Serungdeng Kacang

serungdeng kacang

serungdeng kacang

The condiment serungdeng kacang first completed my food in the early 1980’s, when I was catering historical events in Billings, Montana.  In those days, I sought recipes that allowed me to offer thematic meals from diverse cultures and times. To my joy, I discovered a host of receipts from Indonesia; thus, I presented an Indonesian rijsttafel to my eager audiences.

I loved to act in my youth and knew the Billings’ theatrical community well.  As an aside, actors often make a living in the restaurant business; they are adept at waiting tables.  Then my creative dinners needed both excellent service and improvisation.  An incredible fit was made with my Billings’ thespian friends; thus, I frequently employed them in my catered dramas.

My favorite memory, using this partnership, was a fundraiser for the Billings’ Children’s Theatre: I presented an authentic Moroccan dinner, for a staged “Night at Rick’s Place”.  The five winning tickets from those auctioned off-each with their three guests-were transported back to World War II in the theatre’s upstairs; this large room had been converted into Rick’s Place, from the movie Casablanca.  It was furnished with a bar off to one side of the restaurant, which consisted of five tables of four, clothed with white linen.  The city’s leading actors peopled the bar scene.  More of these, dressed in tuxedos, served the unsuspecting partakers in this suspense.

Broadway arts resulted!  Numerous brawls took place in the bar; the Gestapo arrived; guests were pick-pocketed, and on and on…Talk about fun.

My part was the researched Moroccan meal.  That afternoon, after weeks of cooking, I showed up for the final preparations in the theatre’s limited kitchen. Behold, the limits escalated upon my arrival-the stove wasn’t working!  The true test of my creativity came.  However, God’s grace broke through: makeshift occurred as a call went out and citizens brought in hot plates.  The meal came off triumphantly: I, in a Moroccan dress, told the innocent company the colorful history as each dish was served.

I repeated this dinner numerous times in my career, but this show never again reached the thrill of its original occurrence.  That night in Casablanca best exemplified what I did with my work then.  Now my food history presentations entertain larger audiences.  Still guests participate in dinner-theatre-type-events. They engage by eating authentic foods; I, dressed in period costume, narrate their careful story.

Today my grand affairs mostly involve Northwest history, for which I was trained in graduate school.  However back in the 80’s and 90’s, I presented other cultures and times in my gala occasions.  Among these many thematic experiences was an Indonesian rijsttafel, which is a banquet of delicacies from this southeast Asian republic, formerly known at the Dutch East Indies.

Serungdeng kacang is a condiment for rice dishes in these ethnic feasts. My particular recipe comes from Java, one of the many islands in Indonesia. These coconut crumbs, spiced with onion and garlic, are spread liberally over the rice portions, in addition to a variety of other garnishes.

Serungdeng kacang has multiple, inventive benefits: it is also compatible with Indian curries; acts as a delicious hors d’oeuvre; and, my favorite, it provides the crowning touch to salads!  Keep this enhancement to tossed greens on hand. Make a double batch and keep it in a sealed storage bag.  The beauty of this topping lasts indefinitely.

simple mincing of onion

simple mincing of onion

Serungdeng Kacang  Yields: 3 cups.  Total prep time: 1 hr/ active prep time: 30 min/ cooking time: 30 min.

6 tbsp yellow onion, minced  (You will need a medium/large onion; follow directions below for simple mincing-see photo.)

6 medium/large garlic cloves, chopped fine

2 tbsp sugar  (Organic cane sugar is best; available at Trader Joe’s and Costco.)

1 tsp salt  (Real Salt is important; available in the health section of local supermarkets.)

1 tbsp oil  (Coconut oil is the best for flavor and quality.)

2 cups unsweetened coconut chips  (Available in bulk at our local Winco, or in a 12-ounce Bob’s Red Mill package at local supermarkets.)

