Condiment for on top of crackers and spread, what's your favourite?

[Diana Cda]

I make Hippocrates rye crackers each week now as they're the only dehydrated food I seem to tolerate consistently (I think it's the large amount of cabbage and onion in them that does the trick!).

I've always topped breads or crackers with a variation on their chick pea hummus that I months ago started making with sprouted lentils as the chick peas were way too heavy for me. But about a week ago I started making a "condiment spread" type of deal to put on top. I've played around a couple of times with basil, oil and spices, for example, to get a supremely simple pesto that was delicious. I've also made a simple corn salsa made from organic, fresh corn niblets, oil, diced red pepper, diced onion and spices which is fabulous. I used no actual recipe for these, too, yet the results seem to pretty much always come out okay! <g>

But I'm looking to expand my repertoire of "condiment spreads" that ace it in the good-food-combining category <g>. i.e., that apparently would mean no nut-based (or also in cooked-food world, bean-based) condiment spread. The lentil hummus is fine, apparently, because we're talking sprouts.

Veggie-, herb- (i.e., pesto), sprout-based would be great, I think.

Let me know what your favourites are.

:)

[MysticTree]

raw guacamole
fresh and sundried tomatoes blended with a little oil and fresh orange juice

[Shine]

I second the raw guac
and add zucchni humus
Alissa's Sunny Pate is another yummy choice!

[CaraS]

I've been on a sunflower seed spread kick lately, changing the seasonings depending on my mood. Basically just blending sunnies in the Vitamix then adding to that. My faves so far are sundried tomato (just add soaked sundried tomatoes, italian herbs, salt) and basil pesto (lots of fresh basil, garlic, salt). The dips are great with veggies or crackers and can be thinned with water for a salad dressing.

[Dent de Lion]

Sesame seeds or macadamias blended with miso, red bell pepper, and lemon juice. Add some nutritional yeast and/or garlic if you're into that.

[snoops]

Can you share the recipe for the crackers? Or suggest where I might find it?

[Diana Cda]

Sorry for delay in responding. I'm looking for work (having work issues _still_) and I get distracted from these important threads. I've been meaning to respond back ... so here I am, finally <g>.

Firstly, thanks everyone for the suggestions. The only ones I'm unfortunately not able to follow are the ones with nuts. Hippocrates taught me that nuts and grains don't mix and since I stopped using any nut-based recipe on grain crackers, I've felt better in my tummy and other parts <lol>. So I'll probably be sticking with that particular food combining recommendation for sure. Thanks for all the other ideas.

Re the cracker recipe, sorry snoops for not getting back to you sooner. It's a great recipe and it's the only cracker recipe I've been able to eat without difficulty once the crackers are more than a week or so old. Must be the combination of cabbage and onion! At any rate, here is the recipe from page 113 of Healthful Cuisine by Dr. Anna Maria and Chef Kelly Serbonich:


8899

Russian Rye Crisps

Toppings (p.s., I use no "toppings". I make without these.):

dulse flakes
caraway seed
finely chopped red onion

5 cups sprouted rye
2 cups chopped red onion
2 cups chopped green cabbage
3 tablespoons kelp powder
4 tablespoons dulse flakes
3½ cups water

YIELD: 4 TRAYS

In a blender, combine all ingredients except the toppings. Blend well until a thick batter is achieved. Pour onto a dehydrator tray using a teflex sheet or unbleached parchment paper beneath. Draw lines in the spread batter to "cut" the crackers. Sprinkle on desired toppings. Dehydrate overnight. Flip and dehydrate until completely dry and crisp.

I know I changed the quantities in the recipe but my handwritten notes I'm not sure of since it's been a few weeks since I've had a chance to make this. I'm going to try to start a batch this week and will confirm my measurements. I changed it to be able to use the large pitcher in my 3-pitcher Ninja Master Food Prep kitchen gadget (one I can't live without!!).

Enjoy! :heart

[snoops]

Thanks Diana Cda - better late than never!! They look and sound interesting. I am going to try them!