Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Nutty Lemon Barley

2 T. olive oil
2 onions, finely chopped
3 stalks celery, finely chopped
1 c. pearl barley, rinsed
2-1/2 c. low-sodium vegetable broth
1 t. finely grated lemon zest
1/2 t. dried oregano
Salt to taste
1/8 t. pepper
2 T. sunflower seeds
1 T. fresh lemon juice
1/4 c. golden raisins
2 T. chopped fresh parsley

In wide, heavy saucepan, heat oil over moderate heat. Add onions and celery; saute, stirring, until softened and lightly browned, about 7 minutes. Stir in barley until coated with oil. Pour in broth and add lemon zest, oregano, salt, and pepper.

Bring broth to a boil, then reduce heat; cover pan and simmer, stirring occasionally, until barley is nearly cooked through and almost all liquid is absorbed, about 40 minutes.

Meanwhile, toast sunflower seeds in dry nonstick skillet over moderate heat, stirring frequently or shaking pan until golden brown. Remove from heat and transfer to a plate.

Stir lemon juice and raisins into barley mixture and cover saucepan. Remove saucepan from heat and allow mixture to stand about 5 minutes, then gently stir toasted sunflower seeds and chopped parsley into barley until just mixed.

Variations: Use orange zest and orange juice instead of lemon. Use pepitas instead of sunflower seeds. Use snipped dried apricots or dates instead of raisins.

Serves 8.

Adapted from Eat to Beat High Blood Pressure, p. 132.

Broccoli Primavera

3 bunches of broccoli
1/3 c. tahini
1 garlic clove, minced
1/4 c. lemon juice
1/3 c. water
2 t. tamari or soy sauce
1/2 c. chopped mushrooms
1/2 c. sunflower seeds
1/4 red onion, chopped

Cut broccoli florets from the stalks and place in a large mixing bowl. Gently mix in the mushrooms.

Blend tahini, garlic, lemon juice, water, and tamari or soy sauce until smooth and creamy. Pour mixture onto the broccoli mixture and stir until evenly coated. Gently stir in sunflower seeds and onion. Chill and serve.

Serves 4.

Adapted from Delights of the Garden, p. 36.

Harvest Nuts & Seeds

2 T. vegetable oil or butter
3 T. pure maple syrup
1/2 c. pine nuts
1/2 c. chopped hazelnuts
1/2 c. sliced almonds
1/2 c. raw pumpkin seeds
1/2 c. raw sunflower seeds
2. T. brown sugar, packed
1/2 t. salt
1/4 t. paprika
1/8 t. cayenne (optional)

Preheat the oven to 350 degrees.

In a small saucepan, warm the oil with the maple syrup on medium heat for about 1/2 minute. Toss together the pine nuts, hazelnuts, almonds, pumpkin seeds, sunflower seeds, brown sugar, salt, and paprika in a bowl. Sprinkle in the cayenne to taste. Pour on the butter mixture and stir well to thoroughly coat the nuts and seeds. Spread them evenly (not clumped together) on an unoiled baking pan.

Bake for 8-10 minutes, turn them over with a spatula, and bake until golden, another 8-10 minutes. Be careful not to let the mixture burn. Remove from the oven, loosen the nuts and seeds with a spatula, and allow them to cool for about 5 minutes. Store in a sealed container at room temperature or freeze for long-term storage.

Makes 4 cups.

Moosewood Restaurant Celebrates cookbook, p. 178.