Italian/Pizza Flax Crackers Recipe

Italian/pizza Flax Crackers:
3dozen

3/4 cup sun dried tomato powder (you can make this using dry sun dried tomatos put in high powered blender or cuisinart -- the drier they are the better)
1/2 cup purified water (additional water to thin too)
1 1/2 cups chopped red bell pepper
1/4 cup chopped onion
1-1/4 tsp sea salt
1 tsp lemon juice
1 tsp italian seasoning
1 tsp crushed garlic
1/4 cup mixed fresh herbs
2 cups flaxseeds soaked 8-12 hours in 4 cups purified water (do not rinse or drain)
(you can mix golden flax and regular flax too...)

-combine sun dried tomato powder and water stir into paste
-combine sun dried tomato paste red bell pepper onion salt lemon juice italian seasoning and garlic in high powered blender or cuisinart
-blend or process mixture adding more water to thin if necessary
-transfer mixture to large mixing bowl add flazseeds and stir well to combine
-spread batter evenly on dehydrator tray lined with teflex sheets or other non-stick sheet (parchment paper works - but best with teflex) score the crackers into size shape you want
-dehydrate 105 degrees for 12 hours or until completely dry and crisp
-flip onto mesh dehydrator screens peel off teflex and continue to dehydrate for 24 hrs or until completely dry
-allow to cool store in sealed glass container for upto 3 months at room temp - refrigerator or freezer for up to 6 months.

(to flip trays you can put one tray on top of the other making a sandwich and flip around onto new tray---then you can easily peel of teflex backing)

Tabouleh Salad Recipe

I like these videos by Rita Heikenfeld. She has 77 of them on line and they are well made.
The quality is good, and although she isn't all raw, she has some great tips and information and recipes.
Here is one that is raw though:



Rinse your bulgar wheat three times, then let it sit until all the water is absorbed.
1 bunch Parsley
1 bunch green onions
fresh chopped tomatoes
bell pepper
radishes
english cucumber
chop them all fine, add wheat
add 2-3 tsp cumin,
fresh basil, fresh spearmint

Go on and watch some of her other videos-she has 77!

Note:
I added chopped garlic, sesame seeds and some chopped pine nuts to mine, and some cumin seeds. This is extremely good-and smells wonderful! Serve with crackers, melba toast rounds, or if you are raw, fill lettuce leaves with it, or sliced cucumbers instead of crackers.

HEMP SEEDS

If you haven't found hemp seeds yet, go get some on your next trip to Whole Foods. They are high in protein, 65% globulin and have ALL the amino acids. All of them. It's a balanced blend of omega 3 and 6, and the richest known source of polyunsaturated fatty acids. And they taste good too!

2 TBS of hemp seeds packs a whooping 11 grams of protein! 

I'm going to try hemp butter next time instead of peanut butter if I can find it.  

You can eat them raw, ground, sprouted or turned into milk like you do almond milk.

I made some raw snacks and rolled them in hemp seed for a nutty coating. They turned out great. I would post the recipe but it was a Sunday mess and who could repeat it? 

Get out the processor. Put into it any dried fruit and nut combo you want. i added peanut butter to moisten and then after processing it together formed into balls and rolled in hemp seed. Had them all week to take to work and to snack on. Easy!

Crackers

I made some crackers that I thought were my first successful crackers in several attempts.

Two ears of corn off the cob, small red pepper, wedge of purple onion, clove of garlic, salt, pepper all blended well in the food processor.

Add a cup of flax seeds that have been soaked for about twenty minutes or until they are slimy. Drain the flax seeds and add to processor and mix again.

Place on dehydrator sheets about 1/4" thick and dry on 105 for about 12 hours, turn over and 12 hours more until dry.

Great with raw cheddar cheese and avocado bits.

Kale Crackers

I just had some great crackers that are raw! She dipped kale pieces in a mixture of garlic, olive oil and tomatoes that had gone in the blender until smooth.

Lay on trays in the dehydrator and dry for 10 hours.

They are tasty and light and quite healthy! Yet another way to put Kale to good use and a great alternative to fried or baked potato chips.

Pumpkin Seeds

It's that time folks-yep-pumpkin season. We bought several and carved them for halloween. It was fun, and something we haven't done since the kids were little. I decided to dry the seeds and try a new recipe. Rinse and then bake in the oven for 1 hour at 250 to dry.

