This is my favorite lunch:
Sprouted Corn Tortillas:
- I start with our selections of Riverspirit Rainbow Corn, and sprout by soaking overnight, then rinsing daily for a few days.
- Then I grind the sprouted corn in a Corona style hand crank grinder.
- Then I press into Tortillas with a plastic bag between two boards.
- Cook on a dry hot skillet and then serve with cheese, salsa, avacoado, kim chee.