Sweet potatoes are related to regular potatoes, but distantly; it's a simple ingredient which impresses me every single time I try it. They can be used as substitutes for regular potatoes in many dishes, and are naturally sweet, versatile and loaded with nutrients. Adding ShaSha Co. Bio -Bud Lentils to this dish makes it a super food. When choosing sweet potatoes for this recipe, try to pick those that are closest in size to a regular potato SERVES: 8 INGREDIENTS

• Cooking Spray
• 1/2 cup Bio-Buds Lentils, blanched
• 1 teaspoon canola oil
• ½ cup sliced onion
• 1 (5 oz) bag of fresh baby spinach
• 4 large eggs, plus 2 large egg whites
• ½ cup 1% low- fat milk
• ¼ teaspoon crushed red pepper
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 1.5 ounces feta cheese, crumbled (approx. 1/3 cup)
• 2 medium sweet potatoes, peeled and cut into 1/8 inch thick slices

INSTRUCTIONS

1. Preheat oven to 350⁰ F.
2. Coat a 9-inch pie plate with the cooking spray.
3. Place the sweet potatoes in a slightly overlapping, circular pattern, until it covers the entire bottom and sides of the pan.
4. After layering your pan, coat the top of the potatoes with cooking spray
5. Place in the oven to bake. Let bake for 20-25 minutes.
6. While the sweet potatoes are baking you can cook the vegetables and prepare the egg mixture.
7. Remove from oven, when finished, and let cool. Increase the temperature of the oven to 375⁰F.
8. This recipe uses spinach, but other vegetables like mushrooms, and or sweet peppers can be used too.
9. Warm a large non-stick skillet over medium heat, add oil, and then onions.
10. Sautée onions for 3 minutes. Add the spinach to the onions and leave to cook for 3 additional minutes.
11. Set aside to cool.
12. Whisk the eggs, egg whites, milk, salt, black and red pepper together in a separate bowl.
13. We are now ready to assemble the quiche.
14. Spread the cooked spinach on top of the baked sweet potato crust.
15. Pour the egg mixture over the spinach and sprinkle the top of the mixture with the crumbled feta cheese and your blanched Bio-Bud Lentils (click here for Bio-Bud Lentils blanching instructions)
16. The pan is now ready to go back into the oven for 35 minutes, or until the mixture is golden brown and set.
17. After removing, let the quiche sit for at least 5 minutes before cutting. Slice, serve and enjoy!

ShaSha Co. 2018  Permalink - Print or share this recipe

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INGREDIENTS

• 1/2 cup uncooked ShaSha Bio-Bud Lentils
• 1 clove garlic, peeled
• 1 green onion
• 1 cup spinach leaves, rinsed and dried
• 1/4 cup roughly chopped fresh parsley
• 1 carrot, grated
• 1 small yellow zucchini, grated
• 3 teaspoons Dijon mustard
• 1 tablespoon ketchup
• 1 egg
• 1/2 cup oats
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 1/2 cup ShaSha Spelt Breadcrumbs
• cheese slices, if desired

1. Add ShaSha Bio-Bud Lentils to boiling water. Boil for 5 minutes, remove from heat and drain. 2. Pulse garlic and scallions in a food processor until well-grated. Add lentils and all remaining ingredients, except the breadcrumbs, into the food processor. Combine well. 3. Mix your ShaSha Spelt Breadcrumbs into the mixture, then refrigerate for 30 minutes. (The mixture will appear a tad wet, but it will dry off in the fridge). 4. Heat olive oil in a pan on medium-low heat. Form patties with the lentil mixture and place in the hot oil for 2-3 minutes on each side, or until golden brown. Once flipped, feel free to add cheese to the top and then place patties on a paper towel-lined plate to remove excess oil.Permalink - Print or share this recipe

Ingredients:

• ½ lb. Blanched Bio-Bud Rice
• 1 lb. Fresh Icelandic cod cut to largo cubs
• 1 red bell pepper cut to strips
• ½ sweet onion sliced
• 1 large Fresh Tomato diced
• 7 asparagus cut to 2” pieces
• 1 cup boiling water
• Salt and paprika
• 1 tbs Coconut oil
• 1 tbs butter
• fresh coriander for garnish

Instructions: Put all fats in a round pan, place fresh fish and bell peppers in fry pan for 5 mins (don’t mix), then add all cooked rice on top, add tomato’s , asparagus, onions, water, paprika and cover to Cook on low fire for another 10 min. When it's ready just let it cool for 5 mins before serving. Permalink - Print or share this recipe

Ingredients: Cabbage leafs dipped in Boling water for 1 min- as many as you require Arctic char fish felt 4 to 5 oz portions as may as you require Sliced Tomato (one per serving) Pre blanched Bio-Bud of your choice (1/4 cup for each portion) Sliced red pepper Sliced onion Butter Salt and paprika Fresh coriander Assembly: In a pyrex dish put your blanched cabbage inside put your red pepper ring and place the fish inside the ring top it with sliced onion and Tomato add paprika and salt to test ½ tsp. butter for each portion add your Bio-Bud bake in 370f pre heated oven for 18 to 20 min serve with Rice or potato or on its own enjoy Permalink - Print or share this recipe

Ingredients: Two cups mashed potato Yukon gold or any other 1 ½ cup blanched Bio-Bud Adzuki I cup diced mushroom shitake or any other ¼ Pine nuts ¼ cup Barberries or cranberries 1 cup Leaks diced ¼ cup parmesan cheese 2 eggs Shasha Co. Bread Crumbs of choice olive oil Himalayan salt and freshly ground pepper Pan fry leaks and mushrooms with olive oil. Make the mash potato. Season with salt and pepper. Assembly: Put breadcrumbs on the bottom of the dish drizzle olive oil spread the mushroom leak mixture. Top with mixture or mashed potato, eggs and cheese Add pine nuts and berries. Salt and pepper to taste Drizzle olive oil on top Bake in pre heated oven 375f for 20 min Enjoy Permalink - Print or share this recipe

Stage 1

Ingredients:

• 1 cup sweet potato, peeled and diced small (1 small potato)
• 1/3 cup ShaSha Bio-Bud brown rice
• 1/3 cup barley, rinsed

Combine ingredients in a pot with 3 cups of vegetable broth. bring to a boil and add 1/4 tsp salt. lower to a simmer, and cook uncovered for 30 minutes. take off heat, cover, and let steam 5-10 minutes.

