Sunday, July 19, 2009

Seaweed Crackers

This is a delicious and healthy recipe to replace potato chips.
1 x 4 inch strip dried kombu, kelp or wakame
Water for soaking
1/2 cup flaxseeds (soaked overnight)
3/4 cup water
1/2 cup finely chopped sweet onion
1/2 cup raw sunflower seeds (soaked overnight) + 1/2 cup raw pumpkin seeds (soaked overnight)
1 TBS fresh grated ginger
2 TBS tamari
Cayenne pepper and Sea Salt to taste
This is Yin -1 on my scale.
Soak the seaweed, flaxseed, sunflower kernels and pumpkin seeds overnight. Chop the seaweed, soaked flaxseed and 3/4 cup water in a blender, add the onions, ginger, soy sauce, seasonings, and pureed mixture on high speed until uniform in consistency. Attention, it is very sticky.
Be sure to add enough water, as it should get liquid, the more liquid, the finer the crackers Pour unto dehydrator sheets, and spread evenly into a thin layer, using a spatula.
Dehydrate at 110 degrees F (position 2) for about 10-12 hours or until dry. Break into pieces and store in airtight container.
This recipe is based on a recipe from the book:
Seaweed: Nature's Secret to Balancing Your Metabolism, Fighting Disease and Revitalizing Body & Soul, by Valerie Genneri Cooksley, RN.

Thanks to Leora to bring this to my attention.

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