Raw crackers
The raw crackers are so easy to make. When I make fresh juice and I have nice organic pulp from carrots, zucchini, beets, parsnip or sweet potato I get creative and make raw crackers. I combine the pulp with flaxseeds or chia seeds, they need to be soaked for 20 minutes in pure water to get sticky. Then I add spices, Himalayan pink salt, dry herbs, etc… You can also add pumpkin seeds, sunflowers seed, nut pulp or anything you want. You can make sweet crackers too, adding dry fruits like prunes or cherries with agave or maple syrup and cinnamon. Just be creative, there is no right or wrong with raw food. Anything is possible : ) Then mix everything in a bowl and spread the mixture on a teflon sheets. You can make one big cracker or form small crackers. Dehydrate on 110 F for 8-14 hours, depending on the type of crackers you are making (soft or dry). You may want to flip them half way and put on a regular sheets. When they are ready store them in air tide container for 4 weeks. You can also make them in the oven, using the lowest setting. They will be ready in 2-4 hours depending on your oven.
Almond Paste
When I make nut milk I have leftover pulp, so I try to be creative and make different things. Today I made almond paste. Is so easy. Mix almond pulp with a dash of cinnamon, pink Himalayan salt, cayenne pepper, lemon juice, cumin and Bragg nutritional yeast. Mix everything together. You can also add avocado or tomatoes for nice flavors.
Sandwich
Start layering ingredients on the cracker- first raw cracker, then almond paste, then sprouted mustard seeds ( so yummy ). Then sliced tomato, organic baby lettuce, another layer of almond paste, and fresh basil. On the top another cracker and garnish with some greens, basil, herbs, etc… I used sunflower micro-greens from a local farm. Serve it with fresh lime on a side. It so yummy : )
