Beet-Carrot Crackers
I make the crackers when I make a beet-carrot juice from the leftover juice pulp in my dehydrator. You can also make them on the lowest setting in the oven. After I make any veggie juice and I had a leftover pulp I make raw crackers and they are so healthy and yummy. You can use zucchini, celery, parsnip, pumpkin, sweet potato, peppers, onion. For the beet-carrot crackers you will need the beet-carrot pulp or just beets and carrots mixed in the Vitamix or food processor. In the large bowl mix flaxseeds with pure water, wait 20min and when will get thick add it to the pulp. Add pink Himalayan salt, cayenne pepper, cumin, paprika and Bragg nutritional yeast. Mix everything well with the big spoon. Form individual crackers and then put them on a teflon sheets and dehydrate for 5-6h on 110F and flip it over and dehydrate them until dry. Store it a glass container for 2 weeks. They are great with raw soups, as a raw sandwich or with salads.
Olenko’s Amazing Thai Pomelo Salad
Mix pomelo, organic greens like arugula or lettuce with raw jungle peanuts, fresh pineapple, onion, peruvian black olives, Israeli artichokes and spicy avocado dressing (in a Vitamix mix avocado with Bragg apple cider vinegar and chipolte pepper, raw garlic, cilantro, sea salt and lemon juice). Serve the salad over the crackers with the avocado dressing on the side. Enjoy!
