Onion Bread

My sister asks, “What did you bring back from the States, Dorothy?”                                                                                                  

Here’s my letter to her:

“Well, I packed the dehydrator trays with my tai chi and yoga DVDs to sell. And I brought my juicer, finally, wahoo!

So now I can make wheatgrass juice again! And curtains – they’re so hard to get here – sheets, which just aren’t soft here, seeds, poppy seeds! I’m gonna cover my land with red poppies! Pumpkin, which they don’t have the orange ones here, lettuce and kale, some liquid stevia, coconut crystals, an air popcorn popper, my boots, tennis shoes, a filter for my ionizer, 2 doors for my cacoons, some zheng gu shei, and a bunch of other little stuff…and my chai bo – that slicer you got me, can you believe it! This is like Christmas! And few essential oils and make up for my friends here.                                     

After being here a year without it, I am SO happy to have my dehydrator. I mean, I have my horno, but it was difficult to mantain the temperature overnight while it was cooling down, and I was dehydrating bananas and things. So, what will I make first? Onion bread! It’s so good, you won’t believe it.

“How did you manage to pack all that!!!”

“Hey, it was a process over several days. And then we had to re-pack the 2 suitcases as one was 15 pounds over the limit! But somehow Clare did it. We put some in my backpack, and I put my purse in a little bag, and packed that some more AND carried a carry-on. Hey, no wonder I’m tired!

 Recipe of the Day – Onion Bread

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. Eat with hummus, tomatoes, avocado or a salad!


3 yellow onions, large
1/2 cup flax seeds (golden, brown or a combo), ground

1/2 c. chia seeds

1 cup raw sunflower seeds, sprouted and ground in a food processor
1/4 cup coconut aminos
1/3 cup cold pressed olive oil

  1. Peel and halve the onions. Pulse just a few times in the food processor, before it becomes mush.
  2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
  3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
  4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)

Word of the Day – cebolla – onion

Tip of the Day – Have something salty on hand for these warm climates, or whenever you want a good, healthy snack that feeds your desire for salt! This one, and recipes with celery, which contains natural sodium, work so good!

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