Raw Hummus with Corn Chips...DIVINE!

1 cup dry garbanzo beans

3 tablespoons raw tahini

2-3 cloves garlic, minced

1/2 cup filter water

juice from 1 lemon

2 teaspoons Nama Shoyu

cayenne to taste

sea salt dash

1 tablespoon coconut oil

Rinse and soak beans for 12 hours or over night. Drain and rinse beans several times. Tilt at 45 degree angle for sprouting. Sprout for 36 to 48 hours, or until tail is about the same size as the bean. Rinse at least every 8 to 12 hours during sprouting process.

When sprouted, rinse beans well and place in blender. Add 1/2 cup filtered water and all other ingredients. Blend until creamy smooth, adding water if necessary.

Pour into serving bowls and sprinkle with chopped parsley and paprika. Serve with vegetables sticks, zukes, carrots, celery and all the rest!


Corn Chips...a true crowd pleaser!

Vegetables

2 cucumbers, peeled and cut into large chunks

3 cups corn kernels (2 to 3 ears)

Seeds

1 cup sunflower seeds, soaked 3 to 4 hours

3/4 cup sesame seeds, soaked 1 hour

Seasoning

1/4 teaspoon sea salt

1 Tablespoon dulse flakes

1 teaspoon cumin

1/4 teaspoon cayenne

Puree cucumber in blender. Add corn and blend again. Add all other ingredients, blending until smooth and creamy. Using a tablespoon measure, place 9 dollops on teflex covered dehydrator tray. Tilt tray slightly and tap gently on counter causing batter to spread. Turn tray and tap again- do this on all 4 sides. Dehydrate at 105 degrees for 24 to 48 hours, or until crispy. Recipe makes seven to nine trays of crackers.