1 1/2cupssprouted navy beans, soaked in filtered water overnight
2-3tablespoonsgood olive oil
1teaspoon ground cumin
1/2cuporganic crushed tomatoes
1dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
• Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
Discard the lime and season the beans with salt to taste.
Serve with feta, sprouted bread and fresh herbs and greens.
Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).
1Organic Lemon, Juicedor 2 Tablespoons of lemon juice
1/2 Teaspoonsea salt
1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Layer the ingredients in a mason jar for on the go-sprouted energy.