VIVA! el CINCO DE MAYO!!
Chef's Corner
These two recipes perfectly compliment each other and
are wonderful Cinco de Mayo celebration food! Cinco de Mayo is
the day to celebrate the rich heritage of Mexico.
Red Pepper Dragon Chips
Yield: about 9 dozen
chips (serves 18)
These fiery hot, crispy, crunchy chips were created by
Living Light chef instructor, Cassandra Durham. They are
satisfying spicy chips that go perfectly with smooth and
creamy Traditional Mexican Guacamole or Avocado
Salsa.
1 cup chopped fresh basil leaves, firmly
packed
6 red bell peppers, chopped (about 6 cups)
2
teaspoons chili powder
1/2 teaspoon cayenne
1 teaspoon
crystal salt
1 1/2 cups purified water
2 cups golden
flax meal
- Put the red bell peppers in a food processor outfitted
with the "S" blade, and process until smooth. Add the basil
leaves, chili powder, cayenne, and salt, and process again
until smooth.
- Add the water and flaxseeds, and process once more until
smooth. (Makes about 6 cups batter.)
- Let stand for 30 minutes to thicken.
- Spread the mixture on dehydrator trays lined with
nonstick sheets (2 cups per tray). Dehydrate at 105 degrees
for about 6 hours, or until the chips are easily removed
from the sheets.
- Flip the nonstick sheets over onto the mesh screen and
gently peel the sheets off the partially dehydrated cracker
batter.
- Using a pair of kitchen shears, cut the cracker into 16
squares (4x4). Then, cut at a right angle through each
square, to split each one in half and create a total of 32
triangles per sheet. Continue to dehydrate for 6 to 8 hours,
or until the chips are completely dry.
- Store in an airtight container in a cool, dark place for
up to three months.
Avocado Salsa
Yield: 2 1/2 cups (2 to 3
servings)
Salsa and Guacamole are classic raw foods that everyone
enjoys and are standard favorites among raw food enthusiasts.
Avocado Salsa brings the two together with flair and
sophistication. It may not be what you will serve the guys
during the Super Bowl, but if you want to impress your more
sophisticated dinner guests, this will do it!
2 Roma
tomatoes, finely diced
1 avocado, peeled, seeded, and
finely diced
1/2 cup finely diced pineapple
1/2 cup
cucumber, peeled, seeded, and finely diced
1/4 cup chopped
cilantro, packed
1 green onion, thinly sliced
2
tablespoons finely diced red onion
1/2 red jalapeño pepper,
seeded and minced
1 1/2 teaspoons lime juice
1/4
teaspoon crystal salt
- Combine all of the ingredients in a large bowl, and stir
to mix.
- Store in an airtight container in the refrigerator for
up to twelve hours.
Ecological, Organic Kitchen Gardening
Meet Damian Hererra; 
Living Light Inn