Cinnamon Raisin Flax Crackers

I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!

I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!

wholegoldenflaxORG500.37946pictures aug 09 002

Look at that golden gorgeous color!

Look at that golden gorgeous color!

pictures aug 09 009

Cinnamon Raisin Flax Crackers

Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers

Ingredients:
2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt

Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets.  Score the crackers and continue dehydrating until that side is dry around 6-10 more hours.  When dry, the crackers will keep for several weeks in an air-tight container.

pictures aug 09 010

Raw Food Dinner Party part 2

We were already a little full from the delicious Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes appetizer but of course I was excited to serve such a fun entree! Spinach and Wild Mushroom Quiche is such a great dish, but be advised it requires a lot of advance prep time 🙂 I also wish I had more of the tart base dough while I was making them, so that they would have come out thicker, but I was still very happy with these and they were great! The Raw Chef Russel James makes the most gorgeous raw food items, I was so excited to finally try one of his recipes. This recipe will require you to make the bases ahead of time so make sure to plan with enough time.

Fresh summer corn is one of my favorite things! I love the fresh sweet taste and pairing it with avocado and red onion is beyond delightful. I have made a variation on this many times and every time my husband and I love it so much. This was a fun dish to share with our friends as well. It is really quick and easy to prepare and then even easier to enjoy!

Spinach & Wild Mushroom Quiche served with Fresh Corn and Avocado Salad

quiche and salad

Spinach & Wild Mushroom Quiche
Recipe from The Raw Chef Russel James
Makes 4, 11cm quiche

For the base
1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1/4t salt
3T water
1T lemon juice

• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.

*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

For the filling
2c wild mushrooms (or substitute for any type of available mushroom)
1/2t salt
1T lemon juice

• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2c  zucchini
1/4c water
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1/2t salt

• Blend all ingredients in a high-powered blender until smooth.

2c tightly-packed spinach
2T olive oil
1/4t salt

• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:

1/4c finely sliced spring onions
1c diced tomatoes
1T minced basil

• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
• Dehydrate overnight and during the day, for anything up to 24 hours.
• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

Fresh Corn and Avocado Salad

4 ears of fresh corn, husked and cut from cob
3/4 cup red onion, diced
1 1/2 avocados, diced
Juice of 1 lime
2 tablespoons of minced fresh basil
1/2 teaspoon sea salt
Freshly ground pepper to taste

Combine all ingredients in a large bowl. Enjoy the fresh taste of summer! 🙂

Raw Food Dinner Party part 1

I have always loved cooking food and giving to others. It is definitely one of my favorite things to do. But I have not had the chance to have a full blown Raw Dinner Party till now. I am so happy that we were able to this. There is not much better than good company and good food!

Here is our appetizer, which could easily be a meal on its own. It was amazing! While I was making the “sour cream” I had to make sure to put it in the fridge so that I didn’t eat it all before our friends came over! If you love truffles or bruschetta at all, you will go mad for this dish!

If you want a sneak peek for the upcoming recipes check out my menu in the picture below 🙂

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes

bruschetta 3

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Recipe from Entertaining in the Raw by Matthew Kenney
Serves 4-6
Bruschetta
1 cup flax meal
1 tablespoon dried oregano
2 cups fresh corn kernels
1 1/3 cups walnuts, soaked 8-10 hours
1 tablespoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 shallot, minced
1 tablespoon nutritional yeast
2 tablespoon raw agave nectar
1 tablespoon fresh lemon juice
1 tablespoon minced jalapeno
1 teaspoon ancho chile powder

“Sour Cream”
1 cup cashews, soaked 1-2hours
1/2 cups water
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons white truffle oil

Tomato
1 tablespoon chopped cilantro
1 tablespoon nama shoyu
1 tablespoon olive oil
3 tomatoes, seeded and diced
1 tablespoon minced shallots
1 tablespoon chopped chipotle peppers, soaked 1 hour
salt and pepper to taste
3 tablespoons julienned basil

Assembly
1/4 cup basil leaves
fresh black pepper

Bruschetta
Place flax meal in a medium-sized bowl; set aside. Process remaining ingredients in a food processor until smooth. Add the bowl with flax meal and stir until well combined. Spread on Teflex sheets in desired shape to 1/2inch thickness. Dehydrate at 115 degrees F for 24-36 hours until almost completely dry but still a bit pliable

“Sour Cream”
Blend all the ingredients in a Vita-Mix until completely smooth. Refrigerate until firm.

