Sprouted Bean Spread

This tasty spread is a well-balanced meal! It provides the protein of nuts, seeds and beans, essential fats and a good vegetable serving. It is also filled with enzymes and beneficial microbes. Mixed bean sprouts are available in the produce section of most supermarkets.

1 cup (250 ml) celery, minced
1 1/2 Tbsp (22 ml) white miso
1 Tbsp (15 ml) garlic, minced
1 Tbsp (15 ml) ginger, peeled and minced
2 cups (500 ml) sprouted lentils or mixed bean sprouts
5 Tbsp (75 ml) nutritional yeast flakes
1/2 cup (125 ml) raw cashews, finely ground
1/2 tsp (2 ml) ground cumin
1 tsp (5 ml) dried basil
Cayenne, to taste
2 Tbsp (30 ml) tahini (sesame seed paste)

Blend all the ingredients in a food processor, scraping down the sides as required. To serve, spread on lettuce and eat as a roll-up, or stuff into halved peppers or celery sticks. Makes about three cups (750 ml).

Refrigerate and consume within 24 hours. This is a live food it will ferment!

Source: alive #243, January 2003