Secondly, these recipes can start to become about habits and planning for the future. They are good lessons actually. Sprout something. Soak something. You might not know how you are going to use it, but you will and it will stop you from eating crap.
Sprouted Chickpea-Sweet Potato Chips
1 cup sprouted chickpeas (2 or 3 days to sprout)
1 sweet potato, peeled and cubed
1/4 cup of flax seeds
2 tablespoons water
1/4 cup onion
1 teaspoon cumin
1 teaspoon paprika
pink Himalayan salt to taste
Combine all ingredients in a food processor and blend until smooth (this may take awhile). Lay down your mixture on a wax paper sheet on your dehydrator tray. Dehydrate for 4 hours, then flip and dehydrate for another 4 hours.
7 Layer Dip
Bean Layer
1 cup sesame seeds
1/2 cup hemp seeds
1 tablespoon water
1 1/2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon cumin
1/2 teaspoon paprika
pink Himalayan salt to taste
Blend all ingredients in a food processor until smooth. Add additional liquid if needed.
Guacamole Layer
1 avocado
1/2 lemon, juiced
1 teaspoon coconut aminos
pink Himalayan salt to taste
Mash all ingredients together in a small bowl.
Sour Cream Layer
1 cup soaked almonds (soaked overnight)
1/2 lemon, juiced
1 tablespoon hemp milk
1 teaspoon truffle oil
pink Himalayan salt to taste
Blend all ingredients in a food processor until smooth. Add additional liquid if needed.
Additional Layers
nutritional yeast
lettuce
tomato
onion
chili pepper to garnish
Select either a medium-sized pan or two small bowls. Starting with the refried bean layer, work your way up making a smooth, thin layer for each. Once you have finished the last layer sprinkle with chili pepper and serve with chips. This dip also goes well with cucumber slices, bell pepper, celery or carrots!
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