Recipes to enjoy
with Honu’s Hearth Crackers
Honu’s Hearth Crackers are versatile. You can eat them as an on-the-go snack, in place of bread, dipped in spreads, floated on soup, or crumbled in salad. Below are recipes for some recommended pairings with each variety of our crackers.
Photo credit: Recipe photos by Samantha Elizabeth Low, S.E.L. photography; email@example.com
Try Garlic Scape Pesto or Pam’s Birthday Soup with Honu’s Hearth Ginger Carrot crackers for a unique blend of taste sensations:
Garlic Scape Pesto – Raw Vegan
Recipe by Tory Dolben.
- 10 garlic scapes
- ¾ cup macadamia nuts
- 1 cup brazil nuts (soaked and dried)
- olive oil
- lemon juice
- sea salt
Place chopped garlic scapes in food processor.
Pulse till coarse.
Add remaining ingredients.
Blend till smooth.
Freezes phenomenally well – for over 6 months!
Pam’s Birthday Soup
This is a Raw Vegan soup created in honor of Pamela! Green and smooth, cooling yet filling! Recipe by Tory Dolben.
- 1 cup raw organic cashews, soaked overnight in filtered water
- ¾ cup fresh organic lemon juice
- 18 oz fresh organic spinach
- 3 organic red bell peppers
- 2 ripe organic avacados, pitted and peeled
- 2 organic English cucumbers or 3 regular cucumbers
- 3 cloves organic garlic
- 3 green organic onions
- 2 T dulse
- 3 T heaping of unpasteurized light miso paste
- Himalayan Salt to taste
- 1/2 cup filtered water – enough to allow smooth blending
- For garnish:
- 1 cup sunflower sprouts
- 1 cup diced red pepper pieces
- 1 cup diced cucumber pieces
Combine all ingredients in food processor and puree till smooth. Depending on the size of your food processor you may need to do this in three batches, pouring out each batch into a large bowl or pot and stirring the batches together when you are done blending. Serve soup chilled with garnishes floating on top for texture, crunch and visual appeal!
Yield: 6 servings
Try Gazpacho, Eggplant Parmesan or Taco Salad with Honu’s Hearth Tomato Basil crackers for a unique blend of taste sensations:
Recipe by Victoria Boutenko from the Complete Book of Raw Food.
- 1/2 cup water
- 1/4 cup olive oil
- 5 large ripe tomatoes
- 2 garlic cloves
- – hot sauce to taste
- 1 T raw honey
- 1/4 cup lemon juice
- 1/2 teaspoon sea salt
- 1 bunch fresh basil
- 1 large avocado 1/4″ cubes
- 1 red bell pepper, 1/4″ cubes
- 5 stalks celery 1/4″ cubes
- 1 small onion, 1/4″ cubes
Blend the olive oil, tomatoes, honey, lemon juice, sea salt and basil with 1/2 cup of water until smooth.
Pour the soup into a large bowl, add the chopped avocado, bell pepper, celery and onion. Or alternatively make individual bowls, placing the chopped veggies in the bottom of each bowl, filling up with soup and garnishing with parsley.
Mix all ingredients together and sprinkle with chopped parsley.
Yield: 4 servings
Try Borscht, “Un-Tuna” or Beanless Hummus with Honu’s Hearth Sage Pickle crackers for a unique blend of taste sensations:
This recipe is a raw-vegan version of beet soup!
Recipe adapted by Tory Dolben, from Victoria Boutenko’s recipe in The Complete Book of Raw Food.
- 4 beets
- 2 carrots chopped
- 2 stalks celery, chopped
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 6 bay leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 cup grapefruit juice
- 1 c olive oil
- 2 tablespoons white miso paste
- sea salt to taste
Place first three ingredients in food processor and chop.
Add remaining ingredients and process until blended .
Serve chilled .
Garnish with grated carrots, cabbage and chopped parsley.
Yield: 6 servings
Recipe by Tory Dolben
- 2 cups soaked sunflower seeds
- 2 cups soaked almonds
- 1 t dulse flakes
- 2 t garlic powder
- 1 t celery powder
- 2 T olive oil
- 2 T white miso paste
- 2 + T pickle juice
- ½ cup chopped celery
- ½ cup chopped bell pepper, cucumber, dill pickle
Add seeds and nuts into food processor, blend till smooth.
Add next six ingredient into processor, blend till smooth.
Add more pickle juice to achieve proper moisture and smoothness.
Transfer mixture to bowl.
Add chopped celery, bell pepper, cucumber and dill pickle.
Serve on crackers with slice of tomato and dill pickles.
Stop before adding the vegetables if not eating right away. Can also freeze in portion at this point.
Honu’s Hearth Hummus
Recipe by Tory Dolben
- 2 cups peeled zucchini
- ¾ cup almond butter
- ½ cup sesame seeds
- 4 T lemon juice
- 1 ½ t cumin, ground
- 1 t salt
- ¼ c olive oil
- 1 t garlic powder (optional)
Place all ingredients in the Vitamix and blend till smooth
Yield: 3 cups