1 cup roasted, unsalted peanuts

  1. An easy way to mince onion is to peel it, leaving the root on; next, score it by cutting slices close together across the top one way, going 3/4 of way down into the onion; then, turn it and cut slices the other direction (see photo).  When onion is prepared thus, shave the minced pieces off the end of it with a sharp knife.
  2. Start by measuring 6 tbsp of minced onion; save rest of onion for other cooking.  With a mortar and pestle mash onions, garlic, sugar, and salt.  When this is a thick puree, set aside.  (See mortar and pestle in photo.)
  3. Heat oil in a cast iron skillet over medium/low heat.  Place a piece of the coconut in oil; when it turns brown, oil is ready for cooking.
  4. Meantime mix together coconut and onion mixture in a large bowl.  Make sure coconut is completely coated.
  5. When oil is hot, add coconut mixture; stir well to coat coconut with oil; cook 20 minutes, or until golden brown in color and slightly wet.  Stir every 5 minutes, so as not to burn.  (Let it cook for full 5-minute increments, however; this allows for the coconut to brown.)
  6. When coconut is light golden brown, add the peanuts and cook for another 5 minutes; stir twice now.  Note: it will get a darker brown and drier, as it cooks more with the peanuts and then cools in the pan.
  7. Remove from heat and be sure to cool in skillet; this completes the drying process.  (See top photo for finished product.)
  8. Keep in a sealed storage bag, lasts for months.

Sprouted Quinoa and Yam Salad

 

sprouted quinoa and yam salad

sprouted quinoa and yam salad

A beloved friend from Montana sent me this healthy recipe, which I improved on.  It literally sings in your mouth!

I learned about quinoa from a woman that healed terminal illnesses with food.  She was on my sister’s prayer team many years ago.  People from all over the United States came for her healing ministry with diet.  Her culinary wisdom was a gold mine for Maureen and me!  Many things that I recommend originated with her.

We learned that sprouted quinoa was considered the number one power food on planet earth.  Eggs and quinoa are the only foods that have all the amino acids, thus making them a complete protein.

I was a vegetarian for six years in my twenties.  Back then, much of my knowledge for healthy eating came from the marvelous cookbook by Francis Moore Lappe, Diet for a Small Planet (New York: Ballantine Books, 1971).  These recipes utilized balanced combinations of plant foods and dairy.  The combining of their differing amino acids complimented each other to make complete proteins.  For instance, its memorable Indian Pudding called for a balance of cornmeal, soy grits, milk, and eggs to form a strong protein.  How I relished it hot, with rich vanilla ice cream melting around the edges!  I still do.

I was quite skilled in cooking this way in the 1970’s.  However, I started eating meat once again just prior to moving to Tokyo in the fall of 1981.  My father gently reproved me for waiting until then to do this, because beef was exorbitantly expensive in Japan, while being relatively cheap in America.  My thinking was that  I needed to be prepared for gracious Oriental hospitality.

Recently I prepared my Montana friend’s simple recipe for quinoa and yam salad. However I tweaked it!  Its food value is amplified by using what I learned from my sister’s prayer partner, the healer: here I sprouted this ancient grain from Peru, which increases its food value dramatically.  Also I worked with the colors of the foods (color is real important.)  I incorporated red raspberries, purple sweet potato, and orange carrots.  Another important recommendation is the use of coconut or avocado oil.  This is critical as olive oil is a carcinogenic when heated to high temperatures.

This healthy salad is dynamite!  Make an abundance for leftovers.

Sprouted Quinoa and Yam Salad  Yields: about 4 servings.  Total prep time 2 days (for sprouting quinoa) and 1 hr; active prep time: 1 hr.

1 cup sprouted quinoa  (Directions are below-make 2 days ahead.)

1 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 medium yellow onion, halved at root and stem and cut in 1/8 inch slices

1 1/2 cup yam, peeled and cut in 5/8 inch cubes  (I like to use organic purple sweet potato; sweet potatoes and yams are just differing names for the same vegetable; they are interchangeable.)

2 medium carrots, cut in 5/8 inch cubes

2 stalks celery, cut in 5/8 inch cubes

3 large garlic cloves, chopped fine  (For easy preparation, may use 2 frozen garlic cubes from Trader Joe’s.)

2 tbsp freshly squeezed lemon juice

1 tbsp Bragg’s Amino Acids  (Available in any health store.)

1 tbsp Real Maple Syrup

3/4 tsp dried cumin

Spinach or lettuce leaves

Fresh raspberries, or dried cranberries, to garnish

Agave-roasted nuts  (See recipe in ‘Healthy Green Salads’ post, 2016/08/15.)

