Wasabi Peas – on youtube-
Wasabi peas are all the rage these days. They are the perfect party snack, and can spice up most recipes. You can buy them almost anywhere that carry snacks and peanuts. But the store-bought paste carries lactose and artifiicial colors. Make your own, fresh and as hot as you like, by combining a tablespoonof horseradish with 1/8 tsp. turmeric and a dash of green powder! Clears your sinuses, fast!
Pure wasabi, native to Japan, is a rare delicacy that can lose its flavor in under 15 minutes.
2 cups fresh peas [thawed frozen ones will do at a pinch]
1 c. sprouted sunflower
1 c. pumpkin seeds
2 Tbsp olive or flax oil
1/4 cup Wasabi paste made from turmeric, green powder and horseradish and a dash of psyllium seed powder
1 T apple cider or rice vinegar
1 tsp psyllium seed powder
1 tsp water
1/2 tsp mustard powder
1/2 tsp garlic powder
In a large bowl, mix together the wasabi paste, rice vinegar, water and psyllium seed and spices. Add peas, nuts and seeds and coat well.
Pour all onto the dehydrator sheet for 24 hours at 105 degrees or until the peas are crisp and completely dry. Don’t let them go too long, or you can break a tooth on those crispy peas!
Store in a sealed jar.
As a member of the cruciferous family, wasabi contains the same cancer-fighting isothiocynates as its cabbage cousins. The American National Cancer Institute and the American Cancer Society have studied cruciferous vegetables extensively for years. They recommend that everyone eat several servings from this vegetable family each week to dramatically lower risk of all types of cancer. Researchers believe that one way the substances in cruciferous vegetables help prevent cancer is by helping the body eliminate excess hormones such as estrogen, thus reducing the risk of hormone-related cancers such as breast and prostate cancer.