Raw food recipe

Red rock crackers

I invented this recipe for my friend Laura who wrote the world’s first raw chocolate novel “Schizandra and the Gates of Mu”. Set in Sedona, the red rocks house a mysterious otherly dimension.

Makes lots of crackers. Stores for weeks in an airtight container.

3 large tomatoes
200g or 2 cups golden flax meal
1 beetroot
3 large carrots
10g or 2 teaspoons purple corn
100g or 3⁄4 cup shelled hemp seeds
1 red onion
500ml or 2 cups water
2 teaspoons schizandra powder

Seed and finely chop the tomatoes. Chop the beetroot and carrot. Peel and chop the onion.

Put all the above ingredients in a VitaPrep. Blend until you have a “soup”. Pour this into a large mixing bowl.

Add the hemp seeds, purple corn and flax, to the mixing bowl. Add the water and mix well.

Spread the mixture evenly onto lined dehydrator trays and form a square, about 5mm thick.

Dehydrate at 115°f or 46°c for around six hours. Flip the crackers over onto unlined trays and put back in the dehydrator for a couple more hours until they are really crispy and ready to eat.

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