Drinks Best Green Drink Soft Wheat Water Appetizers Tomato-Avocado Appetizer Zucchini Hor d'ouvres Sprouted Grain Breads Basic Sprout Bread Italian Sprout Bread Living Sprout Bread Soups Green Soup Green Stew Italian Lentil Soup Potato-Lentil Soup Fermented Foods Chick Pea Hummus Italian Dressing Naturally Fermented Sauerkraut "Swiss Cheese" Yogurt Specialty Salads Cauliflower Salad Asher's Sweet Pepper Salad Broccoli and "Cheese" Salad Broccoli and "Yogurt" Salad Broccoli Salad #1 Broccoli Salad #2 Cauliflower and "Cheese" Salad Spicy Corn Salad Purslane Salad Spinach Lentil Salad Spinach Salad Summer Salad Sweet Corn Salad Tossed Salad Avocado Gravy Salad Un-Tuna Salad Vegetarian "Reuben Salad" Live Foods are not necessarily raw foods. They are merely foods that still have the life force intact and no enzyme inhibitors. After over 15 years of disagreeing with raw foodists, we finally had food tested for life force that has been called inappropriate by raw foodists (steamed or baked). It is loaded with life force, has no enzyme inhibitors and produces happy healthy humans. The key is finding yuor own personal balance.  As for friendly bacteria,  we haven't found anything that  matches the friendly bacteria found in raw goat milk, Natren Probiotics or homemade organic yogurt using Natren yogurt starter. Recipes & Photos ©Copyright 1998-2011 Yahweh's Alive & Well 4240 North Cypress, Odessa, TX 79764

Drinks Watermelon Rind or 1-3 Unwaxed Cucumbers 2 Leaves Fresh Basil 1/2 Bunch Fresh Spinach 1/2 Head Romaine Lettuce 1/8-1/4 Bulb Fennel (Optional) 2 Stalks Celery (Optional) Juice all ingredients. Drink 1-2 cups once or twice daily (a.m. & p.m. preferably). 1-1/4 Cups Soft Wheat Berries Spring or Filtered Water Wash Wheat Berries then place them with water in a gallon jar. (It is best to use distilled or spring water.) Cover with a cloth secured by a shoe string or rubber band. Soak for 12 hours & pour off water. Let the wheat sprout for 24-48 hours, rinsing twice a day. (It should have small green sprouts on it.) Add 8 cups of water & soak for 24-48 hours, pour off water & drink throughout the day. (It should have a taste similar to unsweetened, carbonated lemonade.) Refill, soak 24 hours & pour off water for drinking 2 more times then discard wheat. (Natural Fermentation produces a wonderful form of bifidus or beneficial bacteria and is propagatable by the human body plus lots of enzymes in this recipe as well as in yogurt & sauerkraut. When it is virtually impossible to carry Soft Wheat Water or the ingredients with you like on some trips, try these wonderful probiotics for keeping the colon in balance and fighting Candida. Back to Top Appetizers 1 California Avocado 2 Medium or 1 Large Tomato, Diced Small 1 Teaspoon Fresh Garlic Juice 1 Teaspoon Dulse Flakes 1/2 Teaspoon Oregano Flakes 1/2 Teaspoon Sweet Basil Flakes Mash avocado in a medium sized bowl. Add fresh garlic juice, dulse flakes, oregano flakes and sweet basil flakes and blend well. Dice tomato and fold into avocado mixture. May be served with sprouted grain bread or crackers. Makes 1 serving. Back to Top 1 California Avocado 1 Teaspoon Fresh Garlic Juice 1 Teaspoon Dulse Flakes 1/2 Teaspoon Oregano Flakes 1/2 Teaspoon Sweet Basil Flakes Young Zucchini, Sliced Cherry or Grape