Stage 2

Ingredients:

• 1/4 cup ginger, minced
• 2 Tbsp sesame oil
• 2 cups cooked ShaSha mung beans (cook 1 cup dry in 1.25 c water)
• 2 Tbsp sake
• 2 Tbsp rice wine vinegar
• 1/2 tsp salt

Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add these to pan along with the rest of the ingredients and cook on medium high until liquid evaporates into beans.

Finally

Ingredients:

• 3 green onions, chopped small
• 1 cup carrot, peeled and diced small (1 medium carrot)

Add these to cooked barley, rice, potato, and ginger seasoning. add more rice wine vinegar and salt to taste.Permalink - Print or share this recipe

Ingredients:

• 12 oz Blanched Bio-Bud mung beans washed and fully drained
• 2 medium ripe avocados, cored and peeled
• 4 Tbsp olive oil, plus more for serving if desired
• 2 Tbsp tahini
• 1 fresh lime juice
• 1 clove garlic, peeled
• ½ Tes Himalayan Salt
• 1/2Tes and freshly ground black pepper
• 1/2Tsp freshly ground cumin
• 3 Tbsp finely chopped cilantro leaves

Directions: Add Bio-Bud mung beans, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp. salt and about 1/8 tsp. pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer. Serve topped with more olive oil and sprinkle with cilantro and red pepper flakes. Serve with Lavash or Ezekiel toast . Permalink - Print or share this recipe

Ingredients:

• 1/4 lb of blanched BIO-BUD sprouted mung beans (blanched)
• 1/4 lb of blanched BIO-BUD sprouted brown rice (cooked & blanched)
• 1 ripe avocado (pitted and sliced)
• Seaweed nori strips
• 1/4 cup of Broccoli (cooked or raw)
• Arugula salad
• 1 chopped green onion
• 1 Cucumber
• Black seeds for garnish
• Lemon dressing

Directions: In a mixing bowl, mix the cooked mung beans and brown rice. Season with salt and pepper and add a little olive oil. Place mung bean mixture in two serving bowls and add the balance of the ingredients. Finish with lemon dressing. Lemon Dressing:

• 1/2 lemon
• 1/4 olive oil
• Sea salt and pepper to taste.

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Ingredients:

• 3 large baking potatoes (shredded)
• 1/2lb of BIO-BUD Lentils (pre-blanched ahead of time)
• 1/4 cup of Olive oil
• Handful of Green pitted olives
• 1-1/2 teaspoons Himalayan salt
• 1-1/2 teaspoons Caraway seeds
• Pepper to taste

Instructions: Grate potatoes onto a cutting board, then ring them over the sink with your hands to remove as much moisture as possible, then place grated potatoes into a large mixing bowl, add blanched BIO-BUD lentils, green olives, olive oil, himalayan salt, caraway seeds, and pepper to taste. Mix ingredients thoroughly and then place on a grill (preferably an electric grill where the rosti will be cooked from both sides at the same time) until lightly toasted and cooked right through. Serve with chicken or any protein of your choice. Permalink - Print or share this recipe

Ingredients:

• 1 cup of previously cooked Bio-Bud Adzuki beans
• 1 cup of mushrooms of your choice (diced)
• ½ cup of onion (diced)
• 1 cup of spinach
• ½ cup of any green sprouts like pea, sunflower or others
• 1/2 cup water
• 1-2 golden beets cooked (julienne)
• ½ of lemon juice
• 1tsp of coconut oil
• Salt /pepper to test

Instructions: On a medium heat, fry the onion in coconut oil until golden brown. Add mushrooms and cook for 5 min. Add cooked adzuki beans water, sprouts, spinach, lemon juice, salt, pepper,  and golden beets. Stir for 2 min and serve.Permalink - Print or share this recipe

Ingredients:

• 1 cup of previously blanched BIO-BUD sprouted Mung beans
• 1 cup cannellini cooked beans
• 1 sweet potato (baked or boiled) (diced to small cubes)
• 2 celery sticks (diced )
• 1 yellow pepper (diced )
• ½ of sweet onion (diced )
• 1 clove of garlic
• 1 tsp. of tomato paste
• 1tsp of sweet paprika
• 1 zucchini
• 1 coriander
• Salt & pepper

Instructions:

• Pan fry onion, garlic, yellow pepper, and cooked cannellini beans. Tomato paste.
• Add ½ cup of stock or water.
• Add diced celery , sweet potato, and blanched Bio-Bud mung beans stir and cook for 5 min
• Add paprika, salt, pepper. Cook for another 2 min
• Add chopped coriander
• And ready to served with the pan-fried zucchini on a side.

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Ingredients:

• 1 cup of blanched ShaSha Bio-Bud sprouted pods & legumes of your choice
• 1 pound broccoli (2 small heads)
• ½ pound carrots, peeled
• 1 pound red grapes, quartered
• ½ cup pumpkin seeds, toasted

Dressing:

• 2 avocados
• ¼ cup fresh lemon juice
• 1 Teaspoons of sea salt and pepper

Instructions:

1. Blanche pre soaked 1 cup of Bio-Bud in 4 cups of boiling water (lentils and mung beans 5 min,  Adzuki and rice 15 min) rinse and drain
2. Peel the stems of the broccoli and break into small pieces. Place in a food processor fitted with a chopping blade and pulse until small pieces remain. Set aside in a big bowl.
3. Fit the food processor with the grater attachment and grate the carrots. Set aside with the broccoli. Add the grapes and toasted pumpkin seeds and toss together.
4. Rinse the bowl and place it back on the base with the chopping blade for the dressing. Peel the avocados and remove the pit. Place all ingredients in the food processor and process until mostly smooth. Toss dressing with the salad and serve. Salad can be refrigerated for a few hours.

