Thanksgiving Day Recipes (Part 2)

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prouted Grain

Crisps<br>===============<br><br>Raw crackers can be made by using any grain,

such as

wheat,<br>rye, oats, rice, millet or barley. An example would

be:<br><br>1/4 - 1/2 Cup rye<br>1 1/2 - 1 3/4 Cup wheat

berries<br>3 Cups distilled water <br><br>Put the above

ingredients in a bowl and soak overnight (about<br>12 hours).

Drain the water, reserving the soak water for

use<br>later (do not refrigerate). Place drained grains on a

paper<br>towel placed in the bottom of a bowl, cover with a

towel and<br>allow to sprout for about 12 hours. When

the sprouts are ready,<br>assemble:<br><br>1 cup

sprouted grains<br>1 cup soak water<br>1 Tblsp. dehydrated

onions<br>1 tsp. dill weed<br>1 tsp. caraway seeds<br>1

Tblsp. Bragg Liquid Aminos (optional)<br><br>Put the

above ingredients in a blender and blend until a

creamy<br>consistency is reached. Then pour a thin layer onto a

plastic<br>dehydrator tray and dehydrate until crisp. (Make sure

all<br>moisture has dried before removing from dehydrator tray.)

Enjoy<br>with your favorite salad, use as a snack food, or you

can make<br>delicious mini-sandwiches by spreading

with ripe avocado topped<br>with a dehydrated tomato.

These grain-crisps will keep for<br>months in a

tightly-sealed container. Note: You can vary the<br>flavor by

changing grains, herbs and seasonings. A sweet

grain-<br>crisp can be made by adding a ripe banana and pitted

dates or<br>raisins to the grains while in the blender.

The sweet grain-<br>crisps take longer to

dehydrate.<br><br>Hallelujah Acres Cornbread<br>===================<br><br>In

first bowl, combine the following:<br><br>3/4 C Corn

Meal<br>3/4 C Unbleached White Flour<br>1/4 C Rye Flour<br>2

t Rumford Aluminum-Free Baking Powder<br>1 t

Italian Seasoning<br>1 T Onion Flakes<br><br>In second

bowl, combine the following:<br><br>1 C Water<br>1 1/2

T Honey<br>1 T Apple Cider Vinegar<br>1 T Bragg

Liquid Aminos (optional)<br><br>Spray muffin tin with

Pam. Mix wet ingredients well until honey<br>is

dissolved. Add dry ingredients. Mix quickly and pour into a

6-<br>muffin pan, filling each 1/2 full. Bake 20 min. in

350-degree<br>oven. Let cool 5-10 min., remove from muffin pan and

cool on<br>wire racks. Store covered in

refrigerator.<br><br><br>Corn Bread Dressing<br>===============<br><br>Prepare

George's famous Hallelujah Acres Corn Bread

as<br>described above. Set aside to cool or make the day

before.<br>Additional ingredients include:<br><br>1 - 2 Cups Vegetable

Broth<br>2 Cups Celery, chopped fine<br>1 1/2 Cup Onion,

chopped fine<br>1 Cup 7-Grain Bread (or other whole grain

bread) cut into small<br>cubes and toasted in a dry

skillet<br>1 1/2 tsp. marjoram<br>1/2 tsp. thyme<br>1/2 tsp.

sage<br>Bragg Liquid Aminos to taste (optional)<br><br>In a

saucepan sauti onion and celery in vegetable stock

until<br>tender.<br><br>In a large bowl combine crumbled corn bread, toasted

bread<br>cubes and veggies. Add seasonings and mix well. Add

broth until<br>mixture is moist. Put into lightly oiled

baking pan and bake 350<br>degrees for 45-60 minutes.