Happy New Year everyone!
Are you detoxing right now after a whirlwind of holiday indulgences?
Me too. But not in the way you might think. I managed to stay fairly healthy throughout the holidays – except I spent so much time sleeping my biological clock veered out of whack.
Don’t get me wrong, sleep is fantastic for your health. But the days spent lying in bed until almost noon meant my digestive system didn’t rev up until later, and I often found myself eating fewer meals, or consuming them far closer together than usual.
Now I feel sluggish and kinda gross, similar to back in the day when I gorged on sugary sweets.
This week, I’ve eased myself back into my regular schedule, which of course includes lots of cooking and creating recipes I’ve been meaning to tackle for awhile.
Like these crackers.
They ain’t no detox salad, but they’re not too shabby, either. Pumpkin seeds are high in vitamin E, a potent antioxidant that can help kick holiday toxins to the curb, while sesame seeds are a rich source of minerals that support our bone and heart health. Plus, these crackers have plenty of fibre, which absorbs toxins and sweeps them out of our bodies.
Oh, wait, and they taste great, too. I love the flavour of pumpkin seeds, but if they’re not your favourite, feel free to sub them for something else – walnuts would be an excellent choice, too.
- 1 cup pumpkin seeds
- ⅓ cup sesame seeds
- ½ cup shredded zucchini, packed
- ¼ tsp Himalayan salt, or more to taste
- 1 tbsp olive oil
- Preheat the oven to 350 degrees F.
- In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together.
- Place the dough onto a silpat or parchment paper, and roll out the crackers thinly. Score with a knife.
- Bake for 15 minutes, then allow the crackers to cool completely.