Tomatoes, Sliced Mash avocado in a medium sized bowl. Add fresh garlic juice, oregano flakes and sweet basil flakes and blend well. Slice tomatoes and zucchini. Spread zucchini out on a platter and spoon avocado mixture onto the slices. Place a slice of tomato (or other vegetable) on top and sprinkle with dulse flakes. May be served with sprouted grain bread or crackers. Back to Top Sprouted Grain Breads 1 Gallon Soft Wheat Berries 9 Tablespoons Fresh Garlic Juice Rinse & soak wheat berries. Split them up between 3 one gallon jars. Fill with water and soak for 12 hours, pour off water, sprout for 48 hours rinsing twice a day. (It is best to use distilled or spring water.) Grind the berries in a Vita-Mix Blender or Champion juicer with blank inserted to make a smooth, thick dough. Mix in a large mixing bowl. (The more you use, the more it tastes like pizza only better!) Spread evenly over 6-8 drying trays & dry in a Gardenmaster dehydrator or the sun for 18-24 hours to desired crispness. Try adding poppy seeds, flax seeds, sesame seeds, apple pie spice and raisins or your favorite herb or spice combination. Back to Top 6 Cups Soft Wheat Berries 8-10 Cups Plum Tomatoes, Diced Small 3/4 Cup Dulse Flakes 3-5 Tablespoons Oregano Flakes 3-5 Tablespoons Sweet Basil Flakes 2-4 Tablespoons Fresh Garlic Juice Rinse & soak wheat berries in a large jar for 12 hours, pour off water, sprout for 48 hours rinsing twice a day. (It is best to use distilled or spring water.) Grind the berries in a Vita-Mix Blender or Champion juicer with blank inserted to make a smooth, thick dough. Mix in a large mixing bowl with other ingredients. (The more you use, the more it tastes like pizza only better!) Spread evenly over 4 drying trays & dry in a Gardenmaster dehydrator or the sun for 12-18 hours to desired crispness. Makes 24 servings. Dehydrated bread tidbit - save the powder & flakes that peel off the fruit roll trays after turning bread over once they are dry in a jar or plastic bag. They are loaded with bifidus & enzymes & our little girl loves them! They also make a great non-dairy powdered "cheese" garnish for soups & salads. Back to Top 2 Cups Soft Wheat Berries 2 Cups Rye Berries 1/4 Cup Dulse Flakes 1/8 Cup Oregano Flakes 1/8 Cup Sweet Basil Flakes 2-4 Teaspoons Fresh Garlic Juice Rinse & soak berries in large jar for 12 hours, pour off water, sprout for 48 hours rinsing twice a day. (It is best to use distilled or spring water.) Grind the berries in a Vita-Mix Blender or Champion juicer with blank inserted to make a smooth, thick dough. Mix in a large mixing bowl with other ingredients. Spread evenly over 4 drying trays & dry in a Snackmaster Pro dehydrator or the sun for 12-18 hours to desired crispness. Makes 16 servings. Back to Top Soups 10-20 Ounces Spinach or Your Favorite Greens 2 Medium Cucumbers or White of Watermelon Rind 1/2 California Avocado or Barlean's High Lignan Flax Oil 1 Cup Soft Wheat-Water * 2 Stalks Celery, Diced 4 Large Plum Tomatoes, Diced 1-3 Ears of Corn Cut Off the Cob 1/2 Cup Mung Bean Sprouts 1 Tablespoon Dulse Flakes Blend first 3 ingredients in a Vita-Mix Blender or food processor. Mix all other ingredients in a large bowl then add blended ingredients and finish stirring. Enjoy energy! Back to Top Save the Pulp from Juicing 