Recipes

Ingredients

• ¾ C almonds
• 1/4 C pumpkin seeds
• ¾ C water
• 2 T apple cider vinegar
• 3 T chick pea miso
• 2 T red onion
• 2 T tamari
• 2 T Thai Curry Spice - Mountain Rose Herbs
• 2-3 T palm sugar or 1 T agave
• 1/3 C olive oil
• *** salt to taste
• additional ingredients: garlic, ginger

Instructions

1. Combine ingredients in blender.
2. Blend until smooth.

Ingredients

• ¾ C hemp seed¾ C water
• 3 T apple cider vinegar
• 3 T chick pea miso
• 1/3 C olive oil
• *** salt to taste
• additional ingredients: garlic, ginger, turmeric, cayenne, basil

Instructions

1. Combine ingredients in blender.
2. Blend until smooth.

Ingredients

• 3 C sundried tomato2 whole tomatoes
• 1/3 C lemon juice
• ¼ C Italian herb
• ¼ C cashews
• 3 T nutritional yeast
• 1 T olive oil
• 1 T Himalayan salt

Instructions

1. Place all ingredients in vita mix or processor with s-blade.
2. If using vita, use the tamper to blend the mixture.
3. Scrape down the sides of the vita mix or processor to mix evenly.
4. Process until a thick even mixture is achieved.
5. Adjust salt for taste.

Ingredients

• 4 C sprouted wheat3/4 C ground chia
• ½ C chopped onions
• ¼ C pitted black olives
• 3 T olive oil
• 1 T lemon juice
• 1 T salt

Instructions

1. Pour sprouted wheat into a large bowl. Mix in by hand remaining ingredients.
2. Pass mixture through Omega juicer or Greenstar with the blank plate.
3. If dough is sticky mix in some more olive oil.
4. Roll flat between teflex sheets using rolling pin or hands.
5. Place on dehydrator trays, score into desired size and shape.
6. Dehydrate fro 16 hours at 120F.

Ingredients

• 4 C sprouted wheat3/4 C ground chia
• ½ C chopped onions
• 1 C chopped carrots
• ½ C pumpkin or sunflower seeds
• 3 T olive oil
• 2 T Thai curry blend or any spice blend
• 1 T lemon juice
• 1 T salt

Instructions

1. Pour sprouted wheat into a large bowl. Mix in by hand remaining ingredients except for seeds and spices.
2. Pass mixture through Omega juicer or Greenstar with the blank plate.
3. If dough is sticky mix in some more olive oil.
4. Mix in seeds and spices by hand.
5. Roll flat between teflex sheets using rolling pin or hands.
6. Place on dehydrator trays, score into desired size and shape.
7. Dehydrate fro 16 hours at 120F.