Overview

Based off of People Chow 3.0.1, optimized for my country and myself. Apparently Niacinamide doesn't cause the adverse reactions such as niacin flush, so I'm not too worried about the slightly high levels. The Omega-3s are crazy high too, but they aren't known to cause any issues in healthy people. I've been eating mostly just this (and its previous iterations) for a few months and I've been doing well so far!

Preparation:

There are two ways I regularly consume my version of soylent; as a gritty liquid and as a tasty drink and some chips. The chips are first fried without oil and then baked after being covered in oil. So they're sort of baked and fried, I wasn't sure which category would suit it best.

When I drink the whole thing, I mix it in 1/3 day (meal) batches to avoid overloading my blender. I divide the daily recipe by three, and blend it together with 3 cups of water and 4 ice cubes. I add the dry portion slowly to the running blender to avoid clumping. The ice helps break down clumps as well. This finished solution fits nicely in a 1L water bottle. It's quite thick though, and bubbles don't remove themselves from the mixture very quickly on their own, a serious concern when shaking is the only way to agitate the finished mix.

Unfortunately, Maseca has a pretty coarse texture, and doesn't soften up all that much in water. This means if you're not diligent about shaking your bottle before drinking you'll end up with a sludge that is legitimately unpleasant when you get to the bottom. For this reason I decided to look for an alternative.

Making and frying the Maseca and salt into tortilla chips was the obvious choice, there were literally instructions on the bag. This removed the majority of the mass that needed to be added to the liquid. Because the only remaining components are very soluble, I can fit an entire day's worth in less than 500ml. It's quite sweet too, since it's mainly flavoured by the GNC powder.

To make the chips, I just flatten out tortillas in the press, then put them on cookie sheets and brush both sides with a generous amount of oil. I put them in the oven on 400, and it takes less than 20 minutes for a rack of 6. We all know that one of the benefits of soylent is the time savings. Following this recipe every day takes me about an hour, so it's not insubstantial. It leaves me with a fresh, tasty product though, that I look forward to eating. If I ever get a tortilla press though, that'll eliminate the least enjoyable and most time consuming part of the process. I may do some tests soon on how long these chips can be stored. I have a tortilla press, and several bags of chips in my refrigerator.

Instructions:

Tortilla Chips

Mix the masa harina and salts together in a bowl, then mix in an appropriate amount of hot water. I use 400ml just about two cups for a full day's chips. Altitude and humidity will make the required water vary a bit, but you're aiming for a dough that's not too sticky and not too crumbly.

I add slightly over 400ml, and divide the dough into 15 50g balls. Each of these will be a tortilla. Keep them moist, if the outsides are too dry they will split when you form them into tortillas, giving a jagged edge that will burn in the oven.

You don't want to leave the flattened tortillas out without cooking them for any longer than necessary, it'll mess with the moisture content, and thus cooking characteristics. I flatten them immediately before putting them on the pan.

After you've made your tortillas, brush them with the oil portion and cook them on cookie sheets in the oven on 350°. It'll take about 15 minutes, and you'll want to flip them halfway. The thickness and moisture content of your tortillas will alter your cook times.

When you pull these out of the oven they'll be nicely toasted, and crunchy. They taste like nice tortilla chips, I quite like them. You could add seasonings or other ingredients to them, though I haven't experimented with it.

Liquid Portion (I realize this step is redundant for pretty much anyone on the soylent site.) Mix together water and appropriate levels of both GNC powder and whey protein isolate in a shaker cup or blender.

Changelog

Update 25 Oct.

Tweaked whey protein levels to reduce cost while maintaining nutritional completeness. Now sub-$5!

Update 28 Oct.

I've made a breakthrough! I've begun mixing the masa and salt with a little bit of water to form tortillas, and I fry them in about the same amount of oil I would have added. Chewing on tortilla chips keeps my jaw strong too, so that's something. The rest I still blend into a liquid - the WPI and GNC blend both mix in without even needing a blender, and you can't taste the choline over the other two ingredients. It's pretty tasty too, the GNC is the strongest flavour in the whole drink. I'm going to keep tweaking my cook times and methods, and possibly invest in a tortilla press. Pictures coming soon!

Update 21 Nov V 1.3. Added recipe. I still haven't shelled out for a tortilla press.

Update 3 Dec Got a tortilla press, finally!

Update 7 Dec Removed KCl in favour of Potassium Gluconate