Author Notes
I love to forage for local weeds and use them in my meals. Greens don't always come cheap and growing ones own is always best. You can also forage locally for lots of free foods. In the springtime we have wild Allium (wild garlic). It is a bit like spinach in it's appearance and has a strong garlicky flavour. This recipe will require a dehydrator or an oven on it's lowest temperature no higher than 115F to preserve those living enzymes. For those who are not bothered about raw food, you can do the same but put them in the oven higher if you wish. They go very well with vegan cheeses, or for those who eat dairy any cheeses, and can be used instead of bread as a highly nutritious staple. —kirsty Hawkshaw
Ingredients
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1
juiced fennel bulp
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1
juiced carrot
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1
juiced beetroot
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1 cup
milled chia seeds
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1
juiced lemon (whole lemon if it's organic)
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1 tablespoon
nutritional yeast
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1/4 cup
maple syrup
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1
thumb of juiced ginger
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1 teaspoon
Ras El Hanout spice (moroccan style spice mix with rose petals)
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1
large handful of wild garlic (or spinach and a clove of garlic)
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1 pinch
salt
Directions
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First juice all the juicing ingredients. For a thicker crackers you can blend all the vegetables with a cup of water in a vitamix instead! Add the milled chia seeds and blend really well. The mix should resemble a batter that is like a pancake mix, add a little water if it's too thick. On a teflex sheet spread the mix really thinly, take your time doing this and make sure it's nice and even. Score the crackers as you wish. You can also add a slice of tomato thinly in each square, or snip some wild garlic and place a leaf on each cracker. Dehydrate at 115 overnight, once one side is dry gently peel the teflex sheet 'back' from the crackers and turn them over until completely crisp. Store in an airtight container. If you want a flexible cracker dehydrate for less time and use it as a wrap for an avocado and watercress filling.
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