Raw Sprouted Moringa Veggie Crackers by Dale Bolton

by Anna O'Byrne May 09, 2016

Raw Sprouted Moringa Veggie Crackers by Dale Bolton

When we were writing our book on Moringa, we solicited original recipes using Moringa leaf powder. Most of these came from the Academy of Culinary Nutrition. One came from our CEO's own husband, Dale Bolton.

Dale has been tinkering with the food dehydrator from the moment he learned about the raw food movement. He has long since mastered the raw cracker and often totes around Tupperware containers of homemade fruit leather.

As founder and International Director of Organics 4 Orphans, Dale is always looking for recipes that incorporate intensely-nutritious leaf powders. In Africa, O4O hels communities boost their nutrient-intake by showing them how to blend leaf powders into traditional foods. 

The traditional cracker in North America is emblematic of the ills of our own diets.

Typically made of highly-processed grains, oil, salt and preservatives, crackers are nutrient-poor foods. The cracker has long been in need of an overhaul. 

Enter the raw food movement, and the crackers revolution. Suddenly we can eat crackers without so much as a sprinkle of processed grains.

Here, Dale has taken the healthy-cracker one step further. He's bumped it up by adding the World's Most Nutritious Leaf - with great results!

The flavours are savoury and bold. These crackers could be enjoyed with a mild dip, but are also great all on their own.

If you don't have a dehydrator you could try these in the oven, on parchment paper. Keep the temperature at about 105 degrees to retain the raw goodness.

Ingredients

1 cup flax seeds soaked for 12 hours
1 cup of  uncooked oat groats soaked for 8 hours or 2 cup of cooked steel cut oats if you aren't a raw food purist 
1 cup arugula leaves
½ cup tomato salsa
2 cloves garlic
1 large tablespoon of SuperLeaf™ Moringa powder
Touch of salt
2 celery stalks, cubed
2 carrots, cubed

Instructions

  • Combine and blend all ingredients in a high-powered blender or food processor.
  • Spread on dehydrator trays.
  • Dehydrate at 105 degrees for 12 hours.

If you're looking for more recipes like this, note that we're revising our book, The More of Moringa, which includes a collection of Moringa recipes. The updated version will be available for purchase in the very near future. To get the latest news on the book release, new products, research, freebies and discounts, subscribe to our newsletter!




Anna O'Byrne
Anna O'Byrne

Author

Anna O'Byrne is co-author of The Moringa Breakthrough, and part of the team behind SuperLeaf™ Moringa. She manages the social media, writes web content and runs digital marketing for SuperLeaf™ Moringa and Natural Calm Canada.



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