Raw Mexican Stuffed Squash Blossoms

Raw Mexican Stuffed Squash Blossoms
Serves 3-4

Mexican taco meat filling:
1 cup red lentils
one medium zucchini, chopped
1 cup sundried tomatoes, soaked in water and drained well
1/4 cup chopped onion
2 tsp ground cumin
1 Tbsp chili powder
1/4 tsp chipotle powder, or to taste
1 tsp dried oregano
2 garlic cloves
salt to taste
3/4 cup raw walnuts
1 cup corn kernals

Salsa:
2 large red tomatoes, diced
about 10 yellow tear drop or cherry tomatoes, quartered
1 orange or yellow bell pepper, chopped
1/2 cup red onion, chopped
2 garlic cloves, minced
1 jalapeno, minced
1/4 cup cilantro, chopped
sea salt to taste
juice of two limes

Guacamole:
3 ripe avocados
juice of 2 limes
2 garlic cloves
sea salt to taste

12 squash blossoms

For the taco meat, you will need to start 2 days ahead. Soak the lentils in filtered water for 8 hours, then drain well and place in a sprouting jar in a well lit area (rinsing them twice a day) until tails begin to form, about 24 hours.  Once they have sprouted, add them to the food processor along with the rest of the taco meat ingredients except corn and pulse until it comes together and is chopped and looks like taco meat.  Place on a lined dehydrator tray, and dry at 115F for a couple hours until it is no longer very sticky and the consistency of taco meat. Stir in corn.
Meanwhile, make the salsa.  Combine all ingredients in a bowl and mix well.  Let sit for 30 minutes to let flavor develop.
Meanwhile, make the guacamole.  Place all ingredients in the food processor and puree until smooth.
Once all of the ingredients of the taco are ready to assemble, remove the stamen (pollen part of the flowers) from the squash blossoms.  Carefully fill the blossoms with the taco meat, and set on a plate until they are all done.  To plate, spoon some guacamole onto the plate, then top with the blossoms. Then spoon some of the salsa.  Enjoy!