The saga continues. Last night we ended on a high note with a bowl of raw vegan corn bisque each, garnished with corn chips and 1/2 avocado [although I did find that the texture of avocado did not flow with the soup, so it won't be found there next time ;)]. This time around I added a little bit more water than usual, but the bisque came out delicious still.
This morning we started off with Parsley green smoothie leftover from yesterday, later followed by spinach salad, garnished with Pineapple Salsa [from yesterday ;)], served with raw flax crackers.
- 2.5 cups flax seeds
- 2.5 cups water
- 1/2 onion
- 3 cloves garlic
- 1 tsp Kirkland organic seasoning
- Himalayan salt to taste
Preparation
- Place all ingredients, except for flax seeds into a high speed blender [I use VitaMix 5200]
- Blend, slowly adding flax seeds [you might have to use temper to push seeds down, as the mixture is going to thicken up very quickly]
- Blend until seeds are ground up
- Transfer onto dehydrator non-stick sheets [I ended up with 3 1/2 sheets]
- Dehydrate at 118 F for 4 hours, flip cracker sheet over, off the non-stick sheets, score break lines with a knife, so it will be easier to break crackers into squares when they are done
- Dehydrate until crisp
We also indulged in maqui berry kombucha.
In the afternoon, to get away from my ever present PC I took a break and did Power Yoga [I am feeling great and full of energy (and hungry) after it].
Have a fantastic, healthful day!