Tomato
Toss all ingredients together and season to taste

Assembly
Spread a think layer of “sour cream” on each piece of bruschetta and top with a generous amount of tomatoes. Garnish with basil and black pepper.

my notes:

For the “Sour Cream” I used black truffle oil instead of white, but if you saw my note above, you would know that I am sure it does not matter. It was absurdly deelish!

For the Tomatoes, I did not use cilantro and I am not a fan and I did not use the peppers. Instead of the cilantro I used more basil. Instead of the peppers, I substituted jalapeno peppers and some chili powder.


bruschetta 4

Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar

This was soooo good! I made the complete recipe for the crust and halved the rest as I knew there was never anyway we would eat all of this deliciousness. But I figured we could use the crusts for other recipes as they are very versatile. I love everything Pure Food and Wine and can’t wait to check out Sarma’s new cookbook, Living Raw Food! But this is recipe is from Raw Food Real World. All their recipes are pretty complicated but I am guessing that 99% of them are amazing! Due to the complexity level and the gourmet heaviness of some of the foods they are not everyday recipes for us. But when we make them we sure love them! I could see this dish being served at a fancy Middle Eastern restaurant or you can make them bit sized and serve them as hor o’dourves!!!! How fun!! So deeelish! I loved the use of Za’atar (a Middle Eastern spice blend of sumac, sesame seeds and the wild Syrian hyssop plant) in this recipe. I had bought some the last time I was in Israel and this was the first time I got to break it out and use it. Ahhhh… 🙂 The crusts were delicious and the hummus was the best raw hummus I have ever had! Such a great recipe! You could always break this recipe down and use just one component when you need it.

Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar

 pizza close-up

pizza crust on dehydrator sheet

The crust still on the dehyrdrator sheet

For the crusts:
5 cups walnuts, soaked 1 hour or more (I soaked them overnight – when soaking nuts, make sure to rinse well after)
5 cups cubed yellow squash or zucchini
3/4 cup golden flaxseed, finely ground (1 cup ground)
1/2 cup hemp seeds
1/4 to 1/2 cup filtered water
1 tablespoon sea salt

1. Pulse the walnuts in a food processor to chop into tiny pieces (like couscous), but not completely smooth. Transfer the nuts to a large bowl. Add the squash to the same food processor bowl and grind into tiny pieces, but again not completely smooth. Transfer the squash to the bowl with the walnuts. Add the flaxseed, hemp seeds, salt and about 1/4 cup of water, stirring to combine. Add more water until a sticky dough forms – like wet muffin batter. You may need more or less water.

2. Divide the batter between four 14-inch Teflex lined dehydrator trays. Using an offset spatula spread the dough to the edges of the trays. The dough can be a bit gummy and sticky, so it helps to dip the spatula in water as you spread the dough (the excess water will all evaporate in the dehydrator)

3. Dehydrate the flatbread at 115 degrees for 6-8 hours, pr overnight. When the tops are dry, flip over and peel away the Teflex liners. Dehydrate on screens for another 2-4 hours.

4. Once both sides are dry, slide the flatbread onto a large cutting board. With a large chef’s knife, cut into 3×5 rectangles (or whatever size and shape you want). Place them back in the dehydrator trays and dehydrate for another hour or more, as necessary for firm crusts.

hummus

For the hummus:
4 cups cashews, soaked for 2 hours or more (when I woke up I starting soaking them, so around 8 hours)
1/2 cup lemon juice
2 small cloves garlic
1/4 cup sesame tahini
1 teaspoon sea salt
Up to one cup filtered water

In a food processor, add the nuts, lemon juice, garlic, tahini, and salt and process, adding water 1/4 cup at a time until you get the smooth, fluffy consistency of hummus. You may need to add more water, or you may want to add olive oil for a richer hummus – just make sure it has enough stiffness so it will hold the topping on the pizza without running off the sides of the crust

olive tapenade

For Green Olive Tapenade: (You only need a half cup for recipe, so reduce if you want, or make the entire batch to have on hand.)
makes 3 1/2 cups

