Flax Cakes with Fruity Syrup

Raw Flax Cakes Berry Sauce & Gojis

Mmm.mmmmm MM! One of my favorite things to eat for breakfast. These are inspired by Ani Phyo's first recipe on Flax Pancakes. But, as I often do, I fit this recipe to fit my needs.

    1/2 cup golden flax (any will do, but golden tastes lighter in this)
    1 apple/1/2 avocado OR (1 banana-under ripe for mildest flavor)
    1 teaspoon Yacon (or Agave etc)
    1/2 teaspoon cinnamon
    1 tablespoon water, as needed

Just process it all and spoon into thick patties on a dehydrator tray. Dehydrate at 104 for 1 hour/ flip, 10-20 more minutes.

You can add cocao, other fruit, vanilla... get creative! Awesome way to get fiber and omegas. A really satisfying meal!

For the syrup: Process berries, maple syrup (or yacon etc.) until the consistency you desire. Add soaked goji's or sliced berries... etc. An alternative is just 'syrup' and vanilla. Get creative! Nutritious and Delicious!

Ani Phyo's Red Pepper "Hummus" Bean Free

I love savory dips and spreads. This is my take on Ani Phyo's Red Pepper Hummus from her new book Raw Food Essentials:

1 Red Pepper chopped
1/4 cup sesame seeds (ground first into a powder is best)
1 1/2-2 Tbs Tahini
1 clove garlic
pinch of parsley or 1 tsp chopped cilantro

Ani Phyo adds lemon and cumin-and her proportions are different, also omit parsley/cilantro. You can get creative here. I've always loved zucchini hummus, but red pepper hummus was an awesome surprise! Delicious, healthy and perfect for sandwiches, chips or veggies!
Shown here on a Zucchini Bread sandwich. Isn't the color fabulous!?

It is 8 degrees here, so it's warming up. However, the wind chill is 25 below! Forecast to be 35 below from tonight on through 2 days! So, sadly, I'll be hitting the treadmill. Yesterday, I reluctantly called a 2nd rest day because of the weather, and it's only getting colder and windier. The air is so cold to breathe, you get nose bleeds and man does it hurt! So, treadmill, here I come.

Sundried Tomato Squares (raw 'bread')

It smells so good walking into my pantry in the morning when these are ready. They make fabulous slices of bread for open or closed faced sandwiches, or raw bruschetta or cut into small squares and pop them in the dehydrator for another couple hours and use as crackers.

Sundried Tomato Squares 
    1 cup sundried tomatoes, soaked and squeezed
    2 cups sprouted buckwheat (I sometimes sub part oat groats)
    1 cup sunflower seeds, soaked and drained
    1-2 cloves garlic
    3-4 tablespoons flax seeds, soaked to make a gel
    1 tomato or 3/4 cup grape tomatoes
    1-2 tablespoons olive oil
    1 teaspoon salt, optional
    1 teaspoon Herbs De provence


 Directions:
1. Blend it all in a blender or food processor until a thick paste.

2. Spread evenly onto dehydrator trays.

3. Dehydrate at 105-110 degrees F for 3 hours or so, then flip carefully, and leave them in another 5 hours (or lower temperature to 100 degrees F and finish overnight).

Store in airtight container. Although these will be eaten up quickly, they do last a long time, we're talkin' 2 months or more!

Makes: 10 servings, Preparation time: 10-15 minutes, Cooking time: 3-8 hours dehydrate