Raw Food Recipes:
cracker

Here's a grown-up version of nachos to celebrate the day. And while you're chowing down on the nachos read the "I Love Nachos Day" ecards you sent to each other.

Chili Lime Flax Crackers1/2 cup ground brown flaxseeds1/4 cup soaked golden flaxseeds1/2 tablespoon chili powderJuice of one lime1/4 teaspoon sea salt
1 Combine ingredients in a large bowl until well mixed.
2 Spread mixture as thin as possible Teflex sheet.
3 Dehydrate at 110 degrees for 5 hours. Flip crackers over, remove teflex sheet and dehydrate an additional 5 hours.

Pepper Flax Crackers1 cup soaked golden flaxseeds
1/2 tablespoon black pepper1/2 tablespoon red pepperJuice of one lime
1/4 teaspoon sea salt
1 Combine ingredients in a large bowl until well mixed.

2 Spread mixture as thin as possible Teflex sheet.

3 Dehydrate at 110 degrees for 4 hours. Flip crackers over, remove Teflex sheet and dehydrate an additional 4 hours.

“Refried Beans”
2 cups sunflower seeds, soaked for 2 hours
1 cup sun-dried tomatoes, soaked for 1 hour
½ teaspoon miso
3-4 tablespoon Mexican seasonings
1 tablespoon olive oil
2 tablespoon agave nectar
1 jalapeno, chopped
2 green onions, chopped
2-3 sprigs cilantro leaves only
Sea salt, to taste

1 Process all ingredients; expect jalapeno, onions and cilantro, in a food processor. Add a few tablespoons of water at a time and process until you get a smooth consistency.

2 Add jalapeno, onions and cilantro and pulse a few times to combine.

Pear Salsa1 pear, finely diced1/2 red bell pepper, finely diced1/2 shallot, finely diced1/2 jalapeno, finely diced5 sprigs cilantro, leaves onlyJuice of one half lime1/4 teaspoon sea salt
Toss ingredients together.
As usual my dear hubbie doesn't work in measurements. I did pin him down (which was kind of fun) to give me the salsa ingredients.

Cory's salsa
tomatoes
garlic
onion
cilantro
jalapeno
lime juice
sea salt

Toss ingredients together.

Guacamole
one avocado
Cory's salsa Sea salt, to taste

1 Peel and mash the avocado in a bowl.
2 Add one or two tablespoons of Cory's salsa. Combine well. Add sea salt
Other Nacho toppings
Avocado cubes Black OlivesGreen Olives
Jalapenos
Lettuce
Sour Cream
Walnut Taco Meat

A friend of mine suggested that I post the recipes gone "wrong" along with the ones that hit the mark. Here is one of those that went so wrong but didn't turn out half bad.

My first idea was to create a Peach Pie to celebrate National Peach Month, but that would be too easy. So I thought to create an almond biscotti with peach jam. Sounds tasty. And what you see is actually very tasty but an almond biscotti it ain't and the peach jam is more of a compote.

I used the recipe for a basic almond crust to make the biscotti and I rolled out the crust as thin as possible (but still keep some thickness for a biscotti) in hopes of it drying crispy in the dehydrator. Well 24 hours later at 110 degrees, I still have a chewy almond crust. I decided not to go past the 24 hour mark in the dehydrator, I figured if it wasn't happening in a day then for this recipe it wasn't happening.

So that is the tale how a crisp almond biscotti remained a chewy almond bar.As far as the Peach Jam goes. It started out thick like a jam but the longer the fruit sits in a bit of sea salt and lemon juice the more peach juice it creates. It still tasted very good and I had no problem enjoying this recipe gone awry.Almond Bars2 c almonds, soaked for 6-8 hours
1 c dates, pitted and soaked for an hour, reserve soaking water
4 T reserved date water
1 T organic vanilla extract
Pinch of sea salt
In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove and with a rolling pin spread mixture onto a teflex sheet. Dehydrate at 100 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time. Peach Compote5 c diced fresh peachesJuice of one half lemon1/4 c agave nectar1/2 t cinnamon1 pinch sea saltIn a bowl, toss ingredients together.

This is my first official recipe using chia. Yeah! I have never had the pleasure.

Since I hosted a Mexican Fiesta luncheon on Monday for Man on the Raw's friend, Bill, chia seemed to fit in the mix just fine.
When I am done juicing I think I might go on a chia exploration. I have heard alot of wonderful things about it (Omega 3s, protein) and from the rich Aztec nutritional history behind it, I am surprised that it wasn't used for nothing more than a novelty (ie. Chia pet). Better late than never.
Bitt of Raw is giving away a 2 pound bag of chia seeds. Today is the last day to take advantage of the give-away. Go here for details. Good luck.

And if you happen to be the lucky winner, try this recipe and tell me what you think.

Corn and Chia Crackers1 cup flax flour (approximately ½ cup flax seeds)
½ cup chia flour (approximately ¼ cup chia seeds)
1 teaspoon chili powder
1 teaspoon sea salt
½ teaspoon cayenne pepper
2 cups fresh corn kernels, cut from 3-4 cobs
1 tomato, chopped
¼ cup chopped yellow bell pepper
¼ cup chopped onion
1 clove garlic, crushed

Combine flax flour, chia flour and seasonings in a large bowl. Set aside.

Place corn, tomato, bell pepper, onion and garlic in a food processor; pulse until smooth. Pour corn mixture into flour mixture. Stir until well combined. Mixture should be a bit on the thick side.

Spread mixture out evenly with a spatula on two Teflex sheets.

Dehydrate at 115 degrees Fahrenheit for 6-8 hours. Flip Teflex sheets over on the trays and peel off the cracker mixture. Score the crackers into desired shapes.

Continue to dehydrate for 10-24 hours or until crackers are dry and very crispy.