Ingredients
*
1. 1 cup raw hulled Oat grains.
2. Pinch of Cinnamon Powder.
3. 1 Cardamom cloves.
4. Pinch of Nutmeg Powder.
5. Pinch of Sea salt.
6. 1 full heap Tsp Raw Honey.
7. 2 Tsp Sucanat (Raw Cane Sugar will also do if you do not have sucanat).

For Nutmilk:

1. 1 cup soaked Almonds.

For Garnish:
1. 1 Tsp warm coconut oil.
2. 10 Cashews.
3. 20 raisins.

Preparation
Soak Oats for 12 hours.
Drain and let them sit in a half covered jar for 24 hours, so that they sprout( you wont see any shooting sprouts though)
Rinse.
Optionally steam them for just 10 minutes.

Soak cashews and raisins in warm coconut oil and keep aside for garnish.

Make nutmilk out of almonds by adding 1 glass water.

Blend the oats, nut milk and all other ingredients* except garnish ingredients. Blend in such a way that oats are coarse ( size of couscous )

Dress with garnish.

Serves : 2

Ingredients :

1. 1 Potato.
2. 1 bunch Spinach.
3. 1/2 Cabbage.
4. 1/2 Onion.
4. Salt to taste.
5. Cayenne to taste.
6. 1 Teaspoon oil.

Suggested Tool:Mandolin

Preparation:

1. Use a mandolin to slice cabbage to look like noodles.If you don’t have one, just chop into thin long stripes using a knife.
2. Use a mandolin to slice broad noodles of onion.
3. If using baby spinach use as is. If using regular spinach, chop into big pieces.(I prefer tearing greens with hands rather than using knife. It somehow tastes better)
3. Steam Potato for 10 minutes.
4. Mix all with salt,cayenne,oil.

Ingredients :

1. 1 bunch Arugula
2. 1 Apple.
3. 1/2 Avocado.
4. 2 Celery stalks.
5. Salt to taste.
6. 1 Teaspoon oil.

Preparation:

1. Cut apple into small cubes.
2. Cut avocado into small cubes.
3. Cut celery lengthwise into two, then into very small cubes, about 1cm.
4. Mix all above with remaining ingredients.

Quinoa goes well with anything, plain, with raw green, with vegetables, with beans.
Also this salad can be made without quinoa too. It looks very beautiful.

Ingredients :

1. 1 cup 24 hour soaked and sprouted Quinoa.
2. 1 Red Bell Pepper.
3. 2 Stalks Celery.
4. 10 Cashews.
5. Salt to taste.
6. Cayenne to taste.
7. 1 Teaspoon oil.
8. Parsley for garnish.
9. 1 Teaspoon cumin.
10. 1 Bay leaf.
11. A tiny peace of ginger.
12. 1 Tsp Sesame seeds.

Preparation:

1. Steam quinoa without adding water until soft and chewy. Add Bay leaf during the last 5 minutes.
2. Cut celery and bell pepper into small cubes.
3. Break cashews into halves. Soak in warm water for 5 minutes.
4. Grate ginger finely.
5. Add all ingredients and garnish with parsley , sesame seeds.

Ingredients:

1. 1 big Turai (Ridge Guard).
2. 1 teaspoon Udad daal.
3. 1/2 cup Cilantro/Parsley.
4. 1/2 teaspoon Fenugreek seeds.
5. 1/4 teaspoon Mustard seeds.
6. 1/2 teaspoon Cumin seeds.
7. Salt to taste.
8. 1 Tbsp Oil.
9. 1 Green Chilli and 1 Red Chilli (Optional or according to taste)
10. Pinch of turmeric.

Preparation:
Cut the guard into pieces. DO NOT PEEL . Keeping the peel intact adds flavour.
Method 1 for 100% Raw friends : Blend them all keeping it coarse. If you have Vitamix use variable speed 3.
Method 2 for not 100% Raw friends : Slightly roast all the seeds mentioned above one by one.
And then blend with remaining ingredients( The vegetable is still raw).
Method 3 for Steam Cooking friends : Steam cook the guard for as less time as possible. And then follow Method 1 or 2 above.

Makes:
Can be used with rice/roti , as a spread on bread.

1. 2 Big Sour Tomatoes / 1 Pint Cherry Tomatoes.
2. 1 Tablespoon Pea nuts.
3. 1/2 cup Cilantro/Parsley.
4. Salt to taste.
5. 1 Tbsp Oil.
6. Pinch of Turmeric.
7. 1 Green Chilli (optional)
8. 1 Tablespoon Sesame seeds.

Preparation:
Blend them all keeping it coarse. If you have Vitamix use variable speed 3.

Makes:
Can be used with rice/roti , as a spread on bread.

Ingredients .
1. 1/2 cup overnight soaked red kidney beans.
2. 3/4 Bell pepper.
3. 1/4 Tsp Chana Daal Masala(Any masala of your choice will do).
4. 1 Clove Garlic.
5. Salt to taste.
6. 1 Tsp Oil.

Preparation:
Steam kidney beans until tender. Usually takes 30-40 minutes.
Blend all ingredients except kidney beans with hot water.
Add half of kidney beans you have and blend again.
Pour into a bowl and add remaining kidney beans. (If you have vitamix you can add these in variable speed so that they get slightly chopped).
Garnish with cilantro and serve.

If you make it thicker by adding less water it becomes curry which you can eat with roti or rice.

Ingredients .
1. 4 Tbsp Bengal Gram Flour.
2. 1/4 Tsp Red Chilli Powder.
3. 1/4 Tsp Garam Masala.
4. 1 Tbsp Oil.( I prefer not to heat oil at all. But once in a month I do. Not pan heating though. Steam heating as in this recipe).
5. Salt to taste.
6. 4 Indian eggplants ( vowel shaped small ones, not the long or big-fat ones)

Actually filling can be anything. Like paste of cilantro and green chillies with salt and oil. You can be creative here !!!.

Preparation:
Mix All ingredients except eggplants in a bowl with a spoon or hand.
Cut eggplants 4 times not entirely but unto 3/4 th way length wise i.e the eggplant looks whole as is. We do not cut into pieces. The cuts are made so that filling can be done.
Not push as much filling as you can into each eggplant.
Remaining filling paste transfer to a small bowl.
This bowl and the eggplants, keep them all in steamer for just 10 minutes.
And you are done !!!

Eat with rice,roti or as is.

I had never liked eating mixed greens before knowing this recipe. Now I love it. Today, I had lots of mixed greens with this dressing and miso soup, in dinner.

Ingredients
1. 1 cup pecans
2. 1 cup water
3. 1 Tbsp sunflower oil .
4. 1/2 Tbsp raw apple cider vinegar
5. 2 dry Figs
6. 1 Tbsp soy sauce
7. 1/4 teaspoon dry garlic ( or freshly grated)
8. 1/4 teaspoon salt.
9. 1 Tbsp agave nectar.
10. 1/4 teaspoon cayenne.

Preparation
Blend All.
And you are done

Makes :1 cup of thick dressing