3 cups putted green olives
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 small handful of parsley (optional) (I used the parsley. I think it added a nice texture and color)
freshly ground pepper

1. Process the olives in a food processor. With the motor running, add the olive oil and lemon juice and process until smooth. Add the parsley (if using) and process to combine. Season with pepper to taste

2. Transfer to a covered container and refrigerate. Will keep up to 1-2 weeks.

For serving:
1 pint cherry, teardrop or grape tomatoes, halved
1/4 of a large bulb of fennel or 1/2 of a small bulb, shaved very thin on a mandolin
1/2 English cucumber, peeled, seeded and finely diced
1/2 cup Green olive Tapenade
1/2 cup Green olives, pitted and halved
2 tablespoons za’atar seasoning
fennel fronds for garnish

Spread each crust with hummus and top with tomatoes, fennel, cucumber, olive tapenade and olives. Sprinkle with za’atar and top with fennel fronds

pizzas

za'atar from Israel
My Za’atar from Israel

Raw Veggie Burger

after close-up

Post-dehydrator Veggie Burger

These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂

Raw Veggie Burger
recipe makes around 7-8 patties

1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15  raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4  cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
  1. Process everything in a food processor until smooth.
  2. Form them into rounds in your hands and place them on Teflex sheets.
  3. Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
  4. Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
before pic

Pre-dehydrator on the Teflex sheets
after pic

Post-dehydrator Veggie Burgers - sorry for the dark picture

Blueberry Flax Pancakes

MMMM Raw Vegan Pancake Love on a Saturday Morning!! MY goodness, this was perfect! They were so super good and pretty simple to make. I woke up early, so these were almost ready by the time Michael woke up, perfect timing!! I love that so many foods can be easily made raw! These were so satisfying and fun to make & eat!

blueberrie pancakes

Blueberry Flax Pancakes recipe from Rawmazing

1/2 C flax seeds (ground)
1 C flax seeds (not ground)
3 T coconut oil melted
1/2 C agave
1/2 C water
1 C blueberries
1/4 C coconut

Mix all ingredients. Dehydrate at 145 for one hour, flip and then dehydrate for 30 minutes at 114.

Marisa’s Tips: I would suggest using a coffee/spice grinder for the flax seeds. It grinds them in seconds!! Plus it makes so much less of a mess than pulling out the Vita-mix or a food processor!

Also for the coconut I used dried coconut (ground in the coffee grinder as well) and found the batter a little runny, so I doubled the amount.

Totally drizzle with maples syrup! This made them even more wonderful!!

blueberrie pancakes2

Super Amazing Raw Jalapeno Corn Chips

super amazing corn chips, mmmm

  I am so surprised there was enough of these left to photograph! They are sooooo good! So sweet with a little kick! I have such a thing for chips and salsa and these have mastered my Raw Chips and Salsa need! Happy Munching!!

Super Amazing Raw Jalapeno Corn Chips
makes 64 chips

5 cups of fresh or frozen corn (thawed) kernels
1 cup raw walnuts, soaked for at least 6 hours
1/3 cup ground flax seed (a coffee grinder is great for grinding the seeds)
1 medium, fresh jalapeno, (depending on how much heat you want)
2 tablespoons of fresh lime juice
1 teaspoon sea salt
1/2 teaspoon ground cumin

In a food processor combine the jalapeno, corn, walnuts, lime juice, sea salt and cumin and blend until smooth. Empty into a large bowl. Add flax seeds to the corn mixture and mix well. Spread out mixture onto 2 Teflex Dehydrator Sheets and then score it into quarters, then score each quarter into quarters. Score each square into 2 triangles until you have 32 triangles on each Teflex sheet. Dehydrate at 110 degrees for 8 to 10 hours. Transfer onto a mesh sheet and peel off the Teflex sheet and dry on the mesh sheet for another 8 hours or until dry and crisp. Break each chip apart and serve.

Super Enjoy!!!

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