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.