“ALIVE” MOCK CHICKEN SALAD
This recipe is for Ann Wigmore’s “Recipes for Longer Life.”

5 C. lentil sprouts
2 C. celery, minced
2 C. fresh corn, cut off the cob
1 C. yellow pea sprouts
2 green onions with tops, minced

1 Tbsp. Bragg’s
1 Tbsp. raw peanut butter
2 Tbsp. raw almond butter
2 tsp. nutritional yeast
2 tsp. kelp

1. Put sprouts and fresh corn through homogenizer of Champion juicer or through another food grinder.
2. Add all other ingredients; mix well. Serve raw. Make decorative patties, croquettes, or a loaf. Allow ingredients to sit for several hours in refrigerator before serving for flavors to increase.

To decorate a loaf, chop, sliver or slice colorful vegetables: beets, watercress, red cabbage, tomatoes, celery, carrots, onions, etc. Place all in fanciful design over loaf or patties. Use contrasting colors to brighten the dish. Surround loaf by alternating sliced tomato with parsley or watercress sprigs. Or form concentric circles of red cabbage and dark greens. These are just a few ideas—you variations will be unending!

Yield: 6-8 servings