Juice Pulp Crackers

I tried 2 different versions of this recipe.  Both are posted below.

Juice Pulp Cracker Version 1

2 cups of juice pulp (celery, cucumber, carrots,)
1/2 c ground flax
3 TBSP Braggs Amino Acid
1/2 tsp dried parsley
1 tsp curry
Ground black pepper
1/2 cup water

Blend and spread on teflex sheet.  Right now this has a dark green color.

Juice Pulp Cracker Version 2


2 cups of juice pulp (carrots, beets)
1/2 ground flax
3 TBSP Braggs Amino Acid
2 TBSP Organic Seasoning (costo brand mixed)
1/2 cup water

Blend and spread on teflex sheet.  Also in the dehydrator as we speak.  This one has a rich red color.  We will see....

Mexican inspired Raw Crackers

This was made using leftover juice pulp and some homemade raw salsa that needed to be used before it went bad.  The crackers are in the dehydrator now.  I will come back with the verdict.

2 cups juice pulp (carrots, celery, chard, spinach, cucumber, beets, apple, ginger, lemon)
1/2 cup ground flax
1 cup salsa (tomato, cilantro, onion, lime juice, jalapeno)
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp cayenne
1/2 cup water

Add to blender and mix adding water as necessary.  The consistency was paste-like.  I spread it out on the teflex dehydrator at 9pm.

We will see......

Raw Cheez-Its

I love Cheez-its.  They are my weakness.  I could eat an entire box in one sitting and might have done it more than once.  I am on a quest for a healthier alternative to my sinful pleasure.   Below is a recipe I found on the Raw Food Living site am looking forward to try.


Cheeze Its
I found this recipe on the Raw Food Talk forum. This is truly one of the best cracker recipes that I've found!
Although they have the color and texture of "Cheese Its", I wouldn't say that they taste "exactly" like them. They ARE very good though!
Ingredients:

• 1 cup sunflower seeds (soaked 4 hrs and dehydrated)



• 1 cup Brazil nuts (soaked and dehydrated)



• 1 cup almonds (soaked and dehydrated)



• 1 big tomato



• 1 cup red pepper, diced



• 1 tsp cumin



• 2 tsp salt



• 1 Tbsp taco seasoning



• 1 tsp onion powder



• 1 tsp garlic powder

Directions:

1. Process all ingredients and spread on teflex or parchment paper. They can be as thin as you like.



2. After a few hours score with a knife or pizza cutter and leave until dry on top.



3. Flip over and leave until crispy. Approximately 8 - 12 hours depending on thickness.

Opinions and pictures to come when tackled.