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Young and Raw’s Crispy Mexican Crackers

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It is DAY 8 of "Raw Food Recipes with Excalibur" and I delighted to introduce you to the incredible Sheleana Breakell and Caleb Jennings from the Young and Raw blog. Where do I start describing this dynamic duo? Young and Raw, Strong and Open, Wise and Humble, Generous and Caring. Yep! That just about says it all. Well... not quite. 

So, who are these two? Sheleana and Caleb met in Vancouver Canada, and after talking with Preet Marwaha from Organic Lives, who suggested they adopt a raw vegan lifestyle in order to eradicate Sheleana's chronic health problems, successfully transformed their lives with the power of live foods.

On a raw foods diet, Sheleana lost 45lbs, healed her body of infertility, re-balanced her energy from extreme adrenal fatigue, reversed a hormonal imbalance that was threatening her life, and restored her body to optimum health. She and Caleb now dedicate their lives to teaching others how to do the same. 

They created Young and Raw as "a place to share inspiration and promote natural living through a high raw, plant based lifestyle." On it you can find fantastic informative blogs about health and nutrition, raw beauty recipes, and delicious raw and vegan recipes. Some of my favourites include the raw vegan caesar salad, chunky raw berry energy cookies, raw vegan sunflower veggie burgers, and the maca-almond martinis. YUMMO! 

These raw vegan crispy vegetable crackers they are shaing today are RAWMAZING! We are already on our third batch, and we have been eating them as snacks every day. They are super easy to make and are gluten free, dairy free, egg free, nut free, and soy free. Most importantly, they are loaded with nutrients and live enzymes and are absolutely delicious. 

Intimidated by raw? Caleb and Sheleana have created a three month raw food program for newbies called How To Go Raw, Not Crazy, which aims to demystify the raw foods world and offer a compassionate, supportive weight loss program with the tools to succeed. Ali, their Resident Holistic Nutritionist is available for support. She has been 100% plant based for over seven years and 100% raw for five years. The program includes twelve weeks of meal plans, a private student community monitored daily by Ali, weekly affirmations, emotional support, and more. They are currently looking for student testers, who receive 50% off the registration fees. So send them an email if you want in! 

Caleb and Sheleana share a deep desire to teach and inspire others to have a deeper personal awareness about food, in the quest for a more sustainable relationship with their food and planet. This is quickly becoming one of my favourite healthy food blogs; and their rapidly growing facebook page is a fantastic place to meet and learn about raw foods, health, and sustainability. Trust me, check out Caleb and Sheleana and you will fall in love just like I have.

Caleb and Sheleana, thankyou for participating in this event. You ignite my passion for all things young and raw....

Learn more about Sheleana Breakell & Caleb Jennings at Young and Raw
Follow them Facebook, Twitter, and Pinterest

Young and Raw’s Crispy Mexican Crackers

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  • 4 cups golden flax seeds
  • 4 cups carrot & celery veggie pulp left over from juicing
  • 4 cups sunflower and pumpkin seeds
  • 2 cups chia seeds
  • 3 cups yellow onion and red pepper (the equivalent of 1 yellow onion and 2 red peppers)
  • 1 Tbsp garlic powder
  • 1 tsp himalayan salt
  • 3 tsp chipotle seasoning *optional
  • 1 tsp cayenne
  1. Soak all of your seeds for at least 6 hours or over night in fresh water. I usually put my seeds or nuts in water right before bed and then drain and rinse first thing when I wake up. Your flax and chia seeds will become very gel like.
  2. In your food processor, put 1 onion and 2 red peppers or the equivalent of 3 cups. Process until the mixture is almost a liquid and pour into a large bowl.
  3. Add all of your soaked seeds, and the 4 cups of veggie pulp left over from making carrot & celery juices. *If you haven’t juiced, you can also just put carrot and celery in your food processor until it’s completely broken down and pour it into your bowl with the other ingredients. If you do this rather than using veggie pulp, the crackers may take longer to dehydrate because the mixture will contain more water.
  4. Thoroughly mix all ingredients together until the cracker mix is evenly combined.
  5. Scoop out your mixture onto your Excalibur dehydrator sheets and evenly spread the mixture and begin to spread it out across the tray in the shape of a square.
  6. Make sure to use your hand as a smooth rolling pin, moving your hand up and down across the mixture on the tray until it’s spread evenly, and thinly across your dehydrator sheet. You want the crackers to be thin, so no more then 1/8 of an inch.
  7. Score your crackers into the shape and size you’d like them to be using a sharp object like a spatula, pizza cutter or even the backside of a large knife (be careful).
  8. Set your dehydrator to 110-115 and dehydrate for about 12 hours.
  9. Makes about 4 trays (30-40 crackers) 

Learn more about Sheleana Breakell & Caleb Jennings at Young and Raw
Follow them Facebook, Twitter, and Pinterest

Tip: don’t waste those broccoli stalks

Have you ever been asked the question “Do you eat the heads of the broccoli or the stalks”? My answer – both! Most people prefer the heads. But the stalks are really tasty and useful too. If a recipe calls for only the heads of the broccoli don’t throw away the precious stalks! They are loaded with nutrients and really tasty. My favourite way to use the stalks is to grate or julienne the stalks to make broccoli slaw. Toss with some olive oil, lemon juice, salt and garlic and you have a quick raw salad that is bursting with green power!

Thanks everyone for reading and trying out our recipe! These were super fun to make and even more fun to eat. I actually went outside after making these to take pictures and a young girl came running outside with her grandparents and asked what I was doing.

I told her I run a raw food blog and that I was taking pictures so our friends and fans could make the crackers to. She looked so curious so I offered her a cracker, after telling her they were 100% raw, and made of only organic vegetables and raw seeds. Her grandparents backed away and said to her “I don’t think you’ll like those”... she said can I try anyways? She did, and after one bite her eyes lit up as large as her head and she was stoked!!

I told her how the crackers she sees in the store are made of ingredients that are very bad for us and we can make our own food at home and be healthier. Her grandpa decided to try a cracker too :)

She was sent packing with a hand full of crackers and said “I"m going to tell my mom all about raw food”. Yes!

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I LOVE this story.
THANKYOU for sharing this beautiful story AND these delicious crackers. You are inspiring.

I definitely want to try this out! Is it possible to bake these in the oven though? I don’t have a dehydrator.

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Hi Rachel! This is a raw food recipe so I am not sure how the crackers would turn out in an oven. I will say baking them will destroy the nutritive properties to an extent. If you do choose to bake them, very low heat is recommended and hopefully you can win a dehydrator through this amazing give away!

~Hugs~

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Thank you! I guess I’ll have to just buy raw crackers or try these in the oven until I get a dehydrator :)

Rachel,
Enter to win a dehydrator this month, or you can get a 10% discount using the coupon code underneath the giveaway at the Excalibur website. Good luck :)

You can use an oven the same way as a dehydrator. Just have the temp on warm.(the low heat will not kill the goodness) I have done beef jerky this way. It turned out fine. Give it a whirl it might not be a dehydrator but it works and is cheaper then buying them.

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Yes, you are absolutely right Dave, you can make crackers on the lowest setting of the oven and they will taste fabulous. However, for these to be truly raw they shouldn’t be heated above 115 degrees. Any temperature above that kills live enzymes. The lowest temperature of many ovens is above this.

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