Flax-Veggie Crackers

I got these crackers from my friend Debbie on my birthday, and they are delicious. Cheryl has been enjoying making them also. Because the seeds have been soaked, they are considered sprouted.  You can read more on the heath benefits of sprouted seeds here.

Flax - Veggie Crackers

Soak in 4 c. water for several hours:

               3 c. flax seeds (half brown, half golden)

               1 c. raw sunflower seeds

Shred in food processor, or very finely dice:

               1 red bell pepper

               2 carrots

Puree in blender:

               4 tomatoes

               2 stalks celery

               4 cloves garlic, peeled

               1/3 c. Nama Shoyu* (a raw unpasteurized soy sauce)
               1 t. sea salt
               1 T. chili powder

Mix all three mixtures together well, by hand, and spread about ¼" thick on plastic dehydrator sheets.  Cut into cracker shapes (we didn't do this, as you can easily break them in cracker-sized pieces after they dry) and dehydrate at 105 degrees until crackers are dry on top (about 24 hours).  Turn over, remove the plastic sheets, and finish drying until the crackers are crispy. Eat plain or add sliced avocados on top.

* Debbie and Cheryl used Braggs Liquid Amino, 
  Dee used the 'regular' soy sauce she had on hand.

by Dee, wife of Barbara's son Scott

kefir

A few weeks ago, my friend Debbie hosted a class on kefir (officially pronounced keh f é-er [as keh in kettle, and fear]). We were visiting Georgia and Virginia so I missed it. Then she and her husband took a tour of Jerusalem, and I became the kefir 'sitter'. I learned a lot in those two weeks. I did much testing and found things that worked and didn't turn out so great. So...what is it? Basically a yogurt-like fermented milk product that has probiotic properties. According to Sarah E., these are great for us. (For more information on kefir, click on the links here, here and here.) Kefir is supposed to be easier for people with lactose intolerance to digest. 

The picture above shows the cultured kefir, and the picture below shows the 'grains' (not really grains as we think of grains, but a bacteria mass.) You can drink the kefir plain, mix it with juice, make smoothies with it, or cook with it. You can drain it (over 24-48 hrs. ) to make a soft cheese like sour cream or cottage cheese, or feta.  You can even eat the grains. You have to keep up with it—like a sourdough start—so it does involve some commitment. I haven't yet decided if it will work continually for our family. I priced a quart at a discount grocer and it was about $4...plus it has additives. It's been an another experiment in the kitchen. There's a recipe for fudge I'll have to give a try. If any one would like some grains to start with, stop by, I'd be happy to share! It's amazing how these multiply when you just feed them milk. You can also feed them non-milk products such as coconut milk.

kefir grains

Kefir Pancakes
One cup of any combination of grain flour (oats, spelt, buckwheat, barley flour, whole wheat)
Stir in 1 c. kefir or kefir whey and leave a room temperature 12-24 hours.
Stir in 1/2 t. baking powder
1/4 t. salt
1 egg

Coat griddle with virgin coconut oil (more on that another time!), and cook pancakes at 350 degrees. "These pancakes are somewhat flat and would make nice tortillas wraps for either sweet or savory fillings" says the recipe, though I haven't yet tried it.)

Kefir Pancakes II

2 c. flour
1-1/2 t. baking soda
1/2 t. salt
2 c. kefir
1/2 c. milk or buttermilk [I just used more kefir]
1 t. vanilla
2 eggs, lightly beaten

I used part whole wheat, part white flour in these. They were fluffier than the first recipe.


Kefir Pancakes III

Blender Wheat Pancakes
1 c. kefir or milk (or reconstituted powdered milk: is 3 T. dry milk and 1 c. water)
1 c. wheat kernels (whole, uncooked)
2 eggs (or to use powdered eggs: 2 T. dry powdered eggs and 1/4 c. water)
2 t. baking powder
1-1/2 t. salt
2 T. oil
2 T. honey or sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes (or 2 min. in high speed blender) or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or cooking sprayed griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.


Kefir Fruit Smoothie
1 c. kefir
fresh or frozen fruit (banan, raspberries, strawberries, blueberries, mango
natural flavorings (cinnamon, stevia, cinnamon, vanilla, honey, maple syrup)

Blend.




Chocolate Peanut Butter Smoothie
1 c. kefir
2 big T. peanut butter (natural)
1-2 T. cocoa power or 2 T. cocoa nibs
1 frozen banana
1 T. honey or agave (opt. )
blob of coconut oil (opt.)

Blend until smooth.


Vanilla or Chocolate Kefir Smoothie
1 lg. or 2 sm. bananas
1 c. kefir
1 c. coconut milk or water or cream
1-2 T. fresh kefir grains
1/2 t. cinnamon and ginger [I used 1/2 t. cinnamon + 1/4 t. ginger]
1 T. flax seed, soaked in kefir overnight [I've subbed ground flax when I forget to soak]
1/2 t. vanilla
2 fresh mint leaves
(for chocolate, include 1 T. cocoa powder)

Blend all ingredients. I really liked this. I think it will be the key to controlling the grain population so it doesn't run wild. In the summer, ice will make this even more like a shake. Debbie's daughter-in-law said this reminded her of the Mexican drink called Horchata.

Kefir Juice Drink
1/2 c. fruit juice of your choice
1/2 c.  kefir

Pour kefir over juice and drink. Easy!




I'd be happy to post some NORMAL recipes by anyone who'd like to email them!

by Dee, wife of Barbara's son Scott