Chips and salsa make a classic snack food, and in this version, fruit chips and a flavorful mango salsa are a unique twist on the original. This recipe includes instructions to make either baked apple chips or raw dehydrated pineapple chips. Both are equally delicious.
In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let’s take a look…
Pineapple: Dissolves gallstones. Its highly acidic fruit acid and chemical compounds also enter into your liver easily, acting as brushing mechanisms and dispersing degreasing agents to clean up and drive out sticky, mucus-y debris, gunk, and byproduct that can build up inside the liver from a multitude of troublemakers. Pineapple can be astringent, so I prefer the bottom two-thirds for the sweetest, most balanced part of the fruit. Even if you ripen it on its side, it’s the bottom that’s best. If the astringency doesn’t bother you, you can eat the whole thing.
Mangoes: Cool a toxic, overheated liver, soothing and calming it to prevent the organ from going into spasm. The yellow-to-orange pigment in mangoes feeds liver lobules and strengthens hepatocytes and Kupffer cells, allowing them to do the jobs they need to do. Mangoes also have a unique phytochemical compound that helps the liver’s immune system destroy the pockets of bacteria that create liver abscesses. Help prevent your liver from aging and cells from dying while improving bile production.
Pineapple & Apple Chips With Spicy Mango Salsa
4 red apples or 1 pineapple
2 cups diced mango
½ cup diced red bell pepper
¼ cup diced red onion
¼ cup finely chopped cilantro
¼ cup finely chopped basil
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon chili powder
½ tablespoon minced ripe jalapeño (optional)
To make baked apple chips, preheat the oven to 200°F. Thinly slice the apples into rounds no more than ¼ inch thick and arrange the slices on two baking trays lined with parchment paper. Bake the apple slices for 2 hours and then remove from the oven. The apple chips will continue to crisp up as they cool.
To make raw pineapple chips, slice a pineapple into rounds no more than ¼ inch thick and arrange on two dehydrator trays. (Remember: use the sweet bottom 2/3 of the pineapple if you have a sensitive stomach.) Dehydrate at 105°F for approximately 16 hours. The time needed will vary based on how thickly the pineapple is sliced and how humid the environment is.
To make the salsa, combine the mango, red bell pepper, red onion, cilantro, basil, lime juice, garlic clove, and chili powder in a medium bowl and toss to combine. Stir in the jalapeño according to desired spiciness. Serve the salsa alongside the apple or pineapple chips and enjoy!
Makes 2 servings
Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.
This item posted: 03-Oct-2018
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