1/2 c flax seeds soaked in 1 1/2 c water for 3 hrs
2/3 c dates, soaked*
1/3 c figs or raisins, soaked*
2 c shredded coconut
1/4 c honey
3/4 tsp salt
3 T carob
*1 cup dried fruit soak water
Process in food processor and transfer to a large bowl.
2 c pumpkin seeds or sunflower seeds
1 1/2 c sesame seeds
Mix until well incorporated.
Spread onto 3 teflex sheets. Score into squares or triangles.
Dehydrate at 110 for 8-10 hours, or until completely dry, flipping onto mesh after a couple of hours.
During the trip, I stumbled upon the following combination which became an instant favorite:
On a sweet cracker, spread a generous layer of raw almond butter, cover with banana slices and enjoy!
Snap off the ends of the peas, stringing them as you pull the ends off. Cut them into matchsticks, as thinly as possible.
In a large bowl, mix crushed garlic, raw sesame oil, umeboshi vinegar, raw honey, Szechuan pepper and cayenne. Add snow peas, carrots and green onions and mix well, (but gently) coating all the vegetables completely with the marinade.
Allow to stand at least 20 minutes to develop flavor and soften the snow peas, mixing occasionally (the longer the soak, the softer and more flavorful the snow peas). If you like, you can set the bowl in the dehydrator for an hour: this will both soften and warm the snow peas.
I’ve wanted to try some raw crackers for a while, but a lot of them call for juice pulp or flaxseeds. I don’t have a juicer, and while I love to add a little flax to smoothies, dressings, and baked goods, the idea of eating a mouthful of them just isn’t appealing.
I somehow ended up with several pounds of chia seeds in my pantry, and I knew that chia seeds had the same properties as flax. When combined with water they gel, and unlike flax, they don’t need to be ground so you can digest them. They also are full of fiber, healthy fat, and lots of other vitamins. They have a slightly crunchy texture, and best of all, they have a mild flavor.
__________________ Fashion fades, onlystyleremains the same....