Here's a wonderful raw Greek menu for your next al fresco eating! Although the RawforLife monthly e-zine features recipes that don't require a dehydrator, RawforLife Blog is 'allowed'...but, if you don't have a dehydrator, you could mop up the Greek salad juices with Essene Bread instead (recipe at the RawforLife Blog here).
- Greek salad (recipe - well, let's say 'instructions' - below)
- RawforLife Greek Flax Crackers (recipe below)
- Tzatziki (A 'sour-cream' dip made with cashews, lemon, cucumber and mint - for recipe see RawforLife Blog here)
Put into a large bowl as many thick wedges of large, juicy, tomato that you can eat (and more). Ditto thick wedges of cucumber. To that, add: sliced bell pepper, sliced red onion, raw olives (from therawgreek.com here) and chopped oregano*.
Then drizzle in a little olive oil and lemon juice and give it a good stir. Don't worry too much about quantities - if you have a little too much oil and lemon, it will, mixed with the tomato and red onion, make delicious juices.
*use fresh or dried. In the summer, I usually use fresh as it grows in the garden, but, having been to many Greek islands where the tavernas generally use dried despite oregano growing wild there, dried can actually make your Greek salad taste more 'authentic'!
RAWFORLIFE GREEK FLAX CRACKERS
These are strongly-flavoured tomatoey crackers. Sometimes when I make them they come out crisp and crackly; other times a bit chewy. Either is good! I know lots of you know how to make flax crackers, but I've added a little extra in the instructions for those who have never made them before - RawforLife Greek crackers would be ideal for your first go!
(makes 3-4 trays)
- 1 cup flax seeds (linseed), whole, soaked in 1 cup of water 2 hours
- 1 cup flax seeds, ground
- 1 red bell pepper, roughly chopped
- 2 cups roughly-chopped tomatoes
- 1/2 cup chopped cucumber (don't peel)
- 3 tbsp lemon juice
- 1 small red onion, chopped
- 10 raw olives, stoned and chopped
- Oregano - 2 tbsp fresh, or 1/2 tbsp dried
- 1 tsp sea salt
2. Divide mixture between 3-4 paraflexx-lined dehydrator trays (3 if you want them a little chewy and 4 if you want them extra thin 'n' crispy).
3. Spread mixture out to four corners of each tray,using the back of a spoon, flat of a knife, or spatula. Keep spreading - don't worry that it's getting too thin... Smooth over large holes, but don't worry about tiny ones. Have faith - the 'gloopiness' of the flax and the dehydrating will ensure that your crackers hold together.
4. Mark out in squares, eg 4 x 4.
5. Dehydrate at 105F for 10 hours. Then flip, removing paraflexx sheets.
6. Dehydrate at 105F for another 8 hours, or longer (until crispy).
Greek salad, crackers and tzatziki could be served with confidence to raw and non-raw people alike and of course would make a colourful and tasty addition to an outdoors buffet, or indoors, as the case may be...(comfort for those in rainy climes - the more rain the cleaner the air).