Nori Crackers by Bekki

Must have a dehydrator for these crackers.
This recipe from Bekki Medsker from Florence, South Carolina who is a Certified Body Ecologist. Bekki uses these tasty little crackers as a source of protein especially when traveling. All ingredients should be organic if at all possible.

The pate is delicious just as it is. In fact some people say it tastes and feels like tuna.

Pate
3 cups Carrots, thick sliced
3 cups Almonds or Walnuts, soaked at least 12 hours

Process these through a Champion juicer or food processor or Vitamix.

1/2 cup Basil or dill, fresh
1/2 cup Parsley or cilantro, fresh
1 cup Celery with leaves, chop into 1 inch pieces to prevent strings
1/4-1/2 Medium onion
2-4 Cloves of Garlic
1/4 cup Lemon Juice
Celtic Sea Salt to taste

Pulse in your food processor until finely chopped.
Fold all the ingredients together.

Making the Crackers

1 package of untoasted nori cut into the size squares you would like as a cracker. Place a dollop of pate on top of your nori square and press with a fork. Sprinkle with cayenne pepper if desired and ground flax seed.

Dehydrate at 95 degrees for 24 to 36 hours. Store in an airtight container.

You can also dehydrate the pate without the nori and they make great croutons for a salad or soup.

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