Beautiful Kazy Kracker Lady Chips!

I'm not the Krazy Kracker Lady. I'm the Krazy-about Kracker's Lady! I love great-tasting crackers. Why make any other kind? I LOVE the texture and the flavors of Abeba's dehydrator recipes.

I found this recipe better for summer because of the abundance of fresh tomatoes. I also like that I can get really light thin "chips." I used this recipe as the coating for cauliflower, zucchini slices, baby brocholi and batter for wraps. AND, best of best of all: Onion Rings! YUM!

To see live instructions of this reciepe go to: http://renegadehealth.com/blog/2010/07/28/raw-food-recipe-for-crunchy-bbq-chips/

Abeba’s Crunchy BBQ Chips

1 1/2 cup clean-source water
2 carrots (with or without tops)
2 tomatoes
2-3 dates (soaked for 30 mins)
3/4 tsp chili powder
1 celery stalk (strings removed)
1/2 cup sundried tomatoes (soaked 30 mins)
dash of cayenne pepper
nama shoyu sauce or celtic salt to taste
2/3 cup flax seeds (soaked over night)

Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter.

Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip krackers and remove sheet. Continue dehydrating 8-10 hours or until desired crispness is obtained.

Yields 4-5 trays or approximately 100-200 krackers.

If you want to check out Abeba’s site, here is that link… http://www.absolutelyabebaskrazykrackers.com/

Sweet Sun-Breads and Un-Cookies

Un-Cookies with Fresh Peaches!

It's June and the peaches from Fresh Connect are divine!

I made this un-cookie recipe to compliment their flavor and give a "peach-pie" taste- sensation to my favorite family members. If you have an Excalibur dehydrator, you can put the buckwheat cookie "dough" in a pie plate and make a crust (dehydrate at 110 degrees for 2 hours or until firm to the touch.) Fill with slices of fresh or marinated peaches*, sprinkle with nutmeg and cinnamon and orange juice return to the dehydrator to desired "done-ness" or serve fresh.

If you only have a few peaches, or if you have a Nessco dehydrator like mine, make un-cookies in the shape of peach slices and top each cookie with a small pile of sliced fresh peaches.

*Marinated Peaches (stay gooey-good for days and days)

For a more traditional "cooked" flavor, marinate the peach slices in cinnamon and orange juice a a splash of grade B maple syrup in a glass container in the fridge. Toss to coat the peaches occasionally. Use these "wilted" peaches as a topping or filling. You can also use some Cashew Cream "frosting" to "glue" the peaches to the cookies when serving. If using the marinated peaches, add some of the "syrup" formed by marinating the peaches to the frosting recipe. (See below)

I also made an apple-cinnamon-banana sun-bread at the same time. The ingredients complement each other and it saves a wash-up. Sun-breads and un-cookies can be frozen (and thawed in the dehydrator) for longer shelf-life. Be sure to remove some when they are still sticky-moist to reserve for later use.

Buckwheat Grout Un-cookies (or pie crust for fruit pie)

You will need a food processor fitted with an S-blade and a dehydrator with temperature settings below 110 degrees.

Ingredients:

• 2 cups dry-measure buckwheat grouts (sprouted 3 days)
• 1/2 cup dry-measure raw pumpkin seeds (soaked 1 hour or sprouted)
• 1/2 cup raw honey
• 1 apple cored and chopped
• 1/4 cup ground golden flax seed (optional)
• 1 inch fresh grated ginger
• 2 whole vanilla beans, scraped (or 2 tsp. vanilla powder)
• 1/2 nutmeg corn, grated
• 1 tsp allspice and/or cinnamon
• 1/2 cup soaked flame raisins (plus more for garnish, if making un-cookies)
• 1/2 tsp almond extract
• very small pinch of cayenne
• 1/2 tsp Himalayan pink salt
• clean source water
• 1/2 to 2/3 cup raw walnut or sunflower oil
• rose water (optional)
• 2 TBS heather or lavender flowers and leaves chopped (optional)
• Garnish with fresh mint leaves (optional)

Instructions:

Rinse the buckwheat grouts and seeds and discard the liquid. Seeds can be wet, just do not include the soaking water. Place all ingredients in the food processor, adding oil and herbs last. Process, scraping down the sides often and drizzling the oil as the processor runs until a smooth batter forms. Adjust for salt or sweet by adding more honey or sea salt. Remember the flavors will intensify with dehydration.

