When I began on our special diet journey for our suffering then-3 year old, we removed in one fail swoop the triad of typical Standard American Eating : Wheat, Milk & Eggs. This is how my career-in-the-kitchen began.
Molly is our little canary in the kitchen, and we have since learned that her immune-dysfunction provides us with a perpetual game of guessing as to what her immune “soldiers” may be bullying around each day. We have come an amazingly long way since those days of desperate prescription filling (with no avail). Her rashes were given so many names and so many treatments, but it was not until we removed the underlying cause of inflammation that we began to see big changes; and the bonus changes ~ her neurological issues associated with sensory processing disorder, obsessive compulsion, and Aspberger’s Syndrome actually began to improve. Behaviors that we were settling in on with a “non-progressive but incurable” diagnosis were actually changing. Hope. Light. and a Passion beyond comparison to share this “Secret” with the world, just in case what worked for us may work for other suffering families.
As we began, I worked hard to mimic the flavors and textures that we were all used to eating. But once you go as far as I had to take out milk and wheat and eggs, and once you understand how calming that inflammation has long-lasting effects, effects that may mean the difference between her having to be put on dangerous drugs with very long lists of side effects, or the difference in her developing cancer in her 50’s or 60’s and her living a long a healthful, vibrant life, those choices don’t seem so difficult at all! Quite the contrary. I get excited about finding new ways to promote our health through food!!
Since I started, I have been traveling ever-further into healthful choices in our kitchen, subsequently we actually do very limited grains now and have severely down-sized our consumption of animal proteins.
We eat rices, and some quinoa, and occasionally gluten-free oats (on a 4-day rotation), but every once in a while, I still get that craving for a crunch that a simple nut won’t appease. Today, I was having such a craving.
We are relaxing at home today, football playing for dad, kids enjoying the cooler outdoor weather and making “gluten-free mud pies” and I have put on a pot of chili with beans and zucchini and some chopped greens and stewed tomatoes. In our past life, I would have eaten my chili on a bed of frito chips and a large handful of cubed colby ~ not today.
We now are dairy-free (processed) and have recently decided to take corn out of the equation as well. So today, I went into creative mode to come up with a cruchy cracker that fit the bill.
My challenge: No Grain, No Sugar, No Fruit, No Eggs, No Milk Crackers
My solution: Pepi-Chia Herb Cracker
My surprise: Everyone loved them, including our 2 year old grazer.
Pepi-Chia Herb Crackers
1 cup + 1/3 cup raw pepitas (shelled pumpkin seeds)
½ cup non-dairy milk (I like almond or hemp)
2 tablespoons cold-pressed olive oil
2 tablespoons chia seeds
2 tablespoons raw shelled sunflower seeds (or more)
1-2 tablespoons dried parsley
1-2 tablespoons dried rosemary
1 1/2 teaspoon baking soda
½ teaspoon Real Salt (optional)
In your food processor or spice grinder, grind 1 cup of the pepitas into a meal
or course nut flour.
In a medium mixing bowl, dump in your pepita meal and stir in the chia seeds, sunflower
seeds, herbs, baking soda and Real Salt. Now add the non-dairy milk (or you
could use water) and the oil and stir just until combined.
On a parchment lined baking sheet, spread the mixture into one even layer about
1/4 inch thick. Sprinkle the remaining pepitas over top and bake at 325 degrees
for 25-30 minutes. Take out to and cool on baking sheet. Cut or break into desired shapes.