1/4 White Watermelon Rind 10 oz. Spinach & Handful Fresh Basil to add to the following: White Rind of 1/4 Watermelon 10 oz. Spinach or Favorite Greens 1-2 Tsp. Fresh Garlic Juice (opt.) 1/2 California Avocado or Barlean's High Lignan Flax Oil 1 Cup Soft Wheat-Water * 3 Ears of Corn Cut Off Cob 2 Cups Mung Bean Sprouts 4 Stalks Celery Dulse Flakes to Taste Place pulp in large bowl. Blend next 5 ingredients. Dice celery & chop Mung Sprouts. Place in bowl & stir in corn. Top with dulse flakes. Serve with Italian Sproutbread. Serves 3 as a main meal or 6 as a side dish of stew. Back to Top 3-4 Cups Salad Spinach, Chopped 1/2 Cup Lentils , Sprouted 2 Days 1 California Avocado or Barlean's High Lignan Flax Oil 5 Large Tomatoes, Diced 1 Cup Soft Wheat-Water * 1 Teaspoon Fresh Garlic Juice (optional) 2 Stalks of Celery, Diced Dulse Flakes Mash avocados & place in a large bowl. Add tomatoes, lentil sprouts, garlic juice, celery, spinach & Soft Wheat-Water to mixing bowl. Combine well & spoon into soup bowls. Top with 1-2 teaspoons of dulse flakes. Serves 4. Back to Top 1 Cup Lentils , Sprouted 2 Days 6 Medium Potatoes, Dice 3 4 Medium Carrots, Diced 3 Medium Stalks Celery, Diced 1 Cup Soft Wheat-Water * 1-4 Teaspoons Fresh Garlic Juice 4 California Avocados Dulse Flakes Place lentil sprouts, diced potatoes, carrots & celery in a large bowl. Blend 3 remaining potatoes with Soft Wheat-Water. Mash avocados with a fork or potato masher. Mix all the ingredients into bowl except dulse flakes. Fill soup bowls & sprinkle top with dulse flakes to taste. Serves 8 with a side salad or 4 as a full meal. Back to Top Naturally Fermented Foods 1 Pound Chick Peas Water for Soaking 1 Cup Sesame Seeds 1-2 Tablespoons Fresh Garlic Juice 1-2 Tablespoons Lemon Juice Water for Blending Place chick peas in a bowl large enough for them to double in size, cover with water & soak for 12 hours. Pour off the water & let the chick peas sprout for 2 days. At the end of first day, soak the sesame seeds 4 hours & sprout for 1 day. Blend chick pea & sesame seed sprouts with enough water to make a thick creamy consistency (approximately half as much as there are sprouts) then add garlic & lemon juice. You may use some immediately & refrigerate the rest for 3-4 days. Back to Top 2 Cups Sunflower Seed Yogurt 1-3 Teaspoons Fresh Garlic Juice 3 Teaspoons Lemon Juice (Optional) 1 Tablespoon Oregano Flakes 1 Tablespoon Sweet Basil Flakes Place sunflower seed yogurt, garlic juice, sweet basil & oregano in a medium bowl & combine well. Let marinate several hours. Back to Top 10 Pounds Red/Green Cabbage 3 Cups Soft Wheat-Water * Reserve Several Outside Leaves Finely grate cabbage in a food processor or by hand. Push down a little at a time into a large glass crock or 2 gallon stainless steel pot. Pour Soft Wheat-Water over & cover with washed, reserved outside leaves. (*Or pound cabbage till juice flows & omit Soft Wheat-Water.) Place a plate over top & cover with a lid. Leave on counter 36-48 hours. You may also try adding grated cauliflower. (Keeps in the refrigerator for approximately 3-4 weeks.) Variation: Run the cabbage through your Champion Juicer with the blank inserted. Place all cabbage in a large bowl or crock and cover with a glass lid for 24-48 hours. This is the easiest, fastest