Spoon onto Teflex sheets or press a thin layer into an oiled pie plate. (Coconut, sunflower or walnut oil work well). Brush to top of the pie crust with oil. (You may have to dehydrate for an hour or so before you can brush the pie crust.) If you are planning to serve the entire pie immediately, you can skip this step. The oil creates a barrier that helps keep the peach juices from re-hydrating the crust, causing it to fall apart. If making the un-cookies, garnish the tops of each with soaked raisins. Tapp them in a bit to keep them soft after dehydrating. Dehydrate at 110 degrees until desired crispness is achieved. Flip cookies once.

If you like a cobler-like "crumbly top" for your peach pie, grind Brazil nuts in a spice mill with a pinch of living rock salt and the "pie" spices. Sprinkle this mixture over the top of the peaches. You can also make this topping in advance and dehydrate to a dryer, more crumbly consistency. Store in the fridge until ready to use.

If you want to save some for later use, take the un-cookies out of the dehydrator while still soft and gooey in the middle, freeze or refrigerate on parchment. Reheat when ready to use by placing in the dehydrator at 110 degrees.

Banana-nut Sun-bread Recipe

You will need a food processor fitted with an S-blade and a dehydrator with temperature settings below 110 degrees.

Ingredients:

• 2 cups dry-measure buckwheat grouts (sprouted 3 days)
• 1/2 cup raw pumpkin seeds or sprouted sunflower seeds (soaked one hour or sprouted)
• 1/2 cup raw honey
• 1 apple cored and chopped
• 1 or 2 ripe bananas (the more banana you add the more moist the bread will be)
• 1/2-inch grated ginger
• 2 whole vanilla beans, scraped (or 2 tsp. vanilla powder)
• 1/2 nutmeg corn, grated
• 1/2 cup soaked raisins or dates
• 1/2 tsp almond extract
• very small pinch of cayenne pepper
• 1/2 tsp Himalayan pink salt
• clean source water
• 1/2 to 2/3 cup raw walnut or sunflower oil
• rose water (optional)
• 2 TBS heather or lavender flowers and leaves chopped (optional)
• 1 to 1 1/2 cup of pecans and/or walnuts (soaked, rinsed and chopped.)

Instructions:

Rinse the buckwheat grouts and seeds and discard the liquid. Seeds can be wet, just do not include the soaking water.

Place all ingredients (except the nuts) in the food processor, adding oil and herbs last. Process, scraping down the sides often and drizzling the oil as the processor runs, until a smooth batter forms. Add nuts, pulse to blend and chop or add last and stir in with a spoon.

Spoon batter onto Teflex sheets as individual serving sizes or form manna-sized loaves. Dehydrate at 110 degrees until desired crispness is achieved. Flip once. If you want to save some for later use, take them out while still soft and gooey in the middle, freeze or refrigerate on parchment. Reheat when ready to use by placing in the dehydrator at 110 degrees.

Raw Cashew Cream Frosting

Ingredients:

• 1 cup un-roasted whole cashews (soaked at least one hour)
• 1/3 cup of fresh squeezed orange juice
• 1 tsp of orange zest
• pinch of fresh-ground nutmeg
• pinch of Himalayan pink salt (or other high-quality living salt)
• 1/2 cup raw honey
• 1/2 tsp of rose water (optional)
• 1 TBS unprocessed arrow root powder

( If using the marinated peaches, add some of the "syrup" formed by marinating the peaches to the frosting recipe.)

Instructions:

In food processor fitted with an S-blade, process until creamy. Refrigerate until ready to use.

TIP: Make tea before you toss small, flavorful, scraps into the compost. If using the herbs and ginger, take the coarse parts of the ginger peel, the lavender and/or mint stems and vanilla bean pod (after scraping) to make a light and lovely, mood-enhancing, cleansing tea. Place "scraps" in a stainless steel pan with clean source water, bring to a boil, let steep for 10 minutes or so. Strain into a cup. Sweeten with honey, as desired.

Keep a lot of empty space around your dehydrator for best results.

Eggplant and Flax Veggie Burgers

Make a batch!

You'll be surprised how fast they go!

(If you are uncooking for 1 or 2 eaters, no worries, they freeze and re-heat well.)

You will need a food processor, a spice mill or clean coffee grinder and a dehydrator with temp setting or 105 degrees.

All ingredients are grown using organic practices. This recipe makes 8 to 10 patties.

Prep:
Prepare the eggplant by slicing into 1/4" slabs. Position half the slices in layers in a stainless steel strainer, salting in between each layer liberally with Himalayan pink salt or coarse ground unprocessed salt. Let stand for 15 minutes to 2 hours at room temp or overnight in the fridge.

Wash off the salt with clean source water, drain the eggplant slices to remove excess moisture.

