Red Hot Snacker Crackers and Spinach Dip
I've experimented with a number of dehydrated seed/nut crackers but was not satisfied with the crispness or taste. Then I found these zippy, crunchy, satisfying snackers that go great with your favorite dips or eat them plain. My husband loves these and so do I.
Red Hot Snackers a recipe from Hallelujah Acres
- 3 cups Sunflower Seeds (soaked for 4 hrs and drained)
- 1 cup Flax Seeds
- 2 large Tomatoes chunked
- 1/2 cup Sweet Onion
- 2 teaspoons Chili Pepper flakes (or to taste)
- 2 teaspoons Cumin (or to taste)
- 2 teaspoons Celtic Sea Salt (or to taste)
Directions: Add 1 cup flax seeds and 2 cups water to sunflower seeds. Let stand for 1 hour. DO NOT DRAIN. Mix with remaining ingredients, then process in a food processor ( process half and then add the other half). Pour about 1/6 of mixture onto teflex dehydrator tray and spread thin with a spatula. Dehydrate till dry.This recipe made five full dehydrator trays full for me. If you don't like spicy, go easy on the pepper flakes. I went easy—they were still spicy and perfect. I dehydrated at 105 degrees for 7 hrs. and then turned over them onto regular mesh sheets to finish drying for another 7 hrs. Drying time depends on the thickness.
Raw Spinach Dip
This recipe comes from Everyday Wholesome Eating in the Raw which is in my top favorites of raw food recipe books. We made this in the Cookin' in the Raw class and everyone loved it, so I made it myself at home. It makes a huge amount, and since I was the main one eating it at home (with my red hot snackers) next time I will halve the recipe. Also, it calls for dill weed but I substituted fresh basil. It was my first time using avocado for anything!
3/4 c. sunflower seeds, 1 tomato, 1 avocado, 1/2 c. water, juice of 1 lemon, 1/4 c. fresh parsley, 1 T Tahini, 2 tsp. onion powder, 1/2 tsp. mustard powder, 1/2 tsp sea salt, 3 T olive oil, 1/2 tsp dill weed (or your herb choice), pinch cayenne (I used pepper flakes), 1 bunch spinach, 2 T dried onion (optional)
- Presoak sunflower seeds for at least 6 hours.
- Process seeds with the rest of ingredients except spinach, in BLENDER. Spinach can be chopped then added toward the end for a finer blend. Use a high powered blender as it is thick.
We made these in the Cookin' in the Raw class too. Everyone loved them—well, what's not to love? Here is the Buckwheatie Bars recipe on the web so I'm not repeating it here. I would like to experiment and use other grains or oats. It's a process to soak and then dehydrate the buckwheat ahead of time, but it's doable if you plan ahead. I had some very old buckwheat I dug out of the freezer but had no luck with the soaking and sprouting so I didn't use it. The red things in the bars above are goji berries (see pic at top left of my blog as well). You can add whatever you want to this recipe (same with the hedgehog balls below). Delicious!
Raw Cashew Fudge
I made these for a pot luck and several people asked for my recipe. Don't expect the sugary taste of Grandma's Christmas fudge, but these are a healthy decadent treat (don't eat too many). I formed some in rounds, then added walnuts to the remaining mixture and formed mini squares for the rest. Refrigerate immediately at least one hour. I keep a batch in the freezer to grab one when desired or when company comes. They thaw pretty quick.
Here is where I found this recipe. (The photo at the website is not correct—I have no idea what they have pictured there.) I added in some coconut to my recipe. Yum! I'm making another batch tonight.
- 2 cups raw cashews (soaked and drained)
- 1/3 cup carob or cocoa powder (I added some raw cacao nibs to carob powder in the ones pictured)
- a pinch of salt
- 1/4 cup coconut oil
- 1/2 cup honey or agave
- 1 to 2 teaspoons vanilla
- 1/4 cup coconut (optional)
Here's another recipe that uses a cashew butter base with raw cacao nibs.
Smiling Benjamin, my kitchen helper who moved away (brother Jeremie on the left)
Another wonderful, sweet, and healthy treat recipe from Hallelujah Acres, and similar to the above recipe. I've made these for a few years now, sometimes substituting ingredients (dried fruit, nuts, seeds) for what I had on hand. They always turned out great. My son Benjamin raved about these and used to make them (too bad he moved over an hour away—sniff).
- 1 cup pitted dates (soak for 30 min. and drain)
- 1 cup organic raisins
- 1 cup raw almonds (soaked and drained)
- 2 cups rolled oats
- 1 cup shredded coconut
- 2 Tbsp raw carob (or unsweetened chocolate powder)
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract (optional)
- 2 Tbsp raw honey
- Place dates and raisins in food processor and blend into small pieces.
- Add the almonds, oats, coconut, and carob powder.
- Blend until the mixture resembles bread crumbs.
- Add the extracts and honey.
- Stop the machine, and check if the texture is correct by taking a small amount into the palm of your hand and roll into a ball. If the mixture does not bind, add extra honey or some apple juice.
Why soak your nuts and seeds?If you read enough raw food recipes you'll see that often the nuts/seeds are soaked first. There's a good reason for this. Here is an explanation according to Raw Food Living:
The Benefits of Soaking Nuts and Seeds
- Enzyme inhibitors get neutralized.
- The amount of vitamins your body can absorb increases.
- Gluten breaks down so digestion is much easier.
- Phytic acid, which inhibits the absorption of vital minerals, is reduced.
Quote to ponder:
"Everyone should consider his body as a priceless gift from one whom he loves above all, a marvelous work of art, of indestructible beauty, and mastery beyond human conception, and so delicate that a word, a breath, a look, nay a thought, may injure it.
—Nikola Tesla, 1900