Salvia hispanica

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Onion Bread To Cry For

Published January 25, 2012 by Polana Fowdrey

Sometimes something is required upon which one can pile leafy salads, home-made nut cheeses and pates, kimchi and olives.

Some way needs to be found to construct an open sandwich… something bread-y.

When such occasions arise, I solve my dilemma by making this delicious light onion bread:

Onion Bread


Food processor (optional) Dehydrator (or fan oven)


2 small onions/ 1 medium

1 cup sunflower seeds

1 cup water

4 dsp olive oil

2 dsp sprouted flax seed powder/ milled chia seed


Soak the sunflower seeds for a few hours to soften them and release the enzymes.

Chop the onion into tiny pieces. You can use the food processor for this if you prefer. Place the onion in a bowl and set aside.

Blend the sunflower seeds with water and oil to a smooth puree.

Add the sunflower puree to the onion and mix in well.

Add the chia or flax seeds and stir in thoroughly.

Pour the mixture onto a dehydrator sheet (non-stick) and spread it out to about 1/2 inch or 1 cm thickness.

Score into slices (I use a pizza cutter) and dehydrate on 115 degrees Fahrenheit, turning the slices off the non-stick sheet when they are firm enough and continue drying until the onion bread is the right texture (approx 24 hours.)

I usually cut my bread into triangles and get 8 slices out of this mixture. You can scale the ingredients up or down to vary the quantity.


Almonds, Almonds, Everywhere…

Published January 22, 2012 by Polana Fowdrey

I have neglected my blog for the past week, but I’m back now and I do have a big bag of almonds


Image by Shelby PDX via Flickr

I made this delicious milk when I came home from work today:

Strawberry Almond Milk



Nut milk bag


1½ pints water

1 cup almonds

2 cups strawberries (I used frozen because it is January, but fresh is probably best)


Soak the almonds overnight.

Place in blender with water and strawberries

Blend thoroughly

Sieve through a nut milk bag

Save the pulp to make Almond biscuits


Having drunk half the milk, I made the rest into this: (this is what I’ll be having for breakfast tomorrow.)

Cheery Berry Chia


Dry grinder (optional)

Mixing bowl


1 pint strawberry almond milk

4 dessertspoons chia seed

1 cup cranberries (I used dried)

1 cup blueberries (I used frozen)

3 teaspoons agave or maple syrup


Coarsely grind the chia seeds (you could use milled chia seeds instead)

Mix all the ingredients together and leave overnight


I added 1 teaspoon baobab powder and a multivitamin, because I like to get a powerhouse in for breakfast.


 I wanted to use the pulp from the Strawberry Almond milk to make some biscuits (cookies), but I needed this first:

Almond Butter


Food Processor


2 cups almonds

Drop hemp seed oil

Pinch salt

Teaspoon agave nectar


Place almonds in food processor and process for several minutes.

If the food processor is powerful enough, it should eventually form nut butter, but I had to add a drop of help oil to get the blending underway. Finally, when you have a smooth butter, add salt and agave (optional)

Keep in a sealed container in the fridge. Will last a few days.


With all my ingredients to hand, I could proceed:

Almond Biscuits


Food Processor

Dehydrator (or fan oven


2 cups almond pulp (I used almond & strawberry pulp)

6 dsp maple or agave syrup (I know, it’s a lot, but it’s worth it!)

2 dsp chia seeds

2 dsp almond butter

2 dsp coconut butter


Process everything together until smooth and shape into small biscuits. I was able to make 36!

Dehydrate overnight on 115°F (45°C)

Keep in a sealed container in the fridge. Will keep for several days.


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