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  1. #1
    Diana Renata's Avatar
    Diana Renata is offline Senior Member
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    I have fallen head over heals in love...


    with zucchini chips!


    I got loads and loads of yellow squash and zucchini. I shredded some and put it in the freezer, and I started slicing some into chips. I put them in the oven straight on the racks at 140* with the door cracked open. It took about a day, but I have chips!


    A co-worker is letting me borrow her dehydrator, and I'll be borrowing a second dehydrator from my parents. Now I have to get all the zucchini and yellow squash I can get my hands on. I need a supply for the winter- LOL!


    Now to find a nice Primal nacho dip.


  2. #2
    Wendy1's Avatar
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    Yum!! Sounds awesome


  3. #3
    DaveFish's Avatar
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    Do you use any seasoning on them? I tried the Kale chip recipe. They were OK the first day but were really bad the next day. I don't think they were dry enough when they went into the container.


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    That sounds awesome DR! How about Baba ghanoush for a dip. Or pesto whisked in CM (I usually do it w/ yoghurt, but CM would be a primal alternative). If you want to OD on zucchini, SoG has a recipe for Zucchini Hummus. Hmmm, let's see... how about salsa. Or salsa verde, I made it 2 weeks ago w/ roasted tomatillos, it tasted awesome.


  5. #5
    Diana Renata's Avatar
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    I salted some of the chips, and left the others plain, to see what I liked better. Might try different spices and see what goes best. Onion powder might be good.


    Great suggestions, Maba! I could really go for some salsa right now too. I'll have to see what I can find from SoG. He's got some great stuff.


    Tomatillos are still foreign to me. I'd love a recipe for your salsa verde though. I'm trying to be more adventurous with veggies.


  6. #6
    Catalina's Avatar
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    Diana, Here's a great no-cheese cheesy sauce that I adapted from a vegan cookbook from my local co-op. Add jalepeņos, and I think it would make a great nacho dip:


    Blend together:

    1 med red pepper, diced

    1 cup cashews

    1 cup water

    1 TBL lemon juice

    1 TBL olive oil

    2 TBL cup diced onion

    1/2 tsp Celtic or Hawaiian sea salt

    2 cloves garlic

    3/4 tsp turmeric


    You could play with any of the ingredients--the red pepper and turmeric give it a nice orange color, and the cashews a nice, cheese sauce consistency--you could probably try another nut as well. (P.S. It's yummy over cauliflower too!)


  7. #7
    PrimalGoddess's Avatar
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    oh yum i have tons of zucchini and summer squash ..do you peel the skin off first or leave on? I would imagine these would be great with pico de gallo! oxoox Darlene


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    maba's Avatar
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    DR, this is how I made my salsa verde. Roast tomatillos, onion, jalapeno, garlic (with the peel on) in an oven till the skin chars a bit. Peel the garlic and pulse all the ingredients in a food processor till smooth (or chunky if you like it that way). Season with salt and garnish with chopped cilantro. It was very tangy, just the way I like it.


  9. #9
    Agnieszka's Avatar
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    And for the lazy among us, a good version of the salsa verde is available from Trader Joe's.


  10. #10
    Diana Renata's Avatar
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    Primal Blueprint Expert Certification


    Catalina that sounds so good! OMG!


    Wow, Maba, that sounds surpisingly easy. I've got onion and jalapeno and garlic. Just need the tomatillos.


    Agnieszka... unfortunately I don't have a Trader Joe's... though I did find some TJ mango sauce at a dollar store, lol!


    Darlene- I'm lazy. I just left the skins right on. It gave them a nice cruch.


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