Sprouted Corn Tortilla Chips
Food For Life Sprouted Corn Tortillas, defrosted oil of choice (I like coconut oil for this, but olive oil works too) sea salt Preheat oven to 375. Cut round tortillas into desired chip size & shape. Place cut tortillas in large bowl, and toss with oil to coat (I use 2 packages of tortillas, and maybe 3 TBSP of oil – give or take). Spread chips on 2 baking sheets in single layer, and sprinkle with salt. Bake for approx 12 mins or until they look good to you. Depending on how many chips you’re making, you may have to do a second round....
Read MoreRoasted Moroccan Garbanzos
2 cups DRY garbanzo beans (1 15 oz bag) 6 cups of water (room temp is best) 1 TBSP melted coconut oil or extra virgin olive oil 2 tsps moroccan spice mix 1/2 tsp sea salt To make the spice mix: 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp each of chili powder, paprika & cinnamon 1/4 tsp ginger 1/8 tsp cayenne pinch of ground cloves Rinse beans in a colander. Add the beans to a bowl with the water & soak overnight for approx 12 hours. Drain beans and let them sit in the colander for 15 – 30 mins to let out the excess moisture. Preheat oven to 350. Transfer chick peas to...
Read MoreStove-top Popcorn
1/3 cup organic popcorn kernels 2 TBSP extra virgin olive oil, ghee, or coconut oil sea salt to taste Over medium heat, add the oil & only 3 or 4 kernels to a medium sized pot & cover (my 3 & 3/4 quart is just the right size for this amount of popcorn). Stay close by. When you hear those few kernels pop, it’s time to add the rest of the kernels. Keeping the pot covered, shake it back & forth often. Once the popping slows down (after about 4 or 5 mins), turn off the heat. Once it’s fully done popping (maybe 30 seconds later), remove from heat & add salt....
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