That's what I had tonight. Salad with wild herbs found at a small river in our area. There's dandelion, nettles, water cress and Aegopodium podagraria (Giersch).
And yesterday I made those yummie flax pizza crackers found here. Somehow I can't stop eating them ;-)
Pizza Flax Crackers
Makes approximately 8 dozen crackers (4 dehydrator trays)
- 1 cup sun-dried tomatoes, soaked 2 hours in a little water to cover
- ½ cup water
- 1 red bell pepper, chopped
- ¼ cup chopped onion
- 2 cloves garlic, crushed
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ¼ cup chopped fresh basil
- 2 cups flax seeds, soaked 12 hours in 3 ½ cups water (do not rinse or drain)
- Place the sun-dried tomatoes and their soak water in a blender and process to form a paste.
- Place the sun-dried tomato paste, red bell pepper, onion, garlic, lemon juice, Italian seasoning, and sea salt in a blender or food processor.
- Blend or process the vegetable mixture, adding additional water to thin if necessary. Blend until smooth. Add the basil and process until smooth.
- Transfer the vegetable mixture to a large mixing bowl, add the soaked flax seeds, and stir well to combine.
- Spread 2 cups of batter on a dehydrator sheet lined with Teflex.
- Dehydrate the crackers at 105 degrees for 12 hours.
- Flip the crackers onto mesh sheets, cut into squares, and continue to dehydrate for another 12-24 hours, or until completely dry.
- Allow the crackers to cool completely, then store in glass jars.
Crackers will keep up to 3 months at room temperature, longer if refrigerated or frozen.