This recipe is meant to be substitutable.  Instead of the spinach, add whatever you have, wild, tame, spicy, anything green.  Particularly great for the microbiome would be watercress, a little arugula and some wild greens like nettle.  Nettle, almost half of its dry weight from protein, with proline, glycine and glutamine, nettle is the bone broth of the wild plants.  If you have any cracked cell chlorella or phytoplankton you can get even more essential aminos to help rebuild the collagen in the digestive system by adding just a little to this recipe.  I hope you love it and make it your own.

Ingredients

• 2 large avocados
• Juice of 1 lemon
• 2 T miso paste (optional) 1 T onion powder
• 1 t prepared mustard
• 1 t apple cider vinegar
• 1 clove garlic
• 1 shallot
• 1 cup spinach
• 1/2 t salt
• fresh pepper to taste

Instructions

1. Add garlic and shallot to the food processor first until they are well minced
2. Add the remaining ingredients and process until smooth
3. Serve or store in the fridge. This will brown a bit if not
directly covered

* Cut some veggies into thin “chips” to go along with this or use your favourite raw cracker.

Ingredients

• 3 C packed fresh spinach
• 1/2 C sprouted (or regular) tahini
• 1 lemon, juiced
• 1 clove garlic
• 1/2 t Himalayan salt

Instructions

Combine all ingredients in a high speed blender or food processor and enjoy

Note

This recipe will work with almost any green or wild green or mixture of the greens you like best or have on hand

Ah the flax cracker. I love combining flavours to put in this one. Feel free to substitute and let me know what you come up with!

Pomegranate Rosemary Flax Crackers

Ingredients

• Flax seeds, 1.5 C
• Filtered water, 1.5 C
• Red onion, 1/3 C diced
• Pomegranate seeds, about 1/2 pomegranate (1/2 cup, frozen ok)
• Rosemary fresh, 2 T
• Himalayan salt, 1/2 t

Instructions

Presoak flax in water for 8 hrs

Break up flax seeds in the food processor as much as possible

Add other ingredients and pulse to combine

Taste for salt and adjust as needed

Spread onto Teflex or baking sheets and place in the dehydrator

Dehydrate for 6-8 hrs or until crisp (can dehydrate warmer for the first hour to speed up the dehydration for more food safety especially as the dampness of the crackers protects them from heat,

score the crackers after the first hour and return them to the dehydrator for the remaining time at 110

These can TOTALLY be baked in your oven if desired instead of dehydrating, at 350F/180C for 30 minutes

This recipe makes a great trail snack, garnish, dessert or salad topper, use your creativity.  Substitute other flavours that you have on hand or prefer to blueberry.

C = cup
T = tablespoon
t = teaspoon

Blueberry Lime Candied Cashews

Ingredients

2 C raw cashews
1/2 C coconut sugar/crystals OR Xylitol or Erythritol
1/8 t Himalayan salt
1 T fresh lime juice
Zest from 2 limes
2/3 C chopped dried blueberries
1 t vanilla bean powder
2 T warm water

Instructions

Mix the warm water and coconut sugar together until the coconut crystals are dissolved

Add the lime juice, blueberries, lime zest, vanilla and salt

Lastly add the cashews and stir to combine

Dehydrate on teflex sheets in the dehydrator for 8-12 hours or until the outsides are dry to the touch

Flip onto a mesh sheet and continue dehydrating until they are the level of crispiness that you desire, can be up to 12 more hours

*Do not use soaked cashews for this because of the moisture

Ingredients:

1 C cucumber pieces (diced small)

1 C your own yogurt

2 T flax oil (can substitute olive oil)

1 clove garlic, minced

2 t lemon juice

1 T fresh chopped dill

1/4 t sea salt or to taste

Fresh ground black pepper to taste

Instructions:

Mix all ingredients together in a bowl

Taste for salt and seasonings

Chill and serve

Enjoy this probiotic recipe, you can customize the yogurt for your own needs in the Friendly Flora Collective.

I love figs and love to play with them whenever they are in season. I love them with savoury flavours and in this dip with walnuts and rosemary.

C = cup
T = tablespoon
t = teaspoon

Balsalmic Fig Pate

Ingredients

Figs, fresh, 2 C
Celery, diced, 1/4 C
Tahini, 1/2 C
Walnuts, 2/3 C chopped
Red onion, diced, 1/4 C
Balsalmic vinegar, 2 T
Rosemary, fresh, 2 T
Sea salt, 1/4 t

Instructions

Presoak walnuts and chop if desired
Blend all ingredients except the walnuts, rosemary and celery until smooth in a food processor
Add the walnuts, rosemary and celery and pulse to combine

This recipe CAN be fermented prior to adding the tahini, if you want to do more like this consider joining the collective 🙂