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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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PULP CRACKERS (Not Fiction)

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I'm not a big fan of juicing as I think you lose one of the main benefits gained from the fruits and vegetables, the fiber.  But, if you are, here's a suggestion on what to do with the fiber.  I made a clear green cucumber gazpacho a while back and had a lot of leftover pulp (I did put fresh vegetables back in the clear gazpacho before I served it, so everyone did get their fiber....don't want to be hypocritical).  I know that people that juice use a lot of citrus, so if you want to use the pulp from juicing, pull out your pulp before you juice the lemons, limes or oranges as they are a bit too bitter.

3 cups pulp

Add 1/2 cup each of the following:
ground flaxseed
ground buckwheat
brown rice flower

1 1/2 tsp Sea Salt
Lots of cracked black pepper
As much water as you need to make it spreadable and more like a VERY thick pancake batter

Thinly and evenly spread this on a cookie sheet lined with either parchment paper or silicon pad (silpat).  Bake in a preheated 125° oven for several hours (or until everything is dry/dehydrated and you can break the sheet into cracker size pieces).  If you want, before it's completely done baking and still a little wet but has set up a bit, use a pizza cutter to cut the size you like.  Don't use a knife if you're using silpat as you'll destroy the pad.

You can bake these at a higher temperature, say 250°, but you do have to watch it as you don't want them to burn, especially around the edges.  Alternatively, if you have a dehydrator you may use that as well.

This goes really well with my Hummus Recipe (click here)




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