Super Seed Crackers

#homemade crackers

After meeting Mimi Kirk last summer, I was inspired to try making flaxseed crackers. I don’t have a dehydrator though, so after hours and hours of trying to jerry-rig an alternative, I gave up and turned on the oven. What turned out was a surprise.

great

#flaxseed crackers

When I’ve shared these, friends have raved. Family asks for more. My husband, who has more self-restraint than anyone I know, gobbles them up. The recipe is now part of our Ayurvedic Spring Cleanse, but so many others have asked for it, I felt I needed to share it here. Something about the roasting of the seeds makes these oily, crispy, salty in the most magical way. They are great with everything ~ dipshummus, soups, salads, and can be scored into large pieces for a flatbread, or a crunchy pizza with your favorite toppings. But they are so good on their own that, in our house at least, they’re usually gone before anything can be added.

#crackers

#seed crackers with dill

Ayurvedic doctor, chef, educator and molecular biologist Dr. Jay Apte once told us, “For good skin, eat the edible skin of your fruits and vegetables. For energy, eat seeds.” Seeds pack the energy, and the intelligence, of the plant to come.

“It always amazes me to look at the little, wrinkled brown seeds and think of the rainbows in ’em,” said Captain Jim. “When I ponder on them seeds I don’t find it nowise hard to believe that we’ve got souls that’ll live in other worlds. You couldn’t hardly believe there was life in them tiny things, some no bigger than grains of dust, let alone colour and scent, if you hadn’t seen the miracle, could you?”
~
 L.M. Montgomery, Anne’s House of Dreams

#fenugreek

I love seeds. I love that you can soak and snack, or soak and sprout, or soak and grow. In fact, we almost always have something soaking, especially in Spring time. Last week I forgot about the fenugreek seeds I was soaking to eat as sprouts, so I tossed them, waterlogged and mushy, in the garden where their green shoots have already pushed up through the earth.

I love seeds so much I want to share them with you, so please let us know how you like these crackers, and be sure to comment if you want me to send you some seeds. I’ll pick three winners and mail you a packet of the seeds you need to make this recipe.

Super Seed Crackers

Makes
about 40 crackers

Ingredients

1/4 c sunflower seeds
1/4 c sesame seeds
1/4 c pumpkin seeds
1/4 c flax seeds
1/2 c chia seeds
1 1/2 c water
1/4 c dulse
2-3 T sun-dried tomatoes, pureed or very finely chopped, optional
1 T tamari
1 T lemon juice, freshly squeezed
1/2 t onion powder
1/2 t garlic powder
olive oil
himalayan pink salt
handful of fresh dill, roughly chopped
optional: red pepper flakes

Instructions
Begin by soaking: Let the sunflower, sesame and pumpkin seeds soak together in a bowl with 1 cup of water for 6-8 hours. The flax and chia can soak together in 1/2 cup of water and only need 20 minutes.

Once soaked, set your oven to 275F. Rinse your seeds and pat dry. Add them to a medium size mixing bowl together with the dulse, sun-dried tomatoes, tamari, lemon juice, garlic, onion powder, a sprinkle of red pepper flakes and a pinch of salt.

Cut a piece of parchment paper to fit a standard baking tray. Pour the seed mixture onto the tray. Take off your rings, oil your hands with olive oil and, using your hands, spread the mixture out to the edges of the baking tray. It should be uniformly thin, about an 1/8 of an inch, without any tears or holes. Lightly sprinkle with olive oil. Score the crackers, tracing squares or rectangles with a sharp knife.

Place the tray in the middle of the oven and bake one hour, or until it is golden around the edges. Pull it out of the oven, carefully turn it over, peeling off the parchment paper (which you can re-place on the baking sheet or discard at this point) and place it back on the baking tray bottom side up. Drizzle this side very lightly with olive oil and dust with salt. Put it back in the oven for another hour. Once this side is golden, turn the oven off. Leave it in the oven until the oven cools, an hour or two, or even overnight. Be sure it is dappled with a golden hue or it will need to cook a bit longer. Sometimes, after the hour of baking each side, I’ll turn the oven up to 350 F, turning the oven off as soon as it reaches that temperature. It gives it that final bit of roasting that really brings the flavors out.

Once it is done and you pull it out of the oven, let it rest and cool before breaking into crackers. Optionally, chop a handful of fresh dill and toss over the crackers while still warm.

#superseed #crackers

I wish you delight in all things this Spring – especially in the love of Mother Nature who gives so much: beauty, bounty, delicious nourishing food. Namaste! 

 ~

Post Script: Congratulations to Kathleen, Stephanie and Linda who will be receiving packs of super seeds! Thank you all for your comments and your commitment to life!

