Golden Flax Seeds

click image to enlarge 7 lb Golden Flax Seeds $20 + S/H

Golden Flax Seeds are rich in ALA, EPA and DHA which are Omega 3 fats essential for peak brain/eye/nerve/skin health and mood. Golden Flax is free of heavy metals, PCBs and other chemicals which concentrate in fish oil products and synthesize into extremely toxic substances during high heat and solvent fish oil extraction. Whole Golden Flax, rather than oil, is rich in Lignan fiber compounds which have powerful hormone precursor and antioxidant properties.

Ingredients
Pristine Golden Flax Seeds

Recipes Using Golden Flax Seeds

Green Is Good Smoothie

2 Tbsp	Golden Flax Seeds	$20 + S/H
2 Tbsp	Tocotrienols	$20 + S/H
2 Tbsp	Vitamineral Green	$55 + S/H
1	Banana (frozen or fresh)
1 Cup	Ice
2 Cups	Vanilla Almond Milk (or 1 Cup Almond Milk and 1 Cup Water)

Add all ingredients to a Vita-Mix or other high-powered blender and blend until smooth. Drink immediately.

This is a great smoothie for getting essential oils and fiber that help you to regulate your digestive tract. The vitamineral green has no aftertaste and the banana and almond milk make the smoothie slightly sweet. Enjoy!

Green Crackers

2 Cups	Golden Flax Seeds	$20 + S/H
2 Cups	Sunflower Seeds (soaked and rinsed)
2 Tbsp	Sun Dried Tomatoes or Tomato Concentrate
1/2 Tbsp	Vitamineral Green mixed greens powder	$55 + S/H
1/2 Tbsp	Blue-Green Algae	$24 + S/H
1/2 Cup	Dulse	$20 + S/H
1 tsp	Sun Fire Salt	$12 + S/H
1/2 tsp	Fiesta Mole	$50 + S/H
1 tsp	Curry powder
1/2 tsp	Chipotle powder
5 Cups	Water

Grind flax seeds on their own in a food processor or dry container of a high-powered blender until they are a rough flour consistency. Pour into a mixing bowl.

Blend all other ingredients in a high-powered blender with 1/2 of the water, adding the water as needed to allow the blender to create a smooth texture.

Mix flax seeds and green mixture and any remaining water. Spread thinly (for maximum crispiness) on teflex dehydrator sheets. Recipe makes enough to fill a large dehydrator (my Good4u 10 tray dehydrator) with thin and crispy crackers.

Dehydrate at 145 degrees for 20 minutes to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

This is my new favorite cracker! It gives me all the greens I need while still tasting nice and salty/spicy/crunchy ... just like I like it. Try it to dip into Yemiah's Creamy Spinach Dip. Yumm ... Enjoy!

Tomato Spice Crackers

This recipe makes 2 trays of crackers for your dehydrator. To create more trays of crackers simply repeat the recipe process since the seed gel and spice mix blends best in this small batch size.

1¼ Cups	pure water
½ Cup	Golden Flax Seeds	$20 + S/H
¼ tsp	Sun Fire Salt	$12 + S/H
1 Tbsp	Tomato Concentrate Flakes or Sun Dried Tomatoes
½ tsp	Cumin powder
¼ tsp	Cayenne pepper powder

Soak the Golden Flax Seeds in the pure water for at least 4 hours (or overnight in the fridge).

After soaking, stir the seeds with a spoon to mix the gel well. Add more water if it's really thick. Pour the seed gel mixture into your Vita-Mix or other high-powered blender. Add more pure water until the entire mixture is at the 3-cup line in your blender container.

Add the remaining ingredients and blend from low to high, for a short period of time, just until the seeds are partially shredded and the mixture has a uniform color. Spoon half the mixture onto a teflex sheet on your dehydrator tray, and smooth it out with a spoon until it's covering almost the whole sheet and is of an equal thickness all over. Put into your dehydrator, and add the rest of the mixture to another sheet/tray.

Dehydrate at 145 degrees for only two hours to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

To make your crackers extra crunchy you can keep aside some of the flax seed gel from the blending process and simply stir in the seed gel to the spiced blend before spreading the entire mix on your teflex sheet. The whole flax seeds will give your crackers even more crunch. Enjoy!

Yemiah's Creamy Spinach Dip

	Step 1: Almond Cheese
2 Cups	Unpasteurized, Activated Almonds or alternatively dry or soaked Almonds
1½ Cups	Water, less for soaked/wet Almonds
1/2 Cup	Fresh Lemon Juice
1/4-1/2	Hot Pepper - Habenaro or Jalapeno
4 Tbsp	Golden Flax Seeds or Olive Oil or half and half mixture	$20 + S/H
2 tsp	Sun Fire Salt	$12 + S/H
	Step 2: Chopped Spinach
16 oz	Fresh Baby Spinach
1/2 - 1	Sweet Onion
1/2 Cup	Artichoke heart (optional)

Blend until smooth all ingredients in Step 1 Almond Cheese. Pour into large mixing bowl. For Step 2, pulse Spinach & Onion together in a food processor or hand chop coarsely. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess. Pack tightly in a glass jar and refrigerate to intensify flavors and enjoy all week! Spinach dip is ready to eat as soon as you're finished.

Use as an entree, dip, spread or addition to soups. Adding different amounts to soups can create an unusual flavor component and texture which is amazingly delicious, subtle and will have people trying to guess what you've added.

Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole. Great mixed with shelled Edamame Beans for a richly robust flavor appealing to most anyone. Great added to baked potato with a sprinkle of Fiesta Mole for an upscale transitional dish. Enjoy!

Nori Rolls - Curry Flavor

The curry flavor nori rolls are my new favorite. This recipe works great with different kinds of nuts or seeds as the base and will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup	Almonds (best if you've soaked them, but fine if you don't) You can also make this with cashews or sunflower seeds
2 Tbsp	Golden Flax Seeds	$20 + S/H
2 Tbsp	Vanilla Agave Nectar or Honey	$25 + S/H
8 Tbsp	Pure Water
3 Tbsp	Nutritional Yeast Flakes
1 tsp	Curry Powder
1 tsp	Sun Fire Salt	$12 + S/H
4 sheets	Nori Sheets	$30 + S/H

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!