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Rays From The Rose Cross Magazine
Sprout Salads

The following represent sample recipes. Most dishes can be enhanced by the addition of sprouts. The cook can use creativity in serving sprouts with favorite dishes.

1 1/2 cups sprouted wheat seeds (2-day)

1 1/2 cups water

dates or figs

Place wheat and water in blender and blend until thick. Add chopped dates to taste and blend until creamy. Figs may be used instead of dates.

A variation of the above is to strain the pulp and sweeten with honey or maple syrup. Carob or malt powder may be added. If allowed to stand at least 24 hours, it will taste like buttermilk and be very beneficial for the digestion.

1/2 cup water

1/2 cup pineapple chunks

1/2 cup alfalfa sprouts

2 tablespoons sesame seed

Place pineapple and water in blender and blend to the consistency of sauce. Pour the sauce over alfalfa sprouts. Sprinkle ground sesame seeds over the salad.

After rinsing wheat berries, soak them in water 24 hours. Pour out the enzyme-rich soak water and drink, or use in preparing other dishes.

1/2 cup 2-day chick pea sprouts

1/2 cup water

1/8 cup lemon

vegetable powder

Blend water and chickpeas until thick. Add lemon juice and vegetable powder. The taste is similar to cottage cheese.

Contemporary Mystic Christianity

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