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. The crackers are so satiating, filled with activated seed power and enzymatically potent, nutrient-dense juices that just three or four will speak to many of the body’s systems all at once, curbing hunger and delivering the goods.

*Note: 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 Pumpkin Seeds

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.

2 | In a blender, combine ½ cup of the beet pulp, the lemon juice, olive oil, psyllium husks, beet juice and salt; puree until smooth.

3 | Add the remaining ½ cup of beet pulp to the oats and seeds, mixing well with water. Set aside for 30 minutes.

4 | 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.

5 | Flip the crackers and place them directly on the dehydrator rack without the dehydrator sheet for 1 hour.

6 | Cut the crackers into rectangles roughly 4 x 3 inches, then cut those in half on an angle.

7 | Return the crackers to the dehydrator for 24 hours or until completely dry and crisp.

8 | Let cool, then store in an airtight container at room temperature for up to 3 months.

*Makes 24 crackers.

**Reprinted from The Moon Juice Cookbook by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Amanda Bacon.

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