Notes: To make this recipe completely raw, leave the pumpkin seeds untoasted.Permalink - Print or share this recipe

Ingredients:

• 1.5 cup Shasha Bio-Bud lentils
• 1 small previously cooked or baked Yam
• ¼ cup shallot onion (diced)
• ½ of red pepper (julienne)
• 4 mid size shiitake mushrooms or any other you like (quartered diced)
• 6 champion mushrooms (quartered diced)
• 1 cup of chopped kale
• 1 clove of garlic (minced)
• Sea Salt, freshly ground pepper
• 1 tsp. caraway seeds
• 2 tbsp. coconut oil
• ½ fresh lemon juice

Instructions: Blanche Bio-Bud lentils for 8 mins in boiling water On a frying pan med to high fire, fry the mushrooms, onion, caraway seeds and yams to golden colour with coconut oil Add red pepper, cook for another 5 mins- low heat ( don’t stir too much ) Add garlic, kale, cooked Bio-Bud Lentils and cook another 2 mins Season with fresh lemon juice and servePermalink - Print or share this recipe

INGREDIENTS:

• Bio-Bud Lentils 1 bag 450g (soaked for 4 hours, blanched like pasta for 6-8 min) rinsed with cold water
• 1 cup celery (diced)
• 1 med size sweet onion (diced)
• 1/3 cup fresh basil (chopped )

DRESSING: Onion pan fried with 2 tablespoons of tomato paste and 1/2 tablespoon of curry. 1/2 tablespoon of turmeric finished with freshly squished garlic salt pepper and add a few spoon of water. INSTRUCTIONS: Mix all ingredients and garnish with the fresh chopped parsley. Keep in refrigeration well. Dressing can be added last minute.Permalink - Print or share this recipe

• 1 bag Bio-Bud mung beans (soaked for 4 hours then boiled like pasta for 8-10 minutes) rinsed with cold water
• 1 roasted sweet pepper (diced)
• 1 vidal onion (diced)
• 1/3 cup hemp seeds hearts
• 1/3 Cup feta cheese (crumble)

Garnish with toasted pumpkin seeds, chopped parsley and scallion onion. Dressing: 1/3 cup apple cider, 2/3 cup olive oil, half lemon juice, salt, grounded fresh pepper. Blend cold and refrigerate till usage. Dressing can be added last minute. Permalink - Print or share this recipe

• Sprinkle over salads
• Stir into vegetable soups and stews
• Purée with broth to make a creamy soup
• Cook into a pilaf with rice and spices
• Puree with olive oil and lemon for a creamy spread or dip
• Mix into rice, barley, or other grain dishes
• Pack into a pita pocket with fresh greens and dressing
• Toss with herbs and a light salad dressing
• Fry in hot oil for a crunchy snack
• Mash, season, and shape into a patty, and fry
• Sprout for a fresh crisp addition to sandwiches

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The sprouted Bio-Bud™ Lentils are packed with vitamins, minerals, and amino acids, providing all the enzymes your body needs to readily absorb nutrients while simultaneously detoxifying and cleansing the body.  These nutritious super foods can be incorporated into your daily meal plan in many different ways:

• Sprinkle on your salads
• Stir into vegetable soups and stews
• Purée with broth to make a creamy soup
• Cook into a pilaf with rice and spices
• Puree with olive oil for a creamy spread or dip
• Toss with herbs and a light salad dressing
• Cook with sautéed garlic and chopped fresh herbs
• Stir into sauce and serve with a short cut pasta
• Mix into rice, barley, or other grain dishes
• Pack into a pita pocket with fresh greens and dressing
• Substitute for rice in stuffed peppers and vegetables
• Sprout for a fresh crisp addition to sandwiches

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The sprouted Bio-Bud™ Brown Rice are packed with vitamins, minerals, and amino acids, providing all the enzymes your body needs to readily absorb nutrients while simultaneously detoxifying and cleansing the body.  These nutritious super foods can be incorporated into your daily meal plan in many different ways:

• Stir into vegetable soups and stews
• Make a quick salad with dried fruits and nuts
• Sautée with diced vegetables and fresh herbs
• Wrap into a burrito with beans, salsa, and guacamole
• Bake into a casserole with sautéed vegetables and cheese
• Stir in a spoonful of pesto and serve as a side dish
• Cook with broth and spices into a savory pilaf
• Roll up homemade sushi
• Cook with milk for a hot breakfast cereal
• Use in all your favorite rice recipes

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• Sprinkle over salads
• Stir into vegetable soups and stews
• Purée with broth to make a creamy soup
• Cook into a pilaf with rice and spices
• Puree with olive oil and lemon for a creamy spread or dip
• Use to replace nuts in pesto
• Try in Indian recipes instead of chickpeas
• Cook with onion and spices and use as a filling for a turnover pastry
• Toss with herbs and a light salad dressing
• Fry in hot oil for a crunchy snack
• Mash, season, and shape into a patty, and fry
• Sprout them for a fresh crisp addition to sandwiches

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INGREDIENTS

• 450g of sprouted Bio-Bud™ grains (Mung, Adzuki, or Lentils)
• ¼ cup olive oil
• 1/2 cup lemon juice
• 1 tsp garlic
• 1 tsp paprika
• Salt and pepper to taste

INSTRUCTIONS Take 450g of mung beans, adzuki beans or lentils and soak in cold water for a minimum of 7 hours. Using 4 litres of boiling water, blanch mung beans and lentils for 5 minutes and the adzuki for 12 minutes. Puree grains using a blender and add olive oil, lemon juice, garlic, paprika, salt and pepper. Spread on toasted Spelt bread or Lavash.Permalink - Print or share this recipe

