Fennel Chia Seed Crackers with Rocket (Arugula) Pesto

Fennel Chia Crackers

With fennel, rocket (arugula) and these on-the-vine tomatoes in season now, what better way to celebrate this bounty than with a beautiful fresh pesto and crispy chia crackers.

This is actually a really simple little recipe; the vine tomatoes that I’ve plated these with just have a small amount of salt sprinkled over them with a drizzle of avocado oil. I’m still enjoying the leftovers as I write this now.

Chia crackers are much lighter and can more easily be made thinner than flax crackers, which is why a lot of people prefer them.

Enjoy.

 Crackers

  • 3 bulbs of fennel
  • 4 apples
  • 1/2 lemon
  • 3 medium tomatoes
  • 4 cloves of garlic
  • 3/4 teaspoon salt
  • 1 handful of dill
  • 1 1/2 cups dry chia seed
  1. Juice the fennel, apple, lemon and tomato. Transfer this to a blender with the garlic and salt, then blend on full speed.
  2. Once the garlic has been blended in, add the dill and blend on a lower setting to break up the dill without blending it all into one colour, so the specks of green still show through. This will give a more attractive cracker in the end.
  3. In a bowl, combine the blended mixture with the chia and let that sit for 30 minutes. It will thicken up as the chia seeds go much more gelatinous. It’s better to juice all the ingredients as we’ve done here and soak the chia, rather than just blend all the ingredients up, as you might do with flax crackers, because too much fibre in chia crackers will stop them from crisping up.
  4.  Spread this mixture as thinly as possible over two nonstick dehydrator sheets, covering the whole sheets.
  5. Dehydrate for 4 hours at 115 degrees F and then remove the nonstick sheet, transferring to a cutting board. Cut the crackers to the desired shape and size, which is easier at this stage, now they have been drying for 4 hours.
  6. Return the individual crackers to the dehydrator, just on a mesh sheet, and continue to dehydrate at 115 degrees F for 14 hours.
  7. Store for up to a week in a sealed container. If they go a little soft, they can be crisped up again in the dehydrator at 115 degrees for a few hours.

 

 Rocket (arugula) pesto

  • 200 g (7 ozs) rocket (arugula)
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 6 turns of black pepper
  • 1/4 cup olive oil
  • 1/2 cup pine nuts
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon juice
  1. Grind all ingredients in a food processor, leaving it a little chunky.
  2. Can be kept in a sealed container in the fridge for up to 4 days.

35 Comments

  1. Loreen
    Reply
    Posted

    In the first step, I am presuming that you just put the pulp of the first 4 ingredients into the food processor and not the juice, please clarify this step for me. Thank you

  2. Anna
    Reply
    Posted

    Thank you for charing your inner passion with us. I so enjoy your e-mails because they are so much different from other newsmail – e-letters ,your´s are personal and I can really feel your passion and love for the things that you do.This e-mail was so deep and beautiful and I thank you again for charing, it´s great to getting to know you more.
    Gretings from Sweden/ Anna

  3. Ann
    Reply
    Posted

    Thank you, thank you, thank you. That is one of the most meaningful messages I’ve read in a very long time – from anyone. Teaching and educating aside, you inspire and motivate others (me) to reach higher, to dig deeper and choose more mindfully. To feel the fear and do it anyway. I don’t know if you’re aware of this or not, but when you open like you did in this last message, it grants the rest of us permission, if you will, to do the same. To look harder and see where we could give more of ourselves – discover and share more joy through our own individual and unique expression. Don’t worry about the legacy Russell, – it’s alive and well.

    By remembering who you are, you have reminded me of who I am – and I will see you in London in September!

  4. Rosie
    Reply
    Posted

    Loved your email. Got this tweet from Marianne Williamson today and it sums up how your ‘businesslike’ emails have worked for me: “People hear you on the level you speak to them from. Speak from your heart, and they will hear with theirs”.
    I confess don’t always read the words cause sometimes the photos and ingredient lists are enough to get the message of what you’re offering and where you’re coming from. One email made my heart palpably open, simply because of the beauty and just the genius of it; another had me notice that food can have the same effect as music (in the way that it can shift your energy in the moment and take you to another place). You can’t fake responses like that – they just come from an open heart like the quote says above. Its a different language, a different wavelength.
    I’ve let go of (i.e culled) every online sub that doesn’t use it cause they just make me grumpy. I have a feeling that more and more people are feeling exactly the same and that the desire for simple humanity, heart-centred service and innocent, straightforward, happy human exchange is growing into a market in its own right. You are one of 2 or 3 people I see as being strikingly at the forefront of that. Good on you and keep it coming :)

    • Russell James
      Reply
      Posted

      Hi Roise, thank you so much for those observations and thoughts. I agree with you.

      There’s never been a better time for a person to have their passion be their career, and as that grows we’re seeing people really connect from a place of authenticity.

  5. Cher Fauvèl
    Reply
    Posted

    Hi Russell, what a beautiful email you sent, and a wonderful recipe :) I really felt you in your words, you are right to be ‘YOU’, people do relate and appreciate authenticity, that is why people ‘feel’ you. You have lovely comments here form your followers that proves your authentic and your love shows in your work!
    Love & Light from me :)
    Cher x

  6. Francoise-Marie
    Reply
    Posted

    I am an artist and I understand so well these feelings.We are alone with ourself create something who is coming from deep side of ourself and It is so rewarding when people appreciate our language and connect with the piece . Your creation in raw food is wonderful and you find yourself in this path and a lot of people follow you. Bravo !
    Francoise-Marie

  7. Alana.
    Reply
    Posted

    Dear Russell, thank you for what comes with this recipe. Body and Soul in your profession. Thanks for sharing. The food receives the feelings and thougts of the cheff, and when the chef is Transparent, the food increases its frequency.
    Thanks for being, totally, completely, involved in your service, this nurture our souls also.
    Alana.

    • Russell James
      Reply
      Posted

      Hi Alana, thanks of these words. I like the idea that the food increases its frequency as the chef creating it is transparent. I think that translates into the photos of the food too.

  8. kittyo
    Reply
    Posted

    Go for the comedy class. I did. It was an out the box thing and it was fun. I enjoy getting to know you. Hope I can meet you someday.

  9. Silvana
    Reply
    Posted

    uauuu!!! thanks for opening your heart, you were brave! it’s great for me to know you more. It was a dream to meet you in Switzerland (the Italian girl, if you remember). I love this new recipe, I’ll try to do it.
    By the way my guru is Joe Vitale.
    ciao
    Silvana

  10. Fran
    Reply
    Posted

    Question: Due to breast cancer I must stay away from anything that simulates or stimulates estrogen so I don’t make Flax crackers any more. With Chia, doesn’t one need to drink extra fluids because the chia absorbs liquids around it? How does that make for a better cracker? Thanks for your time. I really want to make them.

  11. flootz
    Reply
    Posted

    Hi! Russell. Can some other kind of nut be substituted for pine nuts in the pesto recipe. I know they are traditional, but I’m not wildly fond of them. Thanks.

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