Wednesday, December 8, 2010

Dr. Ann Wigmore Corn Chips

Corn Chips
6 ears non sweet corn, remove from cob
½ yellow onion
2 cups sprouted sunflower seeds, soaked 6 hours and rinsed
¼ cup water
1 ½ T coconut liquid aminos
1 t kelp powder
Process corn and onion in a food processor, using the “s” blade. Stop and scrape the sides; blend until smooth. Add sprouted sunflower seeds and process until the mixture is well blended and the consistency of a batter. Add some water if the batter is too thick. Add Braggs and kelp; mix well. Using a teaspoon, scoop batter onto the teflex sheet of a dehydrator tray. Flatten with a knife into a flat round surface about 1/8” thick and 1 1/2” wide. Dehydrate at 105 for 12 hours, then remove teflex sheet and turn chips over. Continue dehydrating for 10 – 12 hours, or until desired crispness is obtained.
Most of these recipes in this article are based on Dr. Ann Wigmore’s recipes. They are wonderful living food recipes, that taste great and will nourish your body and keep you in the peak of health.

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