Thursday, January 23, 2014

Zucchini Topped Crackers + Dill and Onion Sour Cream (Raw)

I love to eat these zucchini chips with my favorite dips; they go good with almost anything.  These chips particularly go great with this dill sour cream.  Sometimes I need to make something that's mostly vegetables and a snack at the same time.  Surprisingly, these are veggie based with zucchini, carrots, and cucumbers.  I made a veggie juice and used the left over pulp for these crackers--I couldn't waist the skins of the vegetables, especially the cucumber skins.  Cucumber skins are a valuable part of the vegetable; the skins contain a good amount of vitamin c and a great source of silica.  I don't know if many of you are familiar the this mineral, but it is essential for healthy bones, hair, nails, and skin.  If you aren't getting adequate amounts of silica, your body can't use the calcium you consume.  

Raw Zucchini Topped Crackers

  • 1/4 cup carrot pulp
  • 1/4 cup cucumber pulp
  • 2 tbsps ground flax seeds
  • 3/4 tsp sea salt
  • 1 tbsp raw almond butter
  • 1/2 cup almond flour
  • 2 tbsps warm water
  • 1 tbsp nutritional yeast
  • 3/4-1 medium sized zucchini

1. Thinly slice the zucchini.  In a bowl, combine all the ingredients, except the zucchini slices.  Knead the dough with your hands until the ingredients are mixed in well.

2. Lay a thin layer of the cracker mixture on top of the zucchini slices.  Dehydrate the crackers on 105F. for 15-18 hours.

Note: if you are wondering how to get the pulp of vegetables, you simply juice carrots and cucumbers to get the pulp. 

Dill and Onion Sour Cream

  • 1/2 cup raw cashews
  • 1/8 cup raw sesame butter
  • 3/4 tsp apple cider vinegar
  • 3/4 tbsp lemon juice
  • 1/2 tsp himalayan sea salt
  • a little water to blend together
  • 1/2 tsp dill seasoning
  • 1/8 tsp onion powder

In a food processor, blend all of the ingredients and gradually add a small amount of water to get a thick and creamy consistency.

No comments:

Post a Comment