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Seed Crackers

It seems like there are so many healthy options out there for dips, spreads and stuff that tastes good on chips or crackers, but not as many healthy chips, cracker or ‘vessels’ in general. If you buy crackers that contain nuts and seeds, who knows how long they have been sitting on the shelf for and how rancid their fats might be, but if you buy gluten-free or whole-grain crackers, they can be full of refined carbs that cancer cells gobble up. My usual answer to this is to have plenty of fresh, chopped up veggies -carrots, cucumber, broccoli etc, in your fridge, ready to dip into your guacamole/green hummus/sprouted lentil dip, whenever you are feeling hungry. I appreciate that this is not always realistic, as it requires planning ahead, and feeling well and energetic enough to prep veggies on a regular basis (having a personal chef helps, too).

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Enter the seed cracker. These crackers were created out of a need for something plain-tasting that contained lots of fiber and healthy fats, lasted longer than a couple of days and could handle being dipped. They are the perfect snack to have around to keep your hand out of the cracker box and to help keep you on top of your nutrition game. If it seems ridiculous to you that I just recommended that you make your own crackers if you don’t feel well enough to chop up some veggies, send this recipe to a friend or family member who keeps offering their help. Trust me, they want to help you, they just don’t know what to do. Making you some crackers will make them feel SO GOOD! Everybody wins. And if you feel well enough to make them yourself, make some extra ones for someone who doesn’t. It’s called cracker love, pass it on.

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A coffee grinder ($20) reserved just for flax-grinding is a great way to ensure that you are getting the freshest flax fats possible. Store the flax seeds whole in your freezer and grind as much as you need, right out of the freezer when you need it. Notice how rough the grind is for this recipe -just let it go for about 5-10 seconds.

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Nut Milk – the basics

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The first time I tasted homemade almond milk, I was surprised on so many levels. I couldn’t believe how pleasantly rich it was or how much it tasted like actual almonds (not sure what I thought it would taste like). I still can’t believe how easy it is to make, and how many different nuts and seeds can be made into rich and nutritious milk-resembling substances. Besides its awesome nutrition specs, it is vegan, free of the additives found in the store-bought versions, a functional cow’s milk replacement and delicious in its own right.

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Other nuts make great nut milks too, so be creative and mix it up in order to change up the different nutrients you are getting. The fattier the nut, the fattier the milk (walnuts, pecans, cashews), although you can thin it out with extra water. (more…)