Classic Living Foods Recipes for healthElaine Bruce Living Foods UK

24 Jun

Minty Cashew Pate

Couldn’t be more simple. It’s a rich, occasional dish to go with a contrasting green salad of sunflower greens and snow pea shoots, or lettuce hearts and sliced cucumber, with a side dish of tomato wedges very lightly sprinkled with Himalayan or Celtic Sea salt. Soak some organic cashews overnight. Use a handful of dry nuts for each person. Finely dice some peeled cucumber, and mince a whole generous bunch of fresh mint, at least a dozen long sprigs with all their leaves. Really, far more than you’d think. Whizz the cashews (no added water) to a cream in the

24 Feb

Oatmeal Cookie Smoothie

(or use sprouted buckwheat and keep it all raw) half a cup rolled oats, or buckwheat sprouts one tsp stevia, or raw honey to sweeten pinch good salt a big handful of any green sprouts, and/or microgreens, and/or a heaped tbs of any organic green powder. Almond milk, HOMEMADE. Use 1 or more cups to your preferred consistency. Blend til smooth. (add the live sprouts and baby greens last, for minimal blending) Add ice if you are American!

28 Jan

Raw hummous

A fresh lemony flavour for pate and dips. Or add pepper and cayenne for a spicy mix. Either way dry some for crispy snacks.

20 Dec

Potassium Broth

You will need… Thick potato peelings Sliced carrots Sliced celery Parsley Onions /Garlic/Seaweed [optional] Method Use generous quantities in a large pan. The precise amounts are not important, just use a lot of thick potato peelings, and discard the centre of the potatoes, which is the acid part. Celery makes a great balance, and some carrots add sweetness. The onions and garlic are for flavour and for their antiseptic qualities. Seaweed (arame, wakame or hijiki) is not a traditional ingredient, but if you have a handful, it will add a whole range of minerals. Cover with several inches of spring

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