Our idea of what constitutes "food" in American culture has become so skewed that it is almost unrecognizable. Our supermarkets are packed with products whose ingredients include unpronounceable chemicals, dyes, bacteria, and growth hormones. They are irradiated without our consent and contain GMOs.It's time to bring back FOOD. Pure unadulterated organic RAW food.This blog is a documentation of my continuing journey on a plant-based lifestyle.
Tuesday, July 1, 2014
Raw Vegan Zucchini Chips and Organic Tomato Corn Salsa
For years the notion of a crispy chip has alluded me on the raw food lifestyle. My chips, be it savory or sweet, were always chewy. The exception being only my beloved kale chips. (Who would have ever thought kale chips would become so popular?!)
Kale chips are even Kardashian-approved (Oh lord.) with Kourtney Kardashian espousing the benefits of kale chips vs. regular snore bore 'tater chips. But this isn't really about kale chips, which seemingly always give me a weird reflux reaction where I feel like I've got shards of kale stuck in my throat (not fun) for days. And since I avoid gut-bombing condiments like vinegar, oil, & salt, these days I much prefer a crispy zucchini chipper.
The beauty of this crunch-satisfying chip is not just in texture, but also in simplicity in that once you put them in the dehydrator at the standard temperature for raw-fooding-- 115-118 degrees-- you can forget about them for about 2 days. The longer you let them dry the more crispness your chip will bestow upon you.
1-2 organic zucchini peeled or unpeeled whatever is your groove, sliced thinly on the mandolin
Juice of 1 lemon
For me, I love dill or thyme so I chop them up really well and sprinkle on generously.
I let my zucchini and herbs soak overnight, but an hour or two will do.
Then I put them in the dehydrator at 118 degrees and let those babies go, only checking periodically to flip them over if need be.
After two days they are as crispy as a gosh darn Lays chip MINUS the gmos, preservatives, oils, and salt.
I eat them with guac or my fav. Mango And Sweet Organic Corn Salsa and they are righteously and absurdly delicious.
By the way, that insanely-mind-blowing salsa that eeks of summer bounty goes as follows: (all ripe and organic)
2 heirloom tomatoes
1 ripe peach or nectarine
2 ears of corn
1 bell pepper (any color but green which are unripe, therefore, inedible)
Small handful of chives or the top of one green onion
Massive fistful of cilantro
Half a peeled lime
Pulse to your desired consistency and use your chips to go to town!
I would imagine if you were joansing for some serious chip-age of the Cheeze-y variety you could add a heaping tablespoon of Nooch to the lemon juice and dill and then lovingly MASSAGE it into the zucchini. (Is meditation through the vehicle of food possible? Anyone? Anyone?)
Happy Chipping my fellow raw food nerds!