06.03.2015 Views

12 Steps to Whole Foods

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Sprouting and Dehydrating<br />

Flax-Veggie Crackers<br />

Soak in 4 C water for several hours:<br />

3 C flax seeds (half brown, half golden)<br />

1 C raw sunflower seeds<br />

Shred in food processor, or very finely dice:<br />

1 red bell pepper<br />

2 carrots<br />

Purée in high-powered blender:<br />

4 <strong>to</strong>ma<strong>to</strong>es<br />

2 stalks celery<br />

4 cloves garlic, peeled<br />

C Nama Shoyu (page 339)<br />

1 tsp. sea salt<br />

1 Tbsp. chili powder<br />

Mix all three mixtures <strong>to</strong>gether well, by hand, and spread about ¼"<br />

thick on plastic dehydra<strong>to</strong>r sheets. Cut in<strong>to</strong> cracker shapes and<br />

dehydrate at 105° until crackers are dry on <strong>to</strong>p (about 24 hours). Turn<br />

over, remove the Teflex sheets, and finish drying until the crackers<br />

are crispy.<br />

We like <strong>to</strong> eat these plain, but we also often put slices of avocado on<br />

<strong>to</strong>p.<br />

214 <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong><br />

© Copyright Robyn Openshaw

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