12 Steps to Whole Foods

Sprouting and Dehydrating
SPROUTED PUMPKIN SEED RECIPES
Spicy Pumpkin Seeds
6 C raw pumpkin seeds (hulled)
pure water
C Bragg Liquid Aminos (page 338)
2 tsp. “The Zip” seasoning mix (by Spice Hunter, found at health food store) or other spicy seasoning
(Avoid MSG and salt. One idea: 1 tsp. cayenne, and 2 tsp. basil, oregano, thyme, etc.)
Soak the pumpkin seeds in water overnight, then drain well. Dry the seeds in a dehydrator for 3-4 hours until
they are mostly dry (to be able to absorb liquid again). Blend the Liquid Aminos and the seasoning mix in a
high-powered blender. Pour the mixture onto the pumpkin seeds and stir well. Let them sit, stirring
occasionally, until all the liquid is absorbed (15-30 min.). Spread them on Teflex sheets in a dehydrator and dry
until crispy (a few hours).
SPROUTED-SEED CRACKERS/CHIPS RECIPES
Nori Nachos
This is a great recipe if you like cheesy chips—and it’s a great way to get iodine-rich nutritional thyroid
support.
6 sheets raw nori (roasted has a milder flavor)
1 tomato
1 carrot
2 Tbsp. raw apple cider vinegar
2 Tbsp. fresh lemon juice
¼ C cashews
½ C macadamia nuts
¼ C sunflower seeds
1 tsp. sea salt
Puree the tomato, carrot, vinegar, and lemon juice until smooth in a high-powered blender for about 60
seconds. Then add the remaining ingredients except the nori sheets and blend again until smooth, about another
60 seconds.
Spread the mixture in a thin layer on the nori sheets. Cut the sheets into desired shapes and place on racks in a
dehydrator. Dry below 115° for approximately 24 hours until crispy. Store in a paper sack at room temperature.
212 12 Steps to Whole Foods
© Copyright Robyn Openshaw