This thick soup is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables is simmered slowly to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a highly nutritious and tasty vegetarian meal. INGREDIENTS

• 2-5 tbs olive oil
• 1 Lamb shank (optional)
• 2 Onions, chopped
• 2 Carrots, peeled and chopped
• 1 tsp Turmeric
• 3 quarts Water or stock
• 15 oz soaked Bio-Bud™ Adzuki Beans
• 15 oz soaked Bio-Bud™ Mung Beans
• 1/2 cup soaked Bio-Bud™ Lentils
• 1 cup Pearl barley
• 1 lb Spinach, chopped
• 1 cup Sour cream or whole-milk yogurt
• Salt and pepper, to taste

INSTRUCTIONS Heat the oil in a large pot on medium-high heat. Add the lamb shank and brown on all sides. Remove and set aside. Sauté onions, carrots and turmeric until the onions turn translucent (3 to 5 minutes). Add the lamb shank. Then add water or stock. Bring to a boil, reduce heat and simmer for 45 minutes. Add the beans and simmer for another 30 minutes. Add the barley and simmer for another 20 minutes. Remove the lamb shank and remove the meat from the bones. Chop up and add back to the soup. Add spinach, salt and pepper and simmer for another 10 to 15 minutes. Remove from heat and stir in the sour cream or yogurt and adjust seasonings as desired. Serves 6 to 8. Variations: Eliminating the lamb shank cuts the preparation time almost in half. Alternatively, use chicken breast and add it with the beans. Stir 2 tablespoons of tomato paste into the sautéed onions before adding the water or stock for extra flavor. Use half barley and half rice for some variety. Add a Persian dried lime or two to the simmering soup if you have one. Or squeeze in a lime or two at the end. Add a handful of chopped scallions and a handful of chopped parsley when you add the spinach.Permalink - Print or share this recipe

Falafel is the original veggie burger of the Middle East. INGREDIENTS

• 1/2 cup soaked Bio-Bud™ Lentils
• 1/2 cup soaked Bio-Bud™ Adzuki Beans
• 1/2 cup Spelt Bread Crumbs
• 2-3 garlic cloves, crushed
• 1/4 cup parsley, minced
• 2 tbp Flour
• 1-2 tsp Salt
• 1 tsp Baking powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric (optional)
• 1/2 tsp cayenne pepper
• oil for deep frying

INSTRUCTIONS Place the lentil and adzuki in a large saucepan and add water covering them by 2 inches. Bring to a boil over high heat and cover tightly and remove from heat. Let set for 1 to 2 hours to soak. Drain the lentil and adzuki. Rinse with fresh water. Place the beans, bread crumbs and garlic in a food processor and pulse until the beans break down into small pieces the size of bread crumbs. Do not puree. Remove the lentil and adzuki mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly. Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Add patties into the hot oil and brown well on both sides (4 to 5 minutes). Remove from the oil and drain on a plate lined with paper towel. Repeat with the remaining patties. Falafel can be served on its own with taratour sauce. Or stuffed in pita bread halves with tomatoes, cucumbers and onions. Variations: Tamiyah (Egypt): Falafel is usually made with fava beans in Egypt. Substitute some or all of the lentil and adzuki beans with mung beans.  Instead of breadcrumbs, use a piece of pita bread. Just process it into crumbs in the food processor first. Some recipes call for the addition of 1 egg. This helps hold the mixture together as it cooks.Permalink - Print or share this recipe

Lentil salads are popular throughout the Mediterranean but there is a simple and healthy recipe from Turkey that the whole family will enjoy.  Seasoned with a lemon vinaigrette and perfectly garnished, this recipe will have everyone in their chair before the dish hits the table! INGREDIENTS

• 2 cups sprouted Bio-Bud™ Lentils
• 4 cups water
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2-3 garlic cloves, minced
• 2 tsp ground cumin
• 1-2 lemons, juice only
• 1 bunch parsley, minced
• salt and pepper, to taste
• 2 tomatoes wedges (optional)
• 2 eggs hard-boiled (optional)
• 8-10 black olives, pitted (optional)
• 1/4 cup feta cheese, cubed or crumbled (optional)

INSTRUCTIONS Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water. Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes. Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to marry. Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature. Serves 4 to 6 Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.Permalink - Print or share this recipe

INGREDIENTS

• 1- 1/2 cup sprouted Bio-Bud™ Brown Rice
• 3/4 cup sprouted Bio-Bud™ Lentils
• 2 cinnamon sticks, broken in half
• 6 cloves
• 1/2 tsp. cumin
• 1/4 tsp. ground black pepper
• 1 tsp. salt (optional)
• 1/4 cup minced parsley

INSTRUCTIONS Put all ingredients, except parsley, into rice cooker. Add 4 cups of water and 1 tsp olive oil. Stir and set to cook. When the cooker shuts off, check to make sure both rice and lentils are tender and no water remains. If they are not tender, add 1/4 cup more water and restart. (Shouldn't be necessary, but rice cookers vary) When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley. Serves 4-6. To cook it on the stovetop, follow the same directions, but increase the water to 4 -1/2 cups. Bring to a boil, cover tightly, and cook on low until water is absorbed, approx. 45 minutes.Permalink - Print or share this recipe

INGREDIENTS

• 1 cup sprouted Bio-Bud™ Adzuki Beans uncooked and soaked overnight
• 1 cup sprouted Bio-Bud™ Brown Rice uncooked and soaked overnight
• 1 small Onion sliced
• 1 cup Carrot sliced
• 1 teaspoon Tahini
• 1 teaspoon Sesame seeds
• 1 Bay leaf
• 2 tablespoon Soy sauce
• 1 tablespoon Olive oil
• 1 pinch Salt
• 2 Kombu