Toss with olive oil, and a bunch of spices. Oregano, garlic, salt and pepper, parmesan cheese, cayenne, and bake again for 1 hour at 250.

These are really pretty good and were really simple to make. Try it! Apparently we can do it with squash seeds too, which I haven't tried.

Raw-ish BABA GHANOUSH

If you haven't had BABA GHANOUSH, which is an Indian Eggplant dip, then I suggest you try it the next time you have the oven on roast, and you have an extra eggplant laying around and don't know what to do with it, which is how I came upon this. Big hit by the way! Great as a sidedish, great with drinks after (hah) skiing, or a brisk walk in the snow (better).

I lg eggplant
2-3 cloves garlic
2 tbs tahini
juice of half a lemon
pinch cayenne
pinch salt and pepper
parsley, chopped.

I peeled the eggplant, rubbed it in olive oil and wrapped it in foil and put it in the oven on broil as I was cooking other things.
Cook, slice in strips and put in food processor with the rest of the ingredients and whip it up until it is a smooth puree.
Serve with greek pita bread that has been warmed in the oven a bit.

Raw Pasta Dressing

5 Large Roma tomatoes, cut in quarters or smaller, you want bite size pieces
10 fresh basil leaves, chopped
fresh chopped garlic
a handful or two of pinenuts
1/4 of a red onion, chopped fine
toss it all in olive oil
let it sit while you cook the pasta of your choice. I did petite raviolis, fresh!

Drain the pasta and toss into the room temp dressing, top with grated parmesan cheese.
It was yummy!

You could add some baby spinach at the last minute and let the hot pasta wilt it-that works too. Also Yum! Everyone had seconds.

Monster Fiber

I think I may have mentioned this before but never got around to posting it...I found something called Monster Fiber in the deli case at the organic market--- its by Matilda's Kitchen --- now why Im telling you guys this is because we can make it organic and raw using soaked and dehydrated nuts .... this one is 100% natural and has coconut and tastes really good added to shakes or on salads but I really bought it so I/we could copy it raw! Good for the store....

ingredients:
blend of ground flaxseeds, sunflower seeds, sesame seeds, almonds, pumpkin seeds, and coconut

Im making Omars goji lemonade today Im on a mostly juice/blended shake fast for as long as I want (after eating too many dishes of rice and beans in Costa Rica...ow not good)

CRACKERS

Here's a recipe for raw crackers.

1 c raw almonds
1 c flaxseed (soaked)
1/4 c whole sesame seeds
celtic sea salt, pepper, cayenne, and a pinch of garlic salt is nice too
caraway seed, ground
some of the "meal" left over from making almond milk for a bit of moisture.
You know, when you strain it? Or almond cheese. If you don't have this, use some olive oil.

This is spread on a sheet, and dehydrated at 110-115 for 2 hours, or you can put it in a warm oven with the door open for 2 hours.
Turn it over after an hour.

use this with the marinara.

Recipes Sauerkraut

Sauerkraut
(Use big Mason Jar or similar but one that will be a close fill to top also one that will allow you to put a weight partially in it i use another smaller mason jar filled with water)
quarter cut cabbage cut out heart on all four pieces (save a couple leaves to cover on top)
shred cabbage on v-slicer or mandolin put in mixing bowl
add celtic sea salt
and literally squeeze it like crazy! the idea is to get your hands in it and
beat it up a bit to break the cell walls! SQUEEZE HARD!!!!!!!
you can add some dill here or anything else you want --- ive added sliced apples!
when you have a lot of juice (enough to cover or partially cover cabbage in jar) fill jar press down with each handfull --
cover with leaves and put weight on top-
cover all with a thin towel (and on something in case spillage it bubbles! its alive!!!)
put in a warm spot and let it sit for a few days you can taste when its ready - cabbage is soft and it has a sour taste---

you may need to skim top when ready and remove some leaves dont worry though its all good bacteria!!!!!! (natural probiotics!)

and dont get discouraged some batches are better than others some just dont work so well---experiment

great to add to wraps or eat plain!

naturally fermented veggies so GOOD FOR YOU!!!!!!!!!!!!!
they also sell naturally fermented veggies in refrigerator cases ---NO VINEGAR
try BUBBIES sauerkraut its really good!----
they make great pickles too!!!!!!!

