We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.


  • 2 cups whole raw almonds, soaked for one hour
  • 4 cups buckwheat groats, soaked for one hour
  • 2 1/2 cups raw sesame seeds, soaked for 30 minutes
  • 1 1/2 cups sunflower seeds, soaked for 3o minutes
  • 1 cup whole flax seeds, soak for 30 minutes
  • 1/2 cup chia sees, soaked for 30 minutes
  • 1 cup pumpkin seeds, soaked for 30 minutes
  • 3 cups red bell pepper, chopped
  • 1 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 7 cloves garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup ground golden flax seed


  1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
  2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
  3. Add soaked almonds and buckwheat and process until smooth.
  4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
  5. Divide batter in your nonstick dehydrator sheets.
  6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
  7. Cool and store in an airtight container.
  8. Store at room temperature.

Mango Pomegranate Guacamole


  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
  • 1/4 cup fresh lime juice, or to taste
  • 3/4 cup pomegranate seeds (from 1 pomegranate)
  • 3/4 cup diced peeled mango
  • 1/2 cup chopped cilantro


  1. Halve, pit, and peel avocados.
  2. Coarsely mash in a bowl.
  3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
    Season with salt and additional lime juice.
  4. Garnish with lime wedges.

Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden