This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.

4 or 5 cans rinsed beans (e.g. dark red, black, white, chickpea, and kidney)
1 mango, diced into small pieces…

2 medium cucumbers, peeled and seeded
2 teaspoons salt…

3 cups sprouted lentils
3 cups chopped fresh parsley…

1 cup spiral or bow tie pasta
8 cups fresh spinach, cleaned…

3 Cups fresh spinach leaves, torn into bite-size pieces
2 pretty leaves butter or romaine lettuce…

4 cups grated Carrots
1/2 cup Raisins…

This one is so pretty and colorful that even kids like it!

Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.

6-8 medium-size red (or Yukon gold) potatoes, cut up
2-3 tablespoons white wine or apple cider vinegar…