By Sandra Vanhoy
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Extra info for 101 Recipes from God's Garden - Healthy Recipes to Live By
Add 1 c of the water and the maple syrup. Blend again for 2 minutes. With blender running on high, add remaining water slowly. Blend for 2 more minutes or until creamy. Pour through a very fine strainer or layer of cheesecloth. Keep in the refrigerator in a glass jar or airtight pitcher. Banana Milk Shake 3 frozen bananas 1 c almond or rice milk 1/2 t vanilla 1 T honey 1 c ice Place all ingredients in Vita-Mix or blender and blend on high until thick. If using room temperature bananas, just add more ice.
In separate bowl, mix together flours and set aside. Blend lentils, honey, oil and a small amount of water in blender, then transfer to large mixing bowl. Add remaining water and 2 cups of the mixed flours to lentil mixture. Add yeast mixture. Then stir in remaining mixed flours. Place on floured surface and knead until smooth. Put in oiled bowl. Let rise until doubled in size. Punch down. Knead again and shape into four loaves. Place into oiled loaf pans. Let rise. Bake at 375 degrees for 45 minutes to one hour.
Pour over vegetables and mix well. Place in refrigerator for several hours, allowing flavors to marinate. Makes 5 cups. 37 Crunchy Pea Salad 10 ounces frozen peas, thawed 1 c diced celery 1 c chopped cauliflower 1/4 c diced green onion 1 c chopped cashews 1/2 c Soy Mayonnaise Spinach or romaine leaves Combine all ingredients except spinach. Chill. When ready to serve, place freshly washed spinach or romaine leaves on plates and top with Crunchy Pea Salad. Guacamole 2 large avocados, peeled and sliced 1 tomato 1 T lemon juice 1 T Bragg Liquid Aminos 1 clove garlic, minced 2 T onion, minced Mash avocados with fork and add remaining ingredients.