Rosemary Grissini Crackers & Farmin' Friday

Ah, the everlasting quest to use up that almond pulp! I'm always throwing together an experiment that may or may not be awesome. This recipe is one I make every other month or so. I always seem to forget exactly how I did it the time before.

Gluten and wheat free, this cracker is basically- almond pulp. It is amazing! Doesn't taste like almonds, insanely crunchy, and they last forever. Anytime I bring these to a potluck, no one can believe I made them, and then, no one can believe they are raw and healthy. hahaha! I love tricking SAD (Standard American Diet) people! Showing people that eating healthy can be deliciousness, easy and not break the bank gives me great satisfaction.  I'm actually coaching my cousin right now through a detox and cleanse. She is kicking her own butt with exercise and completely re-designing her diet. I'm thrilled to be helping her along.

I used to love rosemary grissini. Crispy, salty, crunchy, with that touch of oil and rosemary.. ah! Total Italian heaven! Oh wait, that is Caprese...  This cracker reminds me so much of those, I had to give it props. I think you could roll these out into grissini shapes and dehydrate forever and get a similar result. I've been meaning to try that.

Okay, crackers! haha.. I mean, here are the crackers:

Rosemary Grissini Crackers
1 C Almond Pulp (I don't usually add sweetener or vanilla to my milk.. make sure you don't for this)
2 Tbs Flax Meal
1 Tbs Olive Oil
1 Tbs Rosemary (crushed in hand.. coarse)
1 tsp Thyme (ground/powdered)
1/2 tsp salt
*extra oil and salt for the tops

Mix very, very well in a bowl (I'm trying to go a whole week without my food processor!-um still using the blender though).
Spread thickly, evenly onto dehydrator sheets. Score now (or forever hold your peace!).
It's better to dehydrate for 1 hour or so before scoring.. but sometimes I forget and then I have to break pieces off.
Dehydrate at 104F.
After 2 hours or so, you can carefully move the crackers to a screen for faster drying.. but it isn't neccessary.
Continue drying overnight or until as crispy as you like!
In the morning, I'll brush them with oil, sprinkle with salt and let dry another 30 minutes or so.

Probably a bake-able recipe. I'd say start with 300F for 10 minutes.. watch closely for browning edges.

One other way I love to make crackers is with seeds! You can really use just about anything. Sometimes I add in lots of different seeds and spices to make an extra flavorful cracker. You could also go sweet with cinnamon and honey or cocoa/carob for a graham cracker.. just score large.

Here is an easy variation:

Honey Sesame Crunch
Same recipe as above- omit: herbs
Add 1/2 C Sesame (I like it chock full)
1/4 C honey
1/4 tsp garlic powder (optional-I've tried it both ways)

Follow the same instructions! Enjoy!

Farmin' Friday!
It was one busy week on the farm! A lot of mending, planting, picking, weeding, etc. There may have been a few hammock naps in there too. I've barely used the internet. Just the way I like it.

Well, the garden is near full bloom! It's much better than last year. We are definitely getting the hang o Alaska gardening. Down south we felt like pros! There is always more to learn about gardening. Always buying more books, trying to techniques. It's a lifelong adventure. Right now we are picking many various greens, lettuces, chards, cucumbers, broccoli rabe, young beets and turnips. That is all that is ready as the gardening season here is late and slow. One thing I'm particularly excited about is my purple Kohlrabi and my red onions, brandywine tomatoes.. and my dragon carrots. I'm excited about all of it.. but I especially love the funky colored stuff. Interesting fact; moose are color blind.. for example, they will eat red cabbage and walk right over green cabbage! haha

Speaking of moose! I was weeding, so I'm on the ground, low, quiet, and this moose and TWIN calves walk right by me (on the other side of the fence). It was magical. Gosh, what a moment. According to the local biologists, the twin rate is very high this year.

I'll let pictures say the rest!

 

 

 

 

 

 

Dinner, the injured chicken, is doing much better! She is hobble-walking and cackling. She wants to hang with her friends so bad, but because she limps, they picked on her. I chaperoned until it go out of control and brought her back into the garden with me. She is still sleeping inside. Here she is chilling in the raspberries (which, luckily aren't ready or she would annihilate them!).

Miso Soup, It's Marvelous Dahling

MMmmm Miso

A lot of the time I don't feel like cooking and end up eating salad, steamed veggies, or soup. It's easy without compromising health and my produce doesn't go bad! My hubs on the other hand has a thing going on with frozen 'all natural' ravioli. He makes it a lot! I'm not into that, even though the ingredients look 'okay.' I'm lucky if my produce comes from as close as California, but that is still fresher than packaged 'all natural' ravioli.

One thing I love to make is miso soup. It's really easy and versatile. While traditional Japanese Miso calls for Dashi, I've never been able to find it, so I just use miso and water for the broth.
Miso Soup
1/2 cup cubed/dry fried tofu (you can use firm/silken etc. or omit)
1 big scallion sliced thin
3-4 cloves garlic crushed
1-2 inch piece ginger grated (yum!)
1-2 big leaves bok choy chopped coarse
1 big carrot grated
1 cup shiitake mushrooms (mine molded so I used cremini-but I normally use shiitake) sliced thin
Couple dashes sesame oil
1/4-1/2 cup miso (I use brown rice miso)
1-3 cups water
sprinkle of Kelp flakes
bean sprouts

So, I eyeball all of the ingredients and add water when I need it (when I go crazy on the veggies!). This is a pretty good guess. You can use any veggies you want. If you have access to dried seaweed, that would be awesome! I never do though. I have tried to chiffonade nori, ended up in bits.. but that works ok. Not the same as wakame! (yum!) I have kelp flakes on hand as an everyday salt substitute and you can just sprinkle it on the top when you are done.

Miso is a super feel good food (google miso gravy for another yummy recipe) that has many health benefits.. but I'll let you google it your self. One important tip when making miso, never boil the water, and only add miso prior to serving, not before simmering your veggies.

Dash some sesame oil in a pan, lightly (on med-low heat) stir saute the scallions, garlic, ginger, carrot and bok choy (adding bok choy just before you turn the burner off).

Transfer to a soup pot, add the rest of the ingredients (except miso/kelp/sesame). This is where you may need to adjust the water. Simmer for a few minutes (or until the veggies are how you like them-I like them crisp not smushy). Remove from heat. In a separate small bowl, stir miso with enough water to dissolve it. Now stir it into your soup. Dash sesame/kelp/sprouts over individual serving. Enjoy! A light, easy, pretty quick and healthy dinner/lunch etc. Miso is a bit salty by the way, so don't add salt to your broth!