(Use the other half of the eggplant to make marinated dehydrated eggplant slices. Add freshly sliced eggplant to olive oil infused with herbs. Use a garlic press to add the pulp of 3 or 4 garlic cloves. Add a thinly sliced lemon, if you have it. Dehydrate for 2 to 5 hours. Serve as a "topper" for the veggie burgers.) Speaking of "toppers"... While you have the extra virgin olive oil in hand, marinate some mushrooms and onions in the same mix. Add rosemary or basil, if you have it! Oh Yum. In a few hours you will have heaven. Expose to sunlight, if possible. If it's cool out (below 40 degrees, but not freezing), you can set marinating veggies out covered with a parchment paper tent. Otherwise, use a tight fitting "bug screen". (A draw-string, laundry-delicate-bag works well or an unused nylon paint strainer with the over end tucked under the dish will keep most critters out. Check and rescue anything that's still moving!

Remove the eggplant and lemons from the marinade after 1/2 hour or up to 2 hours, and transfer to the dehydrator. Set at 105 degrees. Use the flavored oil to marinate Swiss chard, Rainbow Chard (pictured here) or kale.

Measure 1/4 cup whole flax seeds, freshly grind in a spice mill or or clean coffee grinder with 1/4 tsp of course unprocessed salt.

Shred carrot or parsnip or sweet potato or all three. Use a total of 1/2 cup of shredded root vegetables in the veggie burger recipe. (Add a vinaigrette dressing and celery seed to shredded veggies and refrigerate to use as a topper for the veggie burger or side salad or serve as a slaw)

To make the veggie burger:

(Grind together the ingredients in two phases)
First add to the food processor:

• 1/4 cup whole flax seeds, freshly ground
• 1/2 a spicy chili pepper, seeds and pith removed
• 1 whole mild jalapeno pepper, seeds and pith removed
• 5 to 7 sage leaves (or 1 tsp of rubbed sage)
• 2 TBs fresh rosemary, chopped fine
• 3 coves of garlic, pressed

Pulse and scape down the sides, grind again until chili peppers are small bits. Then, add:

• 2 cups or activated walnuts
• 1/2 a medium eggplant (salted and washed)
• 1 small onion
• 3 to 5 sun-dried tomatoes in oil, plus 2 TBs of the oil
• (Substitute 1/4 cup homemade ketsup)
• 1/2 cup shredded carrot or parsnip (optional)
• 1/2 cup fresh mushroom stems (optional)
• 1 TBs grade B maple syrup
• 1 or 2 tsps of maca root or carob powder to color (carob results in a very dark brown patty. Maca, a golden brown)

Scoop out burger-sized blobs of the "meat" mixture onto Teflex sheets. Use wet hands to shape and flatten each into a patty. Dehydrate for 3 to 5 hours at 105 degrees flipping once. When reheating, or just before serving, crank the temp up to 125 degrees for 5 or 8 minutes and transfer to a warm plate to serve.

Still working on the "bun." Let me know if you have a recipe for a soft raw sandwich sunbread. In the mean time, I serve the burgers with a large salad and top with marinated mushrooms, kale and onions, root vegetable slaw with optional BBQ sauce, mustard, kraut and ketsup. Didn't get a "finished" shot. Both times I have made these, it was for a group and we were too hungry to wait for pictures! Amazingly, this recipe makes 10 patties! They were so good! I'll make more and add a picture soon.

Live Vibe: Blended Soups!

This simple elegant "soup" may become your favorite way to celebrate fennel!

Cool Fennel, Honey, Coconut Soup with Fennel Sun-Breads

Do not try this with a normal blender. You will need a high-powered Vitamix or other work-horse industrial machine of choice.

In addition to romantic, beautiful and unique, this simple elegant soup is great medicine! Anti-inflammatory, anti-microbial and isotonic, it is a great choice for combating flu symptoms or recovery from surgery or injury resulting in bruising or inflammation.

Start with frozen coconut mylk (The frostier the coconut mylk, the more refreshing the soup becomes. I like it sorbet-like-consistency so I can eat it with a spoon! Jamie likes his drinkable right out of the glass! (Let the coconut mylk defrost a bit or run the Vitamix longer for soupier soup)

Organic Ingredients:

• Frozen organic coconut mylk*
• 3 small or one large frond and bulb of organic fennel
• 1/4 cup raw organic honey

Place all three ingredients in the Vitamix and let it run until smooth but still cool. Pour into goblets or soup bowels. Serve immediately. No need to worry about left-overs. There won't be any!

Optional Garnish: fresh ground nutmeg and coriander seed.

Variations: Use 1/2 the amount of fennel and add a frozen persimmon or ripe pear for a cool fruit soup. Serve with coconut crackers. (See: "What's in the Dehydrator at Val's")

*Buy frozen bags of coconut mylk or pour a can of organic coconut mylk into a zip-lock bag and freeze flat on a tray, so that it can be easily broke into pieces.