  1. Soak quinoa in ample water for 8 hours; drain well and let sit for 1-2 days, rinsing about every 12 hours; the sprouting is complete when legs are at least 1/4 inch long.  This process may be done in a sprouting jar, a bowl, or on a tray-if your choice is a tray, use parchment paper both under and on top of the seeds.  Providing you are not ready to use sprouts immediately, using clean parchment paper, spread them on a tray or large plate to dry (be sure not to rinse again before you start this drying process, they should dry in about 12 hours).  You may then place in a sealed storage bag or jar and refrigerate for up to 2 weeks.  This process brings the enzymes alive and increases food value dramatically!  (For more details on sprouting see wikihow.com/Sprout-Quinoa)
  2. Heat oil in a large frying pan over medium/low heat.  Add onion and carmelize, cook slowly until deep brown in color; stir every few minutes for first 30 minutes of cooking, or until onions begin sticking to bottom of pan and color just starts to turn; then, stir every minutes, as color changes more quickly; cook until dark brown.  For more detail on carmelizing onions, see Carmelized Onions and Carrots (2017/06/19).
  3. In the meantime, spray vegetables with a solution of 97% distilled white vinegar and 3% hydrogen peroxide.  Leave sit three minutes.  Rinse really well.  This kills parasites and cleanses inexpensively. Rather than peel, scrape carrots with a sharp knife to preserve vitamins just under the skin.  Peel yams.  Cut all vegetables into small, 5/8-inch cubes.
  4. Meanwhile combine lemon juice, Braggs, maple syrup, and cumin in a large bowl.  Set aside.
  5. Add vegetables to hot carmelized onions, stir well to distribute oils.   Add 1/4 cup water; cook covered for about 15 minutes, or until yams are tender; stir occasionally.
  6. Blend fresh garlic into vegetable mixture; sauté for about 15 seconds, or only until you can smell the herb.  If you are using frozen garlic, cook just until it thaws; stir well.  For more detail on cooking with garlic, see Tomato/Feta Chicken (2016/07/25).
  7. Place yam mixture and quinoa in bowl with salad dressing, mix well.  Chill several hours.
  8. Serve on a bed of lettuce or fresh spinach.
  9. Top with fruit and nuts.

Buzz’ Blue Cheese Dressing

Mom, my siblings, my great nephew, and me at Mom's 93rd birthday

my siblings, mother, great nephew, and me at Mom’s 93rd birthday

My heavenly Father bestowed the best parents in the whole world on me!   Many gifts have been mine through  them: the biggest from my earthly father was his grand heart, while Mom’s was her beautiful faith.

My 93-year old mother always responds to my gratitude for these holy blessings: “Your most treasured present to me was bringing my husband to the Lord.” This took place in a Starbucks two years before Dad passed.

My parents visited me in Portland every October starting in 1986, until age prohibited their travels.  The momentous day of my father’s salvation took place on their last trip here in 2004.  Note: the jubilance of my family’s holy reunion will reverberate throughout heaven one day soon.

My father and I hung out during their blessed visits, while Mom shopped ‘til she dropped.  My beloved papa always did one thing: he stocked my larder to the brim every year.  I hopefully anticipated this godsend long before their arrival, as times were lean back then.

Dad taught me how to make his famous blue cheese dressing during one of our hallowed, shared days.  It has graced my refrigerator ever since; there is nothing like it; even people who don’t like blue cheese love this!

Buzz’s recipe has a history. My parents purchased our family restaurant in 1954. Traveling salesmen often stopped at our business in the little tourist village of East Glacier Park, Montana, which is on Highway 2.  I was just approaching puberty in the early sixties, when one of these self-promoters sold Dad a mammoth cookbook for restaurant owners.  This huge culinary account was about 10 inches thick.  It contained all that was needed to train my father to flawlessly run his eatery, which grew exceedingly in fame over the years.  Thus a lone man’s fervid cold call brought a lifetime’s bounty to me and many others.

I share this magnificent recipe for blue cheese dressing with great joy!

easy juicing of lemons

Buzz’ Blue Cheese Dressing  Yields: about 1¾ quarts.  Total prep time: 30 minutes.

.5-.7 lb. blue cheese, frozen and thawed for easy crumbling  (For quality, do not use precrumbled cheese; Cave Age Blue Cheese from Trader Joe’s is ideal; keep thawed cheese refrigerated until ready to use.)

5 extra large cloves of garlic, or more if smaller, to taste

1/2 medium yellow onion, cut in large chunks

36 ounces Best Foods mayonnaise  (Use 1-30 ounce jar plus 1/5 of another jar.)

2 small lemons, juiced

3/4 tsp salt, or to taste  (Real Salt is best; available in health section of local supermarket.)