INSTRUCTIONS Soak the beans overnight. Cook the rice and the beans separately in salted water, for 20 to 30 min- Slice the onion and the carrot and saute both with the olive oil and the bay leaf. When is done, add the sesame seeds and cook a little more in low heat until the seeds are brown. Mix the tahini with the soy sauce, add them to the saute and cook it in a very low heat for more five minutes. Add the beans, the rice and a little bit water from the beans mix it carefully without breaking it and cook low for more for a few minutes, to mix the flavors. Nutrition info (per serving, 165g): Total calories: 405Permalink - Print or share this recipe

INGREDIENTS

• 1 cup sprouted Bio-Bud™ Brown Rice
• 1.5 cups water
• 1/2 teaspoon salt
• 2 tablespoons butter
• ¼ cup minced fresh flat-leaf parsley
• 2 tablespoons minced fresh tarragon leaves
• Salt and ground black pepper, to taste
• ½ cup of diced potato, carrots, and celery

INSTRUCTIONS Combine the sprouted brown rice, water, salt and 1 tablespoon of the butter, vegetables in a medium sauce pan and bring to a boil. Cover, reduce the heat to low, and simmer for 25 minutes or until all the water is absorbed. Turn off the heat and let the rice rest for 10 minutes. Fluff the rice with a fork. Stir in the remaining tablespoon of butter, parsley and tarragon. Season to taste with salt and pepper. Makes 4 servingsPermalink - Print or share this recipe

This is the simplest way to dress up healthy Bio-Bud brown rice. Feel free to substitute chopped fresh sage or thyme leaves for the tarragon. Their flavor is quite a bit stronger than the tarragon, so ad just a little bit at a time, tasting as you go. INGREDIENTS

• 1 cup sprouted Bio-Bud™ Brown Rice
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons butter
• ¼ cup minced fresh flat-leaf parsley
• 2 tablespoons minced fresh tarragon leaves
• Salt and ground black pepper, to taste

INSTRUCTIONS Combine the sprouted brown rice, water, salt and 1 tablespoon of the butter in a medium sauce pan and bring to a boil. Cover, reduce the heat to low, and simmer for 25 minutes or until all the water is absorbed. Turn off the heat and let the rice rest for 10 minutes. Fluff the rice with a fork. Stir in the remaining tablespoon of butter, parsley and tarragon. Season to taste with salt and pepper. Makes 4 servingsPermalink - Print or share this recipe

The inspiration for this recipe comes from nutty fresh flavors blend perfectly in this simple dish. You can prepare his recipe with Bio-Bud Mung beans INGREDIENTS

• 1 cup sprouted Bio-Bud™ Mung Beans
• 2 cup very hot water
• ½ cup chopped walnuts
• 1/3 cup chopped fresh dill
• 1/3 cup chopped green onions, white parts only (about 4 to 5)
• 3 tablespoons olive oil
• 1 ½ tablespoons lemon juice
• ¼ teaspoon salt
• 1/8 teaspoon ground black pepper

INSTRUCTIONS Combine Bio-Bud Sprouted Mung Beans and hot water in a medium bowl. Let soak 30 minutes. Drain mung beans.Mix mung beans, walnuts, dill, green onions, olive oil, lemon juice, salt and pepper in a large bowl. Toss well. Makes 4 servingsPermalink - Print or share this recipe

Serve this hearty vegetarian soup with crusty whole wheat bread for a complete meal. I like the sharp and slightly salty addition of freshly-grated quality Parmesan cheese-- omit if serving to vegans. Serve this dish with ShaSha Co. Spelt Lavash. INGREDIENTS

• 1 small lauki (Exotic Squash) or any other kind
• 1 small bunch greens of your choice (spinach, kale, chard etc.)
• 1/4 cup sprouted Bio-Bud™ Mung Beans
• 2 tsps frehs coriander
• 1/4 tsp minced fresh ginger root
• 1 tbsp ghee (clarified butter)
• Rock salt to taste

INSTRUCTIONS Peel lauki, cut into half lengthwise and scoop out and discard the seeds. Chop lauki into 1/4" pieces. Wash greens and chop leaves into small bits. Steam greens and lauki for 15-20 minutes. Wash and cook mung beans in water until soft. Drain. Heat ghee in a pot until clear. Add the spice mixture and ginger and sauté briefly to release the aroma of the spices. Add the dhal and vegetables and salt to taste. Mix well. Serve hot with a whole grain of your choice. (Serves 2)Permalink - Print or share this recipe

The better the quality of olive oil you use with your Bio-Bud for this warm, Mediterranean-style salad, the better the flavour will be. INGREDIENTS

• 2 leeks (white and light green parts only), finely diced
• 2 carrots, finely diced
• 1 stalk celery, finely diced
• 1-1/3 cups (325 mL) sprouted Bio-Bud™ Lentils (soak in water for 30 min)
• 1/4 cup (60 mL) minced fresh Italian parsley
• 1/4 cup (60 mL) lemon juice
• 1 tbsp (30 mL) drained caper
• 2 tbsp (30 mL) extra-virgin olive oil
• 1 large clove garlic, minced
• 3/4 tsp (4 mL) each salt and pepper
• 2 cans (6 oz/170 g) solid tuna, drained

INSTRUCTIONS In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl. Add the pre soaked (for 15 to 20 min) lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 25 minutes. Drain and add to bowl.Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat. Break up tuna and add to salad, toss and serve. Makes 4 servings.Permalink - Print or share this recipe

Serve this hearty vegetarian soup with crusty whole wheat bread for a complete meal. I like the sharp and slightly salty addition of freshly-grated quality Parmesan cheese-- omit if serving to vegans. Serve this dish with ShaSha Co. Spelt Lavash. INGREDIENTS

• 1 tbsp (15 mL) olive oil
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp (5 mL) dried basil leaf
• 1/2 tsp (2 mL) each dried oregano and thyme leaves
• Pinch each dried rosemary leaves, crumbled, and pepper
• 3 cups (750 mL) vegetable stock
• 2 ounces of lemon juice
• 1 can (28 oz/796 mL)diced tomato, including juice
• 450g sprouted Bio-Bud™ Lentils, soaked 30 min and cooked for 15 to 20 min- and drained
• 3 cups (750 mL) fresh baby spinach leaves
• Freshly grated Parmesan cheese (optional)