Recipes from NY as promised Herbed Cheese Spread

Herbed Cheese Spread:
3/4 cups (3-4 servings)

1/2 C Almond Cheese
1 Tbs chopped pine nuts
1Tbs finely minced red onion
1/2 Tbs parsley chopped
1 tsp light mellow miso
1tsp fresh dill minced
1/2 tsp green onion minced
1/2 tsp crushed garlic
1/2 tsp nutritional yeast, (optional)
pinch pepper

combine all -mix -store in airtight container for up to 4 days

ITS SO delicious! You can experiment with any seasoning

ps nutritional yeast is good bacteria does not promote candida and is a good source of b-12 Red Star is a good brand (some are not sources of b vitamins)...also it adds cheesy taste to anything.

Recipes from NYC as promised Almond Cheese

Hey guys! So sad to leave SLC but lucky for you Ive been reunited with my book of raw recipes!
Here goes:

Almond Cheese:
makes 2 cups 6-8 servings

2 cups almonds hot soaked for 5 minutes when skin pops off easily add some cool water and peel away. put them in cold water for 8-12 hours rinse drain and follow below:

in blender (not cuisinart use high powered blender)- blend almonds and 1 or more cups water and 1/4 tsp probiotic powder (or you can use light mellow miso as a starter)

use a pint size strainer (a plastic berry basket works perfectly)
line it with cheese cloth allowing several inches of cloth to hang on sides
set strainer on top of a shallow dish
pour blended nut mixture into strainer fold cheese cloth over top of cheese
place in warm location for 8-12 hours ( less time if warmer weather)

after about 2 hrs fermenting place weight on top of cheese to help press out liquid
(you can use a small mason jar filled with water or seeds)

season as you like and can be fermented to suit your taste
store in sealed container in fridge for up to a week

You can do this with cashews or pine nuts macadamias you can use them unsoaked if you have a high powered blender if not soak for 2 hrs (6 hrs for mac nuts) then rinse drain follow above recipe no cheese cloth required no liquid is released during the fermentation....

you can experiment with different nuts you will taste the difference!


have fun!

A few recipes-Pie Crust

Ok so these are all adjustable to taste and desire and I dont have any exact quantities so play!
Also just throwing a bunch of random things together to get them on here!

Pie Crust:
(soak nuts overnight -- dehydrate them until dried again -
this unlocks enzymes and seals them in)
Pecans
Almonds
Apricots and/or a few Dates

Blend in food processer until clumpy and sticky between fingers put into pie pan mold as you would any old pie crust -- you can also store in fridge

you can change nuts around use macadamia's sunflowers anything really and coconut flakes whatever you want and it can be changed based on filling!

Filling:
ANYTHING!!!!!!! To get a gelatinous texture add 1 Tbs - 2 of Psyllium Husks Powder
(be careful not to add too much as it can be a little uncomfortable in the intestines!)
also it sets up very quickly so if you want to slow down add water

i like making banana cream pie - bananas and young coconut a few dates cinnamon vanilla almond extract...

ill add more fillings later but anything works
then put in fridge to set up...

*****
ohhhhhhhhhhh to make 'caramalized' anything just use nama shoyu and agave mix.
you can do this with pecans after theyve been soaked and dehydrated just put a handful in bowl add enough nama shoyu and agave to allow to coat when mixing around adjust agave and nama based on personal taste.....THIS IS AMAZING you can make caramazlized onions too!!!!
*****
its important to soak nuts over night around 12 hrs to get rid of enzyme inhibiters they can be stored in fridge covered (not wet) for up to a week i believe.....BUT if you dehydrate them and put them in sealed container they can last for at least one month im sure more.....plus better to use for crusts and most recipes as they are not soggy....

MOCK 'salmon' 'tuna' whatever somethin' fishy and fresh tasting!:
basic proportions:

soaked dehydrated peeled almonds (maybe 1-2 cups)
carrots (1-2 carrots)
blend in cuisinart

in bowl mix in chopped celery (1/2-1 cup) onion (1/4 cup?) celtic sea salt to taste or himalayan salt and DULSE flakes (this adds fish taste you can play with amount i start with 1 tsp and keep adding!)

this is my favorite thing to add to wraps or to put in sushi
and everyone NON raw is obsessed with this!

(to get skins off almonds hot soak with boiling water for 5 minutes then plunge into cold skins should be easily peeled then allow them to soak overnight--then you can dehydrate them)

ALSO if you are using regualr salt kosher salt etc. STOP
use
Celtic Sea Salt or Himalayan Salt or any kind of sea salt but the first 2 in my opinion are best.

