Three course raw food dinner experience (feat. superfood crackers)
Hey everyone and Happy Monday!
I woke up this morning with a really really good feeling, every cell in my body full of electricity and sparkles, butterflies and cacao. I even got my skipping rope out and skipped in my PJ's in our back yard. Weird is my middle name!
I just feel this week is going to be AMAZING and if it's not, I'm going to MAKE IT amazing! No idea why I feel like that, but does it even matter? Don't question happiness, just roll with it.
Perhaps it's because of the awesome food and company we had this weekend? Speaking of which... I wanted to share with you a Three Course Raw Food Dinner idea, as I often get asked what to make for guests. These last few days we had Elliot's sister-in-law Jen visiting us, so I organised a wee little dinner party to welcome her to London Town.
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| Britney and Jen with kombucha mimosas |
It was also a good excuse for me to come up with a brand new cracker recipe. I do love my special Chia Seed and Sun-dried Tomato crackers (even Girl on Raw's Robyn Law blogged about them), but sometimes change is on the cards. I'm glad it is, the new creations are definitely worthy of the blog- so smooth, crisp and crunchy with a superfood bite!
Scroll for the recipe and check out what we ate:
THREE COURSE DINNER MENU
Drink- Kombucha mimosa
(as seen in 'Festive- The Best Raw Food Christmas Recipes')
Starter- Superfood Crackers and Guacamole
(recipe for crackers and guacamole below)
Main- Raw Food Luxury Pizza with Probiotic Cheese and Sauerkraut
Dessert- Refreshing Peppermint Ice Cream
(as taught in my Raw Food Sweet Sensations class)
SUPERFOOD CRACKER RECIPE
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| Spread as thinly as possible |
For the essentials
Blender
Dehydrator
Teflex sheets
For the crackers
1 cup buckwheat groats, soaked 2 hours
1 cup sunflower seeds, soaked 2 hours
1 cup chopped pineapple
1/2 cup sundried tomatoes
1 large courgette/ zucchini, chopped
2 tsp himalayan salt
1 tsp chlorella powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 garlic powder
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| Pizza bases and crackers onto mesh after 8 hours |
Rinse the buckwheat well. It will need a few washes to get the gooey water thinned out.
Pour out the water from sunflower seeds or better yet- feed it to your house plants.
Put all the ingredients, including the seeds into a blender and blend to a paste.
Divide the mixture in half and spread over two teflex sheets of your dehydrator. Spread it with a soft spatular, until really thin.
Dehydrate at 115 degrees F for 8 hours, turn over onto mesh trays and peel away the teflex sheets.
Return to the dehydrator and dehydrate for another 10-12 hours.
Cut off the rough edges and into equal sized crackers.
Keep in an airtight container, serve with fresh guacamole (mashed avocado, chopped tomato, chopped onion and lemon juice).
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| Here we are, so relaxed we didn't even make it to the dinner table: Elliot, Britney, Jen, me (Tanya) |