My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England

corncakes greenchef callie england 01 My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England

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Lately, I have had several flops in the cooking area. Which is why, I was super stoked when I came up with this dish and it actually tasted as excellent as I hoped.

Since I’ve issues with purchasing more corn than I (or a family of 5) requires, I wished to find a means, other than corn relish, to make great use of it. For some reason, corn cakes instantly popped into my head and I chose to roll with it. I’d most of the ingredients on hand, so to the cooking area I went …

I loved all the colors in the corn cakes … Is not raw food pretty !? Enjoy!

corncakes greenchef callie england 02 My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England

For the Corn Cakes

5 ears of corn, remove corn

1 green pepper

1/2 tomato

Small piece of red onion

2 teaspoon lime juice

1/2 jalepeno

Handful of fresh cilantro

.5 T cumin

.5 T chili powder

2 teaspoon agave

Sea salt to taste

1 C of ground flax

For the Chipotle Sauce

1 avocado

1.5 chipotle peppers (soaked in about 1/4 C water)

2 T olive oil

1 teaspoon stevia (or, make use of sweetener of choice)

Juice from one lemon

.5 T apple cider vinegar

1/3 C sunflower seeds

2 T nutritional yeast

1/2 red bell peppe

corncakes greenchef callie england 03 My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England
corncakes greenchef callie england 04 My Latest Success, La’ Corn Cakes With A Chipotle Dressing By GreenChef Callie England

Instructions for the Corn Cakes:
1. In food mill, integrate all ingredients except corn.
2. Pulse till you are left with a fairly high quality puree.
3. Pour blend into bowl and fold in corn.
4. Add blend back to processor and pulse a couple of times to break up the corn a bit (you desire the corn to be rather chunky).
5. Location blend back in bowl and add flax meal.
6. Mix until the flax has soaked up all the excess liquid.
7. On a non-stick dehydrator sheet, use a dessert ring or cookie cutter to mold blend into cake-like shapes (roughly 10).
8. Dehydrate overnight at 105 degrees. If you do not have a dehydrator, you can most likely use a cookie sheet and bake at 200. How long though, I am not sure– You ‘d need to keep a good eye on the stove.

Tip: A dessert ring/cookie cutter is a must-have for completely shaped patties … enjoy it.

Instructions for the Chipoltle Sauce:
1. Integrate all components in a high-speed mixer and blend until creamy. Include salt if you are not making the wilted kale.

Instructions for the Assembly:
1. 1- 2 bunches of kale
2. 1 teaspoon sea salt
3. Wash, eliminate stems, cut kale (see how-to below) and place in a big bowl.
4. Add salt and about 2-3 tbsps of the chipotle dressing.
5. Massage strongly for roughly 5 mins.
6. In a different dish, add 1 T of chipotle dressing and.25 C of sliced tomato, mix well.
7. In a large serving bowl, set wilted kale, corn cakes and top with tomato/chipotle mixture.