After doing a three and a half day juice fast, brought on by Bill’s checking in and listening to his body last week, Bill shares how his listening and wisdom has changed some other ways he’s eating. Have a look:
So when we notice we’re having stressful thoughts, we can relax, slow down and check in. Our wisdom is always clear and simple. There’s no debate going on in our head telling us “This would be good, but what about that?” There’s an easeful “knowing”, nudging us to what’s our next best. We’re designed this way, that our knowing and wisdom is always available. It just takes a quiet mind to hear it. What an awesome Holiday gift to see that we all function this way!
And, what about the pulp from the juicing we did last week? Well this week we are loving crackers made from the pulp by adding seeds and flax. So delicious, really. We also make a thick cracker we call “bread.” We use the bread for open face sandwiches with avocado, tomato and onion. Add a lettuce leaf on top and you hold it like a sandwich. Also hummus is great to dip the crackers in or use to make an open face sandwich with tomato and a lettuce leaf on top.
We love that by making crackers and bread from the pulp, our “cost of juicing” is less. And most important is that the fiber in the pulp and the flax and seeds feeds our microbiome. With a healthy microbiome, we absorb more nutrients from all of our food. And all that fiber helps with weight loss. Yeah!
Have a fabulous Holiday season. And we’ll see you again next week.
To Your Amazing Health,
Connie and Bill
3 cups of Pulp from juicing
1 cup ground flax seed
1/2 cup pumpkin or sunflower seeds
1 teaspoon red pepper flakes or 1 1/2 teaspoons Mrs. Dash Extra Spicy
3/4 cup purified water (add more if too dry)
2 tablespoons white vinegar* (gives sourdough taste)
Ground black pepper to taste
2 teaspoons caraway seed
*Note: You can use Apple Cider Vinegar instead of White Vinegar. Apple Cider Vinegar will give the crackers a sweeter taste.
Place all ingredients in a bowl and mix well. Let stand 10 minutes for flax to absorb moisture and batter to stiffen. Taste and adjust seasoning if needed. Turn oven on to lowest temperature 150º to 170º F.
On a large piece of parchment paper, press dough out to desired thickness. (Thin, about 1/8″, for crackers and thick, about 1/4″, for bread.) You can roll it out with a rolling pin by placing a second piece of parchment paper on top.
You can score the dough with the back of a knife or spatula so they have a uniform shape and size, and break easily after they’re cooked and cooled.
Place parchment with crackers or bread on an oven rack.
Place a chopstick in the top of oven door to keep open a crack so moisture can escape.
Bake 3 to 4 hours until desired crispness is achieved.
When cooked, let cool, and then break into crackers or bread along the scores.
Put in a Ziplock bag in the cupboard. You can leave the bag open so the crackers or bread continue to stay dry.