I’m becoming one of those people that just wear everything, whatever is functional, no matter what colors, style anything.i came back from walking and was aghast what I’d just worn. I had my back cotton nightgown over paint-stained sweats, un-combd hair, and red work boots. When you see me ten years from now, who knows how crazy I will look!
2 c. Greens (lettuce, mustard greens, spinach, baby greens, whatever you like)
½ c. uncooked, aprouted quinoa
½ c. corn flour
1/4 c. sesame seeds
1/4 c. Chia seeds
1/4 c. Flax seeds
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
1/4 c. finely chopped rosemary or thyme
½ c. olive oil
½ c. Water
1/4 c. Coconut crystals
3 tsp. Hot sauce or chimuchurri
1 T.. sea salt
Sprout the quinoa by soaking for 1/2 day, draining the water, and letting them sprout for 1/2 day.
Turn the oven to 150 degrees Celsius. Or dehydrator to 105 degrees.
Mix all ingredients excluding the salt (including the quinoa) and stir until the dough is evenly blended.
Cover an oven or dehydrator tray with a baking paper and spread out the mix evenly. Place another baking paper on top and, using your hands, press out the dough as thinly and evenly as possible. Carefully remove the top paper and sprinkle over the sea salt. Use a knife to cut the dough into squares. Bake in the oven for approximately 45 minutes, until the crackers are completely dry. Or dehydrate for 4- 24 hours to desired crispness, flipping after ten hours and drying on the tray directly.
Word of the Day – ropa – clothes
Tip of the Day – These are so great to take traveling, as they contain the greens you may not be able to get elsewhere!