sharing raw, vegan recipes and advice

these, my friend, are quite fantastic- like you! (i'm sneaky, see? after complimenting the crackers, i sneakily complimented you! oh ho ho, what fun we're having!)

I was feeling creative one saturday night and felt like making my first batch of raw crackers. thus, the pizza cracker was born. yum. so i keep them in the freezer for a crunchy snack or when inspiration strikes and i want a creative salad. i had romaine hearts in the fridge i needed to use up, as well as a packet of nut cheese, and fresh sprouts... feeling crunchy already!

so you can make the crackers and store them for a while, then throw them in your salad when you're ready :)

(i have a great picture but it's not coming up-sorry!)

These crackers were inspired by one of my childhood favorites, Cheez-its! Check out RachelRaw.

My first attempts at making crakers weren't that successful. They were full of oily seeds, and contained only a small amount of vegetables. All in all, they weren't tasty and were also too heavy for my stomach.
I have managed to come up with a fine recipe, made mostly of vegetables. This cracker is not too greasy, but colorful, crispy and delicious. It's not necessary to spice it at all, it's already done by the vegetables.
The ingredients are almost all visible in the picture: beetroot, carrots, onions and the little white dots are the hemp seeds.

These are some of my favorite crackers of all time. I got the basic recipe from Mary Rydman's book, Raw and Radiant. I found I needed to make it more flavorful than the original, so feel free to go lighter on the garlic, onion etc. I like them with sliced avocado, sliced tomatoes, cucumber, or (my favorite) raw goat cheddar. They're great for taking to work for lunch.