Whole Wheat Crackers (easy!)

A nutritious guilt-free cracker that includes raw carrot pulp. You could substitute another raw vegetable, like broccoli, as long as it goes through the food processor to make it pulpy fine.

3 1/4 C. whole wheat flour
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. cayenne pepper
1 t. Redmond sea salt
1/3 C. olive oil
1 C. water
1/2 C. raw carrot pulp (pulverized in the food processor)

Stir dry ingredients together in a bowl.  Add olive oil, water, and carrot pulp and mix together.  Roll onto 2  greased cookie sheets, keeping the dough even, and mark with a spatula into cracker size pieces.  Prick each cracker with a fork and sprinkle lightly with salt. Bake at 350 until light brown, about 20 min.  Watch them so that they do not burn.  After the oven is off for 10 min, return the cookie sheets for a few minutes to crisp them more.  Great with guacamole or bean dip, salsa, or soup!

No-dairy Seed Cheese from Rejuvelac

Seed cheese made from the seeds in the picture on the previous Rejuvelac post.  No dairy in it.

You need 1 C. raw sunflower seeds, 1/2 C. each raw sesame seeds, almonds, and pumpkin seeds.  I have substituted other nuts and the recipe still worked.  Put these in your food processer.  Add spices to your taste.  I used raw garlic, cumin,  a little cayenne pepper, onion powder, savory, and oregano, as well as Brags Liquid Aminos which you can get from the health food store.  Add the  rejuvelac to almost cover. Process and place in the corner of a clean pillowcase, which you will want to trim down to make it manageable.  Tie above the seed cheese so that you can hang it up above a bowl or above the sink.  It will drip a little.  Leave it there for 24 to 36 hours.  Store it in the fridge, of course.

This is wonderful on just about anything.  I used in on my homemade mud-oven personal pizza, and it was great.  It is good on salad, stirred into soup, and even spread on toast or whole wheat crackers.  Go to thesteeple kitchen.com if you want to see an excellent video of this whole process.

Lola

Get your enzymes and probiotics with REJUVELAC (sprout lemonade)!

The lemony taste is from the culturing and fermenting of sprouted wheat.  It is a bit sour, like yogurt, but should not smell foul like anything rotten!  We like to add some to our smoothies in the morning, or to make seed cheese with it.  It has a reputation for adding tons of little helpful bacteria and enzymes to the intestines.
The directions are long, but it is really very simple!

To make a small batch, soak 1/2 C. of whole wheat seeds/"berries" (which you can get from the health food store) in water to cover well overnight.  I use filtered water.  Rinse and drain the wheat and put it in a sprouting tray or a quart jar.  If you use the jar, cover the top with cheesecloth or something similar, held on with a rubber band.  Sprouting trays have little holes in the bottom for water to drain out.  For 3 days you will rise the seeds twice a day, and drain each time.  With the quart jar, you need to turn it upside down after rinsing and let it drain, setting it in a bowl in that position to keep it from falling over.

After 3 days of sprouting you take the sprouted wheat and put it in a blender.  Add about 3 cups of filtered water and blend.  Then just pour it all into a quart jar.  Cover with cheesecloth.  Let it sit for 3 days, stirring it twice a day.

Voila!  You have rejuvelac.  Drain it off to drink or use it to make seed cheese. It is recommended to drink small amounts at a time at first until you see how your body handles all this wonderful stuff.  Save the sprouts and use them for your chickens or the compost pile. 

Next comes the recipe for seed cheese.  (Note picture of seeds in the jar.)

Happy rejuvenating!
Lola