Corn nutritionally, it contains folate, phosphorus, calcium, iron, magnesium, zinc, manganese, protein, potassium, fiber, thiamine, and panthotenic acid. It also has Vitamins A, C, E and K. That's an impressive list of nutrients.
- 4 cups raw corn kernels cut from cob
- ¼ cup olive oil
- ½ cup water
- ½ tsp. sea salt
- 2 chile peppers (jalepeno)
- 1 tbsp honey
- 1 bunch cilantro
- ½ cup ground flaxseeds (preferably golden flaxseed) (if mixture is too watery, add more ground flax until mixture is thicker)
Mix all ingredients (except flax) in a blender. Add mixture to dry flaxseeds and mix thoroughly. Spread thinly onto dehydrator sheets, transferring onto the dehydrator trays as mixture dries and score into shapes.
You can dehydrate these chips at 105 degrees for about 12 hours or cheat a bit by increasing the temperature to 110 degrees for a slightly less drying time. You want to dehydrate enough to get a crispy chip as opposed to a chewy one.
Special Diet: Vegetarian, Low Fat, Low Calorie
Category: Raw Foods
Submitted By: Cleo Murray
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|Category: Vegetarian Entrees|
Description: Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.