Near the end of the day yesterday, Russell had challenged us to improve on the restaurant‘s calamari recipe, so we went to work. The actual “calamari” rings are made from slices of king oyster mushrooms with holes punched in the middle. I tweaked the marinade and the crumb coating…
…and left them to dry in the dehydrator. They crisped up quite nicely, if I may say.
I’m not into real calamari at all, but I was surprised by how much I liked these little guys. They’re addictively poppable!
The next thing we did was mix up some blonde macaroons! Yesss!
These blondie babes are perfecting their crisp outside and chewy inside in the dehydrator as we speak.
Then we were right back at it with the seafood. Another challenge dish, in fact: crab cakes.
King oyster mushrooms again stood in for the shellfish. I spiced up my creamy cashew mayo with a chipotle pepper for extra heat.
Sorry for this terrible photo, but it’s the only one I snapped before the crab cakes went into the dehydrator.
Next, we did an experiment of making crackers three ways: with all ground flax, with whole flaxseed, and with a 50/50 mixture of ground and whole flax.
We had no recipe to go off of here—we had to invent these from scratch. Is it any wonder that I went and whipped up a raw zucchini-tahini hummus…
…and made HUMMUS CRACKERS!
I originally got the idea from Deanna, but I raw-ified it and winged it with this from-scratch hummus.
Here are my 50/50 crackers and my all-ground-flax crackers…
…and here are my all-whole-flax crackers. I scored each batch before putting them in the dehydrator. We’ll see tomorrow which version turns out the best! And you know what? Since this is an original recipe of mine, perhaps I can share it with you in a future post.
I got my Middle Eastern sensibilities satisfied in another way after that…
…when we made…
With their blend of nuts and seeds and plenty of cilantro and parsley, these are the very reason I fell in love with 105degrees to begin with earlier this year.
To finish them off (and add a crunch factor), I rolled them in hempseeds before sticking them in the dehydrator. I cannot WAIT to taste these tomorrow!
Since this post has been awfully brown-and-green, I think I ought to end it with a splash of color. Wouldn’t you agree?
This was my post-workout smoothie today, blended up right in my mason jar thanks to my Tribest personal blender. I’m calling it a Pink Pine-nana—it had coconut water, frozen strawberries, pineapple chunks, half a frozen banana, a spoonful of my superfood mix (a blend of flax, chia, hempseeds, bee pollen, and maca that I brought with me from home), and a small scoop of Sun Warrior natural raw protein powder. I am loving this blender!