3/4 tsp fresh ground pepper, or to taste

1/2 tsp Tabasco Sauce, or to taste

1 tbsp Worcestershire Sauce, or to taste

  1. Freeze blue cheese ahead of time; thaw in refrigerator before using; this makes crumbling very easy; keep refrigerated until ready to use.
  2. In a dry food processor, puree garlic and onions; stop processor and scrap down sides twice; set aside.
  3. Place mayonnaise in a large bowl.  (Keep empty mayonnaise jar.)  Slowly add onion/garlic mixture to mayonnaise to taste-this should taste REALLY strong as the flavor mellows much after several days.
  4. Roll lemons on counter, pressing down hard with palm of hand; this loosens the juices in the meat.  Juice fruit, straining seeds, and add to mayonnaise mixture.  (Handheld lemon juicers, such as the one in the above photo work really well.  Watch the marketplace to acquire this and a small strainer for bowl.)
  5. Season to taste with salt, pepper, Tabasco, and Worcestershire.
  6. Crumble blue cheese into mayonnaise mixture and stir gently, mixing only until blended.
  7. Adjust seasonings.
  8. Fill a sterilized, quart-size, wide-mouth canning jar with dressing.  Place the rest in the empty mayonnaise jar.
  9. Refrigerate. Keeps well.

Balsamic Vinaigrette

Teaching my balsamic vinaigrette recipe

teaching my balsamic vinaigrette recipe

I acquired my beloved vinaigrette recipe in enchanting Paris.  There I learned the secrets to this simple receipt in the fall of 1985.

At that time I cooked many historical meals at a French friend’s apartment, close to the Louvre. Mornings found me seeking needed ingredients at a profusion of quaint Parisian shops.  There was much mercy for my broken French among the shop owners, who grew to know me.

A flurry of grand entertainment resulted from the hosting of these elaborate meals.  Our varied guests returned warm hospitality in their abodes on alternate nights.  My passion for art galleries quickened during the days when they reciprocated our harmonious feasting.

Indeed, Paris charmed me during that September in the mid-1980s!

My balsamic vinaigrette is extremely simple.  (We used raspberry vinegar for this same recipe in Paris.)  I always dress my famous salads with this balsamic and my father’s blue cheese dressing, which is next week’s tantalizing post.

Peggy’s Balsamic Vinaigrette  Yields: about 22 ounces.  Total prep time: 20 min. Note: may repeat these easy steps to make a double batch; keeps well when refrigerated; any kind of vinegar may be substituted for the balsamic.

5 large cloves of garlic,  more to taste if smaller

3/4 cup balsamic vinegar  (Use that aged for 10 years, obtainable cheaply at Trader Joe’s, or better yet get protected Aceto Balsamico from Modena, Italy, which is very expensive.)

1 tsp high quality mustard

3/4 tsp dried oregano leaves  (A great, organic dried oregano is available at Trader’s for $1.99.)

1 tsp dried basil leaves  (Also a bargain at Trader’s.)

1/4 tsp sugar, or to taste

1/2 tsp salt , or to taste  (Real Salt is best, at hand in natural foods section at local supermarket.)

1/2 tsp fresh ground pepper, or to taste

1 cup Bel’Olio Extra Light Olive Oil  (Use this light olive oil, available at Costco; other olive oils are too strong in taste.)

  1. Peel and cut garlic cloves in half; place in a dry 11-cup, or larger, food processor; chop garlic, stopping machine twice to scrape down sides.  IF you are making two recipes, chop the garlic for both at once; set half aside. (If you don’t have a food processor, may chop cloves fine with a sharp knife; may also use a Vita Mix or blender to make dressing.)
  2. Add vinegar, mustard, herbs, sugar, salt, and pepper to the garlic.
  3. Turn on processor; leave running.
  4. Fill the feeder with oil.  (The feeder is the plunger that fits in the top of the food processor; it has a small whole in the bottom of it; this allows the oil to drip into vinegar mixture slowly, thus emulsifying the dressing.)  Use all the oil in this manner.  If you are using a blender, be sure to add oil very slowly, blending as you go to emulsify dressing.
  5. Adjust seasonings to taste.  Note: the garlic should taste really strong, as it mellows dramatically after a couple of days.
  6. Pour into bottles, using a funnel.  Save used glass jars for this purpose.  Be sure to sterilize.
  7. Keeps in the refrigerator for months, or at room temperature for several weeks.  It’s often necessary to leave dressing out at room temperature for at least an hour before using when stored in the refrigerator, as the cold oil sometimes solidifies.  Hot tap water will melt the solid oil, also.