and tastiest sauerkraut I ever made or ate! Back to Top 2 Cups Hulled Sunflower Seeds 2 Cups Soft Wheat-Water * Spring or Filtered Water Cover seeds with water & soak for 8 hours then pour off water & sprout for 8 hours. (It is best to use distilled or spring water.) Grind in a Vita-Mix Blender with Soft Wheat-Water & pour into a 1-1/2 quart jar. Cover jar with a cloth & secure with a rubber b&. Ferment for 6 hours. Stir & use or refrigerate. (Recipe can be altered to make "cheese" by using 1/2 the liquid. Plain Almonds or Chick Peas with Juice of 1 lemon = Ricotta Flavor, Cashews = Cottage Cheese Flavor. Try Sesame Seeds or other combinations of nuts & seeds for different flavors. Larger beans or nuts need 12 hours soak time.) Makes 8 servings. Back to Top Specialty Salads 1 Head Cauliflower, Chopped Bite-size 1 Cup Chick Pea Hummus ( See Recipe ) 1 Cup Sunflower Seed Yogurt 1-2 Teaspoons Fresh Garlic Juice 1-1/2 Teaspoons Lemon Juice 3 Tablespoons Dulse Flakes 1 Cup Natural Sauerkraut (Optional) 2-3 Cups Salad Spinach, Chopped 2 Large Tomatoes, Halved & Sliced Combine hummus, yogurt, garlic & lemon juices & dulse flakes in a large bowl. Add cauliflower & sauerkraut, set aside. Make a bed of spinach on 2 dinner plates, arrange tomato pieces around the edge of the plate then fill center with mixture from the bowl. Back to Top 1/2 Head Romaine Lettuce 1 Pint Cherry Tomatoes, Sliced 1 Large Sweet Red Pepper, Sliced 1 California Haas Avocado 1 Teaspoon Fresh Garlic Juice 1 Tablespoon Dulse Flakes (Optional) Green Drink for Thinning Avocado (Optional) Shred or chop romaine and arrange a bed on salad platter. 1/2 or 1/4 cherry tomatoes into bite-size pieces and arrange on top of romaine. Slice red pepper and arrange in circle on top of cherry tomatoes. In a separate bowl mash the avocado with a fork and mix in fresh garlic juice, thinning with a little green drink if desired. Scoop into the center of the salad platter. Sprinkle entire salad with dulse flakes if desired. Back to Top 4 Cups Alfalfa / Red Clover Sprouts 1-2 Cups Natural Sauerkraut (Optional) 1 Medium Zucchini, Diced 1 Head Young Broccoli, Chopped** 1-1/2 Chick Pea Hummus ( See Recipe ) Make sprout beds on dinner plates & cover with natural sauerkraut. In a separate bowl combine broccoli, zucchini & chick pea hummus. Place on top of sauerkraut. Back to Top 4 Cups Alfalfa / Red Clover Sprouts 1-2 Cups Natural Sauerkraut (Optional) 1 Medium Zucchini, Diced 1 Head Young Broccoli, Chopped** 1-1/2 Cups Italian Dressing ( See Recipe ) Dulse Flakes Make sprout beds on dinner plates & cover with natural sauerkraut. In a separate bowl combine broccoli, zucchini & Italian dressing. Place on top of sauerkraut & sprinkle with dulse flakes. Back to Top 1 Head Young Broccoli, Chopped** 2 Large Ears Sweet Corn, Cut Off the Cob 2 Large Stalks Celery, Diced 1 Cup Kamut , Soaked 24 Hours 1 Cup Italian Dressing ( See Recipe ) 1 Cup Natural Sauerkraut (Optional) 2 Tablespoons Dulse Flakes Place broccoli, sweet corn, celery & kamut in a large mixing bowl & combine well with Italian dressing. Spread sauerkraut over large dinner plates & top with mixture. Sprinkle dulse flakes over top. Serve. Back to Top 1 Head Young Broccoli, Chopped** 5 Large Tomatoes, Diced 1 Cup Almond Sauce 1 California Avocado