Cultured Food for Health by Donna Schwenk

Author:Donna Schwenk
Language: eng
Format: epub
Publisher: Hay House
Published: 2015-09-30T16:00:00+00:00

Place all of the ingredients in a bowl and mix together thoroughly.

Serve immediately or store in a covered container in the refrigerator for up to 5 days.

CULTURED PICO BEAN DIP

This dish is a variation on the Cultured Peach Pico de Gallo recipe. The addition of corn gives it an extra fresh, summery flavor, and the pinto beans add some filling protein.

A note before you begin: I recommend sprouted beans in this recipe because sprouting ups the nutritional value a great deal. If you’d like to learn how to sprout, visit www.vegetariantimes.com/blog/how-to-soak-and-sprout-nuts-seeds-grains-and-beans. If you don’t have the time or energy to sprout, simply use nonsprouted beans instead. You can use canned beans or other cooked beans.

Makes 4 servings

1 cup Cultured Peach Pico de Gallo

2 cups fresh raw corn cut off the cob

1½ cups cooked pinto beans, preferably soaked and sprouted

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