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Thread: Crunchy Primal Snacks/Veggies? page 2

  1. #11
    cerebelumsdayoff's Avatar
    cerebelumsdayoff is offline Senior Member
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    Primal Fuel
    Quote Originally Posted by dash View Post
    I sometimes use spinach leaves to wrap up a little spoonful of guacamole or liver pate.
    That's another great idea! There is something great about spinach, it has a natural nutty flavor that works well with many foods.

    Another suggestion is good old nori. I use nori all the time to make 'wraps,' filling it with everything my heart desires.

    Nori + goat cheese + smoked salmon + roasted red pepper + anything else your heart desires = great little meal.

    And on the upside, Nori is crunchy and chewy!

  2. #12
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    Cauliflower, celery, broccoli. I even dip bacon in guacamole. Cold shrimp works great too.

  3. #13
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    SK1
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    Thanks for all of the great ideas! I will definitely think about a dehydrator...those mushroom "buns" sound amazing.

  4. #14
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    Quote Originally Posted by cerebelumsdayoff View Post
    I love using veggies as a dipping mechanism for some concoctions that I like to create from time to time! I find that cucumber, sliced red peppers, carrots and celery work the best as the raw veggies, but there is however, the ultimate favorite edible plate of mine...

    Recently, my family purchased a food dehydrator. Since then, we have been experimenting with various things we could dry and eat for the fun of it. My all time favorite thing to do involves my favorite all time vegetable: eggplant! What I do is peel the eggplant, and then slice it into very thin slices and let it dry overnight. In the morning, you get eggplant 'chips.' They taste great and have a nice crunch to them.

    What we also do is buy large portabella mushrooms and dry the caps the same way. What is the end result you ask? Only the best hamburger 'buns' around. Try eating your bison burger with a pair of delicious dried portabella caps and you will get a food-gasm. I guarantee it. These portabellas, although not crunchy, also work great as edible plates. The other day, I took a cap, put some mustard on it, topped it off with wild smoked salmon, guacamole, and some roasted red pepper. It was a party in my mouth.

    Moral of the story, if you have some cash you can spend, I suggest you invest in a food dehydrator. There is lots of fun to be done with that device!
    How long do you dehydrate the potabellas? I have been really missing a bun for my bbq pulled pork!!! This would be perfect!

  5. #15
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    Quote Originally Posted by lil_earthmomma View Post
    How long do you dehydrate the potabellas? I have been really missing a bun for my bbq pulled pork!!! This would be perfect!
    That's a great idea! Need to pick up some more pork this weekend. They have monster portabella's at Costco.
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  6. #16
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    Quote Originally Posted by Helen in Oz View Post

    someone mentioned using beef jerky as a dipper!!!
    Helen, that was probably me! I make my own though, so it's not full of random crap, and not too salty. It tasted delicious with guacamole, too.

    As for crunchy- these are a little too fragile to use for dip, but kale crisps made in the dehydrator are SO good, easy, and satisfy that need for snacky crunchiness. The recipe I fund called for kale, a touch of raw honey, coconut oil, lemon juice, and sea salt.

    I second the vote for the dehydrator. Since I started following PB, the dehydrator, the CrockPot, and the Cuisinart have been on heavy rotation at my house. I have used those three things more in the last few months than I had over the last 7 years combined! The bread machine and the toaster, however....their days are numbered.
    Last edited by Lady Grok; 05-20-2010 at 10:06 AM.

  7. #17
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    Quote Originally Posted by cerebelumsdayoff View Post
    What we also do is buy large portabella mushrooms and dry the caps the same way. What is the end result you ask? Only the best hamburger 'buns' around. Try eating your bison burger with a pair of delicious dried portabella caps and you will get a food-gasm. I guarantee it. These portabellas, although not crunchy, also work great as edible plates. The other day, I took a cap, put some mustard on it, topped it off with wild smoked salmon, guacamole, and some roasted red pepper. It was a party in my mouth.
    Oh wow, neat idea. Wish I had the cash and space.

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