The Organic Climber – Blogging about climbing, RAW foods, vegetarianism, running and cycling.

One of my favorite raw foods is avocados, these creamy fruits are great as a snack with a bit of sea salt, in a salad, on a raw taco or a raw sandwich in this case. The thick creamy texture of this amazing fruit makes them ideal for sandwiches in my opinion.  Avocados are a staple food in my raw diet, along with nuts, they are one of my main sources of healthy fats. They are also a great source of calories. One medium sized avocado packs in 276 calories. I almost always have whole avocado in my salad every day.

Making this raw avocado sandwich is simple, and requires very little time to make. Although, not truly raw, for this recipe I use Ezekiel sprouted grain buns. Made from organically grown grains, these buns are cooked at low temperatures (higher than required to preserve enzymes) and are healthier than any of your typical store bough buns.

The Recipe

• 1 Ezekiel sprouted grain bun
• 1 roma tomato, cut into slices length wise
• 1 small avocado, cut into slices
• 1 slice of onion
• stone ground mustard

The Directions

Pile all the above ingredients onto your Ezekiel bun and spread the desired amount of stone ground mustard on the bun. Eat, and enjoy. If you want to make this meal 100% raw you can substitute the Ezekiel bread for a romaine lettuce leaf or any number of raw bread recipes.

As a side I had some of the flax seed crackers I made the other day. It was a nice filling meal.

RAW Food, Recipes by OrganicClimber
avocado, ezekiel, flax crackers, raw avocado sandwich, roma tomato, spinach, sprouted grain bread, stone ground mustard
6 comments

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The other day I unexpectedly steeped into a raw food making frenzy. I think feeling run down, as if sickness was creeping up on me inspired me to create some raw foods. In addition to creating some of my raw granola, aka, raw buckwheat treats, I made some really simple flax seed crackers, which are perhaps the best I have made so far. This recipe is also simpler, in that it does not require soaking the seeds. It was purely accident that I did not soak the seeds. Normally I would, but it had been so long since I have made flax crackers I completely forgot about this step, but they still came out amazing.

The Recipe

• 1 cup of golden flax seeds
• 1 cup of brown flax seeds
• 2 TBSP onion granules
• generous amount of garlic salt
• 1/2 cup of Namu Shoyu
• 3/4 cups of water

Directions

1. Combine all ingredients into a food processor and pulse until well mixed
2. Spread the mixture onto a teflex dehydrator sheet, should but enough for one full sheet in a nine tray Excalibur dehydrator.
3. Score the mixture into desired shapes using a pizza roller or sharp knife
4. Dehydrate crackers at 95-100 degrees for about 8-10 hours.
5. Flip the crackers over and dehydrate for another 8-10 hours, until crisp.

These crackers have a slightly salty/spicy flavor without too much hint of garlic or onion. If you like a stronger garlic or onion taste, simply add more garlic salt or onion granules.

These are great just as a side item to a meal, or served as a snack with almond butter. They would also go great with a raw cheese spread or pizza sauce. Best part is, these will stay practically stay fresh forever.

RAW Food, Recipes by OrganicClimber
dehydrated, dehydrator, flax crackers, flax seed, garlic, onion, RAW Food, raw granola, raw snack
2 comments

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