Flax Crackers & Hummus, Portobello Salad & Green Beans

Flax Crackers

Flax Crackers

Here you have my first-ever Flax Crackers made in my new dehydrator! This was really a thread, because I thought they’d be harder to make (nope, sinfully easy), I thought the recipe was wrong (from Kate Wood’s Eat Smart Eat Raw book and it wasn’t),and I thought the wretched things wouldn’t turn out nice and crispy  (but they did). Miracle food – lovely rawncrackers with a minimum of effort and absolutely minimal ingredients!

Last evening for the FLAX CRACKERS, I used a little less water (about three cups) than the recipe called for (which was four) because I was nervous, and I soaked my raw sesame seeds for the better part of an hour rather than a quarter hour. Instead of the kelp in the recipe, I added a tablespoon of those kelp granules thata come in a shaker pack like salt or pepper. When all was nicely gluey from sitting, the mixture was spread over three non-stick sheets on the dehydrator trays and left for six hours and 115F, flipped over and left for another six. Below you see them after they’d cooled a little.

Flax Crackers (whole and broken for storage)

Flax Crackers (whole and broken for storage)

I broke them into random pieces when they were cooled and put them in a couple of air-tight containers until needed.

Today we had them with some Raw Hummus as you can see in the photo below.

Raw Hummus With Raw Flax Crackers

Raw Hummus With Raw Flax Crackers

This was a lovely combination. The RAW HUMMUS was simply a raw version of the hummus I have made for years – although this was a plainer version without chopped herbs. I used sprouted (for a couple of days) chickpeas, fresh lemon juice, a spoonful of tahini (can’t buy the raw kind), garlic, onion, paprika and cayenne – all pureed like mad until smooth as, well, as smooth as smooth. We really enjoyed this!

And for a main meal we had some lovely Portobello Salad with (click in here) Sesame Beans and Sweet Red Peppers which I posted a little while  ago.

Portobello Salad With Sesame Beans

Portobello Salad With Sesame Beans

The PORTOBELLO SALAD was portobello mushrooms marinated (in miso, tamari, rice vinegar, mirin, balsamic vinegar, agave nectar, garlic, green onion, chopped cilantro/coriander leaves, and ginger with cayenne) atop a green salad of spinach, English cucumber, celery and onion. Simple – and, by varying the ingredients in the marinade slightly and/or the proportions of them, it’s never quite the same but always good. Raw mushrooms are, I think, highly underrated!

And that, plus fruit (lots and lots of fresh raspberries and blueberries added in today) was my day of adventures in raw. Easy as anything, delicious beyond belief and fun to make!

See you tomorrow 😉

Golden Beet ‘Fries’ With Spinach, Portobello Stacks & Veg Puree

Golden Beet 'Fries' With Spinach

Golden Beet 'Fries' With Spinach

This is a simple dish and a simple variation on a dish I have made earlier with cooked red beets in their own tender greens, but this one is to me nicer and has the virtue of being raw.

GOLDEN BEET FRIES WITH SPINACH

I peeled the golden beets and sliced thinly, then stacked a few at a time and sliced down the stack to produce what are either thick matchsticks or skinny ‘fries’. (With the delicate golden colour of the beets they look more like fries, so that’s what we call them at home.) I then chopped up a couple of handfuls of baby spinach and tossed it with the beets. For the dressing I used a mix of condiments – which should be mixed to your taste.

(NOTE: Not all my condiments are raw as yet, so please substitute your own ingredients accordingly if you prefer.)

The Dressing:

Raw cider vinegar
Small amount Dijon mustard or similar
Plain horseradish (from a jar), to taste
1/2 to 1 tsp Raw agave nectar

Mix just enough of this to lightly coat the beets and the spinach but be carefully not to drown the dish in it.

Pour the dressing onto the vegetables, toss thoroughly and serve at room temperature or chilled.

PortobelloStackSauced4

PORTOBELLO MUSHROOM STACKS WITH VEGETABLE PUREE

I adore portobello mushrooms – and the firm texture is part of that. We had one each as part of our lunch today, topped with brandywine heirloom tomato slices, onion slivers, green zebra heirloom tomato slices, and finally topped with a vegetable puree (see below).

But first I sprinkled a little Braggs Aminos (soy liquid) and lemon juice over them and turned them in the juice to coat on both sides. I left them for a while to take in some of the flavour on the outside – after all, they’re pretty thick mushrooms. It would take a while to marinate thoroughly and we were hungry. Besides, we like them firm 🙂 I did pop them into a very very slightly warmed over to help the process a bit, but not for long.

Slice the tomatoes, onion, etc., and when ready to eat pile them onto the portobellos. Meanwhile, prepare the puree for the top.

For the puree, I mixed a number of vegetables and seasonings together (and please continue to bear in mind that all my seasonings/condiments are not yet raw):

VEGETABLE PUREE

half a small to medium carrot
a chunk of zucchini
chopped Italian flat-leaf parsley
half a celery stalk
a small slice of onion
1 tomato
1/4 cup raw cashews
two or three Tbsp nutritional yeast flakes or to taste
1 or 2 Tbsp flaxseed meal
ground cayenne pepper to taste
lemon juice to taste

– and/or whatever else suits your fancy.

Puree the lot in a blender, adding just enough water to let it blend properly (because you want it thicker rather than thinner) and add to the top of the
vegetables on the portobellos just before serving. Eat immediately.

We declared this to be a keeper!

Dessert? Some lovely fresh strawberries!

Oh we are so very much enjoying eating all this lovely fresh produce. What a lovely time of year it is!