Healthy Green Salads

building a healthy salad

building a healthy salad

Strength-giving salads have been the mainstay of my evening meals for many years; they delight me. Recently I taught a class on how to maintain robust bodies by building wholesome salads. This next series spells pleasure in hearty recipes for glorious greens and more.  Here I begin with the basic steps for creating these leafy dishes.

Healthy Salads

A variety of vibrant greens are good for the body. Spinach is high in iron, but too much of this raw vegetable is not wise.  So balance raw and cooked spinach.  A little vitamin C (tomatoes, citrus, pineapple, etc.) helps the absorption of the iron.

Beef or chicken can be added.  These meats are high in iron and protein.  Good quality eggs, beans, tuna, and cheese are also excellent protein sources.

Dried fruit (dates, cranberries, apricots, figs, raisins…organic is best) add a beautiful contrast of sweetness.  Avocados are dynamite!

Choose an assortment of fresh vegetables, such as carrots, celery, radishes, bell peppers, etc.  It’s important to use organic peppers, as this vegetable really absorb pesticides.   Organic carrots are really inexpensive.

Roasted agave nuts (see recipe below) and homemade croutons (see recipe below) add texture and protein.  Note: organic bread is a good protein source.

Nourishing homemade dressings save lots of money and explode with good flavor. (Recipes to follow in upcoming posts.)

Roasted Agave Nuts  Yields: 1 lb.  Total prep time: 50 min/  active prep time: 10 min/  baking time: 40 min.

  1. Buy 1 lb of an assortment of whole raw pecans, almonds, walnuts, and cashews in the bulk food section.  (Cashew pieces work well and are cheaper.)  I like to weigh out ¼ lb packages of each at the store.
  2. Preheat oven to 265 degrees.
  3. In a large bowl, pour 1/4 cup Organic Raw Blue Agave Sweetener.  (Available at a good price at Trader Joe’s.)  Blend in 3/4 tsp cayenne pepper (or to taste) and 2 tsp cinnamon.
  4. Add 1 lb of mixed raw nuts.  Stir well, until all the nuts are coated.
  5. Cover an 11 ½ x 17 ½ cookie sheet with a piece of parchment paper. Spray parchment really well with spray oil (Pam Coconut Spray Oil is best.)  This is essential, or nuts stick to the paper.
  6. Spread nuts evenly on oiled parchment.  Bake for 40 minutes.
  7. Remove from oven.  Sprinkle generously with salt WHILE HOT.  (Real Salt is best, available in the nutrition center of your local supermarket.)
  8. Nuts must be hot for salt to stick.  IF you forget to salt while hot, place them in hot oven again, until they are reheated.  Then salt and cool.  Break apart and store in sealed container at room temperature. Keeps well.

Homemade Croutons  Yields: 1/2 gallon bag.  Total prep time: about 90 min/ active prep time: 15 min/  baking time: about 75 min.  Note: may dry bread out for 8 hr ahead of time.

  1. May use gluten-free, homemade, or Dave’s Killer Bread. (I grind my own organic wheat berries for my bread.  However, I prefer Dave’s Killer Bread for my croutons.  This organic bread makes an excellent crouton, which is also high in nutrients and protein.  Be sure to get “regular cut”, not “thin cut”.)
  2. Make sure bread is stale.  May partially dry by leaving it exposed to the air for up to 8 hours.  If not ready to bake immediately, you may store stale bread in a sealed plastic bag after drying.  Don’t get bread super stale, or the butter won’t distribute evenly.  Expose slices for about 8 hours in the humid Northwest.  Adjust time for a drier climate.  Bread should be somewhat dried out, firm to the touch, but not hard.
  3. Preheat oven to 265 degrees.
  4. Cut bread in cubes.  Use 1/2 of 1 lb loaf of bread for one large cookie sheet.
  5. Melt 6 ounces of butter in a large frying pan.
  6. Add 3/4 tsp cayenne pepper, or more if you like spice.  Stir in 1 tsp salt, or to taste.  (Real Salt is best.)  Mix seasoning well in melted butter.
  7. Add bread cubes.  Stir thoroughly, until bread is fairly evenly coated.
  8. Place bread cubes on an 11 ½ x 17 ½ inch cookie sheet, distributing evenly so heat can reach all.
  9. Bake for 45 minutes.  Check for dryness; if not crunchy, bake for 15 more minutes.  Repeat this last step until croutons are completely dried.
  10. Cool and store at room temperature in a sealed gallon-size storage bag.  They keep indefinitely.

A Baker’s Dozen of Health Tips

I taught a cooking class to the women in my church recently. The focus was on how to eat healthy.  Here is a recipe for sprouting pumpkin seeds along with lively tips from my class.

