Today I want to highlight a lovely lady named Rachelle. I had the pleasure of meeting Rachelle last month, where she taught me proper knife skills, how to make a killer vegan meatloaf and a healthier version of my favourite snack as a kid, Twix bars. Rachelle owns Beyond Nourished, a company that not only helps you to fall in love with cooking, but they also deliver delicious meals, put on wicked workshops and create unique dining events. I saw Rachelle make these Super Seed Crackers (A Mary’s Gone Crackers knock-off) on her Instagram story, and I just had to beg her for the recipe!
Who are you and what do you do?
My name is Rachelle Girardin. I’m a Holistic Nutritionist and Chef and Founder of Beyond Nourished. I transform people’s relationship to food and their bodies through cooking.
What are your top 3 tips for someone who is trying to eat healthy?
1. Schedule your grocery shopping, meal planning and cooking like you would a weekly dentist visit. Make it non-negotiable and build the rest of your week around this.
2. Learn how to massage kale and prepare bitter greens properly.
3. Remember that it’s not about being perfect, it’s about making small changes that eventually become second nature.
What are 3 foods you can’t live without?
1. Grass-Fed Butter
2. Black Dinosaur Kale
3. Rock Salt is a food right?
What does a typical breakfast/lunch/dinner look like for you?
Typically breakfast is a rich, fat based, frothy hot drink. The base is coffee or mushroom tea blended with grass-fed butter, MCT oil, Cacao Butter and Cacao Power and a bit of Almond Milk and Vanilla Powder.
Lunch is late – Normally at 1pm – Salads for lunch! Usually a mix of random veggies, greens and some protein with delicious sauce/dressing.
Dinner is always very random. Anything from roasted veggie bowls to delicious stews and chilis.
Please share with us your favourite piece of advice or quote.
Eat food that you feel proud about!
Beyond Nourished is hosting a 5-Day Holistic Weightloss retreat with Transformational Health Coach, John Huddart, in Whistler, British Columbia from April 18-23, 2017. It will be life-changing, relaxing and inspiring. “It will be emotional, physical, intentional and spiritual […] focusing on the pleasure of eating and living”. Read more here, or contact Lauren for more information at firstname.lastname@example.org
And now… Super Seed Crackers!! These crackers are super delicious on their own, with hummus, cashew dip, nut butter or this tapenade.
Super Seed Crackers Recipe
3/4 cup cooked rice
1 cup cooked quinoa
3 1/2 cups water
1/4 cup chia seeds
1/4 cup sesame seeds
1/4 cup flax seeds
3/4 tsp salt
2 tablespoons olive or avocado oil
Rinse quinoa and rice.
Place in a medium sized pot with 3 1/2 cups of water. Bring to a gentle boil over medium-high heat. Once it has come to a boil, reduce the heat to low and cover. Cook until the water has evaporated and the rice is tender – about 30 minutes.
Place cooked rice and quinoa in a food processor bowl fitted with the S-blade. Process for 20 seconds. Add remaining ingredients. Process for 20 seconds or until well combined.
Transfer mixture to large bowl.
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Cut out 30 small squares of parchment, this will be used for the top of each cracker.
Roll small balls – about the size of the tip of your thumb (1 tsp) – of the dough and place on the parchment paper. Place the small squares of parchment on top of the ball and flatten with the bottom of a jar or glass. You should end up with thin individual rounds.
Bake for 20-25 minutes. Parchment will lift off of the crackers as they cook. Reuse parchment to make the remaining crackers. Check often to make sure the edges do not burn.
Keep crackers in a sealed container for up to 2 weeks.