raw meals

Raw Turmeric Flaxseed Crackers

We've been dreaming of buying a dehydrator for years, so we finally invested in one a few months ago. It's been so fun to have a whole new food gadget to play with, especially during the recent heatwave when we've been craving lighter, fresher foods. These golden crackers are without a doubt our best raw creation so far. They're crispy, delicious and so nutritiously dense due to all the seeds and veggies they contain. We made a huge batch that have lasted us a few weeks, and they are incredible with hummus, avocado, this cashew cheese or so many other toppings! 

Turmeric Flaxseed Raw Crackers

As well as being a beautiful golden colour, flaxseeds are also full of nutrition. We love to eat them every day as they have so many benefits! They are a fantastic source of omega-3 fatty acids and lignans, which can help balance hormones and improve digestion. They are also high in fibre and are a good source of plant-based protein. Soaking the seeds overnight really aids the digestion process and helps remove enzyme inhibitors.

 If you don't have a dehydrator, you could still make these crackers but cook them on a very low heat in the oven, until crispy. 

Turmeric Flaxseed Raw Crackers
Turmeric Flaxseed Raw Crackers

Ingredients
1 cup of flaxseeds (golden or brown)
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of chia seeds
1 cup of chopped vegetables (we use carrot, celery and sweet potato)
1 teaspoon of good quality salt
1 teaspoon of turmeric powder
1/2 teaspoon of ground black pepper
optional extras: garlic powder, celery salt, cayenne pepper, paprika, onion powder. 

Method
1. Place the flaxseeds, chia, and sunflower/pumpkin seeds in 3 separate bowls. Fill each bowl with water until the ingredients are covered (roughly 1 cup of water per bowl). Allow to soak for 6+ hours. The chia and flaxseeds should absorb the water to form a gel consistency. Rinse and drain the sunflower and pumpkin seeds. 
2. In a food processor combine the vegetables, spices and sunflower/pumpkin seeds. Stir in the chia and flaxseed gels until well combined. 
3. Spread the mixture in an even and thin layer onto the dehydrator sheets. Score the crackers into the size you prefer using a sharp knife. 
4. Set your dehydrator on 45-50 degrees, and dehydrate for around 8-9 hours. After this time, peel the dehydrator sheets off and flip over the crackers. Dehydrate for another 8-9 hours until dry and crispy. 
5. Store In an airtight container so they remain crispy for longer! 

Turmeric Flaxseed Raw Crackers
Turmeric Flaxseed Raw Crackers

 

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Raw Vegan Sushi Rolls with Sunflower Seed 'Rice'

As the weather gets (somewhat) warmer in the UK, we've been eating a lot more raw food and experimenting with different recipes. I always feel so energised after eating raw meals, so I'm curious about the raw lifestyle and this interesting way of creating food. If you have any recommendations or resources then let us know in the comments below!

These sushi rolls are a recent favourite to make for lunch - they're so delicious, fun to make and packed full of  colour and goodness! Instead of rice, we make a really tasty paste out of sunflower seeds - the texture and taste is weirdly a bit like tuna,  but it works perfectly in sushi and adds a great flavour. What's great about these rolls is you can mix up the recipe depending on what veggies you have in - some great options are avocado, carrot, cucumber, pepper, sprouts, beetroot & any pickled veggies, but it's great to experiment with what you have! 

RAW VEGAN SUSHI ROLLS WITH SUNFLOWER SEED RICE

Ingredients (serves 2 people)
For the sunflower seed filling:
1 cup of soaked sunflower seeds
1 tblsp apple cider vinegar
pinch of salt
1 tbsp tamari
water

For the sushi rolls:
2 nori sheets
thin strips of vegetables (we like avocado, pepper, carrot & cucumber)
optional: pickled vegetables
toasted sesame seeds
tamari 

Method:
1. Soak the sunflower seeds for 2+ hours (overnight if possible)
2. Drain and rinse the sunflower seeds, add to food processor with the vinegar, tamari, salt and pepper. Blend well and add a little water to bring the mixture to a fairly smooth paste. (see picture for the texture)
3. Place your nori sheets onto sushi rollmats, then press half the mixture down evenly onto each sheet, leaving about a 2 inch gap at one end. (see pics)
4. Add strips of vegetables evenly along the center of the nori sheet, don't overload them or they will be difficult to roll up!
5. Using the mat slowly roll up the sushi, if you've never done this before there are some helpful videos on youtube!
6. Use a long sharp knife to cut the rolls into 5 or 6 pieces and sprinkle with toasted sesame seeds, enjoy with extra tamari and wasabi.

raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice

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