Image: Brittany via Eating Bird Food

Ingredients:


  • 5 large parsnips
  • zest and juide of 2 small limes
  • 3 tablespoons olive oil
  • 2 teaspoons raw honey
  • ½ teaspoon freshly ground black pepper

Directions

  1. Slice the parsnips into chips using a mandolin.
  2. Place the lime zest and juice, olive oil, raw honey and pepper in a bowl and stir until well combined.
  3. Using your hands, gently toss the parsnip chips in the oil and honey mix, making sure the chips are well coated.
  4. If using an oven, spread the chips out onto baking trays lined with baking paper and bake at your oven’s lowest temperature (70-100°C/150-200°F) with  the door  slightly ajar, until  crisp.
  5. If using a dehydrator, spread your chips on the trays provided and dehydrate according to the dehydrator’s instructions.

Notes

ACTIVATED NUTS AND SEEDS

To activate your nuts and seeds, cover them in water and soak them for around 12 hours or overnight. Drain and rinse well, then dehydrate them. Is using a dehydrator, dehydrate them according to the dehydrator’s instructions.

Is using an oven, spread out the nuts and seeds on baking trays lined with baking paper and bake at your oven’s lowest temperature (70-100° C/150-200°F) with the door slightly ajar, until crisp. Activate all your nuts and seeds before using them.

The soaking helps remove some of the anti-nutrients found in the seeds and nuts, such as phytic acid, and the dehydrating at a low temperature reduces damage to the good oils found in the nuts and seeds. After activating your nuts and seeds, store them in an airtight container in the fridge. This also helps to protect the oils, preventing them from going rancid.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.