“ALIVE” SPROUTED HUMMUS
This recipe is adapted from Juliano’s “Raw—The Uncook Book.” This dish can be used as a main course with organic pita bread or served on a bed of sprouts tossed with your favorite dressing. When possible, all ingredients should be certified organic.

2 C. sprouted garbanzo beans
½ C. fresh parsley, chopped
¼ C. pitted black olives
¼ C. lemon juice, fresh squeezed
½ tsp. jalapeno, minced
1 Tbsp. garlic, minced
¼ C. tahini (see homemade recipe below)
1 lime, juiced
¼ C. shoyu or Braggs
1 tsp. kelp
1 Tbsp. yeast
1 pinch cumin

1. Place all the ingredients in a blender and blend until creamy, using a rubber scraper to help the hummus turn over.
2. Transfer hummus to a dish and garnish with slices of ripe avocado and sliced cherry tomato halves.

LEILANI’S TAHINI

¼ C. certified organic sesame seeds
Organic sesame oil
Organic vanilla extract

1. Soak sesame seeds for 10-15 minutes and rinse well 4 times. (I soak them the day before in enough water to cover, adding ¼ tsp. of 3% peroxide to kill fungus.)
2. Lay out on a paper towel to dry. Grind in a food grinder/coffee grinder.
3. Add sesame oil to consistency of a nut butter and vanilla extract to taste.