SUNFLOWER CRUNCH

This is a spicy snack that will satisfy your desire for crunchy food. After it is dehydrated, it will
stay fresh for a

couple weeks when stored in an airtight glass jar. Flavorful seasonings that can be added to the
marinade include

jalapeño pepper, basil, or minced garlic.

INGREDIENTS | SERVES 6

4 cups sunflower seeds

½ cup olive oil

½ cup nama shoyu

¼ cup water

4 tablespoons lemon juice

1. Soak the sunflower seeds in water for 6 to 8 hours. Drain and rinse.

2. Set aside the sunflower seeds. In a blender, blend all remaining ingredients together until
smooth.

3. Place the sunflower seeds into a large bowl. Pour in the prepared marinade and let the seeds
soak for 3 hours.

4. Drain the marinade. Spread the seeds in a single layer on dehydrator trays. Dehydrate at 145°F
for 2 hours. Turn

down heat to 110°F and continue dehydrating for 24 hours or until desired dryness is reached.

PER SERVING:

Calories: 589 | Fat: 53 g | Protein: 20 g | Sodium: 309 mg | Fiber: 8 g

Soaking and Sprouting

Many of these recipes require soaking and sprouting. Soaking the nuts and seeds improves the
flavor, makes them

softer, removes the bitter tannins, and increases the amount of vitamins. Soaking activates the
life force and turns
raw food into living food. Make it a habit to soak your nuts, seeds, and grains in the evening
before you go to bed.

They will be ready to use immediately the next morning. Alternatively, they can be stored in the
refrigerator until

dinner, or left at room temperature to sprout.