Even Better Onion Rings with Pine Nut Sauce

The only thing that felt wrong in the States was putting the toilet paper into the toilet. That just felt so wrong and wasteful of the plumbing, when we could be burning it.

Recipe of the Day – Onion Rings

Ingredients:

2 large sweet onions

4 T. Bragg’s Amino Acids or Nama Shoyu and
4 T. olive oil
Juice of 1 lemon OR 1 c. almond milk
Directions: Slice onions into rings. (To slice onions without crying or tearing, dip your knife in clean water, and dip the onion in water, as well. This has always worked. I only need to dip it once, but some say to keep the bowl of water handy and dip continuously, after every slice.) Soak the onion in the Bragg’s or soy sauce, the olive oil and lemon. Le sit overnight.
Dip the soaked onions into the batter, and lay out individually on paper-lined dehydrator trays. You could also cook or broil these on your lowest setting in the oven.
Batter:
1 c. golden flax seed
1 c. almond meal (Blend 1 c. almonds in food processor about 5 minutes, until a crumbly meal.)
1-2 cloves garlic
juice 1-2 lemons
1 T. Paprika
1/2 tsp. chipotle
1 1/2 tsp. salt
Directions: Blend batter in a food processor until it is thick, like pancake batter. Dip the onions in the sauce, then the batter, and dehydrate at 105 degrees for 12-24 hours until desired crispness.

Tangy Dipping Sauce-

1 c. pinenuts, soaked
2 T. lemon juice
1/2 c. sundried tomatoes, soaked
1/2 tsp. cayenne
1 tsp. paprika
1 tsp. sea salt, to taste
a couple drops Tobasco – optional

Directions:

Soak pinenuts for 12 hours. Drain and let sit (sprout) for 12 hours. Blend with the other ingredients .

Word of the Day – Refrigerador – refrigerator

Tip of the Day – Soak the onion rings first, the best is in almond milk, surprisingly!

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