INSTRUCTIONS Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and a couple ounces of lemon juice for taste. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Serve with Parmesan, if desired. Makes 8 cups (2 L), 4 servings.Permalink - Print or share this recipe

Sprouted Bio-Bud™ Lentils, raisins and nuts are good sources of iron in this easy vegetarian main dish.  Accompany with steamed broccoli (a good source of vitamin C) and crisp ShaSha Co. Spelt & Flax Lavash or any variety of bread. MAIN INGREDIENTS

• 2 tbsp (30 mL) vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp (10 mL) minced fresh ginger
• 2 tsp (10 mL) curry paste or powder
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) salt
• Pinch cayenne
• 240g (150 mL) sprouted Bio-Bud™ Lentils (soaked 30 min cooked 15 to 20 min and rinsed/drained)
• 3 cups (750 mL) water
• 2 tbsp (30 mL) tomato paste
• 1 large potato, peeled and cubed

HOT COOKED BIO-BUD RICE INGREDIENTS

• 1/2 lb (250 g) extra-firm tofu, well drained and cut into 1/2-in (1 cm) cubes
• 1/3 cup (75 mL) each raisins and slivered almonds
• 1/4 cup (50 mL) chopped fresh coriander or parsley

INSTRUCTIONS Heat oil in a large saucepan or deep skillet set over medium heat; cook onion, garlic and ginger for 5 minutes, stirring often. Stir in curry powder, cumin, salt and cayenne; cook, stirring, for 1 minute. Add the lentils, in Add to pan with water and tomato paste; bring to a boil, reduce heat to medium and gently boil, uncovered, until lentils fall apart, about 10 minutes. Add potato; cover and cook for 10 to 12 minutes or until tender. Stir in tofu; cover and let stand for 5 minutes. Stir in raisins and almonds. Taste for salt and add more if needed. Serve over rice and sprinkle with coriander. Make-ahead: Can be made at least 8 hrs. ahead.Permalink - Print or share this recipe

This super-fast Indian-inspired dish can be served as a side dish or a hearty main course. It can be served with chutney or yogurt or sprinkled with lemon juice, chopped fresh cilantro or diced tomatoes, as desired. INGREDIENTS

• 3 tablespoons vegetable oil (sunflower)
• 1 tablespoon minced fresh ginger
• 2 cloves fresh garlic, minced
• 2 teaspoons curry powder
• 1 cup Bio-Bud Sprouted Lentils
• ¼ teaspoon sea salt
• 2 onions, sliced
• 1/2 teaspoon whole cumin seeds

INSTRUCTIONS Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add 2 cups of filtered water and Bio-Bud Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve. Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat. Add the sliced onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Spoon lentils into bowls and top each portion with the onions.Permalink - Print or share this recipe

INGREDIENTS

• 450g sprouted Bio-Bud™ Brown Rice
• 450g sprouted Bio-Bud™ Mung Beans
• 225g sprouted Bio-Bud™ Adzuki Beans
• 225g sprouted Bio-Bud™ Lentils
• 1 cup scallions (or shallots) diced
• 2 cups celery diced
• 2 cup carrots diced
• 1 cup fresh coriander (or parsley) diced
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1 1/2 tsp sea salt
• 1 tsp pepper
• 1 tsp maple syrup (or honey)

INSTRUCTIONS Soak brown rice, mung beans, adzuki beans and lentils for 6 hours in cold water. In a large pot boil mung beans and lentils for 5 minutes and blanch. In another pot boil the brown rice and adzuki beans for 12 minutes and blanch. Please note: every 450g of grains requires 4 litres of water. After blanching rinse with cold water and set aside. DRESSING Mix diced scallions, celery, carrots, coriander with lemon juice, olive oil, salt, pepper and maple syrup.  Add dressing to sprouted grain mixture right before serving. If not dressed, sprouted grain mixture can be stored in the refrigerator up to 2 weeks.Permalink - Print or share this recipe

Soak the sprouted Bio-Bud™ Mung Beans, Adzuki Beans, Lentils and Brown Rice for 7 hours in cold water. Blanch with boiling water (mung and lentil for 5 minutes and adzuki for 12 minutes) and consume raw or add to your favourite salad.Permalink - Print or share this recipe

• Add 1 cup of Presoaked Brown Rice* to 1.5 cups of boiling water in a medium saucepan.
• Bring back to boil, cover with lid and reduce the temperature to medium boil for 20 minutes. Turn off the heat, let the rice sit in the covered pot for another 5 minutes
• Ready to consume, or add to any dish.
• Makes 4 Servings

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• Presoak 1 cup (250mL) of Adzuki Beans in room temperature water, minimum 4 hours.
• Boil 4 L water in medium saucepan, add presoaked Adzuki Beans
• Bring back to boil for 13-15 mins, or until tender.
• After draining it is ready to eat.
• (Rinse with cold water and refrigerate for up to 2 weeks.)

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• Add 1 cup of Presoaked Lentils* to 4 cups of boiling water in a medium saucepan.
• Boil for 10 minutes or until beans are tender but firm. Remove from heat and drain.
• Ready to consume, or add to any dish.
• Makes 4 Servings

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• Add 1 cup of Presoaked Mung Beans* to 4 cups of boiling water in a medium saucepan.
• Boil for 10 minutes or until beans are tender but firm. Remove from heat and drain.
• Ready to consume, or add to any dish.
• Makes 4 Servings

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Sweet potatoes are related to regular potatoes, but distantly; it's a simple ingredient which impresses me every single time I try it. They can be used as substitutes for regular potatoes in many dishes, and are naturally sweet, versatile and loaded with nutrients. Adding ShaSha Co. Bio -Bud Lentils to this dish makes it a super food. When choosing sweet potatoes for this recipe, try to pick those that are closest in size to a regular potato SERVES: 8 INGREDIENTS

