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Entrees

Entrees

Avocado Quiche

  • 2 cups sprouted wheat berries*
  • 1 cup sprouted sunflower seeds*
  • 2 t rosemary 1 onion
  • 1 t celtic sea salt
  • 1/2 t water (just enough for desired texture)
  • pinch of kelp

* or 1 cup oats instead of wheatberries, and 1 cup pecans instead of sunflower seeds

Filling:

  • 2 tomatoes
  • mixed bean sprouts
  • 1 avocado
  • spinach
  • 1 cup nutty seedy cheese (optional)
  • 1 handful cilantro (diced)
  • any other available vegetable

Grind the wheat berries, sunflower seeds, rosemary, onion, and salt in the cuizinart. Form the crust in the bottom of a pie pan. Place in the sun, dehydrator or oven to dry until a slight crusty layer develops. Layer the crust with the nutty seedy cheese (if desired), slices of avocados, tomatoes, spinach, any other vegetables and sprinkle on sprouts and diced cilantro. Devour with delight!

Romaine Burrito Wraps

  • Romaine Lettuce
  • 2 cups nutty seedy cheese
  • 2 tomatoes
  • 2 avocados
  • 1 cucumber
  • 1 lime
  • 1 cup of sunflower sprouts

Layer all ingredients onto the lettuce leaf and roll up. Place a toothpick to secure if needed. Also works with kale, chard or cabbage leaves.

Zucchini Linguini with Pesto

  • zucchini
  • 1 handful basil/cilantro/parsley/dandelions
  • 2 cloves garlic
  • 3 T Tamari
  • 3T olive oil
  • pinch of kelp
  • 1/2 cup pecans
  • water enough to blend (approximately 1/2 cup)

Spiralize the zucchini into spaghetti. Place the rest of the ingredients in the blender and blend with water for desired pesto consistency. Serve pesto over zucchini linguini.