Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 kefirking wrote: > I need to make some crackers, preferably not out of grain... > any ideas? There are quite a few cracker recipes in the list files recipes section now. Right now, I have two cracker attempts going in the dehydrator - one is after a " corn chip " recipe I read on-line and included in the list files, and the other is basically a ground up salad. They both tasted good going into the dehydrator... I'll let you know when I get them out how they turn out. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Judy wrote: > Margaret - I am so interested in your corn chips. > Please let us know if they were great! Well, actually, they didn't turn out. As soon as I lifted them from the sheet, they crumbled. Not to worry! I put the crumbs in a baggie, and I am using them for seasoning. Tonight, my room-mate made a flavorless Japanese soup (basically water and vegetables, I think) I put about a teaspoonful of the crumbs in the soup and they rehydrated into tiny little flecks of vegetable flavor! Yummm! I am going to do the crackers again, but this time I am going to use a cup or two of flax seed meal in the mix to give it some cohesion. I will win. M Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Margaret, I made some flax seed/ buckwheat crackers today. I added nutritional yeast to it because I felt it was a little runny or needed something to help it stick together. Maybe that would help your corn chips. Mmmmmm they smell so good " cooking " away! Thanks for your experience and help. Please let me know when you have " perfected " that chip!!! My " chili beans " await you! Ha! Judy On 3/12/06, Margaret Gamez <mgamez1 wrote: > > Judy wrote: > > Margaret - I am so interested in your corn chips. > > Please let us know if they were great! > > Well, actually, they didn't turn out. As soon as I lifted them > from the sheet, they crumbled. Not to worry! I put the crumbs > in a baggie, and I am using them for seasoning. Tonight, my > room-mate made a flavorless Japanese soup (basically water and > vegetables, I think) I put about a teaspoonful of the crumbs in > the soup and they rehydrated into tiny little flecks of vegetable > flavor! Yummm! > > I am going to do the crackers again, but this time I am going to use a > cup or two of flax seed meal in the mix to give it some cohesion. > I will win. > M > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 I didn't have any problem with runniness when I made the flax crackers. The " batter " was really gloppy. That is why I am thinking of adding flax to my future crackers. The vegetable/corn crackers, on the other hand, did not seem to be cohesive from the start. I thought that maybe while they were dehydrating, they would get stuck together, but they didn't really. I just got a lacy very lightweight " wafer " that quickly crumbled. Since I have candidiasis, I do not want to use nutritional yeast. I don't see how that would improve the cohesiveness anyway. M rawfood , " Judy Cozza " <judycozza wrote: > > Margaret, I made some flax seed/ buckwheat crackers today. > I added nutritional yeast to it because I felt it was a little runny or > needed something to help it stick together. > Maybe that would help your corn chips. > Mmmmmm they smell so good " cooking " away! > Thanks for your experience and help. > Please let me know when you have " perfected " that chip!!! > My " chili beans " await you! Ha! > Judy > > On 3/12/06, Margaret Gamez <mgamez1 wrote: > > > > Judy wrote: > > > Margaret - I am so interested in your corn chips. > > > Please let us know if they were great! > > > > Well, actually, they didn't turn out. As soon as I lifted them > > from the sheet, they crumbled. Not to worry! I put the crumbs > > in a baggie, and I am using them for seasoning. Tonight, my > > room-mate made a flavorless Japanese soup (basically water and > > vegetables, I think) I put about a teaspoonful of the crumbs in > > the soup and they rehydrated into tiny little flecks of vegetable > > flavor! Yummm! > > > > I am going to do the crackers again, but this time I am going to use a > > cup or two of flax seed meal in the mix to give it some cohesion. > > I will win. > > M > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 The corn chips link I posted makes a good chip that stays together. It doesn't have flax seed. It makes a juicy mixture that might be helped by it, though. They are a little fragile so I didn't try to cut them but just stored them in sheets in the freezer. I break off a piece if I'm in the mood for something like that. Tommie http://www.rawburchard.blogspot.com rawfood , " Margaret Gamez " <mgamez1 wrote: > > I didn't have any problem with runniness when I made the flax > crackers. The " batter " was really gloppy. That is why I am thinking > of adding flax to my future crackers. > The vegetable/corn crackers, on the other hand, did not seem to be > cohesive from the start. I thought that maybe while they were > dehydrating, they would get stuck together, but they didn't really. I > just got a lacy very lightweight " wafer " that quickly crumbled. > Since I have candidiasis, I do not want to use nutritional yeast. I > don't see how that would improve the cohesiveness anyway. > M > > rawfood , " Judy Cozza " <judycozza@> wrote: > > > > Margaret, I made some flax seed/ buckwheat crackers today. > > I added nutritional yeast to it because I felt it was a little runny or > > needed something to help it stick together. > > Maybe that would help your corn chips. > > Mmmmmm they smell so good " cooking " away! > > Thanks for your experience and help. > > Please let me know when you have " perfected " that chip!!! > > My " chili beans " await you! Ha! > > Judy > > > > On 3/12/06, Margaret Gamez <mgamez1@> wrote: > > > > > > Judy wrote: > > > > Margaret - I am so interested in your corn chips. > > > > Please let us know if they were great! > > > > > > Well, actually, they didn't turn out. As soon as I lifted them > > > from the sheet, they crumbled. Not to worry! I put the crumbs > > > in a baggie, and I am using them for seasoning. Tonight, my > > > room-mate made a flavorless Japanese soup (basically water and > > > vegetables, I think) I put about a teaspoonful of the crumbs in > > > the soup and they rehydrated into tiny little flecks of vegetable > > > flavor! Yummm! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 tommy wrote: > The corn chips link I posted makes a good chip that stays together. > It doesn't have flax seed. It makes a juicy mixture that might be > helped by it, though. They are a little fragile so I didn't try to > cut them but just stored them in sheets in the freezer. I break off > a piece if I'm in the mood for something like that. Tommie... I must have missed the link. Could you re-post it? Better yet, could you post the recipe? I would put it in the list recipe files for all future readers. BTW, I would have just emailed you privately, but your email is unavailable to me. Thanks Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 " Ask and ye shall receive. " Corn Chips corn from 5 corn cobs 1 onion 1 green or red bell pepper 1 carrot Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy. - from Angel Fultz, Raw Foodist My note: I put it all in the Cuisinart and processed it. Tommie http://www.rawburchard.blogspot.com rawfood , " Margaret Gamez " <mgamez1 wrote: > > tommy wrote: > > > The corn chips link I posted makes a good chip that stays together. > > It doesn't have flax seed. It makes a juicy mixture that might be > > helped by it, though. They are a little fragile so I didn't try to > > cut them but just stored them in sheets in the freezer. I break off > > a piece if I'm in the mood for something like that. > > Tommie... I must have missed the link. Could you re-post it? Better > yet, could you post the recipe? I would put it in the list recipe > files for all future readers. > BTW, I would have just emailed you privately, but your email is > unavailable to me. > Thanks > Margaret > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Hi everyone! Being very new to 100% raw and thus having some very discouraging days. It's not that I can't do it it's that I don't know WHAT to eat! Like a sit down meal. Simple ( not too many ingredients or prep time or I'll scream-Juliano's book is very daunting) and pleasing. Well instead of having another pity party ( a serious health challenge has guided me to living food) I went into the kitchen and just 'emptied the fridge' into the blender. I used to make homemade soup this way and everyone always thought they were the best. My goal was to make a cracker recipe. I have to have something crunchy and dry that resembles bread ish things.... Well I couldn't fit all of my concoction onto the trays of my dehydrator so I used my spiral slicer and made a big bowlful of 'pasta' out of zucchini and used the cracker goup on top and it's pretty good! LOL Satisfied and so proud of myself! Thanks for letting me share. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Hi Pam, It can be hard at times, but you've got support (at least from us on the website!). Check this out: http://www.fredericpatenaude.com/making-it-fun.html I was reading it and thought of you...... jen Pam Beall <beallp wrote: Hi everyone! Being very new to 100% raw and thus having some very discouraging days. It's not that I can't do it it's that I don't know WHAT to eat! Like a sit down meal. Simple ( not too many ingredients or prep time or I'll scream-Juliano's book is very daunting) and pleasing. Well instead of having another pity party ( a serious health challenge has guided me to living food) I went into the kitchen and just 'emptied the fridge' into the blender. I used to make homemade soup this way and everyone always thought they were the best. My goal was to make a cracker recipe. I have to have something crunchy and dry that resembles bread ish things.... Well I couldn't fit all of my concoction onto the trays of my dehydrator so I used my spiral slicer and made a big bowlful of 'pasta' out of zucchini and used the cracker goup on top and it's pretty good! LOL Satisfied and so proud of myself! Thanks for letting me share. