How is your week so far? I’m still in recovery mode after last week’s events and Thanksgiving food.
I am back to my routines and I am hitting the gym every morning to give myself a boost of energy for the rest of the day. I continue to teach yoga every night and during some days …so life is pretty busy. So no complains.
Tom is on the afternoon shift this week which again gives me evenings to myself = creative time in the kitchen. With my work schedule planning meals is pretty tough and since I am very active now I got cravings for carbs. Even though I always have a small breakfast before I go to the gym or to a morning class when I come home I am always super hungry. I can not have a huge lunch since I am still going to the teach yoga a few hours. My stomach just doesn’t have enough time to digest it. Simple salad is not enough to satisfy me. Crackers are a great addition to my lunches and you know what’s in them!
I bought a dehydrator a while ago – mostly because I want to help my digestion consume life food that is rich in nutrients and enzymes. Dehydrating is a great way to support Raw diet and also storing produce without loosing nutrients. Almost all of the nutrients are preserved in dehydrated food and you can still have a cooked taste to your meal. I really like dried fruits but crackers are a winner so far. I didn’t explore all the options that you can try but I ‘ve already had a few attempts with making the crackers. I love them. You can experiment with mixing all kinds of herbs and veggies together with flax seeds. You can also make it as a sweet treat. A great source of recipes is the rawmazing.com website.
Carrot Flax seed Crackers
1 c. of flax seed
1 c. of water
2-3 peeled carrots
½ c.of pumpkin seeds and sunflower seeds
1 tbsp of BRAGG Liquid Soy Seasoning
1 tbsp of Chili Powder/Cayenne Powder
1 tbsp of Mustard (optional)
½ c. of basil leaves
squeeze of lemon
Mix flax seeds with water and let it hydrate for a few hours. After you have a thick consistency just add the rest of the ingredients. Mix well and spread onto the dehydrator tray (you can use a parchment paper to support the mixture). If you wish to have smooth texture-blend everything in a food processor. I prefer crunchiness. Dehydrate overnight at 135F.
They tasted great with my Vegan Taco Salad today.
Mix greens, smashed avocado, tomato, vegan Taco Nut “Meat” and vegan Parmesan or vegan soy based melted cheese on top. Yummi!!!
Vegan Taco Nut “Meat”
I used Averie’s recipes
½ cup of Almonds and Walnuts
½ cup Sun Dried tomatoes
2 tbsp of Olive Oil
½ tbsp of Chili Powder and Cayenne Powder
As a sweet addition to your coffee or breakfast I made delicious Cinnamon Almond Crackers
I had them in the morning with my overnight oats.
1 c. Almond
handful of Hazelnuts
1-2 tsp of Cinnamon
¼ c. of Maple Syrup
1-2 tbsp of Almond Butter
These crackers are a bit tricky. The consistency is not sticking together so see how much Almond butter you need to get the right consistency.
Process nuts in the food processor. In a big bowl mash it with the rest of the ingredients. Spread onto a dehydrator tray. Dehydrate overnight in 135F.
Finally I got the pictures from the yoga studio that I am working with. They hired a professional photographer to take pictures of the staff for the website and marketing materials etc. So here they are:
Have a wonderful weekend.