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Curried Grain and Nut Dish

Recipe by Richard Salome

1 C barley, soaked 3 days
1/2 C almonds, soaket 12-24 hours, blanched, chopped
1 C sunflower seeds, soaked 5-6 hours
1/4 C flax seed oil
2 T Spike vegetable seasoning

Mix all ingredients in a bowl

Curry Sauce

1 C almonds, soaked 12-24 hours, blanched
16 oz. purified water
2 medium sized Fuji apples, cored & diced
1 C raisins, unsoaked
1 t curry powder
2 T flax seed oil
2 T Braggs or to taste
1 medium sized ripe banana

Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion.

 

 

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