(For all ingredients, please use organic versions if available) Avocado Fries1 cup golden flax, whole 2 tablespoons chili powder ¼ teaspoon cayenne pepper 1 teaspoon fresh ground cumin ½ teaspoon sea salt 1 large avocado Ketchup2 cups sun-dried tomatoes, soaked ¼ cups golden raisins, soaked 5 Medjool dates, soaked 4 tablespoons apple cider vinegar 2 cups purified water
- Put 1 cup of golden flax into a high powered blender and blitz that for a few seconds to turn it into a complete powder.
- Add in the organic chili powder, the cayenne pepper, the fresh ground cumin, the sea salt.
- Use hands to mix them all together.
- Cut half the avocado, open it and use a very sharp knife to take out the pit.
- Use a clean spoon to run it right around the outside of the avocado so that it will make a very clean half of avocado.
- Make some wedges from the avocado and toss some right into the flax breading.
- Make sure to properly breaded all the avocado wedges.
- Pop them into the dehydrator for ideally 5-6 hours.
- For the ketchup, place the sun-dried tomatoes into the blender along with the soak water.
- Add in the soaked raisins, the Medjool dates, the apple cider vinegar, and the water.
- Set it on a high speed for about 10 to 15 seconds so that it will become nice and thin.
- For the presentation, place the ketchup on the plate, start with a little pile, take a spoon at roughly a 45 degree angle, place it down into the pile, and pull it right through. So it looks beautiful right away.
- Take same spices that are used in the recipe: a little bit of cumin, and sprinkle it across the plate. A little bit of chili powder, cayenne pepper.
- Pop the avocado fries onto the plate. Make them nice and high.
- Ready to be served.
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