2 ripe mangos
zap
strain
spread on a paraflexx sheet
dehydrate at 105 until leathery (10-12 hrs ish)
wrap up salad, shrimps, whatever, or just gnaw...
Chez Chez
roll ups and wraps 2 ripe mangos zap strain spread on a paraflexx sheet dehydrate at 105 until leathery (10-12 hrs ish) wrap up salad, shrimps, whatever, or just gnaw...
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3 ears of corn shucked or bag of frozen corn defrosted 1/2 cup of ground hemp or sunflower seeds 1/2 cup of pre soaked ground almonds 2 cloves of garlic 1 tsp of turmeric 3/4 cup of golden flax put the corn, ground seeds (not flax) almonds, garlic and turmeric in a blender and then add water to cover. blend until smooth, then pour into a mixing bowl and stir in the ground flax. (always buy whole seeds and grind just before using) Spread across a Paraflexx sheet cover the whole tray. Smooth out using a spatular and then dehydrate at 118 for 3 hours. take out, flip using another tray placed on top and then peel the Paraflexx sheet off. Hydrate for another 3 hours and then take out and cut into triangles. You can eat at whatever stage you like, using as a wrap when soft, or like here dry until they are brittle. 4-5 organic limes slice 1/4 inch on a mandolin using a side to side action place on trays and dehydrated until brittle keep in a zip lock bag Break the slices up, blitz in a grinder then mix together with dried ginger, garlic and onion powder (all raw dehydrated) and use to season seafood or simply add to curries 2 onions cut 1/4 inch rings on a mandolin 1/4 raw soy sauce 2 tbsp olive oil 4 tablespoons raw honey 1 teaspoon smokey paprika 1/2 cup ground raw peanuts Peel onion and cut into 1/4 inch rings. In a glass bowl whisk together the raw soy sauce and olive oil. Add the rings and toss. Leave to marinade while you process the paprika and peanuts in a food processor until they resemble bread crumbs. Put the nut mixture in a shallow flat bottomed bowl. Remove the onions from the marinade and pour all but one tablespoon out, reserving the remaining marinade for use a dressing. Add the honey to the tablespoon and whisk. Add the onion rings and toss well. Place coated rings, one by one in the nut mixture. Carefully place the nut crusted rings on a dehydrator tray and dehydrate at 120 until desired texture. I like mine with a bit of a chew, but you can dry them until completely crisp.
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