Spring Clean | Cilantro Detox Pesto

Imagine sunflowers floating on rafts on a pond. Then imagine that there are many ponds ~ sunflower rafts as far as your eye can see.

Then imagine these sunflowers are growing on rafts in ponds that surround the Chernobyl nuclear site in the Ukraine. Odd? Beautiful? Gesture of Peace?

If you attended my Spring Ayurveda Nutrition & Cooking Class, you’ll know about Mother Nature’s remarkable ability to cleanse, purify, renew and restore her own earth body ~ and our human bodies, too. My last post, “21 Day Challenge,” was dedicated to those gifts of the Earth that emerge in Springtime to naturally and very efficiently help us detoxify body and mind.

A field of blooming sunflowers in the Ukraine

But as talk these days turns to Japan’s nuclear problems and the prevailing westerlies carrying waste on the wind and  radioactivity with the rain, I think even more about this self-regulating, self-restorative, self-renewing intelligence of nature, and specifically about something my brother-in-law, Daniel Goldfarb, a soil restoration expert, told us recently about sunflowers.

In Chernobyl, floating rafts of sunflowers are being used to clean up water contaminated as a result of the 1986 disaster at their Nuclear Plant. Sunflowers remove up to 95% of the radioactivity below ground by pulling contaminants out of the water and up into their root system. This technique, known as phytoremediation, got its roots, so to speak, there in Chernobyl, where the sunflowers outperformed all expectations.

Sunflower Seeds & Soil

So, as an experiment, I sprouted sunflower seeds, tossed them liberally onto our garden, watered, mulched and waited.

In the meantime, we are eating copious amounts of sunflower seeds and sprouts ourselves, because, I wondered, if they remove radioactive toxins from the body of the earth, could they do the same for our human bodies?

I began researching this, looking at the western and the Ayurvedic literature, and along the way came across this recipe for a Sunflower Seed & Cilantro Pesto that harnesses not only sunflower power, but also cilantro for its super scour muscularity in eviscerating heavy metals and toxic waste.

Surprisingly, for something so green, so clean, so good for you ~ this is outrageously delicious.

Cilantro Pesto

In making this “Pesto” myself, I wanted to increase the fire element since greens and nuts can be hard to digest. To that end, I added ginger, asafoetida and a dash of cayenne.

I also wanted to be sure that the organs of elimination were well lubricated so toxins would definitely be removed and not just swished around the body, exchanging places and causing more damage. The original recipe had plenty of flaxseed oil to help with that but, unless you are Vegan, I suggest adding a spoonful of ghee because it both enkindles the digestive fire AND is mighty efficient at loosening toxins and carrying them away.

With Roasted Pumpkin Seeds and Sunflower Sprouts

If you tried it at my house last week, you tried a batch with three times too much flaxseed oil. Ech!  Try making this yourself with the correct proportions, as below. Or, come back over and I will make you a fresh batch. I want everyone to have some. It is Spring’s divine joy in every bite, so healing and so promising!

This is how I make it now ~

PLEASE NOTE: I now add 1 teaspoon chlorella to this recipe, because cilantro can mobilize more toxins then it can carry out of the body, and Chlorella is a potent intestinal toxin-absorbing agent necessary for efficient elimination.

Double Click for Print Version

The original recipe is a more scientifically named Coriander Chelation Pesto, and comes from the sweet souls at Essential Oils for Healing. This is how they describe its benefits ~

Delicious Chelation Pesto Recipe Removes Heavy Metals and Fallout Radiation from your Body

The main ingredient, Cilantro (aka: fresh coriander/Chinese parsley), is probably the most powerful natural chelating agent around. Besides being a renown culinary herb in Asian, Indian, Middle Eastern, and Mexican cuisines, Cilantro has a long 7000 year history as a medicinal herb. Both the fresh greenery & seeds are also resources of powerfully healing essential oils. Cilantro contains chemical compounds that bind to the heavy metals, loosening them from the tissues, blood and organs. Cilantro’s chemical compounds then aid transport of these harmful substances out of the body through channels of elimination.

This recipe combines cilantro with other ingredients that have a synergistic effect. They cleanse the tissues by increasing the urinary excretion of mercury, lead and aluminum. 

This great recipe is not only easy-to-make, but delicious on toast, baked potatoes and pasta.

Two teaspoons of this pesto daily for three weeks is purportedly enough to substantially clear these toxic metals from the body. It is recommended to repeat this cleanse as a preventative measure at least once a year for three weeks.


I like it generously spread on raw Flaxseed Crackers, which you can make at home.  Eat, Taste, Heal has a great recipe, only I find it easier to pick up a box of Savory FlackersLet me know what you think.  

To your Good Health ~ Namaste!