Okay, so I’m just going to come out and say it – I’m a cracker aficionado. And these are the best I’ve ever eaten. I think over the last few years, I must have eaten perhaps 500 or so packages of Livin’ Spoonful crackers. They have a great crunch, and they’re not so delicate that they shatter into pieces as you eat them. Their texture is amazing — at once crispy and richly tender. They work great as a base for guacamole or hummus, or any dip for that matter. Myself, I’m just as happy eating them on their own, savoring their own taste.
I’ve had lots of different phases in my relationship with crackers. There was the soup cracker phase, and the Ritz cracker phase. I graduated to Wheat Thins, and I used to take great delight in eating them with a wedge of blue cheese. Then I took a more austere approach to crackers, and started (joylessly) munching on rice crackers. I’ve made my own crackers in the oven, and in the dehydrator. As I progressed through the ranks of crackerdom (is there such a word?) I learned that it’s important to have a cracker which satisfies you on both taste and nutrition.
Sometime in 2008, I found myself living in Seattle, and the stress of my job at the time would often get to me. I found myself craving a good hit of carbs. But rather than trying some of the usual standbys in the cracker aisle, I found a package of Livin’ Spoonful crackers in the raw foods section of my local grocery store. I gave them a try – and they were delicious! And healthy!
I think over the last few years, I must have eaten perhaps 500 or so packages of Livin’ Spoonful crackers. They have a great crunch, and they’re not so delicate that they shatter into pieces as you eat them. Their texture is amazing — at once crispy and richly tender. They work great as a base for guacamole or hummus, or any dip for that matter. Myself, I’m just as happy eating them on their own, savoring their own taste. Because they're grain-free, they're made with ingredients that are all packed with flavor, as well as nutrition.
Not unsurprisingly, the Pizza flavored crackers smell at first blush like you’re standing outside of a pizzeria. There’s the wonderful aroma of thyme, oregano, and fennel, with hints of onion and white pepper. The flavors are nuanced, subtle – nobody is hitting you over the head with a pizza pan. The taste is approachable, crunchy, satisfying. The carrots and raisins which make up the binder for all Livin’ Spoonful crackers really come alive in this variety, and it works! These would be a perfect go-to cracker with some nice fresh figs, or dates drazzled in a delicious nut butter. There’s an almost autumnal flavor profile, in fact.
The one drawback with Livin’ Spoonful crackers? I’m always saddened when I get to the end of the packet, and I’ll shake out the last crumbs into the palm of my hand and eat them, too. But in my pantry, at least, there’s always another packet of crackers waiting for me!
The maker of these crackers says: “Having enough good calories to complement your salad is the key to real moderation. Finally, you can walk away from the table feeling full without overeating.” Frankly, in all my years of eating these, it never occurred to me to crumble them up and add them to my salad – perhaps I’ll try that next time!
Soaking and sprouting are ancient techniques, developed by our wise ancestors to make certain foods, like nuts, seeds and grains, more nutritious and easier to digest. These foods evolved chemical defense mechanisms to protect themselves until the proper growing conditions came about — enough moisture to help them burgeon into sprouts. Most nuts, seeds, and grains simply aren’t easily digested unless they’re soaked for a while, to awaken the mechanisms that say, “Hey, time to sprout!” and unleash an amazing series of biochemical transformations. The soaking and sprouting process brings natural resting enzymes to life, increasing bioavailable nutrients. Increased nutrients and live enzymes aid digestion and strengthen the body’s natural healing process, increasing vital energy and wellness. The soaking and sprouting process also minimizes or eliminates nutritional inhibitors and toxic substances such as enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. We recommend soaking and sprouting any nuts, seeds and grains that you plan to eat (unless someone else has already done it for you). The soak/sprout/dehydration process takes a bit of planning ahead (and a dehydrator), but it’s well worth it for the health benefits it confers. It also makes nuts and seeds taste amazing — extra-buttery and satisfyingly crispy-crunchy.