>> Monday, March 1, 2010
Namely: Mahea's Gone Crackers, sprouting seeds, and chia pudding. Let's work in reverse, shall we?
So far, I'm munching on the chia pudding. In the mix:
-3/4 cup almond milk
-2 tbsp chia seeds
-2 squirts raw agave sweetner
-1/2 tsp cinnamon
I fork-wisked the first three ingredients together in a cutsie clear teacup(that's quite frankly too small for tea anyway) and stuck it in the fridge to set while I took my run. The cinnamon was stirred in as an afterthought when I realized that basically cinnamon makes everything better.
And I do say that I'm "munching" on my puddang because we all know the little *bite* you get out of gelled chia seeds, though I wish I had let it set a tad longer as I like less of a bite. Still fun to get a small crunch factor though.
I definitely do see a difference when I'm chia-less in my diet. I seem to have more energy when I've snuck the little bastards in, and enjoy them sprinkled on the ever present massaged kale salad. *Note* Kale is always bought dinner BEFORE massaging, so as not to take advantage of it.
As for the sprouting seeds, I'm using the Big Raw Blog's jar method, and currently my lentils and sunflower seeds are soaking in my own little mason jar. Yeah, I'm one of those "mason jar people". I do believe that sweet tea and lemonade just automatically taste better coming out of a mason jar. Go ahead and blame it on my Texan daddy, I don't mind. But I digress... In a few days (if i've done it right), I should be the proud muncher of some newly sprouted numblies.
I've seen sprouted things in the market before, and while I enjoy mung bean sprouts and alfalfa sprouts almost on the daily, I've never ventured out into the world of other sprouts. After Big Raw Vegan Blog posted twice about this, I knew I had to give it a try. The towel method I shall try after my jar method experiment.
And lastly for the "Mahea's Gone Crackers" or as Evan calls it "Mahea's blatant rip off of an excessively overpriced trademarked cracker" I think I've nailed down a good recipe:
1 cup brown arborio rice (not brown basmati)
1/2 cup quinoa, washed
3 tbsp tamari
1/2 cup flax seeds
1 1/2 cups broth
1/4 cup sesame seeds
*Prehead oven to 3-fiddy.*
1. Cook the rice and quinoa with 2 cups of plain water and the 3 tbsp of tamari. (I'll confess I just threw them into my rice cooker for 1 cycle and that works fien.)
2. When cooked and cooled to the point of not burning yourself, transfer 3/4 of the mixture to a food processor and add the flax seeds. Slowly drizzle in the broth till mixture is sticky and looks like lumpy porridge. You may not use all the broth and that's ok.
3. Transfer to a large work bowl and fold in the remaining 1/4 mixture, sesame seeds, and broth (if any left). Season with black pepper.
4. Oil your 1/2 sheet pan very lightly and plop out the mass into the center. Use a rubber spatula to gently pull the goop around till you end up with the whole surface covered in a relatively uniform thickness. You will pull to hard and see the pan below, just go back the other way to patch it up.
5. Bake at 3-fiddy for an hour, till edged pull away and the center feels hard and dry.
6. Cool completely on pan (the carry over heat will help to finish the dehydration) and crack into pieces. Store in an airtight container and try not to sneak out of bed at midnight to devour them.
Picture soon... soon as I buy that new Canon. Which will be soon. But not yet. Patience!