Hollywood Holidays: Moon Juice Founder Shares Recipe for Post-Thanksgiving Recovery
Ideal for those who get turkey or tofurky wasted.
Thanksgiving is fast approaching, and if you're having a hard time figuring out what to bring to Friendsgiving or to cook for your family's upcoming feast, fret not. We've asked fashion and beauty insiders to share their favorite recipes in celebration of the upcoming holiday. Here, Moon Juice founder Amanda Chantal Bacon shares her beet aid juice and seed cracker recipe from The Moon Juice Cookbook (Pam Krauss/Avery).
"These crisps and those that follow are made with activated seeds and Moon Juices. They are radiant, cosmic, spellbinding raw crackers that incorporate everything I love that comes from the earth: vegetable juices and activated seeds," says Moon Juice founder Amanda Chantal Bacon, who released her new cookbook last month and opened a third location on Melrose Place over the summer.
Bacon adds: "These crackers are so satiating, filled with activated seed power and enzymatically potent, nutrient-dense juices that three or four will speak to many of the body’s systems all at once, curbing hunger and delivering the goods." Sounds like the ideal, energy-boosting snack to help one recover from a post-Thanksgiving food coma.
Makes 24 crackers
You can soak the oats and seeds together in one bowl, using the ingredient with the longest soaking time (the oats) as your guide for timing.
1¾ cups activated rolled oats
1¼ cups activated sunflower seeds
1 cup activated pumpkinseeds
¼ cup activated chia seeds
¼ cup activated poppy seeds
¹⁄³ cup activated flaxseeds
1 cup beet juice pulp
½ cup fresh lemon juice
½ cup extra-virgin olive oil
2 tablespoons psyllium husks
2 tablespoons fresh beet juice
4 teaspoons pink salt
4 cups water
1. Combine the oats and seeds in a large bowl and mix well. In a blender, combine ½ cup of the beet pulp, the lemon juice, olive oil, psyllium husks, beet juice and salt, and puree until smooth. Add to the oats and seeds, remaining ½ cup beet pulp and water, and mix well. Set aside for 30 minutes.
2. Spread the dough on three dehydrator sheets in thin, even layers. Dehydrate at 118°F or the closest setting on your dehydrator for 4 hours, until the dough is dry enough to lift off the dehydrator sheet. Flip the crackers and place them directly on the dehydrator rack without the dehydrator sheet for 1 hour. Cut the crackers into rectangles roughly 4 x 3 inches, then cut those in half on an angle. Return the crackers to the dehydrator for 24 hours or until completely dry and crisp. Let cool, then store in an airtight container at room temperature for up to 3 months.