Syrup(grade B is best)
1 TBSP Vanilla
Bake at 350 degree Fahrenheit for 15 minutes.
Our brain loves essential fatty acids. This recipe is loaded with essential fatty acid. Maple syrup has traces of minerals and B vitamins. Maple syrup contains only about 65 percent sucrose as opposed to 99.5 percent in processed white sugar. There are several grades of maple syrup. Grade A is lighter in color and has a more delicate flavor, while grade B has a stronger, deeper flavor.

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