Thursday, May 13, 2010

Sprouting Class

These are all recipes that I recently taught at a Bosch class.

These crackers are a mix between two different recipes. One had more flavor but you ground the flax, and they were more like corn chips. The other recipe you left the flax in tact, so here is my rendition of the two. They are very filling, and good for a snack, with hummus, or guacamole.


1 C gold flax seed, ground

1 C gold flax seed, whole

½ C sunflower seed

Mix in a bowl and set aside. In a blender combine and blend the following:

2 C water

4 C corn, fresh or frozen

½ large yellow or white onion

1 1/2 tsp real salt or salt of your choice

½ tsp chili powder

½-1 tsp black pepper

1 ½ tsp cumin

½ jalapeno with or with out seeds, depending on how spicy you want it

2 T lime juice

Add liquid mixture to the flax seed and pumpkin seed. Spread onto the teflex sheets in a thin layer, about a 1/4 inch thick. Mix well dehydrate at 145 for an hour, and then turn it down to 118 for 6-8 hours. Once it is done on one side, pull it off the teflex and flip it over. Dehydrate until crisp.

This wrap mix is good as a dip or in a wrap. I like to make a wrap with avocados, lettuce, and shredded carrots.

Sprouted Lentil Wrap Mix (taken from the Green Smoothie Girl 12 step program)

Soak overnight:

2 cups lentils

1 cup sunflower seeds

1 cup almonds

½ cup sesame seeds

Drain in the morning, and allow to sprout for 24 hours, rinsing occasionally. Process in

food processor to be a coarse mash, and add

Handful of chopped cilantro, basil, or parsley

1 Anaheim pepper, diced

1 bell pepper, chopped

1 onion, diced

¼ cup lemon juice

2 Tbsp. flax oil

2 Tbsp. extra-virgin olive oil

2 tsp. herbamare (or you can just use sea salt, or your favorite spice blend)

Use as a filling in cabbage or lettuce leaves or sprouted-wheat tortillas. Makes 8 large


I like this recipe because you don't have to plan so far in advance to have a really healthy breakfast. Just soak the hulled buckwheat over night, in the morning drain it of, rinse and, then add the rest of the ingredients. Pretty easy to put together.

BUCKWHEAT BERRIES (taken from Aggie raw foods)

1 1/2 C buckwheat, soaked overnight

2 C apple sauce

2 TB each cranberry, raisin, currant, goji berry etc …

1 TB lemon juice

1-2 TB agave or to taste

Pinch cinnamon

Rinse and drain buckwheat. Mix ingredients in a bowl. Chill and serve.

If you would like to make cookies add ½ C flax seed meal and adjust the lemon juice, seasonings, and agave to your taste. Set cookie “dough” aside for 1 hour. Form cookies with your hand or an ice cream scoop and dehydrate until desired softness is reached.


  1. I had no idea you did this blog! Way exciting!!! If it's okay with you, I'm going to put a link to your blog on mine. I'm new on this cooking thing, so any help is appreciated!

  2. Hi Sarah,
    I didn't know you had a blog either. Yes I would love to have you link to mine. I need to do the same with yours. I feel like you never stop learning to cook, there is always more to learn. We should swap recipes.