jalapeño corn tortilla chips
3 cups fresh corn, from about 3 ears (or use frozen, thawed sweet corn)
1 1/2 cup red or orange bell pepper
1/2 cup onion
3/4 cup flax seeds
1/2 cup hemp seeds, optional
1 tbs fresh lime juice
1 – 2 jalapenos, seeds removed
1/2 tsp chili powder
2 tsp cumin
2 tsp sea salt
- In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
- Using an offset spatula, spread the dough thinly onto three 14 inch Teflex lined dehydrator trays. Dehydrate at 115 degrees for 6 – 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut w/ a pizza cutter into chip shapes. Place back in the dehydrator for 4 – 6 hours, or until crisp. Store in an airtight container for a week or two.
1 qt. orange juice w/ spirulina
1 quart green lemonade
1 qt. pineapple, cilantro, parsley, red bell pepper, cucumber, lemongrass, thai pepper, coconut water, flax oil, lime juice.
1 qt. master cleanse.