Today’s question is: Do all women, model or not, wish they looked like the girl on the cover of a magazine?
Background: I was reading one of my favorite sites the other day, Simply Sugar and Gluten Free, and Amy said something about how she used to really wish she looked like the models on the covers of Shape magazine. It struck a cord with me because somewhere deep within, I’m sure we’d kind of all like to look like them. The thing is, the pictures on the magazines aren’t really what the models look like. We all know they have been touched up. Have you ever seen the video of a model goes to work looking one way and then is transformed into what we see on a billboard? Look here……..it’s astonishing…
Today’s question is: Would you believe me if I told you crackers are easy to make?
Background: In my younger years when I ate microwaved potatoes almost every night for dinner because 1. I had no money and 2. I had no idea how to cook, I thought the only way to get a cracker was to buy one in a box. Fast forward 20 years and now, I can make a cracker. A cracker that I can’t stop craving. A cracker that is so good, I keep planning new versions in my head. A cracker that I am fairly sure will be one of the first solid things I eat when I finally finish this master cleanse I am on (I’m almost finished with day 8).
Zucchini Walnut Crackers
2 cups walnuts (soaked in water for at least 2 hours) 4 small zucchini 1/4 cup sesame seeds 1/2 cup flax meal 1 T (heaping) Janies Crazy Mixed Up salt or Sea Salt 1 T Caraway seed (optional)
Soak your walnuts for at least 2 hours. In a food processor, (I do not have a food processor so I just use a hand held blender) puree the walnuts and zucchini.
Next add the flax seed, sesame seed and salt, mix well. At this point, because I love caraway seed so much, I half the cracker mix and add about a tablespoon of caraway seed into half the mix and combine. Line two cookie sheets with parchment paper and add each half of the mixture (the one with caraway and the one without) onto the parchment. If you do not use caraway seed just half the mixture placing half on each cookie sheet. Spread the mixture out thinly into a rectangular shape with a spatula.
Once spread thinly, use a pizza cutter and cut the cracker mixture into squares.
Place crackers in a 225F oven and bake for approximately 1 hour or until the top of the crackers look dry and semi crisp. At this point take the crackers out of the oven and, using another piece of parchment paper, flip the entire batch of crackers over and slowly pull the parchment off the back being careful not too pull too hard, damaging the crackers. Once successfully flipped onto new parchment, place the crackers back in the oven and bake for approximately 1 hour, or until crisp. Remove from oven, cool and store in an air tight container. Enjoy.