pesto + banana chips (was: Chicken Scare)

[Guest guest]

Hi Kim. How ya doin?? What a Great christmas present!!!

 

Banana chips ... mine turn brown too, and I leave them in the

dehydrator until they are really hard and crispy cause Idon't really

like them chewy. The chewy stage is about one day, the really

crispy stage is at least two days, longer if they are thicker. If

you don't want them to turn brown, slice them into a container of

water with a bit of lemon or lime juice in it. Then fish them out

and dehydrate them ... Makes them a bit zingy I've heard, but good.

(Got that tip from my brother). He says they don't change color

then. I slice them about 1/8-1/4 inch thick, but this last batch I

cut longways about 2 " slices, but the same thickness, so I could use

them for dipping.

 

I have carob cookies and pumpkin pie filling cookies drying right

now. Should smell really good when I walk in tonight.

 

I've been getting basil at Wholefood market on Brentwood Blvd. But

I've seen packages of it in schnucks as well, and pick it up there

if I've run out unexpectedly. Same for avocados. I bought two

organic ones at wholefoods,and they were all brown inside. I just

bought 5 at schnucks and the first one has turned out to be

wonderful. Not organic, granted, but can't have everything. I

still have at least one a day.

 

Cheers

terry

 

rawfood , Kimberly Dawkins <kim.dawkins@c...>

wrote:

> Hi Terry,

>

> It sounds like you're becoming very proficient with your raw food

> preparations. I will be trying your pesto--where in St. Louis do

you

> get good basil or do you grow your own?

>

> I got an Excalibur dehydrator for christmas and the first thing I

tried

> to make was banana chips. They were gross, though my 6 y.o. was

> willing to eat them--go figure! I don't think they were quite

done

> because they were still a bit soft, but they were so

brown...yuck.

> Would you mind telling me how thick you make your slices, if you

dip

> them in anything before dehydrating, and about how long you

dehydrate

> them?

>

> You also mentioned avocados. Have you been able to get any good

ones

> lately? I haven't found an edible avocado around here since

August. I

> was thinking they are out of season, but I really miss them.

>

> Thanks,

> Kim

>

> On Dec 25, 2004, at 12:47 PM, terry wrote:

>

> > I've been on a pesto thing lately.  I fill the food processor

bowl

> > to the top with spinach leaves, add about 3-5 fresh large basil

> > leaves, scant 1/2 cup olive oil, cup of pinenuts, juice of 1/2

small

> > lemon, couple garlic cloves and about a 1/4 tsp of sea salt. 

Puree

> > the whole thing, then add a couple more handfuls of spinach

leaves

> > (about fill up the container again), then puree again.  Presto,

> > pesto.  It is really good

>

> >  ...Always have banana chips drying as

> > well.  Very nice crunchy things. 

> >

> > ...(always

> > avocado if I have it)

>

>