Here's a list of our raw organic patch recipes. We are experimenting with indigenous foods of our sonoran desert.

Try converting an old recipe to a raw version. Some sprouted beans may seem too chewy or raw tasting compared to their cooked versions, but you can blend them into dips and thicker raw soups. Legumes I think work well as sprouts without pureeing are lentils, chick peas and quinoa. Quinoa is great because it only needs to be soaked 2 hours and sprouted for 6 hours, and it has a nice nutty flavor. I use it in tabouli instead of the cracked preboiled wheat traditionally used. Note: these foods are not meant to be kept long and should be eaten the same day or maybe the next day.