I was in the Inza coffee shop, had just ordered an iced tea and the traditional Bolivian Breakfast, eggs with onions, tomatoes and corncakes. Then looked longingly at the cushions on the couches. Did I dare take one and lay my head on it? I’d been up since 4:30, rode my bike into town, taught Chi Kung, then did a private reiki session for someone. It was hot, and I was tired and hungry, I picked up my backpack and was just putting it under my head, when the cook/waiter, Julio came over. Without a word, he took the cushion and put it under my head so I could recline. Whoa. Only in Vilcabamba.
This snack is quick, addictive and yummy! It’s a chip you can eat and not feel guilty!
3 C. Sprouted Sunflower Seeds
4 c. fresh or Frozen Corn, thawed
1/2 c. Coconut Aminos, Bragg’s or Nama Shoyu
1/2 c. orange juice pulp or barley water
1/8 c. Onion Powder
1 Tsp. Garlic Powder
2 T. Taco Seasoning
2 T. Chili Powder
1 – 2 T. Nutritional Yeast
Directions:Blend well, everything but the seasoning, yeast and chili, in a food processor and spread on dehydrator sheets covered with parchment paper. Score into desired shapes and dehydrate at 104 degrees for 24 hours until nice and crispy. Flip them halfway through and sprinkle them with a mix of the Nutritional Yeast, Seasoning, and Chili Powder. I use a little shaker and use a lot of shake.
Word of the Day – cafe -coffee
Tip of the Day – Make tons of these, eouble the recipe so you have them around to snack on!
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