Tag Archives: local

Radish Chips (Low Carb and Paleo)

Raw Radish Leaves and Chips

*imagine healthy tip and witty personal story here*

If you do want epically indulgent ear stimulation though listen to this playlist. You’ll also be listening to the sounds I’m writing this to.

Health Tip: Do not resist dancing

Woot. Thought of a health tip. So now you’ll just have to imagine a personal story.

Radish and Leaves Chips Mind Lifting Mouthgasms

Radish Leaves and Chips Ingredients:

Optional Drizzle: 

2 Tablespoons of Coconut Butter

1 Tablespoon of Coconut Oil

Gently melt on low heat together for 15 seconds and drizzle over leaves and radishes.

Radish Leaves Chips Ingredients:

Leaves of a Radish Bunch

Small Drizzle of Avocado or Human Friendly Oil (not canola or fake EVOO)

1/2 Teaspoon Salt

1/2 Teaspoon Various Spices (optional)

Herby spices work best

Directions:

  1. Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.
  2. Cut the leaves away from the radishes.
  3. Thoroughly rinse out the leaves of dirt. The human body does not like the taste of dirt so be thorough
  4. Dry the leaves with either a salad spinner or by vigorous shaking over the sink. If too much water remains the leaves will not chip up with the other leaves, but can be baked longer into chips.
  5. Cut the leaves and stems multiple times.
  6. Toss the leaves and stems into a bowl.
  7. Toss the leaves in a small drizzle of oil and salt (too much oil will prevent chipping).
  8. Spread the leaves out thoroughly onto a silpat lined baking sheet or a parchment lined sheet.
  9. Bake at 200 for one hour (checking at 45 minutes and every three minutes after) or 300 for ten minutes. Turn the chips at the halfway point.
  10. Take the leaves out of the oven and set aside.

Baked Radish Chips Ingredients

Bunch of Radishes

1/2 Tablespoon Avocado or Human Friendly Oil

1/4 Tsp Salt

1/4 Tsp Various Spices

Directions:

  1. Preheat oven to 200 or 375 for a fifteen minute quickie.
  2. Peel/scrape off any strings.
  3. Cut the radishes into chips.
  4. Toss the chips in oil, salt, and spices or spray with coconut oil:
  5. Line the chips out on a baking sheet.
  6. Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Visual Tutorial for Leaves:

   Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.

   Cut the leaves from the radishes:

Removing the leaves

   Rinse the leaves and toss off the water:

Shaking in my Leaves

   Cut the leaf bunch a few times:

Cut Again

   Put the cut remains into a bowl:

Into the Bowl

   Toss the leaves and stems in oil, salt, and spices:

Toss

   Lay the leaves out on the pan. Really spread them out as the bunched ones won’t crisp up:

Spread Out

   Bake at 200 for about an hour or 300 for ten minutes.

Visual Tutorial for Radish Chips

   Preheat oven to 200 or 375 for a fifteen minute quickie.

   Shave off any hairs:

I need shaved

   Cut the radishes into chips:

Chip Me

   Toss the chips in oil, salt, and spices or spray with coconut oil:

   Line the chips out on a baking sheet:

Lay On Pan

   Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Radish Leaves and Chips Mind Lifting Mouthgasms

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2 Ingredients Zucchini Muffins

There is too much zucchini growing in all of our gardens and minds right now (all of those food bloggers keep putting it in there).

In order to let you savor zucchini with smilegasms I have made for you a very easy noms that takes two ingredients most likely already in your fridge. Eggs and zucchinis.

Both ingredients are easily obtained from your local farmer’s market, even if you live in a desert (my life). Honestly there’s just something primal in the satisfaction of getting what you put inside you from the person that grew it.

This recipe is shockingly delicious due to its minimal nature, but both ingredients get to really come together inside your mouth. Easily cast iron heated in the mornings and you can keep them simple and change the toppings. Hot sauce, chives, paprika, tomatoes, beaver tongue. Just let your mind grow wild.

Ingredients:

6 Happy Eggs

1 Cup/Half of a Zucchini

Spiralizer or Knife

Donut Pan or Muffin Pan or Cupcake pan

  1. Preheat oven to 375 Degrees
  2. Sprilaze your zucchini or cut it up into chunks with a knife/your teeth (I do this with chocolate for my mug cakes all the time).
  3. Salt and pepper your zucchini to taste preference and toss.
  4. Circle the noodles into your donut pan or put them into a muffin/donut pan after thoroughly spraying it down with coconut oil/other oil
  5. Crack an egg into each hole and swirl it out a bit (the best tasting ones are just gently moved around instead of scrambling the egg).
  6. Put your pan into the oven and cook for 20-25 minutes.

Visual Tutorial

    1.   Spiralize the zucchini.

Spiralizing

2.   Swirl the zucchini into holes/place into muffin pan.

Spiralized Zoodles

2.   Crack an egg into each hole.

20150912_111455

3.   Bake for 20-25 minutes and then pop them out. Can be stored in the fridge for at least a week (mine were gone after that).

Zucchini Donuts