Psalm 30:2
New International Version (NIV)
2 Lord my God, I called to you for help,
and you healed me.
I did this… I called out to the Lord to help me get my health back. My levels were good, but I had aches and pains, could not lose weight no matter what I did. I have been crying out to Him for several years now. He has heard me now and has begun healing me. Praise His name.
I had to begin to change the way I make food and introduce more raw foods.
Was this easy? No! But it was simple enough. I just had to make up my mind and do it.
So I have shared my favourite recipes from Celeste’s collection , now for some of mine.
I have looked online and found and tried these recipes. Not all of them are raw, so make sure you keep within your 75% raw and 25% cooked range.
Some of them are raw, but require a food dehydrator. This dries the food at really low temperatures (about 115 Degrees F, and an oven cannot be set at such a low temperature.) I happened to have one and it was not expensive, so you could save up to buy one. I believe I got it at Walmart.
Raw crackers were one of the first recipes that I looked for online since they are not readily available and The Water Bug had raw chips and raw cookies and they were really pricey! What makes them raw is that they are dehydrated at low temperatures. Kind of like the AIM juice powders! So the enzymes and raw goodness is still intact! Here are 2 recipes I found for raw crackers.
I made these and they tasted quite good. They were not my favourite and I would definitely use ground flax seed if I were to make them again. I especially enjoyed them spread with a bit of sunflower seed butter! These will be good for those who cannot have nuts but can have seeds.
Raw Flax Crackers Sarah McMinn www.rawfoods.com/recipes
Raw Flax Crackers:
2 cups flax
3 cups water
1 cup cauliflower, chopped
2-3 cloves garlic
2 tbsp onion, chopped
2 tbsp Braggs amino acid
Raw Flax Crackers:
1) In a bowl combine 2 cups water with 1 1/2 cup flaxseeds. Let sit, covered, for 1 hour until flaxseeds become gooey and gelled together.
2) In a food processor blend the remaining 1 cup of water and 1/2 cup flaxseeds with cauliflower, garlic, onion, and Braggs. Process until smooth. Add to flaxseeds and water and stir together to combine. Cover for an additional 30 minutes.
3) Spread flaxseed mixture evenly onto three dehydrator texflex trays. Set to 110 and dehydrate until desired crispness, approximately 10 hours. (I used Parchment paper spread with a little Grape Seed Oil) Take off while cracker is still warm before it is 100% dry and layon rack to finish drying.
4) Break apart and enjoy with some Raw “Tuna” Salad or your favorite spread.
Store in an airtight container at room temperature.
These are my favourite raw cracker so far. The Nutritional Yeast makes them taste cheesy. Watch out though, too many cost a lot of calories, and this will jeapodise weight loss if you eat too many, however, 3/4 are fine, and especially yummy with some Cashew Cheese. (coming soon!) Again I used parchment paper sprayed lightly with Grape Seed Oil, and took them off once they were a little firmer but not completely dry yet. I loved that I could make these rectangular and love love love their flavour.
Cheezy Kale Almond Crackers www.rawmazing.com
1 cup ground golden flax seeds
1 cup water
2 cups almonds, soaked overnight, drained and rinsed (I used ground Almonds)
1 bunch kale
1 cup Raw Coconut Flour
3/4 cup nutritional yeast
1 tsp chipotle
1 tsp smoked paprika
Himalayan salt and pepper to taste
1. Mix together ground flax and water. Set aside.
2. Place almonds in food processor and process until finely chopped. Remove to
large bowl. (or pour ground almonds into the bowl)
3. Finely chop kale. I do this in the food processor, also.
4. Add nutritional yeast, coconut flour, smoked paprika and chipotle to the
chopped almonds. Mix well.
5. Stir in kale.
6. Add flax/water mixture. Blend well. I use my hands at this point.
7. Spread 1/4-inch thick on non-stick sheet (see above for my method). Score into
cracker sized pieces and dehydrate at 145 for 30 minutes. Decrease heat to 118
and continue to dehydrate until done (approximately 8 hours*) turning once or
moving to screens halfway through dehydration. You want these very dry.
FAQ. Yes, it stays raw.
If you don’t have a dehydrator, you could experiment with the oven and switch it on and let it get to temperature, then you could switch it off and let the crackers dry in the residual heat.
till next time… BB