Flaxseeds-Seaweed Crackers:
Soak flaxseed in pure water for 30 min, they need to get thick, then add pink Himalayan salt, cayenne pepper, cumin, dry dill and pumpkin seeds to make the mixture, it should be thick. Spread it over the large seaweed wraps on a teflon sheets. Put it in the dehydrator and dehydrate for 5-7h at 110 degrees, then flip it over and dehydrate for another 2h or until completely dry. Keep it in the glass container for a week or more.
Raw Flaxseeds-Seaweed Wrap Sandwich
Cut organic Portobello mushrooms, red peppers, persian cucumbers, layer all on the raw flaxseeds-seaweed cracker to form a sandwich, then add arugula, baby spinach and whatever else you want, like avocado, tomato, etc… Then top it off with the other pice of the raw flaxseeds-seaweed cracker. Add cucumbers and raw zucchini hummus. To make a hummus you need raw, organic zucchini or butternut squash, cashews, raw garlic, Bragg apple cider vinegar, salt and black pepper, add a little pure water and blend in the Vitamix. Store for 3 day in the fridge. Raw zucchini hummus is great with salads, on a raw sandwiches or in any other appetizers. Enjoy!
