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Essene Herb Bread   

The Essenes were an ancient Judaic people who reportedly lived an average of 120 years. Traditional Essene bread contains only sprouted wheat and no other ingredients.  

Yield: 18 slices  

Equipment
Dehydrator  

INGREDIENTS
4 cups sprouted grain (wheat, kamut, rye or a blend) 
1/4 cup purified water 
1 cup almond flour 
2 tablespoons olive oil 
1 1/2 teaspoons unrefined salt 
2 tablespoons ground herbs of choice (try rosemary, thyme, caraway or a blend)  

In a food processor fitted with the S blade, process the grains and water well. Mixture should resemble a sticky dough. Place dough in a large bowl and mix in almond flour, olive oil, ground herbs and sea salt. Combine well.  

Divide the mixture in half on two dehydrator trays lined with nonstick sheets. Spread dough to edges.

Dehydrate at 105 degrees Fahrenheit for six hours, flip over and remove nonstick sheets.  Score each tray into nine slices. Dehydrate an additional six hours or more, or until the bread is crisp on the outside and moist on the inside.  

CREAMY GARLIC DRESSING 

This flavorful dressing is great over a giant bowl of chopped, mixed sprouts and salad greens. 

Yield: 2 cups  

Equipment 
Blender 

INGREDIENTS 
1 1/4 cups olive oil 
1/4 cup fresh lemon juice 
1/4 cup soy sauce or tamari 
8 cloves garlic, peeled 
13-inch piece ginger, peeled  

In a high-speed blender, combine lemon juice, soy sauce, garlic and ginger. While the blender is running, add olive oil slowly in a stream until the dressing thickens and emulsifies (you may not need to use the full amount of oil).