Tuesday, November 29, 2011
Wednesday, November 23, 2011
From Raw Solla's free ebook
1 c chia seeds, soaked in 3 water for 2 hrs
1 c flax seeds, soaked in 2 c water for 8 hrs
1 c sesame seeds
1 c sunflower seeds
1 stalk celery, chopped
1/2 red onion, chopped
1/2 c sun-dried tomatoes, soaked
4 Tbsp spices (1/2 Tbsp of each: red paprika powder + onion powder + curry powder + oregano)
2 cloves garlic
1 tsp Himalayan crystal salt
1 tsp of cayenne
|brown flax seeds|
Mix together in a large bowl:
Flax seeds + chia seeds + sesame seeds + sunflower seeds + the soaking water from the chia and flax.
Blend in a food processor:
Celery + red onion + garlic + sun-dried tomatoes; when blended stir into the seed mixture, along with the rest of the recipe. If the resulting mixture is too thick, you can add some more water. It is especially magical to use the water leftover from soaking dates...
Place 3 c of the dough onto each Teflex sheet, spread it out evenly and dehydrate for 10-12 hrs at 105°. Then flip the crackers and remove the Teflex sheets, continue dehydrating for 6-8 hrs or until crispy.
Tuesday, November 22, 2011
Monday, November 21, 2011
Almond butter and meal are great nutritional foods that can easily and inexpensively be made in your own kitchen with a few basic tools. Here's a great link on the steps to get started making your own, you can also purchase either at most grocery stores these days as well.
Friday, November 4, 2011
I've been using Wheat berries for my Rejuvelac ( http://cannedtime.blogspot.com/2011/10/rejuvelac-taking-smoothies-to-their-max.html )and hate wasting the soaked berries so I've used them here for a wonderfully nutritious Whole Wheat Bread. The Wheat sprouts are not at perfect nutrition because they bake over 115 deg. but they're still better than wasting them. After I poured off the liquid Rejuvelac, I put the leftover wheat berries in a baggie and froze them until I was ready for the bread.