ALSO SEAWEED --- ITS SO GOOD TO EAT AND SNACK ON!!!!
Dulse
Laver
Kelp
Nori
etc

these are SO good for you make sure you get wild or organic and UNTOASTED etc.

ok thats what i got for now
wow im remembering all of the recipes i learned in raw culinary school!!!
ill definately add more later!

good luck have fun

Joy Diary

I had the most beautiful bowl of raw stuff for lunch! It was so pretty! I know just what you mean Pam.

I cut half an avocado and fanned it on my red plate, made a mango salsa, and then added blackberries and some raw pistachios on top. I thought "oh, can't eat all this!" ... and I relished every single bite! It was the most amazing mix of textures on the tongue with the mango salsa being sweet and spicy and tangy, the avocado smooth and creamy, the blackberries so vibrant and then the crunchy pistachios...wow.

On top of that it was my day off so I sat outside in the sun with deep snow all around and swung in my witches basket chair. It was totally a mix of all these contrasts. Sun and cold, snow and warmth...and my mouth was doing the same thing with the bowl of flavors. Delightful!

The salsa is mango, jicama, jalapeno peppers, and tangerine slices. Yum!

In class tonight I mentioned raw, and they told me how they could never do it, and all the reasons why they had to have meat, and eggs. Hah! Some day they may venture where we have dared! Oh! For my drive down the mountain I made a fruit smoothie in the food processor. I put in a real ripe pear, an apple, some more blackberries and a splash of fresh oj. This made a very thick sort of smoothie and I drank it going down. Tomorrow I think I'm going to add some whey protein.

I have my dehydrator going. I am making some blended vegetable things and some fruit things. LOL I don't know what to call them.

RAW BALLS OF DE-LIGHT

My heart hurt, truly, when Kathy mentioned that she eats salad every day because it's easy, and when Rebecca said she is eating carrot sticks plain. Oh pain! Oh woe! Food is great fun and delicious delight! :) We have so much to do to reengage the children and make them giggle.

RAW BALLS OF De-LIGHT is born...cooking raw, I love it! :)
Approach this as the six year old! Enter into the game of it.

Get a BIG BIG bowl
Add 1 big handful of the raw nuts that jump up and down and say "pick me pick me"
Add 2 handfuls of the loudest ones

Cover with water and soak 4 hours or overnight. They love the water.
(I put in cashews, almonds, sunflower seeds, sesame seeds, whole flax seeds, peanuts)

Drain the nuts and seeds
Gather all the dried fruit you have around

Add 1 handful of the prettiest most yummy ones in the bowl
Add sprinkles of a few others until it looks just the right mix of COLOR~
(I put in apricots, plums, dates, cranberries, apples, and blueberries. Next time, mangos and papayas with a touch of pineapple)

Throw everything in the food processor and grind it up! Whir chop crunch...I like mine a bit chunky

Now for the artist's touch- begin to add some dry stuff-
an eye or two of Salamander (dry oatmeal)
a sprinkle of dry toad (flax seed meal)
a whisper of cobweb (hemp seed meal)
or whatever you have (I used a bit of all of these)

Whip it after each addition until you get it just the right FEEL. It should hold together when you make a ball out of it so reach in and play with it. Is it too wet, does it form a ball without your fingers gunked to it? Make it like the texture of playdough. You know? Wet but it will hold it's shape when you form it into something. You can make bars if you'd rather-or little tweety birds!

Stick the bowl in the freezer for an hour if you have time. Don't need to so, if you don't, don't fret.

Have a bowl of coconut flakes ready and now take blobs of stuff and form balls and then roll them in the coconut completely covering them. Squish the coconut onto the balls so you have these yummy snow balls. They should be the size of...um...a ping pong ball? Yeah! That's about right! About 3 bites.

Stack them in a Tupperware container!

You have RAW BALLS OF DE-LIGHT...viola! Now you have a yummy raw snack to take on the road, to the office, in the car, at class, that is sooo good for you and soooo delicious that it feels like it is bad. Hah! You can snack on these anytime, all day if you want, and they are awesome! My rules-fun food! :) I'll add that one.

Every time I write De-light I hear it in my head with that little guy's voice from "Fantasy island" saying "De plane de plane..." go figure! I have dwarves running around in my head. Shades of Wizard of Oz!

And just in case you are saying "but I don't have a big food processor..." I only have my little black and decker 2 cup. I just filled it and whirred and filled it again and whirred. It took like maybe 20 minutes total even with rolling it into balls, and then I took my big ol' wooden spoon and stirred in the dry stuff and left the oatmeal whole. It worked just fine. Ask Lauren and Linda-we've been eating them in class!

