December 14, 2015
I was really excited when I made these Vegetable Seeds Crackers. I have been doing a bit of juicing lately with my Breville centrifugal juicer and occasionally I feel bad about the amount of vegetable and fruit pulp that ends up as waste. I do put all of the leftover pulp in the compost bin to eventually go back into my garden, but lately I have been thinking that surely there must be a better way to use my leftover pulp. Thanks to Google, I came across some ideas on how to use the vegetable pulp that is leftover after juicing and thus my raw, vegan Vegetable Seed Crackers were born!
I guess the only prerequisite to making this recipe is that you actually have a juicer and you use it to make some vegetable juice! I have been making vegetable juices for a long time now. My mum used to make us vegetable and fruit juices when we were teenagers. When I got my first place after living on campus at university, my Mum passed on our old Breville juicer for me to use. Yes, we had owned it for a long time, but my goodness did it still pump out those vegetable juices! My favouite juice for a long time was apple, carrot, celery and ginger, and this was pretty much all I used to make. Apart from the odd orange juice or orange, carrot and ginger juice, I didn’t experiment very much.
Then, a few year’s ago, I saw a wonderful film called “Fat, Sick and Nearly Dead”. This film is about a once obese man called Joe Cross who turned to juicing to drop an amazing amount of kilos in 60 days by eating only fruit and vegetable juice. If you’re interested you can check out the official website here. Joe’s journey inspired me to start juicing more and to try different juices. He inspired me to try pure vegetable juices with no fruit added, providing an amazing hit of phytonutrients and enzymes in one jam packed glassful. As a side note, Joe has just released the sequel to Fat, Sick and Nearly Dead and I’m really looking forward to seeing that.
The other point to note is that I make these Vegetable Seed Crackers in my dehydrator. Dehydrating these crackers at a temperature of 41 degrees Celsius retains the living enzymes in the food, ensuring you get the most nutrition out of the ingredients. It also allows you to preserve the vegetables and soaked seeds so that they can keep for a long time in their dehydrated form. Even though I choose to use a dehydrator, you can make this recipe without one. Most ovens will have a very slow setting on them of around 70 or 80 degrees Celcius. If you do make these in the oven then you won’t have to cook them as long.
I stirred my Vegetable Seed Crackers mixture in my Thermomix. This ensured that all of the big pieces of vegetables that didn’t go through the juicer properly were broken up nicely. However, if you don’t have a Thermomix, then just ensure that you remove all of the large pieces of vegetable from the vegetable pulp you use. You can easily mix all of the ingredients in a large mixing bowl with a wooden spoon.
I juiced about 600ml of carrot, celery, cucumber and beetroot juice to make the 1 cup of vegetable pulp that I needed for the recipe. However, you can use whatever combination of vegetables you like. Happy juicing!
This recipe will make one dehydrator tray of Vegetable Seed Crackers.
If you are using a dehydrator:
If you are using an oven on a very low setting:
Store your Vegetable Seed Crackers in an air tight container in the fridge for a few weeks.
I love to eat these Vegetable Seed Crackers with my Cumin Spiced Hummus, with peanut butter or nut butter, or just on their own. They are a wonderful snack to munch on and are fabulous to carry with you when you’re out and about.
May 29, 2016
I have got the most amazingly delicious gluten free, dairy free and cane sugar free chocolate slice recipe for you. Say hello to my Cacao Almond Slice! This was one of the first recipes I ever created over three years ago and I’m finally getting around to sharing it with you. My bad!
May 20, 2016
It’s time to crack out the lamb shank recipes! I love this Slow Cooked Lamb Shanks with Sweet Potato creation. It is really simple to make and full of wholesome ingredients and fragrant spices to make your mouth water. The smells in the kitchen while its cooking are divine.
May 17, 2016
I’m a massive fan of home made almond milk. It tastes great and it’s so simple to make with just two ingredients! It wins hands down in any competition against the store bought varieties of almond milk. It contains a greater proportion of almonds to water, it has no nasty additives, preservatives or thickeners, and …