Flax crackers

     One of my favorite activities is going to the grocery store.  I get even more excited when it's a health food store.  There is something wonderful about exploring the isles and selections.  It's exciting to me to know that I could easily travel from India to Japan right in my kitchen.  With this said, when I go in a health food store I like to take my time.  So last fall, as I was checking every single item in a health food store that I don't get to frequent that often I came across a raw flax cracker.  I bought a bag of tomato flavored flax/sesame and quickly fell in love.  I got even happier when I realized how easy they were to duplicate at home.  This is one of those recipes that you can throw anything in.  I usually make an Italian flavor cracker because I have crazy obsession with sun dried tomatoes.  The possibilities are endless with this recipe from flax, chia, sesame, vegetables, seasonings, nuts or dried fruits.
     So let's talk about the beauty of the seed.  We have all heard about the flax seed (for best absorption of nutrients flax should be ground and you could easily grind some and add into the mix of this recipe), but there are a lot of other great seeds too.  The sesame seed is a good source of magnesium, copper, calcium, iron, phosphorous, B1, zinc and fiber.  As if that's not enough, sesame seeds have shown to have a cholesterol lowering effect.  So now on to the "newest" seed to hit the news, the chia seed or the name brand Salba seed.  Yes, I am sitting here singing "Chi-chi-chi chia".......it's the same seed that grows those ever so popular Chia pets.  The seed has been proven to help stabilize blood sugar, has 6 times more calcium than milk, 3 times the antioxidants than blueberries, it is rich in Omega-3's and omega-6's (actually contains more than flax), decreases body inflammation, and lowers blood pressure.  It is truly rich in numerous vitamins and minerals.  Just google chia or Salba and you'll quickly see it's the newest flax!  It has a longer shelf life by 3 times than flax and does not need to be ground for maximum nutrient absorption.  I know now you are going to be singing...."Chi-chi-chi chia!"
  
     For this recipe I use my dehydrator so I can use a low temperature setting to keep more of the food enzymes alive and raw.  I have a 10 tray dehydrator so I make a large amount.  This recipe amount will give you about two trays depending on how thin you spread them.  You could do this in your oven at the lowest temp if you don't have a dehydrator.

Flax Cracker Recipe

It's not necessary to have a monkey watching!

2 cups of flax seeds, sesame seeds, chia seeds or salba seeds - I usually use majority flax seed as it's the larger seed and really creates the cracker base.

1 medium Tomato

1-2 garlic cloves

1/3 cup onion
1 tbsp Bragg's Liquid aminos

oregano, basil, or rosemary

1 tbsp sun-dried tomatoes in olive oil

sea salt

1.  Cover your seeds with water and soak over  night.  Check the seeds first thing in the morning and add more water if needed.  You want the mixture to be gooey, not runny and not thick.  The seeds seriously develops a jelly type glue which is what makes the cracker "stick" together.

This was my mixture after a night of soaking.  They shouldn't feel dry nor should there be water.....justy gooey seeds.  

2.  Add tomatoes, garlic, onion, Bragg's and herbs to food processor.  Process until smooth and then add to seeds.

3.  Mix with your soaked seeds and spread on parchment lined dehydrator sheets.  Using a spatula spread thinly.  Grind/sprinkle sea salt over the top.

4.  Place in dehydrator at 105 degrees.  Check in 8 hours and flip removing the parchment paper.  Continue to dehydrate until dry and crisp, usually 10-12 hours.  Break apart and store in a container in the freezer to maintain freshness.

Happy St Patrick's Day tomorrow!  I hope the Leprechaun doesn't cause to much havoc!!

Hummus

Hummus.....it's whats for lunch, dinner, and snack.  I've even had it for breakfast ssshhhhh - that's our secret!

    I was in disbelief when I figured out that hummus could be made at home for such a small fraction of the cost as the grocery store brands.  We make hummus weekly in this house, we make it so often that we just dump in this or that, and it's one of our few staple items that my husband actually can make.  I use to be the "Hummus Queen" in my house.  When my husband would make it the kids were quick to be the testers and then proceed to tell him "it's good but not as good as Mommy's!"  Their loyalty would always make me smile a little wider and then I would turn and give him a boost of confidence assuring him that his was fine.  But, then one day the sky darkened and the kid's couldn't stop testing his hummus and I didn't hear "Mom's hummus is better."  That day I heard my little innocent child proclaim in her sweet (then) 4 year old voice, "This is the best hummus I've ever had!"  My smile quickly turned to a furrowed brow, I turned to taste and it was good.  He held the reign over hummus for a little while, but I found out his secret and now I have once again mastered the art of hummus making.  So on with the recipe!

This recipe is a basic recipe, kind of the blank canvas of hummus.  Sometimes we add sun-dried  tomatoes, fire roasted peppers, cilantro and cumin.......you get the idea.  If you like a creamier texture the key is more olive oil, but that can be cut back if you are watching the fat it will just be thicker.