Sprouting explodes powerful nutrients and unlocks enzymes to greatly aid digestion and bring optimal health. Buying sprouted seeds of any kind is very expensive.  Below is a recipe for doing it ourselves cheaply.  This same process may be used to sprout any seed and the grain quinoa as well. Now for my health-giving advice:

  1. Enjoy food! God created us to have pleasures at his right hand. It’s important not to deny this! I almost always invite Jesus, my King, to sup with me when I begin a meal.  I let him in.  Eating is a holy exercise.  (Revelation 3:20:  “Behold, I stand at the door, and knock:  If any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me.”) Let us invite Jesus, our Redeemer, into our hearts at mealtimes.
  2. Eat multiple, small meals-4 to 5 per day ranging from about 200 to 600 calories each.
  3. Eat foods that please the palate. Make sure they are healthy choices, with lots of variety, and are small portions.
  4. When weight increases suddenly, such as after the holidays, let us be very observant of reducing the quantity (not quality) of our food. Cut back on the special treats, but don’t avoid them totally. Just be more aware of how often we eat them and how much we eat at a time. Let us be patient in letting the weight adjust itself when we are faithful.
  5. Count protein intake for the day. (I was border-line anemic several physicals ago; I wasn’t getting enough protein and very little meat in my diet. Now I am careful about watching both protein and iron consumption.)
  6. Tip for helping our bodies absorb iron: Have a small amount of vitamin C when eating foods high in iron.  Examples are citrus fruits,  fresh squeezed lemon water, tomatoes, strawberries, kiwi, melon, dark greens, broccoli, etc. Choose foods high in iron daily: Include meat in our diets (beef is the best choice, chicken is also very good.) Use spinach. However lots of raw spinach isn’t good. Balance raw spinach with cooked spinach and other dark green leafy vegetables..
  7. High quality salt and electrolytes are so important. A proper balance of these will bring stability to our emotions as well as doing good things for our physical bodies. Use Real Salt, available in the health food section at our local supermarkets. Himalayan salt is also very good, but more expensive. Good salt has a pink color to it; while white salt, including white sea salt, is stripped of necessary, health-giving minerals.
  8. Supplements such as vitamin D and calcium, etc. are very important. It is hard to get the full quantity you need of these in food. Ask your health care provider what you should be taking for YOUR body. Much to my surprise, I discovered supplementing calcium damages my particular physical make-up!
  9. Quinoa is a power food with all the amino acids in it (only eggs and quinoa have these.) Sprouting amplifies its food value. Use it in salads; add it to soups, meatloaf, and casseroles. It is extremely high in protein, but low in carbohydrates and calories.
  10. Spray vegetables and fruits with 97 % distilled white vinegar, mixed with 3% hydrogen peroxide. Let sit 3 minutes. Rinse WELL. This kills parasites and cleans produce.
  11. Start day with eating about 6-7 dried prunes to bring regularity to your bowels. (Prunes with sorbate are fine. It is a natural preservative aiding color and softness of fruit.) 
  12. A miracle happened to me. A seed of God was planted and grew without my efforts: I used to weigh 226 lbs. At this time I used tons of salad dressing. I watched a close friend use dressing sparingly. OVER TIME I began to prefer just a little salad dressing with lots of greens. I first enjoy the plain greens, saving the rich blessing of the dressed salad for last. I DO NOT LIKE the cloying heaviness of too much salad dressing now! I didn’t do this. God did!
  13. Sprouted Pumpkin Seeds May use other seeds or quinoa. (Yields: about 2 cups.)
    1. Cover 2 cups of raw pumpkin seeds with water in a special sprouting container, or a quart-size bowl.
    2. Let sit for two days, changing water frequently (at least every 8 hours.) Seeds will not sprout tails, but the enzymes will be alive in them anyway.

    IMPORTANT NOTE: When sprouting quinoa, drain well after sprouting, then refrigerate.  This is all that is needed for sprouting quinoa.

    1. With pumpkin seeds, drain well and spread out evenly on a cookie sheet. Salt generously. Real Salt is best (this is available in the nutrition center of your local supermarket.)
    2. Dehydrate in a dehydrater, or a conventional oven at a low setting of about 175 degrees.
    3. Check after two hours, if using a conventional oven. Continue drying process, checking every half hour, until seeds are dry. Remove from oven when seeds are crunchy.

    6. Cool and store in an air-tight container. Refrigerate.