Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 I have a substitute for bean dip that isn't beans at all but almonds. Soak the almonds overnight (or all day if you want to make it in the evening). Drain and put them through a Champion juicer with the blank in place or throw them in the food processor. Add garlic, onion, sea salt, and chili powder to taste. Remember that raw onion and garlic pack a bigger punch than cooked. Process until smooth. Add water to the desired consistency. It's better than if you make it with sprouted beans. It has much the same flavor and " mouth feel " without the beany taste. A friend of mine adds olive oil but it isn't necessary. Tommie http://www.rawburchard.blogspot.com rawfood , Sherry <dobeythehouseelf wrote: > > I have made a few different batches of corn chips. I try not to make them too often cuz I eat them all.....LOL .. > > My major downfall in life has ALWAYS been chips and salsa. I love to eat chips and salsa or guacamole or bean dip (still working on a raw substitute for that) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 Can't wait to try them!!! Thanks so much!!!! Judy On 3/11/06, jerushy1944 <no_reply > wrote: > > I have a substitute for bean dip that isn't beans at all but almonds. > Soak the almonds overnight (or all day if you want to make it in the > evening). Drain and put them through a Champion juicer with the blank > in place or throw them in the food processor. Add garlic, onion, sea > salt, and chili powder to taste. Remember that raw onion and garlic > packs a bigger punch than cooked. Process until smooth. Add water to > the desired consistency. It's better than if you make it with sprouted > beans. It has much the same flavor and " mouth feel " without the beany > taste. A friend of mine adds olive oil but it isn't necessary. > Tommie > http://www.rawburchard.blogspot.com > > > rawfood , Sherry <dobeythehouseelf wrote: > > > > I have made a few different batches of corn chips. I try not to > make them too often cuz I eat them all.....LOL .. > > > > My major downfall in life has ALWAYS been chips and salsa. I love > to eat chips and salsa or guacamole or bean dip (still working on a > raw substitute for that) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 I am going to make them tomorrow! Thanks Judy On 3/11/06, Sherry <dobeythehouseelf wrote: > > I have made a few different batches of corn chips. I try not to make > them too often cuz I eat them all.....LOL .. > > My major downfall in life has ALWAYS been chips and salsa. I love to > eat chips and salsa or guacamole or bean dip (still working on a raw > substitute for that) > > So the one major thing I crave is chips. SO when I went raw, it was the > one thing that was very hard for me! > > SO I have played with the recipe for raw chips for the last month or > so....( I work at home so I have time to play with my dehydrator a bit) > First let me say that, I am one to play with recipes. I never seem to > have everything I need in the house for this recipe or that recipe. So...I > improvise a lot! > > but with my chips here is what I usually do > > Throw all of the following into a food processor/blender/whatever you > have! > > 4 cups or so of corn--shuck it right off the cob > 1/4 cup olive oil > sea salt to taste (optional) > 1/2 cup soaked flax seed (optional- it helps with bonding the chips > better when available--soak 2 hours--chips will work with or without them) > some chili or jalapeno or red pepper (optional--I add it when I have it > for flavor) > Handful of fresh cilantro (optional) > Garlic (optional) > cracked black pepper (optional) > Cayenne pepper (optional) > crushed red pepper (optional) > > Whirl it all around in your processor of choice until it is a slightly > thick and well blended-----add 1/4 cup water at a time till thin enough to > spread on teflex. > > * Add water slowly as this mix thins fast and easily.* > > Spread on teflex sheets till about 1/4 thick....when spreading mixture, > it may help you to have a glass of water with a spatula handy. I keep > dipping my spatula in the water and then spreading the mixture, then dip > then spread....it makes it easy to spread the mix and get it even and avoid > the little dips and holes. > > I do not score the mixture (yet) > > I let it dehydrate for a few hours first. after about two hours, I open > the dehydrator and tuck all the edges of the mixture on the sheets with my > wet spatula. this is also when I score the mixture into chips...using a wet > spatula you can split the mix to make it into chip shapes of your choice. > > Then I let it dry until the " chips " can be separated from the teflex > with out ripping. then I turn them over and place them directly on the > racks to finish drying! > > Then I dry them until crispy! > > I find if you add enough herb and seasoning, they come out really good-- > > Judy Cozza <judycozza wrote: > Margaret - I am so interested in your corn chips. > Please let us know if they were great! > Judy > > > > > Relax. Mail virus scanning helps detect nasty viruses! > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.