Cinco De Mayo is upon us and, although it may be a commercial holiday promoted by alcohol distributors to sell mas cerveza, I still love it. Growing up in the border town of San Diego also gave me a fondness for all things picante. The dinner class I host tomorrow will be nothing less than a raw food fiesta. The entire menu will be available for my subscribers tomorrow. But for now, here is a crispy raw version of corn chips that you will need to throw in the dehydrator tonight to have them ready for the guacamole. Salud!
Raw Corn Tortilla Chips
3 cups organic corn kernels
1 stalk celery
1 tablespoon lime fresh squeezed lime juice
1 to 1 1/2 teaspoons sea salt
1 teaspoon cumin
1 cup golden flax seeds soaked in 2 cups water
Soak the flax in a large mixing bowl until all water is absorbed. Blend remaining ingredients in the Vita-Mix until creamy smooth. Pour the mixture in to the mixing bowl with soaked flax and stir to combine. Spread the mixture in a thin layer over two dehydrator sheets lined with teflex sheets. Dehydrate until the mixture pulls easily from the teflex sheets. Flip. Score if desired. Dehydrate until crisp.
These chips go splendidly well with Not-cho Cheese, a raw, vegan version of nacho cheese. If you missed that recipe check it out by clicking here.
A note about the photo above:
My husband, Travis Houston took this photograph during our visit to New Orleans. The plaster Dio De Los Meurtos figure was behind glass. Nearby neon was reflected perfectly at just the tip of the cigarette. I love this photo and the random way the figure comes to life with the perfectly placed reflection. Check out more of his work here.
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