Well last night I had the most delicious dinner; a big salad with organic Romaine lettuce, cherry tomatoes, cukes and avocados, and a sprouted wheat roll with sprouted hummus and a carrot pecan burger. The burger and the hummus are from Alissa Cohen's recipe book "Living on Live Food". So highly recommended! So far I have loved all her recipes and they are super easy to prepare. I actually just had a quick snack of sprouted wheat and flax crackers my own recipe and Mock Salmon Pate from Alissa's book. Yummy is not even the word! This is living!
Sprouted wheat and flax crackers
1 cup of sprouted wheat berries (after sprouting)
2 cups brown flax seeds
1 yellow bell pepper
1 red bell pepper
1 summer squash or zucchini
3 cloves garlic
any other veggies you prefer
1/4 cup shoyu (or to taste)
1 -2 tsp caraway seeds
In a coffee grinder grind 3/4 of your flax seed to a meal and place in a large bowl. Place the rest of the whole flax seed in bowl as well.
Grind wheat berries this way also ( works better if they are frozen), add to flax seeds.
In a food processor place all the veggies in and grind up until smooth.
Add this to flax mixture and then add shoyu. Mix well.
Spread mixture on teflex sheets on top of mesh dehydrator sheets. Dehydrate at 105 F for 16 hours.
Enjoy with Guacamole, mock salmon pate, or alone! MMMMMM! Store bought crackers (chemical additives and all) are no comparison to these fresh veggie wonders!