Vegannosaurus Rex

I took a second shot at my Raw Lemongrass Jicama recipe last week. Flavor was never an issue, but i wanted to improve on the consistency. I used 1 cup of sprouted sunflower seed in place of the ½ cup of dry sunflower seeds i used in the original recipe. This prevented me from having to use as much water as well. Due to the lack of jicama at the farmer’s market last week i had to freestyle on that ingredient as well. I chose to chop zucchini into chunks and dehydrate in the oven at 100 degrees for 2-3 hours. I think I prefer the zucchini to the jicama, but i’m going to work on the jicama one last time before making the final call.

The recipe now reads:

• 3 stalks of lemongrass (use only the ‘meat’ from the bottom 2-3 inches)
• 1.5 tblsp nama shoyu
• 1 serrano chile
• 1/2 tsp chili flake
• 1 tsp turmeric
• 1 tsp agave nectar
• 1/2 tsp sea salt
• 3 green onions
• 2 cloves garlic
• 1/4 tsp basil oil
• 1 cup sunflower seeds, sprouted
• 1/4-1/3 water cup of water