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Hi Pam Yes, you are having the same problems in the beginning as most of us. But you will learn. I have Juliano's book too. Beautiful book and great food. BUT I have never used it for the very same reason and I have a top of the line mandoline available. Way too much slicing and dicing. Great for eating this in one of his restaurants. So find some books that are a little less complex. Be sure to read through it before buying to ensure it is the kind of raw that you want to do. Some " raw " books have cooking recepes in it. Go figure. Personally I like The Rainbow Green Live-Food Cuisine by Gabriel Cousens, If you really want to impress dinner guests then use the book " Raw Food Real World " by Matthew Kenney and Sarma Melngailis. It is more involved but really good impressive stuff. Robert W > > " Pam Beall " <beallp > 2006/03/15 Wed PM 09:18:13 EST > <rawfood > > Re: [Raw Food] raw cracker recipes > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Tommie, I would like to second what you are saying regarding the simpler the better for everyday. I didn't have the ingredients and started out simple raw (didn't know that was what they called it until I went to the Tree of Life). When I took my Conscious Eating class I found that after a couple of days had to really cut back on what I was eating, it was too heavy and too much. We made an unbelievable chocolate cake/torte.It was so rich that I was only able to eat about a 1.5 square of it. That satisfied my sweet tooth for over a week. In talking with staff they indicated that most of the more complex recipes were what they call transition foods for people who were going from SAD or cooked vegetarian to raw. The indication was that most people who sustain a raw diet eat mostly simple raw with a few more complex dinners on occasion. If you think about it, that is sort of what people who eat cooked food do, if they are not doing take out or fast food. They do things that don't take a lot of prep except for special times or when they just feel like something special. Because I didn't have the ingredients available and had only the Rainbow book when I started raw I pretty much started out simple and still prefer that on lots of days. I have only been doing this for six months but I can't imagine my preferences will change or that I will ever go back to eating cooked foods. Although I may take a few bites here and there as I am preparing things for my husband or for my family on holidays. namaste, Tammy On Mar 16, 2006, at 6:11 AM, jerushy1944 wrote: > Good morning, Pam! > Eating raw can be exciting and it can be scary. At first, I used lots > of recipes. I'd search the WWW and I found lots--some good and some > not so good. You have a tremendous resource right here on this forum. > If you will look on the left side of the page you can click on > " Files " . Scroll down the list to " Recipes " and you will find ones that > have been tried, tested, and approved by the members. Margaret has > done an awesome job putting them all in categories--and they are even > alphabetized! What I do with a new recipe is maybe cut it by half so I > don't waste a lot of expensive ingredients if it doesn't turn out to > be as yummy as I'd hoped. I've read that it's good to have an > assortment of recipes you like for different meals but it doesn't take > that many. Five or six entrees, a few sauces and salad dressings, some > sweets (but be careful here--it's easy to overeat on sweets), and > SALADS. Now that I've been eating raw for almost nine months (long > enough to have a baby!) I mostly eat plain old food. It isn't easy to > be satisfied, at first, with that, though. Old habits of _meals_ die > hard. Roam the WWW. There are lots of recipes out there free for the > making. One of my favorite sites is http://www.fromsadtoraw.com/ > RawRecipes.htm. Have fun! > Tommie > http://www.rawburchard.blogspot.com > > rawfood , " Pam Beall " <beallp wrote: > > > > Hi everyone! Being very new to 100% raw and thus having some very > discouraging days. It's not that I can't do it it's that I don't know > WHAT to eat! Like a sit down meal. Simple ( not too many ingredients > or prep time or I'll scream-Juliano's book is very daunting) and > pleasing. Well instead of having another pity party ( a serious health > challenge has guided me to living food) I went into the kitchen and > just 'emptied the fridge' into the blender. I used to make homemade > soup this way and everyone always thought they were the best. My goal > was to make a cracker recipe. I have to have something crunchy and dry > that resembles bread ish things.... > > Well I couldn't fit all of my concoction onto the trays of my > dehydrator so I used my spiral slicer and made a big bowlful of > 'pasta' out of zucchini and used the cracker goup on top and it's > pretty good! LOL > > Satisfied and so proud of myself! > > Thanks for letting me share. > > > > Pam > > > > Quote Link to comment Share on other sites More sharing options...
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