In the midst of an all-out pity party Wednesday, I received a beautiful email that helped me come to a settling conclusion; letting go doesn’t have to mean “quitting” or “giving up”. Instead, Letting go is about working in harmony with what is inevitable, rather than using our energy to fight against what is inevitable. It’s about liberating our heart, mind and soul to reach our up most potential
Beautiful, right?
In addition, I’d also like to add that only two days after my ‘manifesting hell‘ post, Kansas City made America’s top 5 best places to live for young adults… haha, how’s that for ironic…
On a lighter (and much tastier) note, I was graciously gifted with an abundance of fresh basil this past weekend. Normally, I’d make a large batch of pesto, but since I still have a good amount in my freezer, I decided to preserve the basil a different way.
After a few hours (or days, ha) of mental debate, I decided to make an Italian flax seed cracker. Since I knew I had a full week ahead of me, I opted to go the flax seed route in order to prevent excess time in the kitchen. Moreover, having raw crackers for busy weeks is essential, since they’re easy to eat on the go, and store beautifully in the freezer!
Warning though – remember those ridiculous Pringles commercials in the 90′s, you know, the “once you pop, you can’t stop ones”… Well, that’s how these are… so, beware.
Herberd Italian Flax Crackers
1 C flax seeds
1 C sunflower seeds
1 C sesame seeds (.5 white, .5 black)
2 T chia seeds
4 C water
1 green pepper
1 red pepper
1 candy onion (smaller in size, white in color)
3 C fresh basil
1 C fresh oregano
2 t dried rosemary (I was without fresh, so this is why I used dried)
1 t sea salt
1 t pepper
Mix flax seeds, sunflower seeds, chia seeds, sesame seeds and water in a large bowl. Let sit overnight, or, a few hours until gelled. In a food processor, process remaining ingredients. Fold herb puree into gelled seed mixture and mix well. Scoop mixture onto a non-stick dehydrator sheet (makes about 2-3 trays) and spread out evenly. Dehydrate overnight at 105 degrees (flip onto mesh sheet about 4-5 hours into dehydrating).
To cut back on snipping time, invest in a pair of herb scissors that have an herb stripper – It makes stripping herbs, such as oregano, super quick and easy!
The first batch of crackers I made (which are pictured) only have black sesame seeds, but the second batch (not pictured) have both white and black. I decided I like using half and half because it adds a bit more light to the cracker.
If you want uniform cracker shapes, use a pizza cutter or a pair of shears to cut squares about 4 hours into the dehydrating time.
Mmm, new favorite snack.
Also, If you don’t have a dehydrator, I’m pretty sure that you could use your oven set to 200 degrees. I’ve even heard of people leaving their oven doors open to lessen the heat. If you do decide to try this though, you’d obviously want to keep a close eye on the crackers!
As far as the weekend goes, The Kansas City Annual Bliss Fest is tomorrow (raw food gathering), so hopefully the rains holds off and it goes well! Besides that though, I will be staked out at the office working on wrapping up the AA presentation for next Tuesday. While it seems like a bummer, I actually don’t mind coming into the office on the weekends, as I find the quietness extremely peaceful. Plus, I can blare my music, which always increases productivity 
Hopefully, after next Tuesday, things will slow down a bit and I’ll be able to spend more time in the kitchen – as I’ve got only a million ideas that I’d like to try out (insert: a desk completely covered in post-it notes).
Happy weekend!
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