Replace the unhealthy, processed chips with these delicious and versatile flax crisps that can be flavored with a variety of different herbs and spices, especially the ones that help fight inflammation:
Flax Crisps or Tortillas
- 1 cup golden flax seed
- 3 cups water
- 1 teaspoon sea salt
- 1 tomato
- 2 – 3 carrots
- 2 – 3 stalks of celery
- 1 clove garlic
- 1/4 teaspoon curry powder
- 1/4 teaspoon cayenne
- 2 cloves garlic
Seasoning options (amount to taste): Italian seasoning and basil, chili powder, cayenne, lime juice, cilantro, curry powder, cumin, and turmeric.
- Put flax seeds into a deep bowl and cover with water.
- Stir well to make sure there are no lumps.
- Cover and let sit overnight, either at room temperature or in the refrigerator. The seeds will become a gelatinous mixture.
- Put flax mixture in the blender with salt and pulse-blend until smooth. You may need to do this in small batches to prevent blender from overheating. A few un-blended flax seeds usually remain, which is fine.
- Pour flax mixture into large bowl.
- Place vegetables in blender with a small amount of water (just enough to allow the blender to work). Blend to a thick liquid.
- Add vegetables to flax mixture.
- Taste and add extra salt and seasonings, if desired.
- Thin with water, if needed.
- Pour thinly onto Paraflexx™ sheets. For tortillas, use a measuring cup to pour equal sized circles. For crackers, fill the sheet. For chips, cut the dehydrated flax crackers into bit size pieces.
- Dehydrate at 110°F until they are dry enough to remove from Paraflexx™ sheet, about 4 hours.
8. Place directly on mesh sheet and dehydrate further until dry but still pliable. For crackers and chips, dehydrate until crispy.
This delicious recipe is from my e-book, Eat your Way out of Pain.
Whats your anti-inflammatory food recipe using flax or chia? Comment below and be sure to share recipes you use to fight inflammation in your body.