Raw Quickie

If you enjoy making flax crackers, then you've probably experienced the mess left after cutting them up. I've found that the "crumbs" from flax crackers, which are really just deliciously flavored and dehydrated flax seeds, are fantastic to throw in a glass jar and use for topping your salads. Or whatever other topless food you want topped.

Tonight, I threw together some local arugula—incredibly peppery—with lemon juice, a splash of olive oil, a cut up avocado, and then threw a handful of flax cracker crumbs on top. Magnificent.

What's for Dinner?

Eating raw does funny things to my appetite. One day I'll eat a field's worth of greens. The next I'll pick at stuff. This evening, the only thing I was craving was some raw hummus and flax crackers. The crackers I made last night by mixing gold and brown flax seeds, sea salt, and a pureed mix of orange pepper, scallions and some Nama Shoyu. The no bean/no nut hummus is props to Matt Amsden and his fantastic recipe book "RAWvolution."


Matt Amsden's No-Bean Hummus

• 2 zucchini, peeled
• 3/4 cup raw tahini
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 4 cloves garlic, peeled (I added more, but I'm of the mind that there's no such thing as too much garlic)
• 2.5 tsp sea salt
• 1/2 Tbsp ground cumin

Throw all the ingredients into a food processor or blender, blend at high speed until creamy and smooth. Serve with flax crackers, veggies, as a sandwich spread, salad dressing...the possibilities are endless. I crowned mine with some fresh watercress, a radish and some paprika.

This was a great treat, because sometimes I just need to get away from the heaviness of beans and nuts.

xo