From RAW: The Uncook Book, by Juliano with Erika Lenkert.
It doesn’t taste anything like a traditional BLT; it’s better looking and tasting.
Between two slices of Real Toast place Mayo #2 or Raw House Dressing, spinach, tomato, onion, cilantro, lemon juice, olive oil, Nama Shoyu or Celtic sea salt, and curry. Serve.
Makes 16 pieces
This takes about 40 minutes (plus dehydrating time) to make, but is so worth it! I recommend quadrupling the recipe so you’ll have lots on hand.
In a food processor combine black-eyed peas, 2 cups sprouted grains, orange juice, Celtic sea salt, herbs, paprika, cayenne, jalapeno, onion, and garlic and process into dough.
Mix in (by hand) flax seeds and remaining 1/2 cup sprouted grains.
Form dough into 8 x 8-inch square crusts, making sure crusts are no more than 1/4-inch thick.
Dehydrate for 8 to 10 hours or until toasty.
Quarter each 8-inch crust to render 4 x 4-inch toast slices. Store in a cool, dry place.
Real Toast keeps for a month.
Dressing for 4 main course salads
It’s so good people order it as a soup in my restaurant
Place all the ingredients in blender and blend until creamy and smooth, about 2 minutes. This dressing keeps about 5 days in the refrigerator.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.