A scrumptious medley using two variations of tender baby eggplant and three delicious types of mushrooms makes this dish quick and easy to prepare. It's very reminiscent of cooked food, and nice to gently warm on a cold winter day.
I found this recipe for Quinoa Cocoa Pops. They are a wonderful munchy snack, excellent to pack if you are traveling. They are loaded with nutrients and such a creative way to prepare sprouted quinoa. I added a little more cacao powder than the original recipe called for, along with a dash of cinnamon. This treat is such a nice change as It's hard for raw foodies to find sweet and crunchy snack. She suggests serving it with nut milk as a cereal. That sounds delish!
It's so wonderful to be able to sit down, eat a plate of sausage, peppers, onions and mushrooms, over pasta, and not feel all stuffed and bloated afterward!!! And here's a sneaky way to add more greens that your kids and family won't suspect: toss some chopped kale into the blender with your marinara sauce. This tasty dish was served over a combination of kelp and spiralized zucchini. 
I served this tasty dish over bean thread noodles. If you want to keep the dish 100 percent raw, use kelp or zucchini noodles. W loves bean thread noodles, especially in winter. This was yummy! It's all about choice, so you are free to serve this dish however you prefer. The sauce is super yum!
*Tip: After your oats are sprouted and dehydrated, store them in the freezer prior to grinding. I find this makes grinding them into flour much easier. It also keeps the grains cooler, so they don't heat as much during the grinding process. 
