Recipes
Crackers | Granola | Mesquite | Nut and Seed Pâté | Recipes to come
Mamie's Italian Crackers
Hard to keep those at my house, my children love them. Those crackers make an easy healthy meal or snack. Served as chips, crackers, pizza crust or flat bread, either options will deliver a power house of nutrients.
Preparation: 1 hour
Dehydration: 24 hours
3 C 240 g buckwheat, sprouted, dehydrated
1 C 120 g onions, diced
1 C 120 g celery, diced
3 C 480 g carrot, diced
3 C 300 g flax seed, ground
1/2C olive oil
5 Tbsp 10g Italian seasoning
2 tsp 10g Himalayan Crystal Salt
~ Mix buckwheat, bell pepper, onion, celery, carrot
~ Put mixture through juicer, keep juice and all
~ Add flax, olive oil, Italian seasoning, salt
~ Spread on Teflex sheet
~ Spread thin (1/8") and you get chips … spread thicker (1/4") and you get crackers … spread even thicker (3/8") and you get pizza crust or flat bread ... ~ To spread, scoop mixture on Teflex sheet, cover with another Teflex sheet and use a rolling pin to flatten the dough to the desired thickness. Peel the top Teflex sheet off. Score the surface of the dough, the crackers will easily separate once dried.
Granola
Eating this granola as a bar or as a cereal is another way to eat healthily. It's also a delicious way to get your dose of vitamins or supplements as long as they don't have a flavour or are sugary like toco (vitamin E). This delicious recipe comes from the Living Light Culinary Art Institute.
1 ½ C 300 g pitted dates
1 ½ C filtered water
1 tsp cinnamon
2 ½ C 450 g buckwheat, sprouted and dehydrated
3/4 C 90 g raisins
½ C 75 g shredded coconut
¼ C 30 g sunflower seeds, sprouted and dehydrated
¼ C 30 g pumpkin seeds, sprouted and dehydrated
¼ C 30 g sesame seeds soaked for 8 to 12 hours in ½ C of filtered water
¼ C 30 g flax seeds soaked for 8 to 12 hours in ½ C of filtered water
You can add Goji berries, bee pollen, vitamin E as long as the flavour is sweet or neutral.
~ Put water, dates and cinnamon in a blender and blend to form a smooth paste.
~ Combine the date paste with the other ingredients and mix wel..
~ Spread onto a Teflex sheet, separate into bars
~ Slide onto a tray, put a mesh sheet on top as well as another tray and flip it. The bars will now be on the mesh sheet.
~ Dehydrate for 18 to 20 hours.
Mesquite: pie, mousse and bars
If you think excellent dessert means slaving in the kitchen for hours … well think again!!! This mousse is to die for and takes absolutely no time to make. All ingredients are non perishable, you have those in your cupboards, you have a quick way to satisfy your sweet tooth!!!
Mousse
2/3 C water
1/4 C mesquite powder
1½ C cashews
1/4 C agave
2 dates
~ Blend everything in a blender until smooth.
Pie and Bars
Crust
2 C shredded coconut
2 C walnuts
1 C pitted dates
~ Mix in the food processor until you can form a ball
~ Place parchment paper on the bottom of a spring-form pie plate
~ Press the mixture down into the plate to form the crust
Topping
2/3 C water
1/4 C mesquite powder
1½ C cashews
1/4 C agave
1/2 C dehydrated pear
~ Blend everything in a blender until smooth.
~ Spread on top of the crust.
~ Top with sliced almonds.
Nut and Seed Pâté
In addition to being easy to preserve, this pâté offers you a variety of options; burger, cabbage rolls, grain et nut bread, nutballs for spaghetti. I make four recipes at a time, store everything in Mason jars with a wide mouth and put them in the freezer. It takes about thirty minutes to defrost; submerge the pot in very hot water to do so.
1 1/3 C 145 g walnuts, soaked and dehydrated
1 2/3 C 190 g sunflower seeds, soaked, sprouted and dehydrated
1 1/3 C 170 g almonds, soaked
1 C 130 g red, orange, yellow pepper cut into cubes
1/2 C 15 g fresh parsley
1/2 C 60 g celery cut into cubes
1/2 C 45 g red onion cut into cubes
Recipes to come
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