Pineapple & Apple Chips With Spicy Mango Salsa

Pineapple & Apple Chips With Spicy Mango Salsa

A Liver Rescue Recipe

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. 

recipe, from Medical Medium,  includes instructions to make either baked apple chips or raw dehydrated
pineapple chips. Both are equally delicious.

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

2 servings

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!

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