Raw Chile Rellenos

Chiles Rellenos (makes 6 pieces)

3 peppers of choice: serrano, poblano, red or green bells, anaheim etc...
1/2 cup pumpkin seeds, soaked
1/2 cup sunflower seeds, soaked one day, sprouted one day
1 carrot, chopped
1/2 jalapeno, minced
1 tsp. Mexican oregano
1/2 tsp. black pepper
1 T Nama Shoyu, Bragg's or wheat-free soy sauce
1 tsp. cumin seed
1/4 tsp. cayenne
1 tbs olive oil

1/4 cup water

Cut each pepper into three or four sections, depending on the pepper. Try to keep the stem on if possible, but clean out all of the seeds and trim any extra white sections inside. Save any leftover pieces of pepper for the mole, below.

Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and process until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning.

Spoon in the pumpkin seed mixture. Smooth the tops with a rubber spatula or the back of the spoon.

Dehydrate for 8 hours at 105F. Serve topped with Mole Sauce (below).

Mole Sauce
on youtube-http://www.youtube.com/watch?v=YRnmFj5-z7o

1 T raw cacao nibs
1 T soaked pumpkin seeds
1 T flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander
1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tsp. raw honey
1 T. Bragg's, wheat-free soy sauce or Nama Shouyu

Grind the dry ingredients, add to the peppers, honey and nama shoyu and puree in a blender. Check for seasoning. Pour over the rellenos and serve.