SNACK ON THESE FOR HEALTH!

*VEGETABLE, Flaxseed Cracker Crips

1st, Pre-Soak overnight, together

1/2 cup brown flax seeds

1/2 cup golden flax seeds

2nd, next day

In FOOD PROCESSOR blend

 2-red bell pepers

4-red tomatoes

1-celery stalk

6-8 green onions

3-4 large garlic cloves

1-1/2 Cup Golden Flax Seed Flour

FLAX SEED FLOUR: place golden flax seeds in a coffee bean grinder and crush into flour, do a 1/2 cup at a time so you don't overheat the grinder)

Options:

Spicy Add, 1/ tsp cayene pepper

or 1/2 Hot pepper

X-large bowl, stir blended vegetables with 1-cup of flaxseed blend (w/ liquid)

Pour onto paraflex, nonstick sheets (these are used to prevent spillage and dripping onto the lower shelves.

Set Dehydrator at 105-110 degrees for     12-hours, flip sheet of crackers onto the mesh screen and leave for 6 more hours or until cripsy. Break into bit size pieces and store in a ziploc bag.

Makes 2 sheets of cracker crips

Benefits of home made food

cheaper, cleaner, no additives chemicals or preservatives

*BASIC HUMMUS DIP

Cook in a crock pot 1 cup of Chickpea or Garbanzo sprouted beans, do not season.

In a Food Processor, place 1 cup of the cooked Chickpea Beans.

ADD:

1/4 cup Fresh Lemon Juice

1-tsp cayene pepper

1/2 tsp coriander

1 tsp cumin

2-3 Garlic Cloves

Options:

Add Vegetables to change flavor

2-Red Bell Peppers

or

4-Artichokes

or

Spicy, 1-2 tsp cayene pepper

or

1-cup diced Zucchini

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 BROCCOLI - BUTTERNUT Crispy Crakcers

1st day, Pre-Soak overnight, together

1/2 cup brown flax seeds

1/2 cup golden flax seeds

2nd day,

In FOOD PROCESSOR blend

4-C. Broccoli Flowerettes

4-C. Butternut or Summer Squash, Diced

2-Red Bell Pepers

4-Celery Stalks

4-Kale Leaves

1-Red Onion

3-4 large garlic cloves

1-1/2 Cup Golden Flax Seed Flour

FLAX SEED FLOUR: place golden flax seeds in a coffee bean grinder and crush into flour, do a 1/2 cup at a time so you don't overheat the grinder)

Options:

Spicy Add, 1 to 1/2 tsp cayene pepper

or 1/2 Hot chilie pepper

X-large bowl, stir blended vegetables with 1-cup of flaxseed blend (w/ liquid)

Pour onto paraflex, nonstick sheets (these are used to prevent spillage and dripping onto the lower shelves.

Set Dehydrator at 105-110 degrees for 12-hours, flip sheet of crackers onto the mesh screen and leave for 6 more hours or until cripsy. Break into bit size pieces and store in a ziploc bag.

Makes 6 sheets of cracker crips

Sprouting...Brings Food to life,

Sprout Beans, Rice, Lentils, 3 days prior to cooking or eating naturally. Change the water 2 times a day, in the morning and after dinner, how you know its sprouted, you will see a small sprout like a tail.

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SESHIE STIR-FRY,

(Prepare Sauce first, scroll down to recipe)

This Dish is my absolute most favorite veggie dish!

Delicious NO-OIL, STIR-FRY,

This recipe is a double batch lasts me all week! So I cook half on Sunday and 2nd half on Wednesday. So its always Fresh!

Select 8-10 of your favorite vegetables, I will list my favorite Stir-Fry Veggies

You will Need:

1-Lg Eggplant

1-Red Onion

2-Lg Red Bell Pepers

2-Lg Carrots

2-Lg Zuccini

2-3 Celery Stalks

2-Cups Snow Peas, snapped and de-strung

Yummy Veggie Optionals  will excite the dish when  you need a change-up:

2 Cups Bean Sprouts

1-Cup Mushrooms

 2 cups Water Chestnuts

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Prepare, Stir-Fry in Wok

Cook Veggies on a Medium Heat/Flame, Add, Stir-Fry Sauce 4-oz. just enough to keep Wok bottom wet. Add more sauce as needed.

Add:

Carrots, Celery, Eggplant, Red Bell Pepper, Zucchini,

Stir throughly to cover vegetables with sauce, cover and steam for 3-minute, use a timmer.

Next, stir throughly again, steam 3-minutes again.

Then add remaining vegetables, steam 3-minutes. Taste for crunchy texture, by adding 3-minute and stiring until texture you desire.

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SAUCE: Prepare 1st and let flavor marinate

You will need:

Spicy BBQ Sauce

3-Garlic Cloves

1-Ginger, Pinky finger size

8-oz Water, Purified or PH

30oz Chef's Squeeze Bottle

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SAUCE: In Blender Add,

1-cup, 8 oz, Purified WATER

3-oz. Spicy BBQ Sauce

3-Garlic cloves, peeled, diced

Ginger, pinky finger size, peeled & diced.

Blend until smooth. Pour into a Chef's 32-oz Squeeze Bottle or any 4 cup storage container and pour into regular squeeze bottle for use.

Next add 8-oz Purified Water to blender to clean walls and add to blended sauce.

Then add 3-oz of BBQ Sauce and shake througly, add

water to make 32-oz. or to the top of the squeeze bottle. 

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Add this sauce to beans or brown rice and create a very unique and tasty flavor!

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NON-DAIRY MILK SUBSTITUTE:

*ALMOND MILK,

1-cup Almonds soaked overnight

place in Vita Mix or Blentec

mix until milky

Pour milk through a mesh bag into a half-gallon container with a lid, store for 3-4 days.

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PIZZA LOVER'S PIZZA

COMING SOON.....

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*PIZZA SAUCE

Place in Food Processor

2-Cups Tomatoes, chopped

2-tsp Sweet Onion chopped

1-tsp Fresh Lemon Juice

1-tbs X-Virgin Olive Oil

1-2 Cloves Garlic,

1/2 tsp Thyme

1/2 tsp Oregano

1/2 tsp Fennel, ground