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Spicy Spinach Tortillas

Posted Apr 18 2010 2:40pm

I hope everyone is having a great weekend so far. Mine has been wonderful thanks to beautiful weather! Finally, right?  For once I’m not whining about the weather! :-P Anyway, it’s also been a productive weekend in gardening and creating another dehydrator recipe. First, yesterday I threw together a quick taco-themed salad for lunch – well, kind of.

Peas, carrot ribbons, avocado, salsa and pumpkin seeds. Kind of a crazy combo, but very good with plenty of salsa kick and filling. After lunch, we headed out for more garden shopping.

Mmmm, butternut squash, 2 different watermelon varieties, cilantro, zucchini and more tomatoes.

I’ve never worked with a stevia plant before, so this should be interesting! Thanks to hubby, they are now planted in one of our planter boxes.

For some reason, I ended up with an all orange dinner trying to use up what needed to be eaten.

Red pepper soup and a Gena-style root veggie mash of sweet potato and carrots with a touch of cinnamon and NuNaturals Liquid Stevia , it was like a sweet warm dessert.

Anyway, while at Cafe Gratitude , I really loved the spinach tortilla around the enchilada I had and tried my own spicy version.

Spicy Spinach Tortillas

  • 12 oz. of fresh spinach
  • 1/4 cup ground flax seed
  • 2 tbsp. lemon juice
  • 1 tsp. chipotle seasoning
  • 1/2 tsp. salt

Combine all ingredients in a food processor and chop thoroughly. Scoop mixture into a bowl and mix further by hand. Scoop onto a nonstick dehydrator sheet and spread evenly until about 1/4″ thick and in a square/rectangular shape. Dry for 1 1/2 to 2 hours at 115 degrees, flip over onto another nonstick sheet and peel top sheet off. Continue drying for another 1 1/2 to 2 hours. Cut sheet into desired tortilla sizes with poultry sheers or kitchen scissors and spritz edges with water if too dry and flakey. Will store in fridge for up to 5 days or freeze in air tight container.

Not quite as pretty as the one from Cage Gratitude, but getting there. :-) I served it with Ani’s Baja “Cheeze”, chopped red peppers and sprouts – very good with plenty of spice, but not overkill. The chipotle seasoning adds nice flavor to the spinach and I used rough-ground flax seeds I ground in the Vita-Mix’s dry container which added a nice texture. The dehydrating time does have to be monitored because they can get flakey quick if over dried, but corrected with a water spritzer if needed.

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