160 grams (1 cup) flax seeds (a.k.a. linseeds), golden or brown
70 grams (1/2 cup) mixed seeds optional ( sesame, sunflower and pumpkin), not toasted
1/2 teaspoon fine sea salt optional
1 teaspoon thyrme, or cumin seeds, or ground chili pepper, or the spice/spice mix of your choice.The night before, put the flax seeds in a medium bowl and add 240 ml (1 cup) water or cover with 2-3 cm water. In another bowl, put the mixed seeds and add water to cover.
In the morning, drain the mixed seeds well, and add them to the soaked and now gel-like flax seeds (these need no draining). Add the salt and paprika, and stir well with a fork to combine.
Spread very thinly on one or two dehydrator trays lined with pieces of non stick baking paper. An offset spatula — the kind you’d use to frost a cake — makes the spreading easier.
Dehydrate at 45°C (110°F) for about 6 hours, until dry and crisp. About 3 hours into the dehydrating, flip the crackers so they will dehydrate evenly. Break into pieces once cooled.
You can more elaborate with putting the linseeds, after soaking into a food processor & blend up with fresh tomato, chopped onion +/- red capsicum …or anything you can dream up.I have even seen recipes to make sweet biscuit crackers… just google flax seed recipes and you will get heaps of recipes and U tube demonstrations. Some have suggested using the oven to dry instead of a dehydrator but would have to be temp controlled very well & minimal or even putting out in hot summer sun, much like some middle east unleaved flat breads are made to dry over several days, but I have not tried that yet, The dehydrator is much easier!!
160 grams (1 cup) flax seeds (a.k.a. linseeds), golden or brown
2tbsp olive oil
3tbsp coconut milk
2 tsp honey
3 heaped tsp coconut flour
1/2tsp baking soda
Stir coconut milk well before measuring Mix olive oil and coconut milk together. In a blender place remaining ingredients. Mix on low speed for a couple of seconds. Add oil and milk mixture and blend till smooth. Yum!!
Green smoothies are a great way to increase greens in our diet. There are some simple guidelines to follow then the rest is up to experimentation. For the many health benefits visit www.rawfamily.com
Tips: Use 60% organic fresh fruit and 40% raw greens Keep the greens to just a few varieties per smoothie Vary the greens regularly to avoid alkaloids (plants natural defense toxins) building up in your system, say every three or four days Know your greens – make sure what you are eating is safe eaten raw for humans – carrot greens are not recommended, also dock and baby comfrey leaves are too toxic If you have thyroid issues avoid the Brassica family, or be sure to limit them and make sure you are having plenty of iodine (kelp, seaweed, celtic sea salt) Listen to your body – if the thought of a green smoothie that day feels unattractive listen to that. If you feel unwell or tired after a green smoothie consider the ingredients or try lessening the amount, timing or frequency of your smoothie. For those that are sensitive to fruit sugars, you can try savory smoothies using ginger, lemon, grapefruit, cucumber, avocado, lime pickle.
Ingredients: Fresh pure water, 1/2 of the desired amount of smoothie you wish to drink or as desired 40% raw greens – keep the flavors mellow – bitter is fine, but hot flavors may not be what you are after. Here is a selection of what I rotate through, certain times of the year are more difficult for variety… parsley, mint, lemon balm, pineapple sage, chicory, dandelion, winter lettuce, miners lettuce, cos lettuce, silver beet (who would have thought after all those traumatic meals as a child), zucchini leaves, cucmber leaves, nasturtium, grape leaves, spinach, kale, brassica leaves – broccoli, cauliflower, cabbage, watercress, pak choy and tatsoi. There are more, but this will get you going, and give you some ideas for what to plant in your garden.
60 % organic fruit – choose a few or even one of… banana, berries, stone fruit, pears, kiwifruit, feijoa, lemon, grapefruit, pineapple, mango, papaya and more!
Preparation: Place the water into your blender. If your blender is not very powerful chop your greens and blend half first, adding the next half when the water is green! Add fruit broken or chopped into smaller bits the size of a large walnut shell and all. Blend till smooth. Drink slowly – taking into consideration how much fruit you are ingesting! Store in a jar to travel with. Keeps out of the fridge for half a day at room temperature, and in the fridge for a day. Shake to blend prior to drinking. Enjoy!
NOTE Pineapple’s enzymes will start breaking the protein down within 20 min so your smoothie will start to look a little odd and feel fizzy, stir and consume asap.
¾ cup brazil nuts
¾ cups organic raisins
¾ cups organic apricots diced
¾ cup Mejool dates
Zest of one orange
¼ cup orange juice
1 cup organic carob powder
Put LSA, brazil nuts, raisins, apricots, dates and orange zest in a food processor and pulse until a course meal. Add juice and pulse until mix sticks together. Shape into small balls and roll in carob powder. Serve in cupcake wrappers or refrigerate in covered container. These will keep for weeks as a special treat from time to time.
2 cups whole almonds
½ cup cacao powder
1/4cup raw agave
1/2cup Brazil nuts chopped small
Place almonds into blender. Process scraping down the sides of bowl. It will take 10-0 mins for butter to form. You will see the almonds go through a few stages, coarse, then ball and finally it start to spread out releasing oil.
Using a wooden spoon, mix together the almond butter, cacao powder and agave syrup.
Once it is well combined mix in the brazil nuts.
Spread out onto greaseproof paper or use a mould. Refrigerate for 2hours. Cut into squares.
1 ½ cup sesame oil
2cups flour (can be gluten free)
1 cup of tahini
3/4cup honey (runny)
1tbsp vanilla extract (careful high in phenols)
1tbsp carob powder
Heat oil in pan on low setting. Add flour stir continuously to break up lumps until mixture is crumbly. Cook until flour is golden brown. Add the tahini and mix to smooth paste. Remove from heat.
Put honey in separate saucepan and bring to boil for one min. Pour hot honey into tahini mix. Stir for 30 secs. Mix remaining ingredients in. Spread into oiled loaf tin, Smooth top with back of spoon set aside to cool. Cover with wrap and refrigerate for 2 hours.
Remove from pan and slice into bars- keep in fridge, will keep for 2 weeks.
½ cup whole almonds
1 cup Medjool soft dates pitted
1/2tsp organic ground flaxseed
½ tsp organics chia seeds
Zest of one lemon
Few drops of lemon juice
Roughly chop almonds in food processor/ add remaining ingredients and continue to blend. Press mix into wax paper to form a square- 1cm thick. Dust with ground flaxseeds if too sticky. Refrigerate for 2hours or until firm. Cut into bars