Enjoy!

RAW SUNFLOWER SEED PATE

As per Rebecca's request here's the nut pate I made with sunflower seeds:

1 1/2 C raw sunflower seeds, soaked for min of 2 hours. 4-6 is better. Remove the chafe that floats.
5 cherry tomatoes, or 1 sm tomato
1/2 inner tender stalk of celery-w/o leaves which tend to be bitter
1/4 onion, peeled and quartered
juice of 1/2 lemon, lime works too
1-2 cloves garlic
1/4 green bell pepper, seeded and quartered
hot chili flakes
cayenne pepper to taste
2 TBS olive oil
cilantro, salt, pepper

drain the nuts.
Put the tomatoes and 1/2 the nuts in the processor, and coarse pulse chop, then add rest of ingredients
blend until it is a pate consistency.
Refrigerate if you have time to let the flavors mature while you cut veges up and wash your lettuce.
I put this on romaine leaves with chopped tomatoes that I had marinated a bit in basalmic vinegar.
I also sprinkled on some whole sunflower seeds for crunch.

We used the rest as a vege dip on the drive home with sliced green zuccini, and cucumber, and baby carrots.

RAW HOT SALSA

Here's another OLD one from my days of cooking. My husband asked me to make this yesterday - "since you are going raw, will you make your salsa again?". Yep! I used to make a batch every week, they liked it that much. Like I said, this is getting me back into things I forgot about. I love it!

RAW HOT SALSA
4-5 large tomatoes (I used to use a can of stewed tomatoes in a pinch)
1/2 green pepper, removing the stem, and cut into hunks
1/2 sm yellow zuccini (optional, or I use any other vege around. green zuc, yellow bell pepper)
1 onion, peeled and quartered
2 tsp jalapenos (fresh use less. If you have a far of them in the fridge, use those. Pickled are ok I think, aren't they?)
2-3 cloves garlic
Juice of 1/2 a lemon
Oregano, salt, pepper, cayenne to taste

Squish the tomatoes to get the juice into the bottom of the blender, add the lemon juice, then add everything else so there is enough liquid to get it to whir!
Coarse pulse chop in the blender or food processor just to cut everything up. Don't do it too long-you don't want mush. The textures of this is what is so satisfying I think.

Use on everything! Take this to work in a small plastic bowl to use as salad dressing or with those raw veges.
Rebecca, start taking large romaine lettuce leaves to work and you can make wraps!

"Cooking is like love. It should be entered into with abandon or not at all"
- Harriet Van Horne

RAW CRANBERRY RELISH

This is one of my family's favorites, and I've made it for years starting at Thanksgiving. It's really simple and raw! Usually it is made with a cup of white sugar.
THIS TIME I substituted 5 dates for that 1 cup of sugar with amazing results!

1 package raw fresh cranberries
2 juicy oranges, peeled.
add more fresh orange juice to taste-depending on your oranges, and to get that right consistency of relish
5 pitted dates.

Whir these all up in the blender or processor on low, or pulse just to coarse chop. Best if you let it sit 24 hours, and it ages well.
Use on anthing including meats!
As a vege dip-awesome. Salad dressing, in a roll up, you name it. I used to like it on eggs as omelet stuffing.
Cranberries freeze well, so I always buy 3-4 packages this time of year because stores only bring them in for the Holidays.

Enjoy!

Granola Recipe

I love this granola, but in looking at it geez, you have to back it so I guess it wouldn't be considered raw. I will give it to you as a transition recipe maybe. Any way for what its worth. You might be able to make the recipe and just leave it raw.

Granola

5 cups oats
1 cup bran
3/4 cup sunflower seeds
1/4 cup wheat flakes
1 cup toasted almonds....I am sure you could just soak the almonds
1/2 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla
1 cup craisins

Instructions
Preheat oven to 325 degrees
In a large bowl, combine the first 5 ingredients and set aside
In a small pan, heat the vegetable oil and honey over medium heat (DO NOT BOIL)
Remove from heat and add vanilla
Pour warm honey mixture over the dry ingredients, stir to coat
Grease a 9x13 inch baking pan
Pour granola into the pan and bake for 20 minutes or until toasted, stirring occasionally
Remove from the oven and cool, stirring frequently to prevent sticking
Add the craisins.