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Curried Grain and Nut
Dish Recipe by Richard Salome
1 C barley, soaked 3 days
1/2 C almonds, soaket 12-24 hours, blanched, chopped
1 C sunflower seeds, soaked 5-6 hours
1/4 C flax seed oil
2 T Spike vegetable seasoning
Mix all ingredients in a bowl
Curry Sauce
1 C almonds, soaked 12-24 hours, blanched
16 oz. purified water
2 medium sized Fuji apples, cored & diced
1 C raisins, unsoaked
1 t curry powder
2 T flax seed oil
2 T Braggs or to taste
1 medium sized ripe banana
Place the almonds in a blender and add enough water to cover them.
Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then
add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator
for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and
makes a wonderful thanksgiving dish or for a special occasion. |
