Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

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Raw Pesto/tomato and spirulina green seed crackers


I have seen crackers like these that were very over priced at health food stores and I have always wanted to try making them for myself. Turns out they are super easy to make and really delicious! You can do any flavor combinations you want! If you add oregano and more sun dried tomatoes to my pesto crackers you will have pizza flavored crackers. Great for kids snacks or snacks on the run! You can put avocado or hummus on top or any dip that sounds tasty. These would be awesome crumbled up on salads too!

Pesto seed crackers

1 cup flax seeds

1 cup sesame seeds

1/2 cup black sesame seeds

1 cup sunflower seeds

1 cup ground flax seeds

large handful fresh basil

1/2 cup water

juice of 1 lemon

1 garlic clove

1/4 cup ground pumpkin seeds

about 6-8 chopped sun dried tomatoes

1 tablespoon olive oil

pinch of sea salt


* For the pesto sauce blend: basil. lemon juice, ground pumpkin seeds, water, garlic, salt and oil together until smooth.

* Mix the pesto sauce with all of the seeds and form into crackers on parchment paper and dehydrate overnight.( If too dry add a touch more water to the mix or if too wet just add some more ground flax.)

* Makes about 12 medium-large sized crackers


Spirulina green crackers

1 cup flax seeds

1 cup ground flax seeds

1 cup sesame seeds

1/2 cup black sesame seeds

1 cup sunflower seeds

2 tablespoons lemon juice

1/4 cup coconut milk or water

2 tablespoons hemp protein powder (not sure if this is raw)

1 tablespoon spirulina powder

1/2-1 tablespoon garlic powder

pinch of sea salt

* Mix all ingredients together and press into crackers on parchment paper and dehydrate over night.

* Makes about 10-12 medium – large crackers



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what I ate Wednesday and kale crackers recipe


This morning I had a handful of raw cashews for breakfast on my way to the gym. For lunch I had some Amy’s black bean soup and a humongous one of these salads. For a snack I made some kale crackers and some fresh veggie juice for the kids and I. For the juice I put in carrots, cilantro, beets, a lemon, ginger, and 1/2 a  cucumber.The kids inhaled the crackers and were fighting over the last one so I will post the recipe below.  I have no idea what I will eat for dinner because we are going to be on the road heading south toward Portland tonight (fly out to Hawaii in the morning).




Kale crackers

In processor or blender:

1/2 cup chopped kale

1/2 cup water

add this to:

1/2 cup brown rice flour

2 tablespoons garbanzo flour

2 tablespoons olive oil

2 teaspoons lemon juice

garlic and/ or other herbs to taste

sea salt to taste

Sandwich a large scoop of dough between 2 pieces of parchment paper and flatten to the desired cracker thickness.  Cook these on 300 F for about 1 -1 1/2 hours or until they are crispy. If you want to cut them into squares or circles take them out after about 45 minutes and carve out the shapes then cook them until they are done. These are really good with just garbanzo flour instead of kale too. I made these with 1/2 cup garbanzo flour instead of kale and they turned out really good.