Seed

All posts tagged Seed

Lisa’s Leek Crackers

Published November 18, 2011 by Polana Fowdrey

I bought some lovely crackers in Infinity foods in Brighton last week. They were made by a company called “Raw Lisa” and were delicious.

They were called “Seed Snaps” and contained buckwheat, seeds and onion.

I wanted to make something similar, but I had to change a couple of ingredients.

I had run out of sunflower seeds, so I used pine nuts. I didn’t have psyllum husk so I used a bit of sprouted flax seed.

Also, I never buy onions these days, but I did have a leek…

Where Lisa’s crackers have lots of nice crunchy seeds in them for a lovely texture, mine have a smoother consistency.

Having said that, the taste is along the same lines and it’s lovely to have some delicious homemade crackers, which are an approximation of a fantastic product on the market.

Here are my Raw Lisa-style crackers:

1 cup buckwheat groats

1 cup sunflower seeds

½ cup pine nut kernels

½ cup sesame seeds

1 leek

3 pitted dates

splash soy sauce

splash vinegar

1 tbs sprouted flax seed

Soak the seeds, dates and buckwheat for several hours

Process the leek and add the drained seeds

Process everything together until mixture is thick and homogenous. Add soy sauce and vinegar. Mix again.

Spread onto dehydrator sheet and dehydrate on 115F overnight until crispy.

Store in an airtight container in fridge or freezer. They will keep a few days, possibly weeks, but are more likely to be scoffed quickly.

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I Don’t Need a Dehydrator – I Just Want One!

Published June 11, 2011 by Polana Fowdrey
For my lunch today I fancied making a Mushroom Dip, so here it is:
Mushroom Dip

Ingredients:

6 mushrooms
2 tomatoes
2 handfuls spinach
I slice lemon – pith & flesh
1 red pepper
1 pear
1 small onion
olive oil and hemp seed oil to enable blending
Method
Blend everything together until smooth.
Makes a good dip or spread. Looks a bit like guacamole but has no avocado in (although it could have!)
I craved something starchy to go with these and set myself the challenge of creating a “cracker”-type thing without a dehydrator (because I don’t have one – yet!)
This is what I came up with:
Tomato Almond and Flax Crackers
Ingredients
leftover pulp from almond goji mylk (dried out a bit in oven (fan only – no heat) or dehydrator)
2 dsp milled flax seed (linseed)
2 tomatoes
mixed seeds
herbs and spices to taste
Chop tomatoes then blend with hand-held blender
Add flax seed and almond pulp.
Mix thoroughly and spread onto a baking tray (or dehydrator sheet)
Press mixed seeds onto the top and dry out in oven on fan only for 4-5 hours (check regularly to see if they are dry, cut into squares before turning over half way through.) Times for dehydrator will vary.
Can make batches and keep in fridge, each time you make almond goji mylk.
As these took so long to “bake” they weren’t ready for lunch, but I put them in the fridge ready for the future and had the Dip with crudites.
I usually like to get two smoothies in each day – a fruit one in the morning and a vegetable “green” smoothie in the afternoon. Today I have been really busy because I have an exhibition coming up and I have work to finish. When I get very focussed on something, my hunger button switches off. Unfortunately, so does my energy button, so to keep myself going, mid afternoon, I made this:
Polly’s Perfect Power Punch
Ingredients
1 pear
1 nectarine
1carrot
½ cucumber
handful leaves (spinach, etc.)
Method
Juice everything except the spinach.
Transfer juice to a blender, add spinach and whizz until smooth.
Makes a large tumbler full.
Originally published on http://www.pollyskitchen.blogspot.com
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