We had an interesting shoot for this video. We filmed it at the same time we were being filmed for a local TV news segment which will air in a couple of weeks. We had so much fun with Lance (who you'll see in the video), as he interviewed us for the "Lance's Journal" segment of the local 1011 News here in Lincoln. You'll probably notice the lighting is different as we used the TV lights for the shoot (much brighter). It was a great experience for all of us and we can't wait to see what Lance puts together for this special segment (he had a lot of video but his segment is only 4-5 minutes long). Whatever the outcome, we're very grateful for the opportunity he gave us.

So we thought we'd try something a little different this week; corn cakes. I've been eating these corn cakes like inside out burgers where I use the corn cakes like buns and put lettuce, tomatoes, onions, avocado, with a ranch/cheese sauce mixture in the middle. I even added some of my Corny Kale Chips in the middle which gave this sandwich a wonderful crunch. They are so tasty and a little bit spicy with the chili powder. You can easily eat these plain with a sauce over the corn cake but I would add some sliced tomato with a little cilantro. You will need a dehydrator for these but you could try dehydrating them in a warm oven. Just check them often as they didn't take real long in the dehydrator.

Corn Cakes

Makes 5 large patties


2 cups corn (defrost if frozen)

1 jalepeno

1/4 cup red pepper, chopped

1/2 cup cashews, soaked

1/4 cup onion, chopped

1/4 cup cilantro

1T flax (ground)

1 clove garlic, minced

1t chili powder

1/4t sea salt

1/4 cup chia gel (2t chia seeds mixed with 1/4 cup water. Let sit 10 minutes or until a gel forms)

2T psyllium husks


Process the corn in your food processor until chopped fine. Add the rest of the ingredients except psyllium husks. Process until smooth. Transfer to a mixing bowl and add in psyllium husks. On a mesh dehydrator sheet lined with parchment paper, make your corn cakes. We made ours fairly large by using a mold. Dehydrate at 115 degrees for several hours (ours took about 6-8). You can take off the parchment paper half way through and let the corn cakes dehydrate right on the mesh tray. If you don't have a dehydrator, you can try dehydrating these in a warm oven with the door ajar. You'll have to watch often so they don't get too done. Store in the refrigerator. When ready to eat, just put them either in the dehydrator or a warm oven to heat up a little.