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.

Homegrown luscious live food!