Sunday, December 27, 2009
- 1 to 2 cups of left-over pulp from making veggie juice for "people-consumption" (pumpkin, apple, kale, celery, lettuce cores, cabbage, pears, sweet potatoes, burdock root, lemon grass, carrots, beats, or you name it -- just NOT peanuts, grapes or melons.)
- 1/2 cup of sprouted buckwheat grouts or teff meal
- 1 cup of ground brown flax seeds
- 1/4 cup of kelp flakes or crumbled sea veggies of choice
- optional: 1 TBS raw honey or maple syrup
- optional: splash of namu shoyu or pinch of living sea salt
- optional: 1/2 cup of nutritional yeast flakes
- clean-source water, as needed
- 4 cup golden flax seed (dry measure), soaked and sprouted over-night to two days.
- 1 TBS Himalayan pink salt or other high-quality unprocessed salt
- 4 cups of macaroon coconut (soaked for an hour in 2 cups of clean source water)
- 3 TBS raw honey or organic clover honey
- 1/2 cup sprouted pumpkin seeds, soaked overnight in Namu Shoyu, Optional
- Add pretty and tasty herbs or dried flowers if you have them! (I like Safflower petals. they keep their bright color and add a slight saffron flavor)
Sunny Coconut Crackers
- 1 cup golden flax seed (dry measure)
- 4-inch piece of dried seaweed of choice
- 1 TBS coarse ground salt or other high-quality unprocessed salt
- 4 cups large coconut flakes
- or 2 1/2 cups of macaroon coconut
- 3 TBS raw honey
- 1/2 cup sprouted pumpkin seeds (soaked overnight in Namu Shoyu)
- Fresh ground nut meg to taste
- Juice of two Valencia oranges
- Additional clean-source water (4 to 5 cups)
- Herbs and seasonings : rosemerry, safflowers, pressed garlic, chopped Katabala olives, pits removed, and red onions to taste.
Instructions: Wash, then soak flax seeds overnight. Do not rinse after soaking. You need the gelatinous goo to hold the crackers together. (For crisper crackers, soak seeds 2 nights. Then, sun sprout 15 minutes to 3 hours on the 3rd day.) Add water to the flax seeds daily to cover.
Grind coconut and seaweed in a coffee grinder or spice mill, one cup at a time. Add to the flax goo.
If needed soften honey. Stir raw honey, salt, fresh squeezed juice and nutmeg into the coconut flax mixture. (See, it’s not a “goo” any more! Now, it’s “a mixture.”)
Let stand 10 minutes or overnight. Add more clean-source water as needed.
Pour onto teflex sheets, dehydrate at 105 degrees overnight. Flip once, if needed.
Variations and additions: For fun, add a cup or two of soaked pumpkin seeds and/ or sunflower seeds to the mix. Make a batch with mint, oregano, rosemary or other winter herbs. Use orange zest or grated ginger in one tray of crackers to see what you think. Add 4 saffron threads and soaking water on special occasions. Adding a cup of nutritional yeast flakes and 1 TBs of turmeric make “cheddar” flavored crackers. Add peppery things or oniony things! Add chopped olives! Add chopped or dried fruits! Yum! Add nuts and nut oils. Have fun. Make crackers!
Adding local black walnuts and fennel
Zinny, the queen of the universe (who we ALL serve), is quite refined. Except when she requires butter. This is when she jumps on the counter. Not to worry. The universe is safe. I've got it covered. I know where the butter is kept in the queen's palace and I will give her only the finest organic local butter. If I can't find that, she will have unsalted Irish butter. She approves.
- Chunks of peeled, frozen or fresh pumpkin to fill 3/4 of the blender pitcher
- 1 celery stalk, strings removed
- 1/2 of a large apple (or more, to taste)
- 1/2 inch of peeled fresh ginger root
- 1 to 2 TBS of Grade B Maple syrup
- 1 tsp (or less) of living sea salt
- 1 tsp of Garham Marsala seasoning (Usually a mix of dried ginger, ground cloves, nutmeg, cardamon, fenugreek, cinnamon, cumin or coriander) Five Chinese Spice or Allspice can be substituted. Go light on the seasonings! These are powerful flavors. You will love the taste of the pumpkin, so do not cover it up!