I love chips and salsa, but the chips are the devil. Here is a simple recipe for raw corn chips that taste like 100% corn and won’t make you feel bad about eating the whole bowl.
6 ears of corn
1/2 tsp cumin
1/2 tsp salt
1/4 cup flax meal (optional)
Cut the corn to remove the kernels. Place them into a food processor and blend until most of the chunks are gone. Add the salt cumin and flax. Mix some more. Spread the mixture onto a teflex sheet or solid plastic sheet for your dehydrator and start it up. After about 20 minutes, sprinkle some salt across the top. Keep dehydrating until nice and crisp, about 24 hours.
4 cups cooked chickpeas
1 medium onion
2 cloves garlic
1 inch piece of ginger
¾ cup coconut milk
1 TBS curry powder
1 tsp turmeric powder
sea salt, to taste
1. Dice the onion and tomatoes.
2. Peel and finely chop the garlic or press it through a garlic press.
3. Wash and grate the ginger.
4. Put a large saucepan on medium heat, and add the tomatoes, onions, ginger and garlic.
5. When it starts to gently boil, turn down the heat a little and cover. Simmer for 30 minutes to several hours. The longer you cook the tomatoes the richer the flavor will be, but 30 minutes is sufficient. If the mixture starts to brown or stick to the pan, turn down the heat.
6. Add the coconut milk and stir in the spices and 1 tsp. sea salt. Stir the mixture well.
7. Add the cooked chickpeas and stir well. Adjust the salt and seasonings to taste. Turn down the heat to low, cover, and cook for 10-30 minutes to let the flavors blend.
8. Serve hot. Goes well with cooked greens and radishes, both of which help the body process the relatively high fat content of the coconut milk.