RawFoodBlog

Get your chickpeas going by soaking them in water for 12 hours, then draining the water and letting them sprout for 1 – 1 1/2 days. Check them to make sure they’re not getting moldy. Don’t let them sit too long. I like to sprout mine on a paper towel where they can spread out and get air while they’re drying/sprouting. You know they’re ready when they have a little sprout coming out of them

The real story here is the cumin vinaigrette that’s laced into every bite of this salad. It’s a heady combination of cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil, and red wine vinegar. It’s a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. This is a stellar vegetarian meal atop a bed of baby spinach or sprouts.
Ingredients:

* For the cumin vinaigrette
* 2 teaspoons cumin seeds
* 1 teaspoon cracked black peppercorns
* 2 teaspoons dried oregano
* 1/2 cup plus 1 tablespoon olive oil
* 1 clove garlic, minced
* 2 tablespoons red wine vinegar
Mix.
* For the chickpea salad:
*1 c. sprouted chickpeas (garbanzos).
* 1/2 cup kalamata olives, pitted and sliced lengthwise (nr)
* 2 scallions, thinly sliced
* 1 tablespoon slivered mint leaves
Toss. Drizzle with vinaigrette.

To see Dorothy make these falafels, go to:

3/4 c. sprouted garbanzos (chickpeas) – soak overnight, then sprout 1.5 – 2 days, rinsing several times
3/4 c. sprouted sunflower seeds – soak overnight, then sprout 2 days, until the little sprouts come out, rinsing 1-2 times daily
3/4 cup almonds, or 3 heaping T almond butter
1/2 yellow onion
1/4 c. olive oil (optional)
Juice of 1/2 lemon
1/4 c. Bragg’s Amino Acids or Nama Shoyu
3 cloves garlic
2 T. curry powder
1 teaspoon cumin(optional)

Process all the ingredients in a food processor. Form into 1 inch balls. Dehydrate at 104 degrees for 24-32 hours. Turn when crispy on one side and dehydrate till done on the other side. Serve on lettuce leaves with sprouts and tahini or pine nut yogurt sauce, if desired.

I made these crackers to use up half a butternut squash. They were pretty good, on the sweet side of course:

M’s Butternut Crackers

All in the food processor:
1/2 butternut squash
Garlic greens, whatever is available
1 cup sprouted oat groats
1 cup sprouted chickpeas
Juice of 1 lemon
1/8 cup soy sauce
1/2 sweet white onion
6 walnut halves (a lot more if you are not watching your fat content)

Smooth mixture onto dehydrator sheet and score into crackers. Flip after 6-8 hours and continue dehydrating until dry through – about 12 hours total depending on moisture.