• Cooking Spray
• 1/2 cup Bio-Buds Lentils, blanched
• 1 teaspoon canola oil
• ½ cup sliced onion
• 1 (5 oz) bag of fresh baby spinach
• 4 large eggs, plus 2 large egg whites
• ½ cup 1% low- fat milk
• ¼ teaspoon crushed red pepper
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 1.5 ounces feta cheese, crumbled (approx. 1/3 cup)
• 2 medium sweet potatoes, peeled and cut into 1/8 inch thick slices

INSTRUCTIONS

1. Preheat oven to 350⁰ F.
2. Coat a 9-inch pie plate with the cooking spray.
3. Place the sweet potatoes in a slightly overlapping, circular pattern, until it covers the entire bottom and sides of the pan.
4. After layering your pan, coat the top of the potatoes with cooking spray
5. Place in the oven to bake. Let bake for 20-25 minutes.
6. While the sweet potatoes are baking you can cook the vegetables and prepare the egg mixture.
7. Remove from oven, when finished, and let cool. Increase the temperature of the oven to 375⁰F.
8. This recipe uses spinach, but other vegetables like mushrooms, and or sweet peppers can be used too.
9. Warm a large non-stick skillet over medium heat, add oil, and then onions.
10. Sautée onions for 3 minutes. Add the spinach to the onions and leave to cook for 3 additional minutes.
11. Set aside to cool.
12. Whisk the eggs, egg whites, milk, salt, black and red pepper together in a separate bowl.
13. We are now ready to assemble the quiche.
14. Spread the cooked spinach on top of the baked sweet potato crust.
15. Pour the egg mixture over the spinach and sprinkle the top of the mixture with the crumbled feta cheese and your blanched Bio-Bud Lentils (click here for Bio-Bud Lentils blanching instructions)
16. The pan is now ready to go back into the oven for 35 minutes, or until the mixture is golden brown and set.
17. After removing, let the quiche sit for at least 5 minutes before cutting. Slice, serve and enjoy!

ShaSha Co. 2018  Permalink - Print or share this recipe

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Ingredients   Permalink - Print or share this recipe

INGREDIENTS

• 3 cups Unbleached Hard Bakers Bread Flour
• 1¾ tsp Himalayan salt
• ½ tsp active dry yeast (or 1 cup active natural leavening sourdough)
• 1½ + or – cups water (room temperature)

INSTRUCTIONS

1. In a big bowl mix flour, salt and yeast together. Pour water into the bowl and use a wooden spoon to mix it until it’s all incorporated (the dough should be on the wet side ). Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
2. Preheat oven to 450 F degrees. Add your cast iron pot to the oven and heat it as well until it’s at 450 F degrees.
3. Remove the pot from oven and remove the lid from it.
4. Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot . Cover the cast iron pot with the lid and place it back in the oven.
5. Bake for 30 minutes with the lid on and then remove the lid and bake for another 15 to 20 minutes until golden brown.
6. Remove from the oven and let cool on the rack enjoy.

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INGREDIENTS:

• 1 tub of Shasha Co’s quinoa cooked, (1 cup of quinoa to 1 1/2 cup of water, pinch of salt, dash of Shasha Co's sunflower oil)
• 1 artichokes 1 cup (chopped)
• 1 sweet onion (diced )
• 1 cup carrot (diced)
• 1 1/2 cup cherry tomato (cut to half )

DRESSING: lemon, lime, garlic, salt, pepper, paprika and freshly chopped coriander. Start making it with your own measurements. INSTRUCTIONS: Mix all ingredients together. Dressing can be added last minute.  Permalink - Print or share this recipe

INGREDIENTS

• 8-10 slices of any organic bread slices, cut in half into a triangle
• Extra-Virgin Olive Oil
• 2 jars (180-200 g) marinated artichoke hearts
• 1/2 cup plus chopped flat-leaf parsley
• 1/2 cup grated Parmigiano-Reggiano cheese
• Freshly ground black pepper
• 180 g creamy goat cheese, crumbled

INSTRUCTIONS Preheat oven to 375 degrees F. Brush bread slices on both sides with olive oil, in a baking sheet bake slices until just crisp, about 4 minutes. Bread can be toasted ahead of time. Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.) When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.) When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some parsley. Serve warm on a platter.Permalink - Print or share this recipe

INGREDIENTS

• 9-10 cups cubes of any organic bread (1 lb)
• 3 onions, chopped
• 3 celery ribs, thinly sliced
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
• 1 teaspoon thyme
• 125 g/1 stick unsalted butter
• 1 1/2 cups chicken broth
• 1/2 cup water

INSTRUCTIONS Preheat oven to 325°F. Toast and dry bread cubes in a large shallow baking pan in middle of oven, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste and then cool completely, uncovered. Stuff the cavity of Turkey and roast. Stuffing can be made, covered and chilled one day ahead. Yields about 12 cupsPermalink - Print or share this recipe

French Ham and Cheese Sandwich INGREDIENTS

• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
• 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
• 1/4 cup grated Parmesan cheese (packed)
• 8 slices of ShaSha Multigrain or Ezekiel bread
• 12 ounces ham, sliced
• Dijon mustard

INSTRUCTIONS Preheat oven to 400°F. Make the béchamel sauce: Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside. Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want. (Alternatively, you can assemble the sandwiches as follows below and grill them on a skillet, finishing them in the broiler with the bechamel sauce.) Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices. Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned. For Croque Madame you top this sandwich with a fried egg.Permalink - Print or share this recipe

There are lots of ways to enjoy your flatbread as a snack! Why not try some of these exciting ideas:

• Jazz up your bread basket and give it a dramatic look
• Delicious with dips, also good for making hors d’oeuvres and cheese platters
• Make a cold pizza with your favorite toppings
• Used as tasty croutons, they bring new life to your soups or salads
• Crumble and sprinkle on top of your pasta dishes, it gives it a unique taste and texture
• Dream up your own specialty!!