Below is a recipe for sun-breads I adapted from Katrina Blair's Savory Pumpkin Seed Bread. Check out her stuff at www.turtlelakerefuge.org. She is an inspiration!

Live Vibe: Sun Bread!

Organic Ingredients:

• 2 cups of sprouted buckwheat grouts
• 2 cups of sprouted pumpkin (or sunflower) seeds
• 1 tsp living sea salt
• 1/2 a large onion (or 1 cup of cubed zucchini or pumpkin flesh or shredded carrot)
• one 4-inch piece of hand-harvested sea vegetable of choice (I used Kombu)
• 1/2 to 1 cup of clover honey, to taste
• 1/2 organic onion
• Freshly harvested herb of choice: I used fennel for this one
• Natural sparkling water (for bread making only, not for seed sprouting)*
• Raw organic sunflower or walnut oil
• Have organic psyhilym husk powder, powdered oat grouts or rolled oats** on hand for thickening, if needed.

* Gourmet tip: You can do this with clean source water that is not sparkling. However, I have discovered that the carbonation gives the "bread" a nice yeasty-soda flavor and a pull-apart-bread-texture not obtained with flat water.

**Allergen alert: Be aware, oats are not glutton free.

Instructions:

1. Soak and sprout sunflower seeds and grouts separately, 1 to 3 days.

(If you have a method you like, do it.)

Here's my method: Soak covered with clean source water overnight or sometimes a full 24 hours. I change the water half-way through. After that, rinse and drain twice daily, returning wet seeds and grouts to a clean bowel, covered until plump. the seeds may split open and develop "tails". That's good! Treat them gently. (Both grouts and seeds can be refrigerated to slow the process if needed.) On the final day, I add the sea veggie and extra water. I also expose the grouts and seeds to indirect sunlight on the final day before making bread.

2. Rinse and drain the seeds and sprouts one last time. They should be wet, but not watery, when you pulse them.

3. Optional: Take out 1/2 cup of seeds for garnish. Place in a jar with Nama Shoyu or Raw Tamarind Paste. Shake it. Let rest.

4. Place all the ingredients including the sea veggie (now plump and wiggly-fun from soaking) into the food processor. Pulse, then grind into a paste.

5. Add sparkling water and oil at the end while the mix is turning. Consistency can be mold-able bread-dough-like substance or a batter. It works either way.

More liquid = thin "slices" of bread or pliable "wraps."

Less liquid =dense, moldable, sticky dough = loaves with chewy centers.

6. Adjust thickness by adding in small amounts of powdered oat grouts or rolled oats or psyhilym husk powder, only if needed.

7. Adjust seasoning. Note: Dehydrating will intensify flavors, so be spare with the salt! Add more honey and some mustard, if it strikes you!

8. Pour batter (or use wet hands to form loaves) on dehydrator sheets. (In the summer, I put these outside under screens. This works great too! My lovely friend, Gretchen, in !Costa Rica! can sun her breads in December! Go for it! Report back, please. )

9. For garnish: Press reserved seeds into the top of loaves or sprinkle them onto your batter. You can also use sprigs of fresh herbs, soaked fruits (raisins, yum!) or sprouted grains and nuts of your choosing.

10. Dehydrate at 105 degrees to desired "doneness." (I like loaves with chewy middles and firm but not crunchy on the outside. For thinner breads, I like pliable "wraps." Make both types from one batch by adding more water to remaining batter once you have formed enough loaves to satisfy.)

11. Flip once. Dehydrate the bottoms just long enough to oxidize a "crust." You will see what I mean.

12. Let cool to room temp. Store loosely in brown paper or paper-lined plastic bags in the fridge. Also keep indefinitely, frozen. Thaw in dehydrator as needed.

13. Eat plain or fancy. Make wraps, spread with honey "butter." This is a living food made of seeds. It combines with starches or proteins, oils or herbs and with all veggies. Yummier than you might think!

Live Sun-Bread Workshops!

Call to arrange a sun-bread workshop for you and your friends.

A one-hour workshop in you home for 10 people or more is $18 each

(A minimum of 5 people is $35 each.)

Includes: a big salad, bread & cracker-tastings and spreads.

(You keep the bread we make in your dehydrator!)

Makes a great lunch program!

OR

Attend a Demo & Dine on a Wednesday evening. I will demo bread and cracker making after the meal portion of the evening. We will eat the bread at Thurday eve's class. You can come to both sessions for a free-will love offering, sliding scale $10 to $25. You will learn everything you need to know to get you started in one class!

For more information call:

Val at 816-364-6922