or Barlean's High Lignan Flax Oil 1-2 Teaspoons Fresh Garlic Juice 2 Tablespoons Dulse Flakes Mash avocado in a large bowl adding almond sauce, garlic juice & dulse flakes then combine well. Add broccoli & tomatoes & toss till well covered. Serves 2 as a main dish or 4 as a side salad. Back to Top 4 Cups Alfalfa / Red Clover Sprouts 1-2 Cups Natural Sauerkraut (Optional) 1 Medium Zucchini, Diced 1 Head Cauliflower 1-1/2 Chick Pea Hummus ( See Recipe ) Make sprout beds on dinner plates & cover with sauerkraut. In a separate bowl combine cauliflower, zucchini & chick pea hummus. Place on top of sauerkraut. Back to Top 2 Large Ears Sweet Corn, Cut Off the Cob 1/4 Cup Soft Wheat , Soaked 24 Hours 2 Cups Alfalfa/Red Clover Sprouts 1 Medium Tomato, Diced 1/2 Cup Italian Dressing ( See Recipe ) 1/2 Cup Natural Sauerkraut (Optional) 1-2 Teaspoons Dulse Flakes Combine soft wheat & corn in a mixing bowl then add Italian dressing. Spread sauerkraut across a large dinner plate & cover with salad mixture. Sprinkle dulse flakes on top. Serves one. Back to Top 1/2 California Avocado or Barlean's High Lignan Flax Oil 1 Teaspoon Fresh Garlic Juice 1 Teaspoon Dulse Flakes 1/2 Teaspoon each Oregano & Sweet Basil Flakes 1-2 Cups Purslane Leaves 2 Medium or 1 Large Tomato, Diced Small 2 Large Ears Sweet Corn, Cut Off the Cob 1 Sweet Red Pepper, Sliced Head of Romaine Mash avocado in a medium sized bowl. Add fresh garlic juice, dulse flakes, oregano flakes and sweet basil flakes and blend well. Dice tomato and cut corn off the cob and fold them along with the purslane leaves into the avocado mixture. Spread romaine leaves on a dinner plate and scoop mixture in center. Spread sweet pepper slices around mixture and top with a purslane flower. May be served with sprouted grain bread or crackers. Makes 1 serving. Back to Top 1/2 California Avocado or Barlean's High Lignan Flax Oil 1 Teaspoon Fresh Garlic Juice 2 Teaspoons Lemon Juice 1 Cup Sprouted Lentils (2 days) 2 Cups Alfalfa / Red Clover Sprouts 2 Cups Salad Spinach 2 Teaspoons Dulse Flakes Mix avocado, garlic & lemon juice. Fold in lentil sprouts & set aside. Chop spinach in to bite-size pieces & make a bed on a large dinner plate. Follow with a bed of alfalfa/red clover sprouts. Spoon lentil mixture on top & sprinkle with dulse flakes. Serves one. Back to Top 1 Pound Salad Spinach 5 Large Tomatoes, Diced 1 Cup Italian Dressing ( See Recipe ) Dulse Flakes Clean spinach & chop up into bite-sized pieces with kitchen shears. Place in a large bowl. Add diced tomatoes & all other ingredients then toss until well coated. Serve as a main dish or as a side salad. Back to Top 3 Large Ears Sweet Corn, Cut Off the Cob 4 Medium Zucchini, Shredded 3 Medium Tomatoes, Diced 2 Teaspoons Lemon Juice 2 Tablespoons Dulse Flakes 6-8 Cups Salad Spinach, Shredded Place all ingredients in a large mixing bowl & combine well. Serve as a main dish or as a side salad. Back to Top 1/2 California Avocado or Barlean's High Lignan Flax Oil 1 Cup Sunflower Seed Yogurt 1-2 Teaspoons Fresh Garlic Juice 2 Teaspoons Lemon Juice 1 Cup Soft Wheat-Water * 1 Cup Grated Red Cabbage 2 Large Tomatoes, Diced 1/2 Cup Lentils , Sprouted 2 Days 1 Cup Natural Sauerkraut (Optional) 4 Large Ears Sweet Corn, Cut Off the Cob 1 Cup Soft Wheat , Soaked 24 Hours (Optional) Mash avocados in a large bowl. Add sunflower seed yogurt, garlic juice, lemon juice & Soft Wheat-Water then mix well. Add sweet corn, lentil sprouts, soft wheat & cabbage to bowl & combine well. Spread 1 cup of sauerkraut on each of 2 dinner plates & top with 1/2 of the mixture. Top with tomatoes. Back to Top 1 Pound Salad Spinach or Buckwheat Lettuce, Chopped 2 Heads Young Broccoli, Chopped** 1/2 Cup Lentils , Sprouted 2 Days 1 Small Bunch Parsley, Minced 2 Tablespoons Sweet Basil Flakes 2 Tablespoons Oregano Flakes 1-4 Teaspoons Fresh Garlic Juice 2 Cups Sunflower Seed Yogurt Place sunflower seed yogurt, garlic juice, parsley, sweet basil & oregano in small bowl & combine well. Let marinate several hours. Add broccoli, spinach or buckwheat lettuce & lentil sprouts & combine well. Serve in large salad bowls as main dish or smaller ones for a side dish. Back to Top 1 California Avocado or Barlean's High Lignan Flax Oil 1-2 Teaspoons Fresh Garlic Juice 2-3 Tablespoons Dulse Flakes 1 Teaspoon each Sweet Basil & Oregano Flakes 1/2 Cup Soft Wheat-Water 3-5 Large Tomatoes, Diced 1-1/2 Bunches of Celery, Diced 2-4 Cups Alfalfa / Red Clover Sprouts 1/2 Cup Lentils , Sprouted 2 Days (Optional) Mash avocados in a large mixing bowl. Add garlic juice, dulse flakes, sweet basil, oregano & Soft Wheat-Water. You may let dressing marinate a short while. Add diced tomatoes, celery (& lentils sprouts if desired). Make a bed of alfalfa/red clover sprouts on 2 dinner plates & top each with half of the mixture. Enjoy! Back to Top 1/2 Cup Lentils , Sprouted 2 Days 1/2 Cup Sesame Seeds 1 Cup Soft Wheat-Water * 3 Stalks Celery, Diced 1-2 Teaspoons Fresh Garlic Juice 1 California Avocado or Barlean's High Lignan Flax Oil 2-4 Tablespoons Dulse Flakes 1 Tablespoon Lemon Juice Soak sesame seeds 4 hours & blend with enough Soft Wheat-Water to make a thick paste. Mash avocados in a large mixing bowl & blend in garlic juice, lemon juice & sesame paste. Fold in lentil sprouts, celery & dulse flakes. Serve on a bed of your favorite sprouts or greens, stuff into a hollowed tomato or spread onto Living Sprout Bread. Back to Top 2 Cups Alfalfa / Red Clover Sprouts 1/2 California Avocado or Barlean's High Lignan Flax Oil 1/2-1 Teaspoon Fresh Garlic Juice 3/4 Cup Natural Sauerkraut ( See Recipe ) 1 Teaspoon Dulse Flakes 1/4 Cup "Swiss Cheese" Yogurt ( See Recipe . Optional) Spread sprouts over a dinner plate. Mash the avocado & stir in garlic juice. Spread this mixture over sprouts. Spread Natural Sauerkraut on top of avocado & sprinkle with dulse flakes. Optional, spoon "Swiss Cheese" Yogurt around outside edge or build salad on Living Sprout Bread for a Vegetarian "Reuben Sandwich" for 2! Back to Top Young broccoli may have some or all of the stems peeled then diced & added to the salad. Many recipes using sun-dried herbs may substitute minced fresh herbs. Plum tomatoes are our tomato of preference for the fullest flavor. Root vegetables that are lightly baked and lightly steamed winter veggies have actually showed more life force after baking or steaming than when completely raw and are easier to digest. Recipes & Photos ©Copyright 1998-2011 Yahweh's Alive & Well 4240 North Cypress Avenue, Odessa, Texas 79764

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