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INGREDIENTS

• 1 half loaf of organic bread (any kind except Spelt Raisin)
• 4 – 6 tbs extra virgin olive oil
• 1 – 2 tbs crushed garlic
• 2 tsp spices (basil, parsley, rosemary, oregano etc.)
• salt and pepper to taste

INSTRUCTIONS Preheat Oven to 425 F

1. Slice the bread into even shaped cubes. (An easy way to do this is to turn the half-loaf on its side, and make 3 vertical cuts, and then 3 horizontal cuts.)
2. Place the bread cubes into a large mixing bowl and add remaining ingredients. Toss the mixture gently, but thoroughly with salad tongs.
3. Spread the bread cubes evenly spaced across a non-stick baking pan, or a baking pan lined with tin foil. Bake the croutons for 10 minutes, or until the croutons have darkened slightly.
4. Remove from oven, and allow them to cool on the countertop. Seal them in an air-tight container or bag.

*To make a lower fat version, omit the olive oil, and rub the bread cubes with the crushed garlic.Permalink - Print or share this recipe

INGREDIENTS

• ShaSha Co. Multigrain, Whole Wheat Flax or Country White bread
• Ripe tomatoes
• Finely chopped garlic
• Olive oil
• Salt and Pepper to taste

INSTRUCTIONS Slice up the bread and lightly toast. Chop up the tomatoes into fine cubes. Toss with garlic, salt and pepper and a generous splash of olive oil. Lay out your bread slices and top each round with a spoonful of the tomato mixture and Sprinkle with torn up basil. Enjoy!Permalink - Print or share this recipe

INGREDIENTS

• 2 cups group ShaSha ginger snaps
• 2 tbs sugar
• 1/3 cup butter

INSTRUCTIONS Preheat Oven to 350 F

1. Grind the ginger snaps in a food processor with the sugar.
2. Add the butter, and pulse it until moist clumps form.
3. Press the mixture into the sides and bottom of a 9 or 10 inch tart pan.
4. Bake for 8 – 10 minutes until golden brown, cool completely and then fill with your favorite filling, or else follow your recipe as directed.

*Variation: Try this recipe with SHASHA COCOA SNAPS or SHASHA SPELT GINGER SNAPS!Permalink - Print or share this recipe

INGREDIENTS

• 2-3 scoops Vanilla ice cream
• Crumbled ShaSha Cocoa Snaps
• Dark Hot Fudge Sauce (Recipe below)

INSTRUCTIONS Drizzle a small amount of hot fudge sauce in bottom of your dish. Sprinkle a few chocolate snap bits and then add a scoop of vanilla ice cream. Repeat layers and finish with more crumbled chocolate snap bits. DARK HOT FUDGE SAUCE INGREDIENTS

• 2/3 cup heavy cream
• 3/4 cup firmly packed brown sugar
• 2 ounces unsweetened dark chocolate, chopped fine
• 2 tablespoons unsalted butter
• 2 tablespoons reduced simple syrup*
• 1 1/2 teaspoons vanilla
• 1/8 teaspoon salt

SAUCE INSTRUCTIONS *For the simple syrup: Combine ¼ cup white sugar and 1/8 cup water Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches consistency of honey. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. In a small heavy saucepan heat heavy cream and sugar over moderate heat, stirring, until sugar is dissolved. Add chocolate, butter, and syrup and continue to cook, stirring, just until smooth. Bring mixture to a boil over moderate heat and boil 8 minutes. Remove pan from heat and stir in vanilla and salt. Sauce will keep, covered and chilled, for 3 weeks. Let the sauce cool completely before covering (any condensation will make it grainy). Reheat sauce, uncovered, over simmering water in a double boiler. Serve sauce hot over ice cream. INSTRUCTIONS Drizzle a small amount of hot fudge sauce in bottom of your dish. Sprinkle a few chocolate cookie bits and then add a scoop of vanilla ice cream. Repeat layers and finish with more crumbled chocolate cookie bits.Permalink - Print or share this recipe

MAIN INGREDIENTS

• 2 cups finely ground ShaSha Ginger Snaps (about 9 ounces)
• 1/2 teaspoon ground ginger
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons sugar

FILLING

• 4 8-ounce packages cream cheese, room temperature
• 1 1/4 cups sugar
• 4 large eggs, room temperature
• 1/2 cup whipping cream
• 1 cup sour cream
• 1/2 cup finely chopped crystallized ginger
• 2 tablespoons finely grated peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

INSTRUCTIONS For crust: Preheat oven to 325°F. Generously butter 10-inch-diameter spring form pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground snaps, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature. For filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel. Pour filling into crust. Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of spring form pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall). Remove spring form pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter.Permalink - Print or share this recipe

INGREDIENTS

• 4 cups Ginger Snaps crumb, fine
• 1 cup unsalted butter, melted
• 1/2 cup yogurt
• 2 cups of marscapone
• 1/2 cup sugar
• 1 tsp vanilla
• 4 cups strawberries
• 1 cup redcurrant jelly
• 1 tbsp strawberry or orange liqueur

INSTRUCTIONS Mix cookie crumbs and butter well. Line a 13 by 9 inch baking tray with parchment paper and pack the bottom of the tray tightly with the crumb mixture and refrigerate for minimum of ten minutes. Mix the mascarpone, yogurt, sugar and vanilla well and spread over the cookie crust. Slice the strawberries and arrange them over the mascarpone spread; covering as much surface as possible. Melt the currant jelly and liqueur together, cool slightly, brush the strawberries and any exposed mascarpone area. Refrigerate for 20 minutes. Pull on the parchment paper to pull the bar out of the tray, cut into 2 inch squares. You can keep the bars refrigerated 3-4 days.Permalink - Print or share this recipe

INGREDIENTS

• 30 Cocoa Snaps, crushed
• 2 tablespoons melted butter
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan. In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring form pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 2 to 3 hours; this prevents cracking. Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.Permalink - Print or share this recipe