Hummus recipe:

2 cups soaked, cooked chickpeas/garbanzo beans
1/4 cup tahini (sesame butter)
juice from 1/2 lime/lemon  - I like limes.  I never use lemons!
2 -5 cloves of garlic (this is so a preference thing - I can't get             enough garlic)
olive oil
cumin to taste
salt to taste (I usually have my Bragg's liquid aminos handy and add  1-2 tsp)
water as needed -  So here it is, the secret ingredient that my husband came up with.......olives with a little of the liquid from the jar!
Liquid Smoke - just a couple of drops this stuff is potent

OK so add the tahini, lime juice and garlic to the food processor and process until garlic is completely chopped.  Now slowly add chickpeas.  When the hummus thickens have your olive oil, water or olive liquid handy and slowly add.  It's all about adding slowly until perfect.  Once you have your consistency right then you reach for your flavorings cumin, salt or Bragg's, liquid smoke, sun-dried tomatoes, roasted red pepper or fresh herbs.  Now's the best part have your pretzels or carrot sticks handy for tasting.  Add a little and then taste and you will be so happy with your results.

I usually make 4-5 times this amount to last us through the week!  The kid's love hummus and sunflower greens on round bread or either hummus, tofu feta, sliced tomatoes, sliced cucumbers and red onion sandwich.

TRUFFLES!!

Truffles....so easy even a 5 year old can do it!

     Oh yummers!  This recipe is a staple in our freezer.  Seriously, this recipe is fail proof.  I can get my kids to do anything for a truffle.  I keep mine in the freezer so I can always have a quick dessert bite, but they can be kept in the fridge if you don't like them frozen.  

     

     In this recipe, I use sesame seeds, walnuts and macadamia nuts.  I have been out of all three before and have substituted sunflower seeds and cashews, really any combination works.  By the way, did you know that your body digests nuts better when soaked?  Soaking your nuts in warm water makes them easier to digest and their nutrients more easily absorbed.  While I don't regularly soak my "snack" nuts because, let's face it when I want a snack I want it now not tomorrow morning!  I do try to plan my menus so therefore I can have time to soak them.  

(First three ingredients soaked overnight, drained and rinsed-raisins soaked at least 1 hour, also drained)

                                    Truffle recipe:

1/2 cup sesame seeds

1/4 cup walnuts

1/4 cup macadamia nuts

1/2 cup raisins

5 dates

1/8 teaspoon salt

3 tablespoons cocoa powder

Soak the first three ingredients overnight and the raisins at least 1 hr.  Drain and rinse nuts, seeds and raisins.

Throw everything in a food processor.  Process until smooth batter. Roll into balls.  We like ours rolled in coconut, but you could roll in chocolate, nuts, chopped dried fruit or just leave plain.

The best thing about these little yummy balls of chocolate is that you can feel good about the ingredients!

It's a SPROUT thing!

     I am always looking for new and exciting ways to add nutrition to our lives and what is more nutritious than sprouts!  Not to mention......this was a fun activity for me and the girls and so educational.  I have always considered creating sprouts and thus growing greens/grass but was just too scared.  Now, after being so successful this past month, I wish I would have done this a long time ago. 


     Sunflower greens are a tender baby vegetable, (basically a baby sunflower plant) high in chlorophyll, and a substitute for lettuce.  I add them to our salads, sandwiches and smoothies.  Sunflower greens have a slightly nutty taste. They are rich in chlorophyll, enzymes, vitamins, proteins, and the most important "nutrient", the life force.  Additionally, unlike most expensive freeze-dried supplements such as spirulina and algae, sunflower greens that you grow are alive up to the time you eat them (most freeze-dried items are dead).

Sprouting the Seeds

     First, you need seed, right?  There are two options:  ideally you would have a wonderful organically grown seed easily obtainable online or you can go to your local hardware store and buy bird seed (100% Black Oil Sunflower Seeds).  Guess which one I did?  My patience is slim to none and when I'm ready to do something it's now!  You need to place your seeds in a glass jar and cover with water.  Then place the jar in a dark warm cabinet for 24 hours.  After 24 hours, drain your seeds and spread them on a plate and then back to the darkness they go.  This is where they will stay for 2-3 days while the magic happens!  You will need to check on them twice a day and spritz with water so they do not dry out.  When there shoots are 1/2" - 1" long they are ready for planting.  *Note- The same process takes place to grow wheat grass except you use Hardy Winter Wheat Berries.  At this point the wheat berry sprouts can be eaten (they are quite tasty) or grown as wheat grass.

Planting and Growing

     Add at least 1" potting soil (I used an Organic Potting Mix) to your tray/pot.  Add the seeds to the dirt tamping them into place.  I then mist with water and cover with 1/2" of soil.  I then cover the sprouts for two days so they can develop good roots.  Check on them twice a day to give them a spritzing of water to keep them damp.

Uncover after 2 days and put them in a nice bright location with good air circulation.  Now you get to watch them grow!

Time to Harvest and do your Happy Dance!

     You will know when they are ready to harvest they will have a beautiful set of leaves.  Trim them back with scissors close to soil level before a second set of leaves appear.  If they haven't popped their hulls off gently remove before washing.  I store them in a container in the fridge and wash right before use so they don't sit with extra moisture and get soggy.  They will keep 7-10 days in the fridge.

Happy growing and eating.  Enjoy!