And, if you're feeling ambitious...

[Guest guest]

HEMP CORN CHIPS <br>By Elaine Love and Matt

Samuelson <br>Makes approximately 175 chips <br>6 cups

fresh or frozen corn<br>1 cups hemp seeds<br>10 cups

soaked sunflower seeds (6 cups before soaking)<br>2 ¾

cups water<br>1 ½ cups flax seeds ground into a

meal<br>1 ½ Tbsp. celtic sea salt<br>juice of 1 lime

<br>Puree corn in a food processor until creamy. Place in a

mixing bowl. Puree sunflower seeds with water until

creamy and add to the mixing bowl. Add remainder of

ingredients and mix well.<br>Spread 2 1/ 2 cups of the batter

on a 16x16 dehydrator tray covered with a teflex

sheet. Cut into desired shapes: triangles, squares,

circles, etc. Dehydrate for 24-30 hours at 105 degrees

until crispy. Remove the teflex sheets after about 10

hours.<br><br>TOSTADAS <br>Use romaine lettuce leaves or cabbage leaves

as your tostada shell, and fill with: Sunflower

Refried Beans, Better Than Beef, Guacamole, Salsa, and

Pine Nut Sour Cream. [see below for these recipes.]

<br><br>SUNFLOWER REFRIED BEANS <br>By Matt Samuelson <br>Serves

8-10 <br>4 cups soaked sunflower seeds (2 1/2 cups

before soaking)<br>½ cup flaxseed oil, hempseed oil, or

extra virgin olive oil<br>3 ½ tsp. onion powder<br>2

tsp. chili powder<br>2 ½ tsp. cumin powder<br>1 tsp.

celtic sea salt<br>1 Tbsp. unpasteurized Dark miso

paste<br>3 Tbsp. raw tahini<br>1 Tbsp. apple cider

vinegar<br>¾ cup pure water <br>Put all ingredients in a food

processor and puree until creamy.<br>Best served just after

warming in the dehydrator at 105 degrees. <br><br>BETTER

THAN BEEF <br>By Matt Samuelson <br>Serves 8-10 <br>4

cups pulp from your juicer of carrot, parsnip and/or

celery root<br>1 cup sun-dried tomatoes, soaked one hour

or more and pureed in a blender<br>1/3 cup extra

virgin olive oil or flaxseed oil<br>1/3-1/2 red onion,

finely minced<br>3 tsp. onion powder<br>2 tsp. garlic

powder<br>3 tsp. chili powder<br>2 tsp. cumin powder<br>¼

tsp. cayenne<br>1 tsp. celtic sea salt<br>1 Tbsp.

unpasteurized dark miso paste <br>Using your hands, mix all

ingredients together well in a large bowl. Let sit for an

hour or more for flavors to meld. Best served just

after warming in the dehydrator at 105 degrees.

<br><br>PINE NUT SOUR CREAM<br>by Elaine Love <br>Serves 8

<br>1 1/4 cups pine nuts, soaked 1 hour or more<br>1/2

cup young coconut meat or 1/2 additional cup of pine

nuts<br>1 tsp. rw apple cider vinegar<br>1/2

tsp.unpasteurized light miso paste<br>1/4 tsp. celtic sea salt<br>1

1/2 Tbsp. lemon juice (about 1/2 lemon) <br>Blend all

ingredients together in a blender until smooth and

creamy.<br>Will keep for up to 2 weeks in the refrigerator.

[Guest guest]

Thanks a bunch Carol. Those look really good. I looooooove Mexican. I'm glad

this subject came up.