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Dehydrator Recipe . . . part 3 of 3

Robyn Openshaw - Dec 15, 2008 - This Post May Contain Affiliate Links

Sprouting (and dehydrating) is very frankly the most sophisticated nutrition principle I teach. For newbies, I start with lower level things: getting more fruits and vegetables in the diet, and eating whole grains, for instance. Most Americans are not prepared for the idea of sprouting and live foods. Some of my readers are so ambitious that they go ALL OUT and within weeks of leaving a processed diet, they’re already sprouting.

Others of you have been doing the first few steps in 12 Steps to Whole Foods. . . and you feel you’re in strange territory, but you’re ready to try.

If that’s you, ask for an Excalibur 3000 series dehydrator for Christmas to start making live snack foods from Chapter 7 (or the Crunchy Snacks recipe collection).

Here’s one of my favorite recipes for using the dehydrator to get get LIVE flaxseed in the diet. These crackers are easy to make, yummy, and filling.Remember with dehydrated foods to always drink water with them. (Otherwise they aggressively soak up all the liquids in your digestive tract, like stomach acids.)

Flax-Veggie crackers

  • Soak in 4 cups water for several hours:
  • 3 cups flax seeds (1/2 brown, ½ golden)
  • 1 cup raw sunflower seeds
  • Shred in food processor, or very finely dice
  • 1 red bell pepper
  • 2 carrots
  • Puree in Blend Tec:
  • 4 tomatoes
  • 2 stalks celery
  • 4 cloves garlic
  • 1/3 cup nama shoyu
  • 1 tsp. sea salt
  • 1 Tbsp. chili powder

Mix all all three mixtures together well, by hand, and spread on plastic dehydrator sheets, about ¼” thick.Cut into cracker shapes and dehydrate at 105 degrees until crackers are dry on top, about 24 hours.Turn over, take off teflex sheets, and finish drying until crackers are crispy.

Tip: We like to eat these plain, but we also often put slices of avocado on top.

Posted in: 12 Steps To Whole Food, Recipes

6 thoughts on “Dehydrator Recipe . . . part 3 of 3”

Leave a Comment
  1. Anonymous says:

    I cant seem to find nama shoyu- where can I get it? isit like tamari–isit fermented soy? (we dont do ounfermented soy)

  2. Anonymous says:

    Has anyone dehydrated cranberries? I used a Nesco dehydrator for over a week and kept checking them, kept checking them, then ignored them a bit, and when they were done, they weren’t like the ones you buy at all, they are totally crispy. Too long? What could I be doing wrong? Excalibur is out of my league right now–even for Christmas 🙁

  3. Anonymous says:

    If you dehydrate too long and things are too crisp for your liking—put them into a plastic container with either a slice of bread or a slice or two of apple and they absorb the moisture back and soften up nicely. Cranberries at the store are most often sweetened which also adds moisture– if you dried your cranberries whole–it took soooo long because of the skin–you can either run them through a food processor and slice them or drop them in boiling water until the skins pop open (not quite raw but dries faster)

  4. Anonymous says:

    thank you so much.

  5. Anonymous says:

    Confused on the flaxseed crackers – my understand has always been that your body cannot absorb the nutrients from flaxseed if the seed is whole. Only if it is milled – otherwise it simply passes through your digestive tract and expelled whole. Yet in the recipe above it seems you are using whole flaxseeds?

  6. http:// says:

    In most of my recipes, I do grind the flaxseed. The texture of the crackers requires the flaxseed to be whole in the crackers, however.

    Some people say you have to grind to achieve full benefits; however, others don’t. It’s counterintuitive to me that THIS seed has to be ground, whereas you can chew other seeds well to break them down.

    If you make these crackers, just chew them well like you would any high-fiber food.

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