YOUR HEALTHY PLATE: Seeded Crackers

Last week I posted an essay to help make sure that you find the nourishing crackers (instead of other ones), and I included a recipe. Here’s a second great recipe if you’re up for making yourself a batch of homemade — These are full of tiny little seeds and absolutely delicious. They are easy to make, and then you can eat a handful without any worries about whether you’re eating a whole bunch of nonsense that isn’t really food.

A prior version of this recipe came to me from a wonderful woman named Karen who I met in our yoga teacher training course. Yes, I am training to become a yoga teacher! We nourish ourselves and each other in many different ways…

Ingredients:
1/2 cup raw sunflower seeds
1/2 cup pumpkin seeds
1/4 cup chia seeds
2 Tbsp. ground flax meal
1/2 cup garbanzo bean flour
1/2 cup coconut flour
1 Tbsp. maple syrup or molasses
1 tsp. sea salt
1 cup water
1/4 cup olive oil

Directions:
1. Preheat the oven to 350F, and line two baking sheets with parchment paper. Combine all the dry ingredients in a large bowl, and use a fork to make a shallow well in the center. Add the oil and water, and mix well. It will be slightly runny at first, but then it will thicken nicely.

2. Pour equal amounts of batter onto the baking sheets, and spread the batter as thinly and evenly as possible. Use a spatula or your wet hands to spread the batter until it is approximately one-quarter inch thick. You can square the edges if you prefer them that way, but you don’t have to.

3. Bake 25-30 min, and remove from oven. Sprinkle one-half teaspoon sea salt over each pan, cut into barely 1-inch squares with the tip of a sharp knife, and return to the oven for 20-25 minutes more. You can also sprinkle the crackers with (one-half teaspoon) rosemary, thyme, garlic powder, or black pepper if you like. If you use a non-stick (silpat) mat instead of parchment paper, increase baking time by 10 minutes. The crackers should be crisp and golden, so keep going if they are still soft at the edges after 30 minutes, but keep a close eye on them because they go from gold to brown to black pretty fast.

4. Cool them completely on a rack before packing them up, but they will keep fresh for a week in a well-sealed container at room temperature.

Makes approx. 40 crackers.

Note: I added up the volume of all the seeds (1 1/2 cups), and then all the flours (1 cup). Now I’m starting to experiment with various other combinations. Tomorrow I’m going to make a batch with flax meal, pumpkin seeds, and pistachios. This time, I decided to toss them into the Vitamix to break them up into a coarse grind instead of using whole seeds. Lots of options!



YOUR HEALTHY PLATE: Chickpea (Nahit) Celebration!

Last Saturday our friends welcomed a beautiful baby boy into the world and everyone, (especially the two big sisters of this sweet, lucky little boy) is ecstatic. In my family, it is traditional to serve chickpeas to celebrate the birth of a newborn child. The dish is called nahit. 

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YOUR HEALTHY PLATE: The Barefoot Gypsy’s Tabouli

Here is an absolutely fantastic recipe for tabouli from my lucky friend Judith, who got it from her mom, who got it from her mom, who got it from her mom, and so on, which is why my friend Judith is so lucky. Pick up what you need next time you go shopping, so you can make it in time for next weekend’s celebrations!  Continue reading


YOUR HEALTHY PLATE: Just Parsley Salad

There is an incredibly warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up the same way that basil or thyme or oregano do but, if you ask me, it’s its own kind of wonderful. What’s different about these recipes is that here the parsley serves as the green, the herb, the everything. It’s not a decoration or a garnish, it’s just the parsley, and it’s definitely meant to be eaten this way. No competition, no second fiddle. Continue reading


YOUR HEALTHY PLATE: Three Delicious Salad Dressings

Have you ever noticed how so many different cuisines include a dish that pairs some type of greens with some type of fat? Whether it’s lettuce and olive oil, cabbage and mayonnaise (cole slaw), sauteed greens + pignola nuts, spinach with bacon dressing, or deep-sea fatty fish and seaweed (sushi), parsley salad with tahini dressing, you are apt to find green leaves combined with fats over and over again. Continue reading


The Salad Dressing Situation

The last time I stopped at the local supermarket to investigate salad dressings, I learned some very interesting things. Here’s a warning: After you read today’s post, if you haven’t already done so, you’re going to start making your own salad dressing, even if it’s simply olive oil and salt (my fav), or a squeeze of lemon. Continue reading


YOUR HEALTHY PLATE: Zucchini Fries

If you’ve never eaten chickpea (garbanzo bean) flour, this is a great recipe to start with! Not only is it super flavorful, imparting a wonderfully nutty flavor to these zucchini fries, but chickpeas are also packed with protein and fiber, for a dish that sticks to your ribs and makes your heart sing for joy. Continue reading


YOUR HEALTHY PLATE: Red Cabbage Salad With A Buzz

It’s a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or your office potluck! When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind. Continue reading


YOUR HEALTHY PLATE: Sharon’s Sweet-Potato Oatcakes

This week I have an amazing new recipe from my friend, Sharon, who was so pleased with it that she decided to send it along to share with us! I am thrilled to be able to post it for you today, because I imagine that you are going to love it, too! I doubled her recipe to give you a few extra to share or save for breakfast tomorrow. Thank you, Sharon! Continue reading