Tuesday, April 4, 2006
The dehydrated corn chips are done! So are the flaxseed crackers.
Date: 4/5/2006 3:55:29 AM ( 18 y ) ... viewed 1405 times
(Photo: guacamole with Chef Felicia's dehydrated jalapeno corn chips.)
These grad student hours are killing me! I ate my
breakfast (a salad) in the car again on the way to classes. At the
university I had about 2 oz. of pumpkin seeds and a banana. At home I
had a nice treat- guacamole with the corn chips my girlfriend made in
the dehydrator. The chips were good, but there were two things we want
to adjust for next time: they cracked easily when we used them with the
guacamole, and they were too sweet for our taste. Next time she'll
probably adjust them by using corn that isn't the sweet variety, and
will make the layer -or the puree itself- thicker. I'd like to add a
little raw cheese to them, too!
Felicia's flax seed crackers came out GREAT. They are crunchy and
full of flavor from the garlic and whatever else she threw in.
According to nutritiondata.com, flaxseed is a relatively good source of
protein for me, having 5 grams per oz. By weight, pumpkin, hemp and
sunflower seeds have more protein, but flax is a great way to add
variety, and those crackers taste way better than a handful of
sunflower and pumpkin seeds. We could make crackers out of all those
seeds together - I've seen bars like that at Whole Foods.
That's all for now! Time for bed.
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